The Wilson Orlando
Last inspected: Dec 4, 2025
39
Score
Across the available record, The Wilson Orlando has 10 inspections on file, the first dated 2022. The most recent visit was on Dec 4, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 13 violations to closer to nine violations per visit over the last few inspections.
The pattern that stands out is “no soap provided at handwash sink”, which has been cited five times.
The city-wide average sits at 69, which The Wilson Orlando's 39 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
Jul 2, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table first floor cookline **Repeat Violation** **Warning** - From follow-up inspection 2025-07-02: **Time Extended**
14-09-4
95
May 2, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged Mahi fillets fully thawed in intact packaging **Warning**
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline handwashing sink on 2nd floor blocked by dough trays Operator moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl served with raw tuna not identified **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ordered on truck being received later today **Corrective Action Taken** **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2nd floor handwashing sink Bar handwashing sink Operator stocked **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. On first floor prep area Operator stocked **Corrected On-Site** **Warning**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle on first floor cookline Operator removed **Corrected On-Site** **Warning**
10-20-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi fillets in prep cooler **Repeat Violation** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. On make table first floor cookline **Repeat Violation** **Warning**
14-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on first floor cookline Operator remade, recheck 200 **Corrected On-Site** **Warning**
21-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On first floor cookline make table Operator removed **Corrected On-Site** **Warning**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with produce stickers still on in make table on first floor cookline Operator removed **Corrected On-Site** **Warning**
08B-17-4
Basic - Stored food not covered. Falafel stuffing prepped 2 days prior per operator In uncovered trays in 2nd floor reach in freezer Operator wrapped trays **Corrected On-Site** **Warning**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Reach in under make table on first floor cookline **Repeat Violation** **Warning**
29-49-6
Basic - Light not functioning. 2 in hoods over 2nd floor cooklines **Repeat Violation** **Warning**
36-62-4
33
Dec 12, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey patties 111 f operated stated that's been out for one hour and he did reheat it second temperature was 175 f. **Corrected On-Site**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test strips available.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signiture. Manager asked all the employees to sign while conducting my inspection. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and tuna at the walk-in cooler Operator stated that it just get it out of the freezer to though and they will cut it open .
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. All of them at the kitchen. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored next to the slicer . Manager removed it . **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. In use containers and lid cracked (used to stored fruit at the front area ).
14-38-4
Basic - Light not functioning. One out by the hood . **Repeat Violation**
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored at the reach-in freezer. Operator removed it . **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table .
29-49-6
47
Feb 14, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 51F cold holding, sour cream 51F cold holding, cut melon 50F cold holding, top of make table. Placed less than 2 hours per operator. Items were placed on ice to rapid cool. items were depleted after 1.5 hours and no 2nd temperature recorded. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-02-14: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2024-02-14: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters stored outside packaging **Repeat Violation** - From follow-up inspection 2024-02-14: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar, cookline, outside bar **Repeat Violation** - From follow-up inspection 2024-02-14: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Light not functioning. Throughout upstairs kitchen, 2 under hood vent - From follow-up inspection 2024-02-14: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. 1st floor cookline **Repeat Violation** - From follow-up inspection 2024-02-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling tile missing. 1 downstairs kitchen area, multiple throughout 2nd floor kitchen. Operator states maintenance is working in the ceiling and is replacing. - From follow-up inspection 2024-02-14: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bulk containers in 2nd floor kitchen. - From follow-up inspection 2024-02-14: **Time Extended**
14-01-5
58
Jan 31, 2024
Routine - Food
2 critical violations. 9 major violations. 9 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 51F cold holding, sour cream 51F cold holding, cut melon 50F cold holding, top of make table. Placed less than 2 hours per operator. Items were placed on ice to rapid cool. items were depleted after 1.5 hours and no 2nd temperature recorded. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upstairs walk-in cooler - raw chicken stored over raw fish. operator reorganized items and coached **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Upstairs prep kitchen **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by strainer at bar. Operator removed strainer. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw egg in Caesar salad and poke bowl **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. bar handwash sink, warewashing 3rd floor. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided operator with form, operator completed with 2 employees working and will continue to utilize and document. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Bar handwash sinks. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with sign **Corrected On-Site**
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. Bulk containers in 2nd floor kitchen.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen area, bar area chain was placed on kitchen area tank, operator to install chain for bar area tank **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing. 1 downstairs kitchen area, multiple throughout 2nd floor kitchen. Operator states maintenance is working in the ceiling and is replacing.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine not inverted **Corrected On-Site**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. 1st floor cookline **Repeat Violation**
14-09-4
Basic - Light not functioning. Throughout upstairs kitchen, 2 under hood vent
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar, cookline, outside bar **Repeat Violation**
31B-04-4
Basic - Single-service articles improperly stored. Coffee filters stored outside packaging **Repeat Violation**
25-05-4
19
Aug 2, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Medicine stored above active prep table **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (42F - Cold Holding) less then 4 hours Advised operator to possible use time plan for liquid egg **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient temperature (55F - Cold Holding) less then 4 hours Advised operator to possibly use time plan **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
03A-03-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Coached operator to tags with oysters at all time till the oysters are finished **Corrective Action Taken** - From follow-up inspection 2023-08-02: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-08-02: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Back sever area handsink **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout first floor kitchen area - From follow-up inspection 2023-08-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. - From follow-up inspection 2023-08-02: **Time Extended**
01C-06-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cooler cutting board **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line temping at 127F - From follow-up inspection 2023-08-02: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand sinks in kitchen - From follow-up inspection 2023-08-02: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza raw bar station - From follow-up inspection 2023-08-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Pizza boxes on floor - From follow-up inspection 2023-08-02: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws at bar area **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
25-09-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar area inside **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
29-17-4
26
Jul 27, 2023
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient temperature (55F - Cold Holding) less then 4 hours Advised operator to possibly use time plan **Corrective Action Taken** **Repeat Violation**
03A-03-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading at 00ppm **Repeat Violation** **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Medicine stored above active prep table **Repeat Violation**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (42F - Cold Holding) less then 4 hours Advised operator to possible use time plan for liquid egg **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No soap provided at handwash sink. Back sever area handsink **Repeat Violation**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Coached operator to tags with oysters at all time till the oysters are finished **Corrective Action Taken**
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back server area Operator added paper towel **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza raw bar station
22-16-4
Basic - Single-service articles improperly stored. Pizza boxes on floor
25-05-4
Basic - Clams/mussels/oysters removed from original container for long-term storage.
01C-06-5
Basic - Cutting board has cut marks and is no longer cleanable. On cooler cutting board **Repeat Violation**
14-09-4
Basic - Food stored on floor. Fryer oil on floor prep kitchen Operator picked up **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line temping at 127F
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout first floor kitchen area
36-34-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws at bar area **Repeat Violation**
25-09-4
Basic - Waste line missing at soda gun holster. At bar area inside **Repeat Violation**
29-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand sinks in kitchen
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage **Repeat Violation**
16-46-4
18
May 23, 2023
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
16
Dec 7, 2022
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. On cook line Operator added soap **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup holder Operator called security to fix **Corrective Action Taken**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket operator inverted buckets **Corrected On-Site**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator has sign in office will hang later **Corrective Action Taken**
31B-04-4
78
Frequently Asked Questions
When was The Wilson Orlando last inspected?
The most recent health inspection at The Wilson Orlando on file is from Dec 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Wilson Orlando?
Across the inspection record, “no soap provided at handwash sink” has been cited five times, more than any other issue at The Wilson Orlando.
How does The Wilson Orlando compare to other restaurants in Celebration?
The Wilson Orlando most recently scored 39 out of 100, which is lower than the Celebration average of 69.
Has The Wilson Orlando's inspection record improved over time?
Yes. Recent inspections at The Wilson Orlando have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Wilson Orlando means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Wilson Orlando inspected?
Based on the inspection history on file, The Wilson Orlando is inspected around three times per year on average.
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