CROWNE PLAZA DOWNTOWN ORLANDO

Name: CROWNE PLAZA DOWNTOWN ORLANDO
Address: 304 W COLONIAL DR, ORLANDO, FL, 32801, US
Rating: 79.8

304 W COLONIAL DR, ORLANDO, FL 32801

License #5801523

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CROWNE PLAZA DOWNTOWN ORLANDO in ORLANDO currently holds an InspectFL Health Score of 79.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 32 total violations — 9 critical, 2 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 shows 16 observation rows: 4 critical, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Plates on storage shelves. Operator inverted all
[06-09-1] 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 thawed this morning per operator.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. -hood filters have gaps above oven
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in granola container. Operator removed
[36-62-4] Light not functioning. - under oven hood
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 47F double panned in prep cooler. Less than 4hrs per operator. Operator removed double pan .
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked raw shell eggs in container in cooler operator discarded
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of reach in ovens
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt, flour containers. Operator labeled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle at bar. Operator cleaned
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan in cooler 10 -Rim of chest freezer. -Under flatop
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Operator secured
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In prep cooler. Operator removed
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -Fruit, butter, yogurt, cheese, toppings at breakfast buffet
[14-11-5] Equipment in poor repair. Gaskets in walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Sausage gravy dated 1/23. Operstor discarded

Disposition: Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. Powder sugar
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting and handling tomatoes for salad, no gloves. Advised to wash hands and wear gloves while preparing ready to eat foods.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On Stove less than 4hrs per operator grits, sausage links, sausage patties. Sausage gravy, 99F-130F hot holding. Advised to reheat to 165F for temp recovery
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy, Hollandaise, chicken soup, Tomato soup, 50F-53F overnight per operator in reach in cooler. Operator removed to be discarded.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior rim of chest freezer at end of cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately removed to be cleaned and sanitized
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over cooked wings in walk in cooler. Operator immediately removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife and spatula in between prep tables. Immediately removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage shelf
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dish storage shelf. Operator immediately removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Upright ovens, and oven on cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage gravy, Hollandaise, chicken soup, Tomato soup, 50F-53F overnight per operator in reach in cooler. Operator removed to be discarded.

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