SHERATON ORLANDO NORTH GRANFE CAFE & LOUNGE& LINK

Name: SHERATON ORLANDO NORTH GRANFE CAFE & LOUNGE& LINK
Address: 600 NORTH LAKE DESTINY DR, MAITLAND, FL, 32751, US
Rating: 26.3

600 NORTH LAKE DESTINY DR, MAITLAND, FL 32751

License #5803835

🏨 Hotel/Resort ℹ️

26.3 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 11 findings · 0 critical

Routine - Food

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Quick take

SHERATON ORLANDO NORTH GRANFE CAFE & LOUNGE& LINK in MAITLAND currently holds an InspectFL Health Score of 26.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 113 total violations — 6 critical, 19 major, 88 minor.

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The latest inspection on September 22, 2026 shows 11 observation rows: no critical rows, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

113

Coverage note

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DBPR

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SHERATON ORLANDO NORTH GRANFE CAFE & LOUNGE& LINK has a rough inspection history. Would you risk it?

F record

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*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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Dish Machine at bar is not in working order, currently not in use
[25-05-4] Single-service articles improperly stored. Coffee filters at front cafe not inverted
[29-05-4] Plumbing line from a removed fixture not capped off to pipes under 3 compartment sink by back prep area, when water runs in drains directly onto the floor
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Few items in front cafe not labeled- operator removed and corrected
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in prep area
[31B-03-4] No soap provided at several hand handwash sinks throughout facility
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
[36-11-4] Floors not maintained smooth and durable in areas throughout the kitchen
[33-14-4] Dumpster overflowing garbage
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled at AN TOBAR kitchen side under cooking equipment
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at sink at entrance to AN TOBER

Disposition: Met Inspection Standards
[29-02-4] Ceiling leaking by 3 compartment sink
[36-03-4] Cove molding at floor/wall juncture broken/missing by dish machine and broken by pass through window into entobar
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-11-5] Equipment in poor repair. Handle missing to reach in cooler on line
[36-22-4] Floor area(s) covered with standing water at floor drains by dish machine
[36-73-4] Floor soiled/has accumulation of debris under cooking equipment
[36-11-4] Floors not maintained smooth and durable throughout main kitchen area
[36-24-5] Hole in or other damage to wall to employees mens room
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 110°, operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning over cooking equipment
[29-05-4] Plumbing line from a removed fixture not capped off at hand sink by 3 compartment sink
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. AM service cooler has rust on shelves
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Floor drain at ware washing is backed up, Maintenance was able to shop vac standing water and snaked the drain
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser, operator removed from self service
[33-06-4] Trash receptacles not provided where needed in establishment. 3 hand sinks in kitchen has no trash cans
[33-31-5] Unnecessary items/unused equipment on the premises. 4 pieces of cooking equipment in cooking area out of order 2 unused ice machines on premises
[36-17-5] Wall tiles missing and/or in disrepair at dish machine Floor tiles broken at entrance to walk-in-freezer
[29-03-4] Water draining onto floor surface. Hand sink pipe is leaking water onto floor by 3 compartment sink
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak at hand sink front bistro cafe
[01B-01-4] Dented/rusted cans present. See stop sale. 3 #10 cans of marina sauce
[31B-03-4] No soap provided at handwash sink by ware washing
[41-17-4] Spray bottle containing toxic substance not labeled. Blue spray bottle at front bistro cafe has no label 6 chemical spray bottles throughout kitchen and Bar have no labels
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off to hand sink in prep area and front cafe

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. 3 Small vents on line above cooking equipment missing
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles heavy black substance on tiles at pass through window from Tobar Bar to kitchen
[35A-03-4] Dead roaches on premises. 3 dead roaches in banquet store room, operator cleaned up
[14-11-5] Equipment in poor repair. Top door of make station on PM cook line side is broken - corrected Handle to make station on 2nd make station missing
[36-22-4] Floor area(s) covered with standing water by 3 compartment sink
[36-73-4] Floor soiled/has accumulation of debris Under cooking equipment pm side Under banquet prep side under cooking equipment
[36-17-5] Floor tiles missing and/or in disrepair at entrance to walk-in-freezer
[36-11-4] Floors not maintained smooth and durable throughout facility
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
[38-01-4] Light shield missing by 3 compartment sink
[33-31-5] Unnecessary items/unused equipment on the premises. Unused ice machine in banquet hallway
[29-03-4] Water draining onto floor surface, pipe from hand sink missing cap, causing water to leak into floor surface
[29-11-4] Water leaking from pipe and/or faucet/handle. Prep sink by eye wash statin has leaky faucet Sink at Tobar has steady water running from faucet behind bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1/4 pan of mushroom sauce 58°/ 1/4 pan of sliced tomatoes 57°, in walk-in-cooler from previous night, operator discarded
[41-17-4] Spray bottle containing toxic substance not labeled, Bleach in spray bottle not labeled

Disposition: Met Inspection Standards
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-01-5] Bowl or other container with no handle used to dispense food. Small ramekin in foods on cooks line
[36-36-4] Ceiling tile missing to right of dish machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy black buildup to ceiling tiles in wait station area before entrance of TOBAR BAR
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has call in for repairs for dish machine, was not in use at time of inspection, 3 compartment sink is set up
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook on line has no hair restraint
[36-22-4] Floor area(s) covered with standing water by ware washing area
[36-11-4] Floors not maintained smooth and durable throughout entire back of house
[14-38-4] Food storage container/container lid cracked or broken. Lid to potatoes or hot well is cracked
[10-20-4] In-use tongs stored on equipment door handle between uses.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins and cookies in coffee area - self service not labeled, operator moved to behind counter
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters in dry storage opened, not inverted
[29-11-4] Water leaking from pipe and/or faucet/handle. Handle leaking to middle sink at bar Pipe leaking from under hand sink located by old garbage disposal - water leaking onto floor
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by meeting rooms in back hallways and hand sink at dining room station
[41-17-4] Spray bottle containing toxic substance not labeled. Blue chemical in spray bottle not labeled

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair by dish machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or black-like substance at server area at Tobar entrance
[36-03-4] Cove molding at floor/wall juncture broken/missing at server prep area at entrance to Tobar
[29-18-4] Drain cover(s) missing by dish machine
[36-11-4] Floors not maintained smooth and durable throughout facility
[36-62-4] Light not functioning over cooking equipment
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting potatoes from bag without washing, chef discarded few cut potatoes and had employee wash potatoes and continue with preparation
[29-11-4] Water leaking from pipe and/or faucet/handle. Right side of Prep sink leaks under sink
[01B-01-4] Dented/rusted cans present. See stop sale. #10 can black beans #10 can evaporated milk
[22-41-4] 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. Dish machine in use at time of inspection, tested several times for sanitizer strength, tested 0 ppm all 3 times,
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at breakfast station and sink at entrance to Tobar
[31B-03-4] No soap provided at handwash sink to sink at entrance to TOBAR
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings in cooler on cooks line from previous day not dated
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap in kitchen
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boilers were inspected April 2024; have no current certificates, certificates available expired March 2024

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing in storage room with pots and pans
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler end of make line not holding proper temp
[14-09-4] Cutting board has cut marks and is no longer cleanable to board end of cooks line
[29-18-4] Drain cover(s) missing at hand sink by warewashing
[36-22-4] Floor area(s) covered with standing water by dish machine
[36-24-5] Hole in or other damage to wall. Wall between dry storage and banquet area in disrepair
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit, Utensils in water 87° operator discarded water
[31B-04-4] No handwashing sign provided at a hand sink used by food employees by 3 compartment sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Deep freezer end of make line soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors throughout kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle Pipe leaking under dish machine
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings 2 lbs 50°; COD 2 lbs 49°; POULTRY 3 lbs 50°; Snapper 1 lb 48°, per operator foods in cooler from previous day
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 50°; COD 49°; POULTRY 50°; Snapper 48°
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at An TOBAR
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap, unit needed battery
[27-16-4] Water shut off at employee handwash sink. Water shut off to hand sink by prep area