CELEBRATION HOTEL

Name: CELEBRATION HOTEL
Address: 700 BLOOM ST, CELEBRATION, FL, 34747, US
Rating: 70.6

700 BLOOM ST, CELEBRATION, FL 34747

License #5908461

🏨 Hotel/Resort ℹ️

70.6 Grade C / 100

Mixed Health Record

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Latest inspection

February 24, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CELEBRATION HOTEL in CELEBRATION currently holds an InspectFL Health Score of 70.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 56 total violations — 10 critical, 13 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 1, 2024

The latest inspection on February 24, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CELEBRATION HOTEL has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Critical Major Minor

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

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Small paper bowls in containers of flour and panko in prep area
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint in preparation of breakfast items on cooks line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of reach in freezer on cooks line.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 sets of tongs hanging on handle of oven on cooks line, operator moved tongs to dish machine
[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. Spoon submerged in hummus sauce on cooks line, operator removed spoon.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar hand sink, emailed hand washing sign to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cooks line soiled with old food debris
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler on left side of cooks line soiled with old food debris. Bottom of reach in freezer on cooks line soiled with old food debris.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 2 sanitizer buckets on shelf of expo line next to to go boxes. Operator moved to go boxes.
[29-49-6] Standing water in bottom of reach-in-cooler. In right side make table on cooks line
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handle clean pan on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar. Operator refilled paper towel dispenser.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold-like substance in interior of ice machine.
[14-38-4] Food storage container lids in reach-in cooler cracked or broken.
[08B-38-4] Food stored on floor. In walk-in freezer. Freezer product received yesterday, per operator.
[10-20-4] In-use tongs stored on cookline oven door handle between uses.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided one to operator
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles soiled with grease.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind grill top on cookline.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flour and bulk sugar, per operator, not labeled.
[22-49-4] Bar dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and utilize kitchen dishmachine or 3-compartment sink for sanitizing until dishmachine is repaired and sanitizing properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10:00 am -Salmon 50F, Roasted tomatoes 48F, placed on make table approximately 6am-6:30am. 10:13Am Butter on counter at room temperature for preparation from approximately 6am, per operator. Operator discarded
[31A-11-4] Handwash sink used for purposes other than handwashing. As evidenced by ice in handwash sink by reach-in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not asterisked to reminder.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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 forms to operator which was completed by employees on site.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states cookline maketable items are generally kept for 4 hours in the unit then discarded. Provided operator with TPHC plan.