DEVELOPER INN DOWNTOWN ORLANDO

Name: DEVELOPER INN DOWNTOWN ORLANDO
Address: 2500 W 33 ST, ORLANDO, FL, 32839, US
Rating: 94.8

2500 W 33 ST, ORLANDO, FL 32839

License #5801554

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

94.8 Grade B / 100

Solid Health Score

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Quick take

DEVELOPER INN DOWNTOWN ORLANDO in ORLANDO currently holds an InspectFL Health Score of 94.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 9, 2025. Across those visits, inspectors documented 13 total violations — 3 critical, 2 major, 8 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 9, 2025 shows 13 observation rows: 3 critical, 2 major, and 8 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.

Location + actions

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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
[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. Walk in cooler and freezer. Chest freezer thats located in the kitchen doesnt work.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on prep table in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler. Management added thermometer. Cooler located on buffet area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Some apples on display at buffet with stickers.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chafers for self service area no sneeze guard. Sausage, home fries and other items displayed with chafer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours on display. sausage (120F - Hot Holding). Temperature was adjusted on burner to reheat sausages.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates on buffet line. Management turned them over.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink in the kitchen. Management added paper towels.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In dry storage area. Cut out whole in ceiling. Over reach in cooler in kitchen.
[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. 0ppm not in use. Utilizing triple sink.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet
[14-11-5] Equipment in poor repair.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melons (50F - Cold Holding); egg (50F - Cold Holding); . Less than 4 hours on buffet. . Management asked staff to add ice to products. Advised use of time control for buffet area.

Community reaction

What do locals think?

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Community pulse