MARRIOTT ORLANDO DOWNTOWN

Name: MARRIOTT ORLANDO DOWNTOWN
Address: 400 W LIVINGSTON ST, ORLANDO, FL, 32801, US
Rating: 4.7

400 W LIVINGSTON ST, ORLANDO, FL 32801

License #5814192

🏨 Hotel/Resort ℹ️

4.7 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 8 findings · 1 critical

Routine - Food (follow-up)

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Minor

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Quick take

MARRIOTT ORLANDO DOWNTOWN in ORLANDO currently holds an InspectFL Health Score of 4.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 127 total violations — 24 critical, 20 major, 83 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 21, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

127

Coverage note

Inspector notes linked where available

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DBPR

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MARRIOTT ORLANDO DOWNTOWN 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.

Critical Major Minor

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

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove at 91F. Less than 4hrs per operator . Advised to reheat to 165F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dishwasher
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Double stack oven: interior doors
[36-36-4] Ceiling tile missing. Several ceiling tiles missing due to AC repair
[36-73-4] Floor soiled/has accumulation of debris. In dairy cooler
[36-24-5] Hole in or other damage to wall. Hole in wall where it meets tile floor in storage area
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On meat drawer cooler on cook line. Reading 50F . Food was 39-42F
[09-21-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touched and plated toast for customer with bare hands.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove at 91F. Less than 4hrs per operator . Advised to reheat to 165F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cook line. Operator immediately replaced
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dishwasher
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in handsink on cook line
[36-73-4] Floor soiled/has accumulation of debris. In dairy cooler
[36-24-5] Hole in or other damage to wall. Hole in wall where it meets tile floor in storage area
[02D-01-5] Working containers of food removed from original container not identified by common name. -Cooked Chorizo made less than 24hrs per operator in container labeled waffle mix . Operator removed and put in new container with date and label
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In produce cooler. Operator removed all
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishwasher at bar several times, even after replacing sanitizer and priming, still tested at 00ppm Chlorine
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -oat milk (49F - Cold Holding); half half (52F - Cold Holding); chocolate protein (52F - Cold Holding); almond milk (51F - Cold Holding) in bar cooler overnight per operator. Operator discarded
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On meat drawer cooler on cook line. Reading 50F . Food was 39-42F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oat milk (49F - Cold Holding); half half (52F - Cold Holding); chocolate protein (52F - Cold Holding); almond milk (51F - Cold Holding) in bar cooler overnight per operator. Operator discarded
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Double stack oven: interior doors
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on table at wait station. Operator removed
[09-21-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touched and plated toast for customer with bare hands.
[36-36-4] Ceiling tile missing. Several ceiling tiles missing due to AC repair

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[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 . Operator immediately removed from packaging
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-47-4] Food not stored at least 6 inches off of the floor. -Case of Juice and water on floor in cooler. Operator removed
[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. Tongs touching ice at bar.
[36-62-4] Light not functioning. Under hood in back cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -At handsink in storage room
[16-46-4] Old labels stuck to food containers after cleaning. On plastic containers
[08B-12-5] Stored food not covered. Gallon milk in cooler with no lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Ice machine not in use as well as other equipment
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit over ready to eat fruit in cooler. Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Tube from ceiling draining in hand sink in back prep area -Hand sink in storage area had gunk and debris in handsink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handsink in storage room
[31B-03-4] No soap provided at handwash sink. -At handsink in storage room

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In flour. Operator immediately removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In banquet storage area
[14-09-4] Cutting board has cut marks and is no longer cleanable. All
[35A-03-4] Dead roaches on premises. 30 dead roaches in two sticky traps in large storage area. Operator immediately removed and discarded
[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 top of plastic wrap. Operator immediately removed
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment on line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in room temperature water. Operator immediately put on grill to reheat to 165F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven on back line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under drawers in prep cooler across fryer - sides of fryers - top of oven on front line - fan covers in walk in cooler 7
[16-46-4] Old labels stuck to food containers after cleaning. On plastic containers in storage area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over container of ready to eat vegetables. Operator immediately removed
[29-11-4] Water leaking from pipe and/or faucet/handle. Ceiling leaking in kitchen from pool above. Per operator
[01B-01-4] Dented/rusted cans present. See stop sale. Dark Red Kidney beans 6lb. Operator immediately discarded
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice scoop in standing water in holder. Operator immediately removed to be cleaned
[35A-02-7] Live, small flying insects found. -10 flying insects in small dry storage room.
[35A-09-4] Presence of insects, rodents, or other pests. Tadpole like specimens In ice scoop holder . 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 shell eggs over liquid eggs in cool well. Operator immediately removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken, raw burger; (50-51F - Cold Holding) in drawer cooler under grill less than 4hrs per operator, operator immediately removed to other cooler for temp recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 135F

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with spices. Operator immediately removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch. Immediately removed
[14-11-5] Equipment in poor repair. Drawer cooler under grill temperature holding at 54F. Also gaskets torn
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In yogurt at buffet. Operator immediately removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in ice scoop holder. Operator removed and drilled holes in scoop holder to let water drain.
[16-46-4] Old labels stuck to food containers after cleaning. On metal pans on dish rack
[08B-12-5] Stored food not covered. Ice cream in chest freezer. Operator immediately covered
[01B-01-4] Dented/rusted cans present. See stop sale. One #10 cabin of baked beans Three #10 cans of fire roasted salsa. Operator immediately removed all to be discarded
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over liquid eggs in coolwell. Operator immediately removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw burgers 54F over 4hrs per operator. In drawer grill cooler. Operator immediately discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 drawer Grill cooler : raw burger. 54F Over 4hrs per operator. Operator immediately discarded. , raw chicken 54Fless than 4hrs operator immediately moved to freezer for temperature recovery.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Both soda nozzles at bar slightly soiled
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher in kitchen tested at 143F operator adjusted settings tested again at 168F
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handsink at bar. -On cook line. Operator immediately replaced

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Back storage area ceiling tiles missing
[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 in the morning. Operator immediately cut open
[14-09-4] Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door
[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 flour container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer
[33-31-5] Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Machine did eventually reach 160F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Back storage area ceiling tiles missing
[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 in the morning. Operator immediately cut open
[14-09-4] Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door
[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 flour container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer
[33-31-5] Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Machine did eventually reach 160F
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in container of waste water used for leaking ceiling in back storage area. Operator immediately removed container . 3 live flying insects at bar around soda nozzle
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Back storage area ceiling tiles missing
[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 in the morning. Operator immediately cut open
[14-09-4] Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door
[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 flour container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer
[33-31-5] Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Machine did eventually reach 160F
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in container of waste water used for leaking ceiling in back storage area. Operator immediately removed container . 3 live flying insects at bar around soda nozzle
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.