SHERATON LAKE BUENA VISTA RESORT

Name: SHERATON LAKE BUENA VISTA RESORT
Address: 12205 S APOPKA VINELAND RD, ORLANDO, FL, 32836, US
Rating: 84.1

12205 S APOPKA VINELAND RD, ORLANDO, FL 32836

License #5804085

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

84.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SHERATON LAKE BUENA VISTA RESORT in ORLANDO currently holds an InspectFL Health Score of 84.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 24 total violations — 4 critical, 8 major, 12 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 January 20, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 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
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath the green cutting board on the cook line. Chef removed at time of inspection
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Checked block of cheddar cheese not date marked stored inside walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside located in the dish machine area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry while slicing fruit in the preparation area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed deep cut marks on the surface on the cutting board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old meat left on the surface located in the back prep kitchen. Can opener blade has old food debris left on the surface.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hose stored in front of hand wash sink located in the dishwasher area.
[36-24-5] Hole in or other damage to wall. Observed peeling paint and walls near base board in kitchen around the wall tiles coming loose throughout the back prep kitchen.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for the time as public health control. Plan given to Chef at time of inspection.
[36-73-4] Floor soiled/has accumulation of debris. Observed greasy floor near the fryers on the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of diced tomatoes 47°f, shredded cheese 49°f stored less than 4 hours inside reach in cooler found out the reach in cooler is not working located on the cook line, Spoke to the Manager did not know the refrigerator was not working properly. Recommend to Chef to quick chill product immediately in the walk in freezer.

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of artichoke hearts and great northern beans dented stored on the can rack. Chef removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelves.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificates expired 4/20/2025 Spoke to Engineering Manager.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler ( outside bar)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to hose bibb missing vacuum breaker located in the dish machine room.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer touched soiled dishes wearing gloves continue wearing same gloves picked up clean plates stored in plate holder, Did not wash hands. Recommend chef to have training for employee.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk stored in the reach in cooler located in dry storage room.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee using hand sink to wash utensils, recommend training, for employees.
[36-73-4] Floor soiled/has accumulation of debris. Observed greasy floor near the fryers on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed shredded cheese and old food debris spilled on the of reach in cooler drawers.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples not wrapped has no utensils
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed wiping cloths stored inside hand wash sink.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed salad plates not inverted to prevent contamination.

Community reaction

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Community pulse