Pangs's BBQ

5132 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5816173

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 7, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority · no follow-up needed · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
3 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 15 basic (1 repeat); basic violations cost 12 at most
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

22 violations found

First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
22 violations found:
- 3 High priority
- 4 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Front line Able to determine time and placed on paper
- Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
  Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach does not state safe for food contact surfaces and was verified as not for food contact surfaces Operator stated using for sanitizing, educated on proper chlorine. Did have quaternary hooked up at triple sink
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  On shelf across from ovens in kitchen
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Butcher knives in sink basin.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Warewashing area
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
  Records/documents for required employee training do not contain all of the required information.
  Missing expiration date
Basic15
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Front counter duck box
  Food stored on floor.
  Bulk milk powder, liquid oil.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In 2 bulk food containers
  Fixed on the spot
  Cardboard used to line food-contact shelves.
  Shelf across from ovens
  Cutting boards have marks and is no longer cleanable.
  Frontline, prep area in kitchen
  Food-contact surface not smooth and easily cleanable.
  Shopping carts used for hanging raw ducks in 2 walk in coolers.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Frontline
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters with extreme buildup of grease. Fan covers in walk in coolers, shelving in walk ins.
- Code 25, Single-service items: Single-service articles improperly stored.
  Items on floor in dry storage
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  At kitchen entrance
  Walls soiled with accumulated grease, food debris, and/or dust.
  Kitchen, prep and 3 bay sink areas.
  Light not functioning.
  Over smoker in kitchen
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Grease on smoker area walls and ceiling
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.