Panna Café Orlando
13526 Village Park Drive Suite 200, Orlando, FL 32837 · Permanent Food Service · License 5811728
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (fixed by the Jul 22 follow-up), 6 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Chicken,beef,pork belly,cheese,ham,turkey and milk 54°F-58°F per operator items were in walk in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken,beef,pork belly,cheese,ham,turkey and milk 54°F-58°F per operator items were in walk in cooler overnight
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils by flat top grill stored in water temping at 76°F
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer at prep area
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
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cutting board at cooks line Sanitizer bucket on cutting board at juice station Operator placed wet wiping cloth on in sanitizer bucket Operator removed sanitizer bucket off the cutting board
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Paper towel dispenser at front counter and at cooks line is stored above sanitized dishes.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
At hallway connecting front counter and cooks line And by first reach in cooler at cooks line entrance
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.
- Stop sale
- An order that the food can’t be sold or served.