Pasteles Edward
4502 Curry Ford Rd, Orlando, FL 32812 · Permanent Food Service · License 5804252
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (fixed on the spot), 2 intermediate, 8 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
potato pastal (125°F - Hot Holding) Operator stated was out for less than 30 minutes after cook it and he turn on the hot hold in that side .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored over dough at the walk-in cooler . Operator removed it to kitchen to start cook it .
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Gasket soiled throughout kitchen equipment.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bucket of water stored on Employee hand sink front area .
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour and corn meal no label .
Code 08, Food protection and cross-contamination: Stored food not covered.
Empanadas not covered at the reach-in freezer. Operator covered it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn at the walk-in cooler door .
Food storage container/container lid cracked or broken.
Cracked lids used to cover the flour and corn meal .
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Throughout kitchen equipment.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Objectionable odors in bathroom or other areas of the establishment.
Smell odors at the dish area .
Floor soiled/has accumulation of debris.
Throughout kitchen really heavy on walk-in cooler floor .
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.