Pescao
4862 S Orange Blossom Trl, Orlando, FL 32839 · Permanent Food Service · License 5813722
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 Aug 21 complaint inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 21, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
pork, pasta both from yesterday (48-56°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
pork, pasta both from yesterday (48-56°F - Cold Holding) coleslaw (76°F - Cold Holding); raw shrimp, rice, cut tomatoes (76-80°F - Cold Holding); raw beef (64°F - Cold Holding); cut lettuce (70°F - Cold Holding). All items held on the prep table. Created a time plan. cut lettuce (70°F - Cold Holding); cut tomatoes , coleslaw (75°F - Cold Holding); fresh garlic sauce less than 4 hours (69°F - Cold Holding). Held on prep table near service window. Also added to time control.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked seafood (87°F - Hot Holding), less than 4 hours. Reheated and Placed on time control.
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 eggs over coleslaw in reach in cooler.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink located in the kitchen next to triple sink is blocked by prep table. Staff moved the table.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Rinsed ice scoop in hand sink.
Basic6
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of the equipment on the cook line.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Over triple sink
Floor soiled/has accumulation of debris.
Under equipment in kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Back pack on storage shelf.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Provided seating change form. Added outdoor seating. Removed the seats.
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Next to reach in cooler.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Hood filters soiled with grease
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.