Portillo's
7715 Palm Parkway, Orlando, FL 32836 · Permanent Food Service · License 5814916
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 5 basic-16
- Safety score84
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 visitOct 14, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed sanitizer bucket stored next to frosting on the storage shelve in the bakery area.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: 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 1/2 gallon milk not date marked stored inside walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed white cutting board soiled has brown discoloration on the surface used for breads.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Checked Olkhise Pierre does not have employee food handling training hired more than 60 days per General Manager, will check on next unannounced inspection.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer in the reach in cooler located in drive thru.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed the oven has build up grease on the surface main cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed mold like growth on the top panel of the reach in salad cooler also dried food underneath the door.
Code 27, Water source: Self-closing metering faucet does not provide water for at least 15 seconds.
Observed hand wash sink not provided water for at least 15 seconds both in bar and near dishmachine.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no choking sign posted.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.