PANGS'S BBQ

Name: PANGS'S BBQ
Address: 5132 W COLONIAL DR, ORLANDO, FL, 32808, US
Rating: 0

5132 W COLONIAL DR, ORLANDO, FL 32808

License #5816173

🔥 BBQ ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 22 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

PANGS'S BBQ in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 174 total violations — 27 critical, 35 major, 112 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 7, 2026 shows 22 observation rows: 3 critical, 4 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

174

Coverage note

Inspector notes linked where available

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PANGS'S BBQ has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. In 2 bulk food containers
[14-05-4] Cardboard used to line food-contact shelves. Shelf across from ovens
[14-09-4] Cutting boards have marks and is no longer cleanable. Frontline, prep area in kitchen
[14-13-4] Food-contact surface not smooth and easily cleanable. Shopping carts used for hanging raw ducks in 2 walk in coolers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Frontline
[23-03-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Butcher knives in sink basin.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At kitchen entrance
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-38-4] Food stored on floor. Bulk milk powder, liquid oil.
[08B-12-5] Stored food not covered. Front counter duck box
[36-62-4] Light not functioning. Over smoker in kitchen
[36-27-5] Walls soiled with accumulated grease, food debris, and/or dust. Kitchen, prep and 3 bay sink areas.
[41-10-4] Toxic substance/chemical improperly stored. On shelf across from ovens in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing expiration date
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease on smoker area walls and ceiling
[03F-02-5] 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
[25-05-4] Single-service articles improperly stored. Items on floor in dry storage
[22-48-5] 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
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two beverages on front counter sink.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Shopping carts used to to hold hooked ducks prepared for cooking.
[36-22-4] Floor area(s) covered with standing water. In back kitchen area
[08B-38-4] Food stored on floor. Cases of oil and case shelled eggs in walk-in cooler.
[36-24-5] Hole in or other damage to wall. In bakery area
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Buns with meat in coolers for customers.
[36-62-4] Light not functioning.throughout establishment
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust exterior of large ingredients bins. Fan cover and ceilings in walk-in cooler
[25-32-4] Reuse of single-service or single-use articles. Jug cut to use as a scoop.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility
[35A-02-7] Live, small flying insects found 20 small flying insects located in the back kitchen in the corner near the large ingredients bins and mop sink.
[41-10-4] Toxic substance/chemical improperly stored. Gap sealer above ingredients bin on shelf. Staff removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board located in the walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink in bakery area with egg crate inside.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing trainer information.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two beverages on front counter sink.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Shopping carts used to to hold hooked ducks prepared for cooking.
[36-22-4] Floor area(s) covered with standing water. In back kitchen area
[08B-38-4] Food stored on floor. Cases of oil and case shelled eggs in walk-in cooler.
[36-24-5] Hole in or other damage to wall. In bakery area
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Buns with meat in coolers for customers.
[36-62-4] Light not functioning.throughout establishment
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust exterior of large ingredients bins. Fan cover and ceilings in walk-in cooler
[25-32-4] Reuse of single-service or single-use articles. Jug cut to use as a scoop.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility
[35A-02-7] Live, small flying insects found 20 small flying insects located in the back kitchen in the corner near the large ingredients bins and mop sink.
[41-10-4] Toxic substance/chemical improperly stored. Gap sealer above ingredients bin on shelf. Staff removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board located in the walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink in bakery area with egg crate inside.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing trainer information.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house, by triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.
[36-24-5] Hole in or other damage to wall. At entrance to back of the house underneath dry storage shelves.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks, and sides of all cooking equipment.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. At prep area back of the house by 3 compartment sink.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep sink at front counter.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
[35A-02-7] 40 small flying insects on the wall by mop sink. 35 small flying insects on rolling speed rack.
[35A-04-4] 20 rodent droppings on cook line wall by black pipe. 1 rodent dropping on to go containers in dry storage area. 4 rodent on the ledge by 3 compartment sink. 6 rodent droppings on window seal back of the house prep area. =31 rodent droppings total
[03F-02-5] 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. Pork and duck at front service counter. Employee marked one hour
[31A-09-4] Handwash sink not accessible for employee use at all times. Bags, knife sharpener and paper in hes by walk in cooler. Employee removed all items.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-11-4] No person in charge present during hours of operation.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house, by triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.
[36-24-5] Hole in or other damage to wall. At entrance to back of the house underneath dry storage shelves.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks, and sides of all cooking equipment.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. At prep area back of the house by 3 compartment sink.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep sink at front counter.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
[35A-02-7] Live, small flying insects found 75 live small flying insects on speed rack near triple sink 13 live small flying insects dry storage area. 3 live flying insects on the wall by reach in chest freezer. = 91 total live flying insects
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 44 drops on ledge of window near entrance to middle kitchen. Speed rack located next to window 25 droppings on top of cutting board. 4 on ledge of dry storage by dry storage cooler. 73 = total rodent droppings
[03F-02-5] 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. Pork and duck at front service counter. Employee marked one hour
[31A-09-4] Handwash sink not accessible for employee use at all times. Bags, knife sharpener and paper in hes by walk in cooler. Employee removed all items.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-11-4] No person in charge present during hours of operation.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In Whole milk powder.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. All white cutting boards in kitchen
[36-73-4] Floor soiled/has accumulation of debris. behind cooking equipment
[36-24-5] Hole in or other damage to wall. Wall torn to back entry way of kitchen
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in Sugar container . Immediately removed
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Air compressor on shelf over salt and msg containers
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Operator is keeping Pork, chicken, duck, out at room temperature for maximum 1hr. Per operator they discard after an 1hr due to quality cancers. Advised that they need to keep the items on time control and to time track items
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is keeping Pork, chicken, duck, out at room temperature for maximum 1hr. Advised that they need to keep the items on time control and to time track items

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near triple steam has damaged tile and hole around pipe. In 3rd dish area, 3 tiles.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Entrance to3rd kitchen.
[36-22-4] Floor area(s) covered with standing water. Middle kitchen near drain.
[36-24-5] Hole in or other damage to wall. At triple sink in 3rd kitchen.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under counter up front Hood filter Exterior of large ingredients bins of sugar Fan cover and ceilings in both walk in coolers.
[25-05-4] Single-service articles improperly stored. On the floor in front service counter
[33-31-5] Unnecessary items/unused equipment on the premises. Slicer in 3rd kitchen
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of cook line,
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface. 2 walk in coolers
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Application approved. Open and operating,this is a transfer licensing inspection for FDACS . Activity observed during licensing inspection.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 50 droppings under table top dough machine in bakery oven. 30Under table in bakery 100 under storage rack in dry storage area Staff working to clean area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bun machine in bakery Slicer in bakery
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. See stop sale. Gnaw marks and openings in rice bag from rodent