PANGS'S BBQ

Name: PANGS'S BBQ
Address: 5132 W COLONIAL DR, ORLANDO, FL, 32808, US
Rating: 70.7

5132 W COLONIAL DR, ORLANDO, FL 32808

License #5816173

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PANGS'S BBQ in ORLANDO currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on November 19, 2025. Across those visits, DBPR recorded 92 total findings; InspectFL has detailed violation rows for 69 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 19, 2025 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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.

Disposition: Call Back - Complied
[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.
[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
[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.
[08B-38-4] Food stored on floor. Cases of oil and case shelled eggs in walk-in cooler.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing trainer information.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two beverages on front counter sink.
[35A-02-7] No insects
[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.
[41-10-4] Toxic substance/chemical improperly stored. Gap sealer above ingredients bin on shelf. Staff removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink in bakery area with egg crate inside.
[36-24-5] Hole in or other damage to wall. In bakery area

Disposition: Administrative complaint recommended
[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.
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink in bakery area with egg crate inside.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing trainer information.
[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.
[08B-38-4] Food stored on floor. Cases of oil and case shelled eggs in walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two beverages on front counter sink.
[41-10-4] Toxic substance/chemical improperly stored. Gap sealer above ingredients bin on shelf. Staff removed.
[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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour
[25-32-4] Reuse of single-service or single-use articles. Jug cut to use as a scoop.

Disposition: Emergency order recommended
[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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink .
[14-01-5] Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
[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.
[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
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.
[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.
[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.
[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/
[53A-11-4] No person in charge present during hours of operation.
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks, and sides of all cooking equipment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.

Community reaction

What do locals think?

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Community pulse