PORTILLO'S

Name: PORTILLO'S
Address: 7715 PALM PARKWAY, ORLANDO, FL, 32836, US
Rating: 59.8

7715 PALM PARKWAY, ORLANDO, FL 32836

License #5814916

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

PORTILLO'S in ORLANDO currently holds an InspectFL Health Score of 59.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 29 total violations — 7 critical, 5 major, 17 minor.

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 May 8, 2026 shows 12 observation rows: 4 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Inspection Completed - No Further Action
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Warmer to right of ice machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -House made whip cream 48f. Held,over 4 hours.
[08A-04-5] Raw animal food stored over or with unwashed produce. -Raw shell eggs over lettuce.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezers.
[29-03-4] Water draining onto floor surface. -Under grill.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[41-10-4] Toxic substance/chemical improperly stored. -Hand soap over disposable gloves. -Sanitizer over condiments.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -House made whip cream 48f. Over 4 hours.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice chute at right side of soda station in dining room.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Pasta covered while cooling.

Disposition: Inspection Completed - No Further Action
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while frosting chocolate cake.
[14-69-4] Ice buildup in reach-in freezer and/or walk in freezer Observed shake machine has terrible ice build up underneath the the shake machine dispenser, Employee cleaning.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door has light showing through bottom , recommend replace threshold.
[36-22-4] Floor area(s) covered with standing water. Observed standing water underneath 3 compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Observed trash and debris on the floor underneath the storage shelves.and behind the reach in cooler used for dairy products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the hood filters underneath the fire suppression on cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine three time 0 ppm chlorine not Sanitizing properly found out the sanitizer bucket changed had to prime the dishmachine three time rechecked 50 ppm chlorine.
[02C-03-5] 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 milk not date marked stored inside cooler in the back prep area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee has no beard net working in the food preparation area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed Manager wearing no hair restraint while working in the kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener old dried food debris back prep area. Slicer has old food debris left on the surface Milk shake machine has old milk residue left underneath and on the plastic cover.

Community reaction

What do locals think?

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Community pulse