Pangs's BBQ in Orlando
5132 W Colonial Dr, Orlando, FL 32808
Pangs's BBQ in Orlando, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures, and $2,000.00 in fines across 3 disciplinary actions (plus 10 FDACS inspections).
Last inspected FDACS: January 5, 2026
Pangs's BBQ in Orlando: Comparison to Orange County Averages
This Facility
0
violations / inspection
0 violations per inspection
Orange County Avg
5.89
violations / inspection
5.89 county average
This Facility
0
emergency closures
0 closures
Orange County Avg
0.12
closures / facility
0.12 county average
Pangs's BBQ in Orlando: Fines & Disciplinary Actions (3)
Total fines on record: $2,000.00
| Action Date | Case Number | Fine | Violation Date | Enforcement Office |
|---|---|---|---|---|
| 4--2025069575 | $800.00 | Sep 11, 2025 | Fort Lauderdale | |
| 4--2025045647 | $800.00 | Jun 11, 2025 | Miami (Doral) | |
| 4--2024066503 | $400.00 | Nov 7, 2024 | Fort Lauderdale |
Pangs's BBQ in Orlando: FDACS Inspection History (10)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Met Sanitation Inspection Requirements· 2 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This check-back inspection was conducted to verify compliance of food safety citations observed during previous inspection.
Trainee present during inspection. All violations verified by primary inspector.
Good Retail Practice Violations
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat Department: Buildup of water and blood was observed on floor inside the walk-in
cooler.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Produce and Seafood Departments: Ceiling tiles are not constructed of smooth/easily
cleanable material.
— 3 inspections
— Focused Inspection· 2 stop-sale orders· Focused Inspection
Comments: This visit was conducted in response to request #5146878 to release the Stop-Use Orders previously issued. The Stop-Use Orders
on all processing, equipment and utensils (Seafood department) and the retail open air dairy cooler issued on December 17, 2025
have been released.
Pest control invoice for areas treated on December 18, 2025 was provided by the food establishment.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 24 violations· 4 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was observed with regard to sanitization in the food
establishment. The person in charge could not correctly respond to questions regarding food allergen
awareness.
o
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Retail: Packages of raw bacon in retail open air cooler were stored on shelf above
packages of cooked sausage. COS: Bacon and sausage were rearranged and stored properly.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Seafood Department: Buildup of mold-like substance was observed on top interior panel of
the ice machine. COS: Ice machine was washed, rinsed and sanitized during the inspection.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Seafood Department: Buildup of old food debris was observed in the band saw used to cut
fish. COS: Band saw was washed, rinsed and sanitized during the inspection. Meat Department: Buildup
of old food debris was observed in band saw and meat grinder. COS: Band saw and meat grinder were
washed, rinsed and sanitized during the inspection.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Seafood Department: Fish and shrimp protruding from ice, placed on the display table
approximately an hour prior of temperature verification were found with internal temperatures between 44
and 50 degrees F (tiger fish and tilapia 44-45 F, salmon 48-50 F, shrimp 44-45 F). COS: Fish and shrimp
were relocated to walk-in freezer to bring the temperature down to 41 degrees F or below. Retail:
Containers of milk and yogurt in retail open air dairy cooler were found with internal temperatures between
44 and 45 degrees F. COS: Milk and yogurt were voluntarily discarded.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
The establishment does not have written procedures for the clean-up of vomit and diarrhea.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout was
provided.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Seafood/Warewashing Area: No soap was being provided at the handwashing sink. COS:
Soap was provided during the inspection.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Seafood Department: Knife sharpener was kept inside the handwashing sink's basin. COS:
Knife sharpener was relocated to allow access to the sink.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Meat Department and Men's Employee Restroom: No handwashing signs were being
provided at the handwashing sinks. COS: Handwashing signs were provided and posted during the
inspection.
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net
quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or
nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Packages of eggplant packaged on site, found on display table did not have a label.
COS: Eggplant was labeled during the inspection.
x
6-501.11
Premises not maintained free of roaches and rodents; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping
devices or other means of pest control. 6-501.111 (A)-(C) P
Seafood Department: Live roaches were observed crawling on walls above the
handwashing sink located near the walk-in cooler. Stop-Use Order was issued. Please see comments
section of the report.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Produce Department: Various cases containing produce were stored directly on floor of the
walk-in cooler. COS: Produce was relocated and stored properly during the inspection.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Meat Department: Knives were stored between the preparation table and wall. COS: Knives
were relocated to the warewashing area to be washed, rinsed and sanitized.
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6
inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Meat Department: Single-use trays found on shelf were not stored inverted. Back Storage
Area: Bag of single-use trays was stored directly on floor. COS: Single-use trays were properly stored
during the inspection.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Back Storage Area: Milk crates are being used as shelving inside the retail display walk-in
freezer.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Seafood Department: Cutting boards found on fish preparation table were heavily scratched
and scored and could no longer be cleaned and sanitized effectively. COS: Cutting boards were
voluntarily discarded during the inspection.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Retail: Retail open air dairy cooler is not maintaining time/temperature control for safety
food items at an internal temperature of 41 degrees F or below. Stop-Use Order was issued. Please see
comments section of the report.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Meat Department: Buildup of mold-like substance was observed on gaskets of the three
chest freezers located in the processing area. Seafood Department: Heavy buildup of old fish scales and
dust was observed on the top shelf of the fish cleaning/preparation station.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Outside Storage Area: Heavy buildup of food debris and dirt was observed on floor of the
refrigerated units (two units) used to store meats and produce.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Seafood Department: Leak was observed on pipe located beneath the handwashing sink's
basin. Meat Department: Leak was observed on pipe located beneath the handwashing sink's basin.
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12
Seafood Department: Ice machine's hose was draining into bucket located on floor. COS:
Extension hose was connected to direct water to sewage system.
5-501.16(B)-(C)
Waste receptacle not provided in each area where refuse is generated or
commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of
adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Seafood and Produce Department: No waste receptacle is being provided at the
handwashing sinks.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas
is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Seafood Department: Ceiling tiles are not constructed of smooth/easily cleanable material.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat, Seafood and Produce Department: Heavy buildup of food debris, dirt and water was
observed on floors in the walk-in coolers and walk-in freezers. Back Storage Area: Buildup of food debris
and dirt was observed on floors located beneath storage racks. Seafood department: Heavy buildup of
dust was observed on ceiling tiles.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a
pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety
Inspector visit for written release.
Print Date: 12/17/2025
Page 1 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected]. The Stop-Use Order applies to time/temperature control for safety
food items only.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— Focused Inspection· Focused Inspection
Comments: The issues described in request #5139389 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 6 inspections
— Focused Inspection· Focused Inspection
Comments: Focused inspection in response to request 5121233
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit conducted to get copy of menu items for possible move to DBPR.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: A copy of this report has been provided to the person In charge of the food establishment and will be available online at
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LINDA 2ISSA, PERSON IN CHARGE, . Lo
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ROBERT SMITH, SENIOR GANITATION AND BAFETY BPECIALIST Name and Tile of won na ye wis weg i)
No violations or enforcement actions recorded for this inspection.
— Re-Inspection Required· 1 violation· 2 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
FoodSafety@FDACS. gov.
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Backroom: Employee observed touching face with hand. Cos- Employee stopped and asked
f the maximum penalties provide in
Pf = Priority Foundation Citation
Leads to a Priority)
cos
to remove gloves and wash hands. _ —_
Citation Description: Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) P
Observation: Food service; Cutting board not cleaned after being placed service for more than 4 hours.
__Cos Manager had the cutting block removed to be washed. _
Citation Description: Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 P
Observation: Backroom: Backing pan washed by employee not sanitized after washing. Cos- Manager had
the baking pan re washed.
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) P
Observation: Food service: Cooked ducks, roasted pork, cooked beef, Duck bills, pork ears, roasted
chickens and duck gravy were found to be at between 65 degree f. and 100 degrees f. Cos- Manager
voluntarily discarded all products.
Print Date: 2/14/2024
Page 1 of 6
(8 CamScanner
5 * ri Bureau of Food Inspection
Florida Department of Agriculture and Consumer Services anton: Boaneee Canter
Division of Food Safety 3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE — Brand: various
Reason: FS 500.04; FS 500.10 Adulterated.* Time/T ‘emperature Control for Safety Food:
Proper cold holding temperatures.
Lot: # Of Pkgs: Size Of Pkg: Total Weight:
Disposition: Product was voluntarily destroyed by food entity management and witnessed by inspector.
STOP USE ORDER
— Met Inspection Requirements· Met Requirements
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Spoke with Manager on non compliance issues. Industry guidance was provided.
No violations or enforcement actions recorded for this inspection.
Pangs's BBQ in Orlando: Stop-Sale & Stop-Use Orders (8)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Pangs's BBQ in Orlando: Frequently Asked Questions
- How many health inspections has Pangs's BBQ in Orlando had?
- Pangs's BBQ in Orlando has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Pangs's BBQ in Orlando ever been shut down?
- No, Pangs's BBQ in Orlando has no emergency closures on record with Florida DBPR.
- Has Pangs's BBQ in Orlando faced any disciplinary actions?
- Yes, Pangs's BBQ in Orlando has 3 disciplinary action(s) on record with Florida DBPR totaling $2,000.00 in fines.
- How much has Pangs's BBQ in Orlando been fined?
- Pangs's BBQ in Orlando has been fined a total of $2,000.00 across 3 disciplinary action(s) on record with Florida DBPR.
- When was Pangs's BBQ in Orlando last inspected?
- Pangs's BBQ in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 5, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Pangs's BBQ in Orlando had?
- Pangs's BBQ in Orlando has 10 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Pangs's BBQ in Orlando find?
- Pangs's BBQ in Orlando was most recently inspected by FDACS on January 5, 2026 (Met Sanitation Inspection Requirements).
- Has Pangs's BBQ in Orlando had any stop-sale or stop-use orders?
- Yes, Pangs's BBQ in Orlando has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Pangs's BBQ in Orlando?
- The most frequently cited FDACS violations at Pangs's BBQ in Orlando are: 6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12; 6-101.11: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11; 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Pangs's BBQ. How we collect and verify this data.