PANGS'S BBQ
5132 W COLONIAL DR, Orlando FL 32808 · 4077309592
Last inspected Nov 19, 2025 · 13 visits since November 2024
NOV 24
MAR 25
JUN 25
SEP 25
NOV 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
wastewater backing up through floor drains. Standing water throughout the back kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025069575 | Sep 11, 2025 | Jan 9, 2026 | $800 |
| 4--2025045647 | Jun 11, 2025 | Oct 15, 2025 | $800 |
| 4--2024066503 | Nov 7, 2024 | Mar 6, 2025 | $400 |
Inspection history
13 visits, newest first
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate13 Basic
What the inspector wrote — 18 findingsThe state's own report →
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.
Toxic substance/chemical improperly stored. Gap sealer above ingredients bin on shelf. Staff removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board located in the walk in cooler.
Handwash sink not accessible for employee use at all times. Sink in bakery area with egg crate inside.
Show the remaining 14 findings ▾
Records/documents for required employee training do not contain all of the required information. Missing trainer information.
Bowl or other container with no handle used to dispense food. Bowl in flour
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two beverages on front counter sink.
Equipment or utensils not designed or constructed in a durable manner. Shopping carts used to to hold hooked ducks prepared for cooking.
Floor area(s) covered with standing water. In back kitchen area
Food stored on floor. Cases of oil and case shelled eggs in walk-in cooler.
Hole in or other damage to wall. In bakery area
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.
Light not functioning.throughout establishment
No Heimlich maneuver/choking sign posted. Provided poster.
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
Reuse of single-service or single-use articles. Jug cut to use as a scoop.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
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.
Toxic substance/chemical improperly stored. Gap sealer above ingredients bin on shelf. Staff removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board located in the walk in cooler.
Handwash sink not accessible for employee use at all times. Sink in bakery area with egg crate inside.
Records/documents for required employee training do not contain all of the required information. Missing trainer information.
Bowl or other container with no handle used to dispense food. Bowl in flour
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two beverages on front counter sink.
Equipment or utensils not designed or constructed in a durable manner. Shopping carts used to to hold hooked ducks prepared for cooking.
Floor area(s) covered with standing water. In back kitchen area
Food stored on floor. Cases of oil and case shelled eggs in walk-in cooler.
Hole in or other damage to wall. In bakery area
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.
Light not functioning.throughout establishment
No Heimlich maneuver/choking sign posted. Provided poster.
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
Reuse of single-service or single-use articles. Jug cut to use as a scoop.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility
Sep 15, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.
Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
Sep 15, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.
Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
Sep 12, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
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
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
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
Handwash sink not accessible for employee use at all times. Bags, knife sharpener and paper in he's by walk in cooler. Employee removed all items.
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/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No person in charge present during hours of operation.
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.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.
Hole in or other damage to wall. At entrance to back of the house underneath dry storage shelves.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks, and sides of all cooking equipment.
Standing water in floor drain/floor drain draining very slowly. At prep area back of the house by 3 compartment sink.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep sink at front counter.
Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
Sep 11, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
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
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
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
Handwash sink not accessible for employee use at all times. Bags, knife sharpener and paper in he's by walk in cooler. Employee removed all items.
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/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No person in charge present during hours of operation.
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.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.
Hole in or other damage to wall. At entrance to back of the house underneath dry storage shelves.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks, and sides of all cooking equipment.
Standing water in floor drain/floor drain draining very slowly. At prep area back of the house by 3 compartment sink.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep sink at front counter.
Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.
Jun 12, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot dog bun (56F - Hot Holding); pork bun (56F - Hot Holding)
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. Duck and pig at front counter. Less than 4 hours. Manager added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot dog bun (56F - Hot Holding); pork bun (56F - Hot Holding)
wastewater backing up through floor drains. Standing water throughout the back kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on counter of front service line next cutting board.
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. Variety of buns with pork, melon, and vegetables located in service cooler of lobby.
Jun 11, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot dog bun (56F - Hot Holding); pork bun (56F - Hot Holding)
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. Duck and pig at front counter. Less than 4 hours. Manager added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot dog bun (56F - Hot Holding); pork bun (56F - Hot Holding)
wastewater backing up through floor drains. Standing water throughout the back kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on counter of front service line next cutting board.
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. Variety of buns with pork, melon, and vegetables located in service cooler of lobby.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. All white cutting boards in kitchen
Floor soiled/has accumulation of debris. behind cooking equipment
Hole in or other damage to wall. Wall torn to back entry way of kitchen
Mar 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. All white cutting boards in kitchen
Floor soiled/has accumulation of debris. behind cooking equipment
Hole in or other damage to wall. Wall torn to back entry way of kitchen
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
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
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
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
Bowl or other container with no handle used to dispense food. In Whole milk powder.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. All white cutting boards in kitchen
Floor soiled/has accumulation of debris. behind cooking equipment
Hole in or other damage to wall. Wall torn to back entry way of kitchen
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
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
Working containers of food removed from original container not identified by common name. Sugar container
Nov 8, 2024□ Emergency Order Callback CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bun machine in bakery Slicer in bakery
Cove molding at floor/wall juncture broken/missing. Entrance to3rd kitchen.
Floor area(s) covered with standing water. Middle kitchen near drain.
Hole in or other damage to wall. At triple sink in 3rd kitchen.
Light not functioning. Hood
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 ceiling's in both walk in coolers.
Single-service articles improperly stored. On the floor in front service counter
Unnecessary items/unused equipment on the premises. Slicer in 3rd kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of cook line,
Walk-in cooler shelves with rust that has pitted the surface. 2 walk in coolers
Nov 7, 2024■ Emergency order recommendedLicensing Inspection
Ordered shut on the spot. 14 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Bun machine in bakery Slicer in bakery
Torn packages/bags of food exposing the contents to contamination. See stop sale. Gnaw marks and openings in rice bag from rodent
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.
Cove molding at floor/wall juncture broken/missing. Entrance to3rd kitchen.
Floor area(s) covered with standing water. Middle kitchen near drain.
Hole in or other damage to wall. At triple sink in 3rd kitchen.
Light not functioning. Hood
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 ceiling's in both walk in coolers.
Single-service articles improperly stored. On the floor in front service counter
Unnecessary items/unused equipment on the premises. Slicer in 3rd kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of cook line,
Walk-in cooler shelves with rust that has pitted the surface. 2 walk in coolers
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.