PORTILLO'S
315 N ALAFAYA TR, Orlando FL 32828 · 6309543773
Last inspected Mar 2, 2026 · 4 visits since November 2024
4 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station tomato (45F - Cold Holding) Operator stated that they checked temperature 2 hours and was at 40 f and they decided to discarded it.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
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. Tomato sliced and butter cubed at the cook line on time no time mark. Operator stated that been there for 30 minutes added labeled
Cutting board has cut marks and is no longer cleanable. Kitchen area make table.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs was stored direct on top of rose beef. Operator moved it to a pan.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressing cooler whipped butter (50F - Cold Holding) Operator stated butter was at different cooler and only been at this cooler less than 2 hours and he moved the cubes to freezer to cool down.
Clean equipment/utensils not stored at least 6 inches above the floor. Ice bucket stored on floor by the ice maker.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on grill handle.
In-use utensil/dishes stored in sanitizer. Cleaned washed dishes stored on sanitizer at the 3 compartment sink.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station tomato (45F - Cold Holding) Operator stated that they checked temperature 2 hours and was at 40 f and they decided to discarded it.
No paper towels or mechanical hand drying device provided at handwash sink. The employee hand sink at the salad station. Operator provided some.
No soap provided at handwash sink. The employee hand sink at the salad station. Operator provided some.
Records/documents for required employee training appear to be falsified. Only copy for only 2 employees not an actual certificate.
Wiping cloth sanitizing solution stored on the floor. At the kitchen area. Operator removed it from the floor.
Nothing was found. The inspector recorded no violations at all.
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.