EL PALACIO BUFFET

Name: EL PALACIO BUFFET
Address: 7403 S ORANGE BLOSSOM TRL, ORLANDO, FL, 32809, US
Rating: 18.3

7403 S ORANGE BLOSSOM TRL, ORLANDO, FL 32809

License #5806980

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

18.3 Grade F / 100

Failing Health Score

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Quick take

EL PALACIO BUFFET in ORLANDO currently holds an InspectFL Health Score of 18.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 116 total violations — 25 critical, 12 major, 79 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

116

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of microwave.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Back walk-in cooler area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near dish washer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white and yellow cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal cup held next on shelf next to butter and chilli sauce located on the cook line. Staff removed cup.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Potato bread pudding located at the buffet. . Handle of spoon in rice at buffet.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station.
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer Gaskets on reach in cooler located on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Located on the cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Poured out solution. Tested off the chart.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin. Staff labeled.
[41-10-4] Toxic substance/chemical improperly stored. Bleach on the counter next to rice pot. Management removed.
[31B-03-4] No soap provided at handwash sink. Sink located near dish.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance. Management states food coloring.

Call Back - Extension given, pending
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Back walk-in cooler area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near dish washer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white and yellow cutting boards.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of microwave.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal cup held next on shelf next to butter and chilli sauce located on the cook line. Staff removed cup.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Potato bread pudding located at the buffet. . Handle of spoon in rice at buffet.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station.
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer Gaskets on reach in cooler located on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Located on the cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Poured out solution. Tested off the chart.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin. Staff labeled.
[03A-02-5] Cooler at 56F fluctuations from 46F. No ambient thermometer on the inside of cooler. Cut melons at 56F. Management states from today
[41-10-4] Toxic substance/chemical improperly stored. Bleach on the counter next to rice pot. Management removed.
[31B-03-4] No soap provided at handwash sink. Sink located near dish.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance. Management states food coloring.

Warning Issued
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Poured out solution. Tested off the chart.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer Gaskets on reach in cooler located on the cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal cup held next on shelf next to butter and chilli sauce located on the cook line. Staff removed cup.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Located on the cook line
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation.
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance. Management states food coloring.
[31B-03-4] No soap provided at handwash sink. Sink located near dish.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin. Staff labeled.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station.
[01B-07-4] Food with mold-like growth. See stop sale. Moldy tomatoes and bell peppers stored in 5 gallon buckets . Management states its for sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding), rice noodles (47F - Cold Holding). cut lettuce (53F - Cold Holding); krab (67F - Cold Holding); Swiss cheese (50F - Cold Holding) less than an hour moved to cooler. Ambient air 56F. cut cabbage (62F - Cold Holding) stored in produce cooler received 4 hours ago. Placed in another unit to rapid cool.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near dish washer
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler

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