🪰1,241,883 violations tracked across 67 Florida counties

PESCAO

4862 S ORANGE BLOSSOM TRL, ORLANDO, FL 32839

License #5813722

🦞 Seafood ℹ️
71.9 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 21, 2026 · 13 findings · 4 critical
Complaint Full
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Critical
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Major
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Minor
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Record snapshot

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Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 21, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
14
Coverage note
Inspector notes linked where available

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C record

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork, pasta both from yesterday (48-56F - Cold Holding)
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of the equipment on the cook line.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink located in the kitchen next to triple sink is blocked by prep table. Staff moved the table.
  • [36-36-4] Ceiling tile missing. Over triple sink
  • [33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork, pasta both from yesterday (48-56F - Cold Holding) coleslaw (76F - Cold Holding); raw shrimp, rice, cut tomatoes (76-80F - Cold Holding); raw beef (64F - Cold Holding); cut lettuce (70F - Cold Holding). All items held on the prep table. Created a time plan. cut lettuce (70F - Cold Holding); cut tomatoes , coleslaw (75F - Cold Holding); fresh garlic sauce less than 4 hours (69F - Cold Holding). Held on prep table near service window. Also added to time control.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked seafood (87F - Hot Holding), less than 4 hours. Reheated and Placed on time control.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Rinsed ice scoop in hand sink.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over coleslaw in reach in cooler.
  • [51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provided seating change form. Added outdoor seating. Removed the seats.
  • [48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Next to reach in cooler.
  • [36-73-4] Floor soiled/has accumulation of debris. Under equipment in kitchen.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on storage shelf.
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