PANGS'S BBQ

High Priority - 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. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Gap sealer above ingredients bin on shelf. Staff removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board located in the walk in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in bakery area with egg crate inside.

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer information.

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two beverages on front counter sink.

Basic - Equipment or utensils not designed or constructed in a durable manner. Shopping carts used to to hold hooked ducks prepared for cooking.

Basic - Floor area(s) covered with standing water. In back kitchen area Repeat Violation

Basic - Food stored on floor. Cases of oil and case shelled eggs in walk-in cooler.

Basic - Hole in or other damage to wall. In bakery area

Basic - 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. Repeat Violation

Basic - Light not functioning.throughout establishment

Basic - No Heimlich maneuver/choking sign posted. Provided poster. Corrective Action Taken

Basic - 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 Repeat Violation

Basic - Reuse of single-service or single-use articles. Jug cut to use as a scoop.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout facility

High Priority - - From initial inspection : High Priority - 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 Repeat Violation Admin Complaint - From follow-up inspection 2025-09-12: 20 rodent droppings on cook line wall by black pipe. 1 rodent dropping on to go containers in dry storage area. 4 rodent on the ledge by 3 compartment sink. 6 rodent droppings on window seal back of the house prep area. =31 rodent droppings total Time Extended - From follow-up inspection 2025-09-15: 14 rodent droppings underneath dry storage shelves by walk in cooler. 25 rodent droppings on rolling cart in sheet pans. 3 rodent droppings underneath reach in white cooler. = 42 rodent droppings total Time Extended

High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Admin Complaint - From follow-up inspection 2025-09-12: No sanitizer. Time Extended - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed. Corrected On-Site - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen. - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven. - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink . - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen. - From follow-up inspection 2025-09-12: Time Extended - From follow-up inspection 2025-09-15: Time Extended

High Priority - - From initial inspection : High Priority - 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 Admin Complaint Repeat Violation Admin Complaint - From follow-up inspection 2025-09-12: 40 small flying insects on the wall by mop sink. 35 small flying insects on rolling speed rack. Time Extended

High Priority - - From initial inspection : High Priority - 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 Repeat Violation Admin Complaint - From follow-up inspection 2025-09-12: 20 rodent droppings on cook line wall by black pipe. 1 rodent dropping on to go containers in dry storage area. 4 rodent on the ledge by 3 compartment sink. 6 rodent droppings on window seal back of the house prep area. =31 rodent droppings total Time Extended

High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2025-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Corrected On-Site - From follow-up inspection 2025-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - 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/ Warning - From follow-up inspection 2025-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No person in charge present during hours of operation. - From follow-up inspection 2025-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Admin Complaint - From follow-up inspection 2025-09-12: No sanitizer. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed. Corrected On-Site - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen. - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. At entrance to back of the house underneath dry storage shelves. - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven. - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks, and sides of all cooking equipment. - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. At prep area back of the house by 3 compartment sink. - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep sink at front counter. - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink . - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen. - From follow-up inspection 2025-09-12: Time Extended

High Priority - 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 Admin Complaint Repeat Violation Admin Complaint

High Priority - 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 Repeat Violation Admin Complaint

High Priority - 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 Corrected On-Site

Intermediate - 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. Corrected On-Site

Intermediate - 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/ Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No person in charge present during hours of operation.

Intermediate - 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. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Operated removed. Corrected On-Site

Basic - 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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of the house kitchen.

Basic - Hole in or other damage to wall. At entrance to back of the house underneath dry storage shelves.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks, and sides of all cooking equipment.

Basic - Standing water in floor drain/floor drain draining very slowly. At prep area back of the house by 3 compartment sink.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep sink at front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Ducks 70F thawing at room temperature above 3 compartment sink .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house kitchen.

High Priority - 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)

High Priority - 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. Corrected On-Site

High Priority - 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)

High Priority - wastewater backing up through floor drains. Standing water throughout the back kitchen. Warning

Basic - 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.

Basic - 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.

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-03-27: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-03-27: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-03-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All white cutting boards in kitchen - From follow-up inspection 2025-03-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. behind cooking equipment - From follow-up inspection 2025-03-27: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall torn to back entry way of kitchen - From follow-up inspection 2025-03-27: Time Extended

High Priority - 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 Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - 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. Warning

Intermediate - 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. Warning

Intermediate - 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

Basic - Bowl or other container with no handle used to dispense food. In Whole milk powder. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. All white cutting boards in kitchen

Basic - Floor soiled/has accumulation of debris. behind cooking equipment

Basic - Hole in or other damage to wall. Wall torn to back entry way of kitchen

Basic - 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 Corrected On-Site

Basic - 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

Basic - Working containers of food removed from original container not identified by common name. Sugar container

High Priority - 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. Warning

High Priority - 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. Corrective Action Taken Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bun machine in bakery Slicer in bakery

Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Gnaw marks and openings in rice bag from rodent Admin Complaint

Basic - 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.

Basic - Cove molding at floor/wall juncture broken/missing. Entrance to3rd kitchen.

Basic - Floor area(s) covered with standing water. Middle kitchen near drain.

Basic - Hole in or other damage to wall. At triple sink in 3rd kitchen.

Basic - Light not functioning. Hood

Basic - 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.

Basic - Single-service articles improperly stored. On the floor in front service counter

Basic - Unnecessary items/unused equipment on the premises. Slicer in 3rd kitchen

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of cook line,

Basic - Walk-in cooler shelves with rust that has pitted the surface. 2 walk in coolers