DirtyFLRestaurant Inspection Data

PA'LLA VOY RESTAURANT LLC

1732 Rinehart Road
Sanford, Florida, 32771
Seminole County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10703594

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over fryers have a light accumulation of grease and food debris, operator states professional cleaning has been scheduled **Corrective Action Taken**
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -stainless steel forks and spoons in front service area, employee inverted Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Chlorine exceeding 400ppm, operator discarded solution and refilled, retested 75ppm Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to rotisserie blocked by storage cart, employee removed Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer for wiping cloths. -CHLORINE

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8735144

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -1 unsecured tank on the floor in front storage area near entrance to office
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile missing and others have apparent water damage over dining area
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food
  • 36-62-4:Basic - Light not functioning. -light over rear storage area is out
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table in kitchen Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over trimmed and peeled garlic/sauces in left side single stainless steel door reach-in cooler in rear storage area -raw shell eggs stored over cut vegetables in left side single stainless steel door reach-in cooler in kitchen, operator relocated Corrected On-Site Repeat Violation
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. -green spray hose stored with nozzle below the flood rim of the triple sink, operator relocated Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -access to the handwash sink next to chicken rotisserie is blocked by a storage rack Repeat Violation

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8509586

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone, jacket in storage area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -employee used sponge to wash chicken cleaver
  • 02D-03-4:Basic - 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. -tembleque and flan
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -all handwash sinks in kitchen and handwash sink in employee bathroom. Emailed signs to operator.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at front counter and in kitchen
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -pitchers, cleaver washed and rinsed but not sanitized
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cooked beef underneath raw pork in reach in 2 dr cooler -raw eggs over cooked pernil in reach in 2 dr cooler
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -red cutting board stained
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -spray bottle, cloth and plastic ware in handsink by steam table line Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -both handwash sinks in the kitchen
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue window cleaner Corrected On-Site

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8510310

  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-12-08: Admin Complaint

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8508981

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-09-27: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-27: **Time Extended**
  • 11-26-1: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. - From follow-up inspection 2023-09-27: **Time Extended**

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8356952

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 08B-38-4:Basic - Food stored on floor. -oil in storeroom Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -2 door glass unit
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse -operator states the found door of cooler slightly open at 6:30 am upon arrival
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -see stop sale -1 pan potato balls with beef 50F -1 pan shred pork 50F -1 pan pork skin 49F -1 pan pork chops 49F -1 pan raw chicken 48F -1 pan raw chicken breast 49F -1 pan chicken tenderloin 52F -1 pan raw chicken quarters 52F -1 pan macaroni salad with chicken 53F -1 pan raw pork chops 51F
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1: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.