P&D Soulfood Kitchen
Last inspected: Oct 2, 2025
86
Score
Going back to 2022, P&D Soulfood Kitchen has 13 inspections in the public record. P&D Soulfood Kitchen was last inspected on Oct 2, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
P&D Soulfood Kitchen's latest score of 86 sits above the Orlando average of 79. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 2, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Plumbing system in disrepair. Cold water not operational at hand sink by walk in cooler.
29-08-4
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. Grab and go potato salad, and desserts in reach in cooler at entrance to facility.
02D-03-4
Basic - Light shield damaged/in disrepair. At entrance to back of the house. **Repeat Violation**
38-01-4
86
May 1, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mac and cheese (47F - Cold Holding); baked chicken (48F - Cold Holding); collard greens (48F - Cold Holding); fish (48F); chicken (47F - Cold Holding) in walk in cooler over 4 hours per operator. - From follow-up inspection 2025-05-01: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. - From follow-up inspection 2025-05-01: **Time Extended**
38-01-4
82
Apr 30, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mac and cheese (47F - Cold Holding); baked chicken (48F - Cold Holding); collard greens (48F - Cold Holding); fish (48F); chicken (47F - Cold Holding) in walk in cooler over 4 hours per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mac and cheese (47F - Cold Holding); baked chicken (48F - Cold Holding); collard greens (48F - Cold Holding); fish (48F); chicken (47F - Cold Holding) in walk in cooler over 4 hours per operator.
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Handwash sink not accessible for employee use at all times. Aluminum tray pan in hws by walk in cooler. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Light shield damaged/in disrepair.
38-01-4
58
Mar 13, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Employee emptied sink and replaced solution. 100 ppm. **Corrected On-Site** - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
41-18-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by walk in cooler. - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended** - From follow-up inspection 2025-03-13: **Time Extended**
41-17-4
70
Feb 7, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Employee emptied sink and replaced solution. 100 ppm. **Corrected On-Site** - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended**
41-18-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended**
53A-05-6
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. - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by walk in cooler. - From follow-up inspection 2024-12-10: **Time Extended** - From follow-up inspection 2025-02-07: **Time Extended**
41-17-4
58
Dec 10, 2024
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Employee emptied sink and replaced solution. 100 ppm. **Corrected On-Site** - From follow-up inspection 2024-12-10: **Time Extended**
41-18-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-12-10: **Time Extended**
53A-05-6
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. - From follow-up inspection 2024-12-10: **Time Extended**
53B-01-5
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 2024-12-10: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by walk in cooler. - From follow-up inspection 2024-12-10: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2024-12-10: **Time Extended**
16-37-1
52
Dec 6, 2024
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oxtail 46° F , stew 46°f , liver 46°f in walk in cooler per operator over 24 hours.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings with raw beef on sheet pan in WIC.
08A-20-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Employee emptied sink and replaced solution. 100 ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oxtail 46° F , stew 46°f , and liver 46°f in walk in cooler per operator over 24 hours. Operator discarded
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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.
53B-01-5
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by walk in cooler.
41-17-4
33
Apr 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At front service counter. - From follow-up inspection 2024-04-24: **Time Extended**
38-07-4
95
Apr 18, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork chops (49F - Cold Holding); macaroni and cheese (53F - Cold Holding), majority of foods in walk-in-cooler 49-52F. Per operator cooler was holding foods at proper temperature earlier. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey wings (124F - Hot Holding); pork chops (113F - Hot Holding) less than 4 hours. Heating unit turned down after lunch, operator reheating product. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Provided form to operator employees signed. **Corrected On-Site**
11-26-1
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At front service counter.
38-07-4
58
Nov 17, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked turkey kept on walk in cooler with temperature of 49F, pig feet kept on walk in cooler with temperature of 50F,bbq chicken kept on walk in cooler 50F. Per operator they have been in and out of walk in cooler due to catering. **Warning** - From follow-up inspection 2023-11-17: Baked chicken 46F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.Pool test strips use to check sanitizer solution. - From follow-up inspection 2023-11-17: **Time Extended**
16-32-5
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 2023-11-17: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-11-17: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-11-17: **Time Extended**
50-09-4
61
Nov 16, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked turkey kept on walk in cooler with temperature of 49F, pig feet kept on walk in cooler with temperature of 50F,bbq chicken kept on walk in cooler 50F. Per operator they have been in and out of walk in cooler due to catering. **Warning**
03A-02-5
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.Pool test strips use to check sanitizer solution.
16-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
May 18, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 6, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line.
36-34-5
86
Frequently Asked Questions
When was P&D Soulfood Kitchen last inspected?
The most recent health inspection at P&D Soulfood Kitchen on file is from Oct 2, 2025. The public record contains 13 inspections in total.
What is the most common violation at P&D Soulfood Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at P&D Soulfood Kitchen.
How does P&D Soulfood Kitchen compare to other restaurants in Orlando?
P&D Soulfood Kitchen most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has P&D Soulfood Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at P&D Soulfood Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at P&D Soulfood Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is P&D Soulfood Kitchen inspected?
Based on the inspection history on file, P&D Soulfood Kitchen is inspected around five times per year on average.
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