Pa'lla Voy Restaurant
Last inspected: Jan 20, 2026
67
Score
Pa'lla Voy Restaurant has been inspected nine times since 2023. Pa'lla Voy Restaurant was last inspected on Jan 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited three times.
Restaurants in Sanford average 77, so Pa'lla Voy Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
67
Aug 5, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
78
Mar 24, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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**
41-15-5
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**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer for wiping cloths. -CHLORINE
16-37-1
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**
23-03-4
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**
24-18-4
64
Oct 24, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
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**
08A-05-6
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**
29-37-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. -1 unsecured tank on the floor in front storage area near entrance to office
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile missing and others have apparent water damage over dining area
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food
13-07-4
Basic - Light not functioning. -light over rear storage area is out
36-62-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table in kitchen **Repeat Violation**
21-12-4
41
Feb 22, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
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
22-45-4
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
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
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**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -both handwash sinks in the kitchen
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -blue window cleaner **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -red cutting board stained
22-02-4
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
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -employee used sponge to wash chicken cleaver
21-23-4
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
02D-03-4
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.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at front counter and in kitchen
21-12-4
32
Dec 8, 2023
Routine - Food
1 major violation.
View 1 violation
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**
53B-02-5
90
Sep 27, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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**
53B-02-5
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 2023-09-27: **Time Extended**
11-26-1
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**
32-04-4
78
Sep 26, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
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
01B-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
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 - 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.
53B-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Food stored on floor. -oil in storeroom **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -2 door glass unit
05-09-4
52
Apr 3, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.
29-42-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
78
Frequently Asked Questions
When was Pa'lla Voy Restaurant last inspected?
The most recent health inspection at Pa'lla Voy Restaurant on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Pa'lla Voy Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Pa'lla Voy Restaurant.
How does Pa'lla Voy Restaurant compare to other restaurants in Sanford?
Pa'lla Voy Restaurant most recently scored 67 out of 100, which is lower than the Sanford average of 77.
Has Pa'lla Voy Restaurant's inspection record improved over time?
Yes. Recent inspections at Pa'lla Voy Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pa'lla Voy Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pa'lla Voy Restaurant inspected?
Based on the inspection history on file, Pa'lla Voy Restaurant is inspected around three times per year on average.
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