Pb&G
Last inspected: Dec 11, 2025
86
Score
Going back to 2022, Pb&G has 10 inspections in the public record. The latest inspection on file is from Dec 11, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
The city-wide average for Orlando sits at 79, putting Pb&G on the better side of that line. The record reflects steady performance over time.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container stored inside walk in cooler.
14-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two vents inside walk in cooler has dust accumulation on the surface
36-34-5
86
May 2, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris left on the surface
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut avocado prior to washing. **Corrective Action Taken**
08B-39-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice on the condenser inside reach in cooler, Chef notify engineering. **Corrective Action Taken**
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown discoloration on the ceiling tiles from the wood burning grill.
36-34-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the hand wash sink located on the cook line.
29-11-4
74
Nov 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
67
May 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw and ready to eat over 48 hours **Warning** - From follow-up inspection 2024-05-09: Spoke to Kyle in (OPQ )Office Program Quality stated received HACCP plan to be approved by the Division of Hotels and Restaurants, has not completed reviewing HACCP plan. Vacuum sealing ready to eat meat sauce Per Kyle operator given time extension will check on next unannounced inspection for Approval for HACCP plan. **Time Extended**
03G-50-1
90
Mar 5, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cilantro cream 2/25; goat cheese 2/22
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked mushrooms labeled 3/3 to 3/11 **Corrected On-Site**
02C-01-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and white fish
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 44F under counter cooler
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw and ready to eat over 48 hours **Warning**
03G-50-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Water leaking from pipe and/or faucet/handle. Cookline handsink
29-11-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site**
10-20-4
43
Sep 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Sep 1, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine three times final rinse not working properly not reaching 160°f wash cycle 149°f Stewarding notify engineering to check dishmachine. Recommend to use 3 compartment sink wash, rinse sanitizer all equipment. Engineering notify at time of inspection **Corrective Action Taken** **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature raw salmon 44°f,fstored inside reach in cooler less than 4 hours on the cook line, recommend to quick chill seafood. Checked temperature of Gouda 46°f, collard greens 52°ff stored inside walk in cooler recommend to immediately chill product. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Chef has no thermometer to check temperature of foods recommend to check temperature daily. Chef found thermometer at time of inspection. **Corrected On-Site**
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and blue cutting boards has stains left on the surface used on the main cook line. **Repeat Violation**
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container on the ends of beans and collard greens stored inside walk in cooler. **Repeat Violation**
14-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty reach in cooler in the shelves inside reach in cooler behind bar.
14-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the soda nozzle around the body of the machine has mold like growth in the server area.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch on the cook line while sauté food.
13-07-4
47
May 16, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting boards has green stains on the surface located on the cook line. **Repeat Violation** - From follow-up inspection 2023-05-16: Checked brown and white cutting boards have not been replaced or resurface. Per Chef Engineering will resurface the cutting boards this month, will check on the next. routine inspection. **Time Extended** **Corrective Action Taken**
22-02-4
90
May 12, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature grilled vegetables 46°f, black beans 52°f, cut tomatoes 50°f, quinoa 46°f stored on the top panel reach in cooler, less than 4 hours recommend to quick chill in walk in freezer product . rechecked temperatures1:39pm between 38°f-40°f **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting boards has green stains on the surface located on the cook line. **Repeat Violation**
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers on the ends has tortilla chips inside.(server area) Stewarding notify employee to change container. **Corrected On-Site**
14-16-4
70
Dec 16, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has brown stains on the surface located on the cook line.
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Checked no thermometer provided for reach in freezer
05-09-4
86
Frequently Asked Questions
When was Pb&G last inspected?
The most recent health inspection at Pb&G on file is from Dec 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Pb&G?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Pb&G.
How does Pb&G compare to other restaurants in Orlando?
Pb&G most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Pb&G's inspection record improved over time?
Results have been roughly steady. Inspections at Pb&G have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pb&G 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 Pb&G inspected?
Based on the inspection history on file, Pb&G is inspected around three times per year on average.
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