PANFIYAH
3582 West Broward Boulevard
Fort Lauderdale, Florida, 33312
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Next to the triple sink was a case of raw chicken thawing at room temperature without running water. Chef moved the chicken to the walk in cooler. **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs over sour cream and raw shrimp and raw lobster over cooked black beans. The items were corrected. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, cooked shrimp (101-115F - Hot Holding). The item has been in the steam table less than 1 hour. The chef voluntarily discarded the shrimp in place of reheating. In the table top warmer on the cook line, fried chicken (95-101F - Hot Holding); barbi fried chicken (109-136F - Hot Holding). The chicken had been cooked less than 2 hours ago. The chef placed the chicken in the oven to reheat to 165F to hot hold **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The hand sink across from the cook line, a sanitizer bucket was stored inside. The bucket was removed **Corrected On-Site**
Food safety inspection conducted on 1/27/2025 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 10/18/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On the walk in cooler door handle
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf over the cook line flip top coolers. The bag was removed. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, cooked vegetables (120-126F - Hot Holding); cooked shrimp (120-126F - Hot Holding). The items were in the steam table less than 30 minutes. The items are being reheated to 165F to hot hold. **Corrective Action Taken**
Food safety inspection conducted on 10/18/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).