DirtyFLRestaurant Inspection Data

PANDA EXPRESS #3250

Based on 6 health inspections, PANDA EXPRESS #3250 in FORT MYERS has earned a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 6 reports on file

16421 Corporate Commerce Way
Fort Myers, Florida, 33913
Lee County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13657491

Met Inspection Standards

1 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting over triple sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease under far end cook line wok equipment.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Buckets (Quaternary 0ppm) throughout cook line. Observed quaternary chemical at dispensing machine empty, no replacement sanitizer available. Operator received approved sanitizer at time of inspection.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any type available during inspection. By end of inspection, operator received and replaced with an approved chlorine sanitizer. Corrected On-Site

9/19/2025· 6mo ago

Visit ID: 10885455

Met Inspection Standards

1 high, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dry storage closet by restroom, can and bottle chemicals stored over/with box of single service cups. Operator removed. Corrected On-Site

12/27/2024· 1y 3mo ago

Visit ID: 10705679

Met Inspection Standards
  • N/A:No Violations Were Observed

10/28/2024· 1y 5mo ago

Visit ID: 8720977

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 33-20-4:Basic - Grease on the ground and pad around grease receptacle, and on sides of grease receptacle. Repeat Violation Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee serving food from front line touch food with hand while serving into to go container with no gloves. Spoke with manager regarding appropriate gloves usage to aid in avoiding bare hand contact with foods. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelizz Rivera expired 9/19/2024. Warning
  • 53B-01-5: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. Operator was unable to locate proof of training at time of inspection. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed foods on front line being held using time as a public health control with times set for discard - operator unable to locate written plan at time of inspection. Emailed operator copy of time as a public health control form. Warning

5/9/2024· 1y 11mo ago

Visit ID: 8668928

Met Inspection Standards

3 basic

  • 33-20-4:Basic - Grease on the ground and pad around grease receptacle, and on sides of grease receptacle.
  • 14-69-4:Basic - Ice buildup in reach-in freezer on cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Soiled water in bottom of middle reach-in cooler on cook line.

8/1/2023· 2y 8mo ago

Visit ID: 8342993

Met Inspection Standards

2 high, 1 int

  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and then went to cooks line to continue cooking food without hand washing/glove change. Discussed with operator and observed proper hand washing with glove change. 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. On front line Orange Chicken (109 F - Hot Holding). Operator discarded and cooked fresh. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at drive through area blocked with point of sale (KDS) screen.