DirtyFLRestaurant Inspection Data

PANDA EXPRESS #2601

PANDA EXPRESS #2601 has 4 health inspections on file for its HOLLYWOOD location, with an overall rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 4 reports on file

5860 HOLLYWOOD BLVD

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 4 health inspection reports

All Inspection Reports

8/12/2025· 7mo ago

Visit ID: 10924542

Met Inspection Standards

2 high, 2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Front of walk in freezer. Manager cleaned during inspection. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Sautéed Station- ; Raw Shrimps (51F - Cold Holding); Raw Chicken (54F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Sautéed Station- ; Raw Shrimps (51F - Cold Holding); Raw Chicken (54F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.

8/22/2024· 1y 6mo ago

Visit ID: 8849826

Met Inspection Standards

2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Front of walk in freezer. Employee cleaned during inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of oil removed from original container not identified by common name. Manager labeled during inspection. **Corrected On site. Corrected On-Site

8/5/2024· 1y 7mo ago

Visit ID: 8737910

Follow-up Inspection Required

1 high

  • 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 front hot line, cabbage and broccoli (108-125F - Hot Holding). Per employee in hot line less than 1 hr. Employee returned to cook line to reheat above 165F to properly hot hold. Repeat Violation Admin Complaint

1/22/2024· 2y 1mo ago

Visit ID: 8359051

Met Inspection Standards

1 high, 1 basic

  • 02D-01-5:Basic - Working containers of cinnamon sugar removed from original container not identified by common name. Manager labeled during inspection. 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. Steam Table- Cooked shrimps (125-130F - Hot Holding); Cooked Chicken (126-128F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated to 166-167F. Corrected On-Site