PANDAN LEAVES
725 SKYMARKS DR UNIT 6
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In prep area, plastic togo cups used as scope in bulk rice and bulk vinegar containers. Operator removed cups. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on shelf above flip top reach-in cooler. In prep area, open bottle water on prep table with soup warmers. Operator moved drinks. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At cook line in bottom section of reach-in cooler, employee drink not segregated from customer foods. Operator moved drink Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 110f. Also, in ice machine, ice scoop handle in contact with ice. Operator moved ice scoop. **Corrective Action Taken**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave above plating station, interior top plate soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. Repeat Violation
- 35A-02-7:High Priority - Live, small flying insects found. At cook line reach-in cooler area, observed 2 flying insects. At dish area, observed 2 flying insects.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, container of raw beef stored over container of tofu. In walk-in cooler, container of sliced raw beef stored over raw shrimp. Also, in reach-in freezer, containers of raw beef, raw octopus and raw salmon stored over bags of fully cooked dumplings. Operator moved all items to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, multiple items out with no time marked. Person in Charge stated items just placed out. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At front counter soda dispenser, nozzles on coke and sweet tea have build up. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dish area, red bucket bring filled in handwash sink.
Food safety inspection conducted on 3/24/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup in shrimp sauce container. Employee removed. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, Multiple drinks on reach-in cooler counter.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under wok station spiked.
- 08B-38-4:Basic - Food stored on floor. At cook loan and walk-in cooler, bulk sauces stored on floor. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw scallops stored over sauces and raw salmon stored over noodles. In walk-in cooler, raw salmon stored on bottle beverages. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar in under counter reach-in cooler ; salmon, spicy tuna, krab, cream cheese (50-54F - Cold Holding). Operator stated items in cooler less than 4 hours. Ambient thermometer at 60f. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, multiple items out with no time marked. Person in Charge stated items placed out 15 minutes prior. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At front counter area soda dispenser, tea nozzle has build up.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handling employees present, no Certified Food Manager present.
- 53B-02-5: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. Two employees present hired 2 months, no employee training. Repeat Violation Admin Complaint
- 11-26-1: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. 3 employees present, no employee training completed, no proof of employee responsibilities. Repeat Violation
Food safety inspection conducted on 11/6/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 5/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/21/2024
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup used as scoop in sweet chili sauce. Operator removed. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Two employees eating on cook line. Employees moved. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage shelves by walk-in cooler, employee jacket stored on shelf with and over customer food.
- 08B-38-4:Basic - Food stored on floor. At dry storage by walk-in cooler, case of tempura batter stored on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over fryer and flattop have grease buildup.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep area, salmon thawing at room temperature. Explained to operator it must be under refrigeration or running water.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook line, sanitizer bucket stored on floor. Operator moved to shelf. Corrected On-Site
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No documentation for farm raised salmon. Operator called distributor and received letter stating salmon is farm raised and pellet fed. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line I n bottom section of flip top reach-in cooler, raw salmon and beef stored over ready to eat dumplings.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee handled raw salmon then handled spatula, sauce bottle and seasoning container without washing hands and changing gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar ; krab (45F - Cold Holding). Door left open on counter top reach-in cooler.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line and sushi bar, multiple foods missing time mark. Operator stated items placed out 2.5 hours earlier. Time marked on all items. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line handwash sink, whisk and scrub pad in handwash sink. At dish area, scrub pad in handwash sink. Operator removed all items. Corrected On-Site
- 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. Two employees present hired approximately 6 months, no training certification available. Warning
- 11-26-1: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. Multiple employees present, no proof available of employee responsibilities. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line, chicken cooked 4 days prior not dated, egg rolls removed from freezer yesterday not dated.
Food safety inspection conducted on 3/21/2024 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).
Inspection on 9/13/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).