DirtyFLRestaurant Inspection Data

PANDA EXPRESS INC

PANDA EXPRESS INC has 6 health inspections on file for its KISSIMMEE location, with an overall rating of 3.6/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

1190 W OSCEOLA PKWY

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13466056

Met Inspection Standards

1 high, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk-in freezer.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at prep sink at back of kitchen.
  • 11-13-5:High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed one employee operating on cooks line with a bandage on finger without glove. Educated operator. Corrected On-Site

7/18/2025· 7mo ago

Visit ID: 10923720

Met Inspection Standards

2 high, 3 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in stranding water at 81F. Operator changed water and added to flat top grill. Water temping 140F Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sign in accessible stall and not in the main restroom. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on top of make table. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Orange chicken cooked to 150F before transferring to steam table. Educated employee and referred them to cooking manual. Recooked to 170F Corrected On-Site
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee exit restroom return to front counter and began plating an order. Educated employee, who then proceeded to prepare another order before washing hands. Manager coached employee on handwashing before continuing task. **Corrective Action Taken**
  • 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 hired between 7 months to 2 years without employee training.
  • 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. One employee not informed of health reporting responsibilities.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired between 7 months to 2 years without employee training.

1/10/2025· 1y 2mo ago

Visit ID: 8820573

Met Inspection Standards

2 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out drawer on small make table on cook line. Old food debris slight build up.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of make table. Operator removed bucket. Corrected On-Site

7/2/2024· 1y 8mo ago

Visit ID: 8738793

Met Inspection Standards

1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.

9/6/2023· 2y 6mo ago

Visit ID: 8492891

Met Inspection Standards

3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance on the soda nozzles in dining room.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. Repeat Violation
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in recharge zone. Repeat Violation

7/12/2023· 2y 8mo ago

Visit ID: 8360068

Met Inspection Standards

1 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 22-08-4:Basic - Interior of microwave has heavy accumulation of black substance/grease/food debris. Back kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels at end of cookline unable to dispense.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Unit by back door.