PANFRIDAYS
7183 West Oakland Park Boulevard
Florida, 33313
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 8/28/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen prep area ceiling tile near, Walk in cooler, in disrepair Warning - From follow-up inspection 2024-08-28: Observed same **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Upon request operator could not provide a copy of an active Hotel and Restaurant license Warning - From follow-up inspection 2024-08-28: Observed same **Time Extended**
Food safety inspection conducted on 8/28/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/27/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen prep area ceiling tile near, Walk in cooler, in disrepair Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Upon request operator could not provide a copy of an active Hotel and Restaurant license Warning
- 08B-38-4:Basic - Food stored on floor. Containers of ready to eat sauces in walk in cooler, stored in direct contact with floor. Operator removed Corrected On-Site Warning
- 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. 3 door glass front; mash potatoes (45F - Cold Holding); mozzarella cheese (47F - Cold Holding); pasta sauce w/ heavy cream (47F - Cold Holding); cooked corn (44F - Cold Holding). Per operator foods in unit over 4 hours, not portioned or prepared today. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door glass front; mash potatoes (45F - Cold Holding); mozzarella cheese (47F - Cold Holding); pasta sauce w/ heavy cream (47F - Cold Holding); cooked corn (44F - Cold Holding). Per operator foods in unit over 4 hours, not portioned or prepared today. See stop sale Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom out of paper towels. Operator placed paper towels Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
Food safety inspection conducted on 8/27/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/24/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense salt on cook table Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator could not locate.
- 08B-38-4:Basic - Food stored on floor. Multiple plastic containers of jerk sauce stored on walk-in floor. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in container of standing water temperature 84F on cook table. And at rear kitchen In-use utensil stored in container of standing water temperature 90F operator placed on burner stove **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.asper reach in cooler.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer 10 Ppm employee added more chlorine rechecked 100 Ppm. Corrected On-Site
- 02D-01-5:Basic - Working containers of food salt and flour removed from original container not identified by common name.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked penne (72-75F - Cooling) @ 2:43pm cooling since 11:30am in covered containers. Operator removed covers to quickly chill
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top raw shrimp over cooked penne. Operator inverted items. 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. cabbage and carrots (123-129F - Hot Holding); plantains (109-114F - Hot Holding) per operator held less than two hours.operator increased heat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Operator Could not locate form. Emailed form
Food safety inspection conducted on 7/24/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 1/11/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container operator removed Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves in walk-in cooler Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf next to Togo containers
- 08B-38-4:Basic - Food stored on floor. Multiple 5 gallon plastic containers of sauces stored on walk-in cooler floor
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature of 71F . Operator placed on burner to heat up water temperature **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of flour sugar container surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip top cooler and walk-in cooler door soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on cook line in use utensils in unclean water at or above 135 degrees Fahrenheit. Operator discarded water and replaced with clean water. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bbq chicken (118-122F - Hot Holding); fried chicken (118-122F - Hot Holding) in hot holding unit per operator held less than 1 hour. Operator had items reheated. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth in excess of 200 Ppm. Operator discarded made new solution rechecked 100 Ppm. Corrected On-Site Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic unknown substance not labeled.
Food safety inspection conducted on 1/11/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 8/28/2023
High Priority
5
Intermediate
3
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard in glassfront reach in cooler in kitchen hallway.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen have dust buildup.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back of kitchen has visible gap at bottom.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour container in contact with flour. Manager removed, washed, and replaced properly. Corrected On-Site
- 35B-02-4:Basic - Insect control device installed over food preparation area. Electric
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood filters have grease buildup. 2) Gaskets around reach in doors on side of walk in cooler.
- 22-16-4:Basic - Reach-in cooler or hot holding box interior/shelves have accumulation of soil residues. Alto Sham shelves have food residue buildup.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cases of frozen chicken in back prep area thawing at room temperature. Manager moved cases to walk in cooler. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area and jerk spice in back prep area not labeled. Manager added label. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing dirty water less than 135F on stovetop. Manager changed water and reheated to above 165F. Corrected On-Site
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide spray bottle hanging on paper goods shelf by office entrance. Manager removed. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen fliptop unit lower cooler, container of raw fish above containers of prepared sauces. Manager inverted for proper separation. 2) In walk in cooler, cases or raw chicken above buckets of jerk sauce and bbq sauce. Manager rearranged for proper separation. Corrected On-Site 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. 1) In steam well, cooked shrimp (97F - Hot Holding); cooked plaintains (94F - Hot Holding) 2) on stovetop, vegetable sauce (122-133F - Hot Holding) 3) in hot display, fried chicken (127F - Hot Holding) 4) in alto sham box, fried chicken (122F - Hot Holding); BBQ Chicken (118F - Hot Holding) All items returned to heat to reheat above 165F. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket made to 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee at cook line unable to answer questions regarding hot holding items.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Prepared mac and cheese portions in reach in cooler not date labeled. Per manager prepared 2 days ago. Manager added date marks. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/28/2023 revealed 18 total violations (5 high priority, 3 intermediate, 10 basic).