PANFRIDAYS
7183 West Oakland Park Boulevard
Florida, 33313
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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Nearby Locations
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).