DirtyFLRestaurant Inspection Data

PANDA BUFFET

PANDA BUFFET has 5 health inspections on file for its NEW SMYRNA BEACH location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

3507 Thomasville Road
Tallahassee, Florida, 32309
Leon County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/19/2025

Inspection #: Visit ID: 13523843

  • 29-24-4:Basic - - From initial inspection : Basic - Sewer cover temporarily removed from exterior in ground grease trap. Temporary cover of 2x4s and plastic lid - From follow-up inspection 2025-09-19: **Time Extended**

Inspection Date: 9/18/2025

Inspection #: Visit ID: 10875707

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice, sauces Repeat Violation
  • 14-45-4:Basic - Cardboard used to for direct food contact. Reusing lids and boxes from raw chicken for cooked chicken **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline cooler, on top of dish machine Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups
  • 08B-38-4:Basic - Food stored on floor. Walk in freezer under shelving **Corrective Action Taken** Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 29-24-4:Basic - Sewer cover temporarily removed from exterior in ground grease trap. Temporary cover of 2x4s and plastic lid
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, flour
  • 12A-12-4:High Priority - Employee switched from working with raw food to clean equipment without washing hands. Employee dipped hands in bucket of water to clean after handling raw chicken with batter. Employee then handled clean equipment and walk in cooler door handle. Discussed with manager
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large wok washed and inverted to dry **Corrective Action Taken** Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over Cole slaw Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For sprinkles Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 75F Reach in cooler Garlic in oil 56F , Frozen thawed veggies 54F, Chicken 47F, Beef 46F, Krab 46F, Crawfish 47F, tofu 51F, dumplings 47F. Items in cooler 4-4.5 hours or overnight per operator . Upright cooler near fryers: pork 47F on the bottom shelf Upright cooler near hibachi: fish 46F, dumplings 44-45F, shrimp 46F Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Operator removed to soak **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to hold scoop, plate, towel **Corrective Action Taken**

Inspection Date: 1/15/2025

Inspection #: Visit ID: 10759498

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline with no time or temperature control for safety: ribs 63F, noodles 59F, cut cabbage 57F. Raw shell eggs ambient 62F. Cooked garlic in oil 59F - in sushi case, raw fish, krab, raw fish, prepared rolls, and eel 48-60F. Out and returned to cooler per operator - sushi rolls 57-62F, cut melon 43-48F, noodles 48F, Krab 44F on buffet Warning - From follow-up inspection 2025-01-15: On time as a public health control sushi buffet Melon 36 F (cold holding); No tcs in sushi display cooler. Noodles 36 F (cold holding); In kitchen bottom shelf 44-46F cooked chicken upright coolers cooked previous day.operator moved to walk in cooler **Time Extended**

Inspection Date: 1/14/2025

Inspection #: Visit ID: 10702592

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sauces Warning
  • 08B-38-4:Basic - Food stored on floor. Oil containers Warning
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Visible food residue and water on bowls inverted to dry above two compartment sink Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans without sanitizing, then moved to air dry Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and tuna for sushi Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over won tons, walk in cooler - raw chicken container /plastic wrap touching jello container walk in cooler corrected on site Warning
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desserts at the end of the buffet Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline with no time or temperature control for safety: ribs 63F, noodles 59F, cut cabbage 57F. Raw shell eggs ambient 62F. Cooked garlic in oil 59F - in sushi case, raw fish, krab, raw fish, prepared rolls, and eel 48-60F. Out and returned to cooler per operator - sushi rolls 57-62F, cut melon 43-48F, noodles 48F, Krab 44F on buffet Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 120F, French fries 78F, shrimp 108F, wings 114F, pork 120F on buffet. Warning
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On the print menu Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat processing equipment Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu Warning

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8620990

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.