DirtyFLRestaurant Inspection Data

PANDA BUFFET

PANDA BUFFET has 7 health inspections on file for its NEW SMYRNA BEACH location, with an overall rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

3507 Thomasville Road
Tallahassee, Florida, 32309
Leon County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13624285

Met Inspection Standards

3 high

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet trays of raw meats and krab Rangoon not properly separated Warning - From follow-up inspection 2026-02-04: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked rice 78F, krab 60F, cabbage 58f, raw shell room temp, on cookline with no time or temperature control for safety. All moved to reach in cooler - raw shell eggs 68F ambient temperature on the bottom prep table. Delivered approximately 1.25 hours before per operator. Moved to walk in cooler - sushi rice 58F out and returned to walk in cooler per operator **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2026-02-04: Cut cabbage out on cookline 60F moved to reach in cooler **Time Extended** **Corrective Action Taken**
  • 03F-02-5:High Priority - - From initial inspection : 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 as required. For buffet items out of temperature Warning - From follow-up inspection 2026-02-04: no time marking, items being changed out for dinner and discarded during inspection. Buffet hours 11-3:30; 3:30-9 **Time Extended**

2/2/2026· 1mo ago

Visit ID: 13524104

Follow-up Inspection Required

9 high, 2 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice and sauces Warning
  • 14-45-4:Basic - Cardboard boxes reused to store cooked chicken Corrected On-Site Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 in the floor in front of water heater, 1 in front of shelving next to it Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over reach in cooler next to uncovered cabbage Corrected On-Site Repeat Violation Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Bag in the box soda in the waitstation Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - exterior dry bulk items in hdx and 5 gallon storage containers - exterior handle of extra large stainless bowl Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Jugs cut into scoops Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, sugar sushi and back storage area Repeat Violation Warning
  • 12A-29-4:High Priority - Employee came in from outside and handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager directed him to wash his hands Corrected On-Site Warning
  • 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food runner wearing gloves took a drink out of a bottle that required that she touch the lid, coughed into her glove, and continued to run food Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. robby from one container to the other with his spare hands and then rinse hands in the two compartment sink Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet trays of raw meats and krab Rangoon not properly separated Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal food on sheet pan with mac and cheese and over other ready to eat food in the walk in cooler Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked rice 78F, krab 60F, cabbage 58f, raw shell room temp, on cookline with no time or temperature control for safety. All moved to reach in cooler - raw shell eggs 68F ambient temperature on the bottom prep table. Delivered approximately 1.25 hours before per operator. Moved to walk in cooler - sushi rice 58F out and returned to walk in cooler per operator **Corrective Action Taken** Repeat Violation Warning
  • 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 as required. For buffet items out of temperature Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Raid spray next to raw shell eggs on bottom prep table Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler around lid - interior upright cooler wire shelving near kitchen entrance - immersion mixing blade - heavy residue can opener blade Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline, used to store utensil and jug Corrected On-Site Repeat Violation Warning

9/19/2025· 5mo ago

Visit ID: 13523843

Met Inspection Standards

1 basic

  • 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**

9/18/2025· 5mo ago

Visit ID: 10875707

Follow-up Inspection Required

6 high, 2 int, 10 basic

  • 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**

1/15/2025· 1y 1mo ago

Visit ID: 10759498

Met Inspection Standards

1 high

  • 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**

1/14/2025· 1y 1mo ago

Visit ID: 10702592

Follow-up Inspection Required

6 high, 3 int, 4 basic

  • 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

10/23/2024· 1y 4mo ago

Visit ID: 8620990

Met Inspection Standards

1 basic

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