DirtyFLRestaurant Inspection Data

PANDA EXPRESS #1734

With 4 inspections documented, PANDA EXPRESS #1734 maintains a 2.5/5 food safety rating in ORANGE PARK. Recent inspections indicate some food safety concerns.

1907 Wells Road
Florida, 32073
Clay County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: Visit ID: 13457784

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired June 1 2024.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On metal rack next to triple sink, multiple pans stacked before properly air drying.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave to left of triple sink has build up of food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee arrive to work and handle hair to pull back and put hat on and then immediately went to cook line and began preparing customers food.
  • 35A-02-7:High Priority - Live, small flying insects found. Observed 2 live flying insects at front counter in front of food warmers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook like across from wok station, cut cabbage (56F - Cold Holding). Container of cut cabbage on top of other pans in top of reach in cooler. Manager stated container of cut cabbage was taken from walk-in cooler 1 hour prior. Manager removed from reach in cooler and placed back in walk-in cooler to bring temperature down. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On metal rack to left of triple sink, container of white powder cleaner stored on bottle shelf next to clean pan. Manager removed cleaner from bottom shelf. Corrected On-Site

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8767128

  • 21-17-4:Basic - Clean linens stored on floor. By back door of establishment, two bags of clean linens on ground. Manager removed from ground. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On storage rack by walk in freezer, employee phone on paper towels. Manager removed. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Shared dumpster lid open.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit on make line, teriyaki chicken (121F - Hot Holding). Chicken was in warming unit on line for approximately 1 hour, per employee. Manager moved back into warming unit 148F. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8473143

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8369979

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee return to front line steam table from bathroom, put gloves on, but did not wash hands before putting on gloves, and touched handles of pans with gloved hands, manager spoke with employee, employee washed hands and changed gloves. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (50F - Cold Holding) sitting on top of other containers in top section of flip top cooler, per manager lid to cooler has been consistently opened for no more then 2 hours, cabbage placed in bottom section of cooler. raw chicken (48F - Cold Holding); raw beef (49F - Cold Holding); cut cabbage (50F - Cold Holding) in walk in cooler, per manager door has been consistently opened for approximately 2 hours, and stated that they have put a service order in for the walk in cooler last night after the inspector pointed out that the ambient air thermometer was reading 50F. **Corrective Action Taken** 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. Chow mein (119F - Hot Holding); sweetfire chicken breast(117F - Hot Holding) on steam table at front counter, per manager both items have been in steam table less then 20 minutes, both items reheated over 165F. Corrected On-Site Admin Complaint
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 employees certifications are photocopies. Repeat Violation Admin Complaint