DirtyFLRestaurant Inspection Data

PANDA EXPRESS UNIVERSITY AND QUADRANGLE

With 4 inspections documented, PANDA EXPRESS UNIVERSITY AND QUADRANGLE maintains a 4.3/5 food safety rating in ORLANDO. Food safety practices have remained consistent.

Last inspection: 7 months ago · 4 reports on file

11871 UNIVERSITY BLVD UNIT 100

Overall Food Safety Rating

★★★★☆ (4.3/5)
Based on 4 health inspection reports

All Inspection Reports

7/29/2025· 7mo ago

Visit ID: 10901488

Met Inspection Standards

3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a watch . Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water on both reach in coolers in cook line. Per manager work order in place.

11/8/2024· 1y 4mo ago

Visit ID: 8726642

Met Inspection Standards

3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. However License is currently active
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Drive thru prep person/server wearing watch. He immediately removed Corrected On-Site

3/29/2024· 1y 11mo ago

Visit ID: 8531260

Met Inspection Standards

1 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in Reach in cooler I located in front of fryers Corrected On-Site

10/19/2023· 2y 4mo ago

Visit ID: 8348340

Met Inspection Standards

1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 29-18-4:Basic - Drain cover(s) missing in mop sink.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.Both male employees not wearing beard guard.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.Red wet towel kept on cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Container that had garlic and was kept on cook line had a hair on the edge. Hair not contaminating food. Operator discard garlic. **Corrective Action Taken**