DirtyFLRestaurant Inspection Data

DON PAN OAKLAND PARK

10020 West Oakland Park Boulevard
Sunrise, Florida, 33351
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2025

  • 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 on cookline wearing bracelet.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of standing water in steam well. Employee dumped water. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cake storage cooler opposite walk in cooler missing ambient thermometer.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) Container of sugar beside espresso machine not labeled. Employee added label. 2) Bottle of oil at cook line not labeled.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On prep table at end of cookline, container of rice (77F- Hot Holding) not under time control and in rice cooker rice (112F - Hot Holding) with cooker unplugged. Per employee rice prepared just before 9:00am. Employee plugged cooker back in, added rice back to cooker, and set unit to reheat. 2) In steam well, fried plantains (88F - Hot Holding); scrambled eggs (113F - Hot Holding); shredded pork (108F - Hot Holding); shredded chicken ( 66F - Hot Holding); shredded beef (86F - Hot Holding). Per employee foods out of temperature approximately 3 hours. Employee removed pans and began reheating foods. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Plastic bag of spray air fresheners on rack with canned beverages opposite of triple sink. Employee moved bag to office. Corrected On-Site
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cookline unable to answer question concerning proper temperature for hot holding.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Ceiling A/C units draining into kitchen and prep area hand sinks.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steam wands on espresso machine have dried on milk residue.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink opposite walk in cooler blocked by new upright reach in cooler not yet in use. Employee rolled cooler away from sink. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned soups in walk in cooler not dated marked when removed from freezer to thaw.

Inspection Date: 10/15/2024

  • 23-03-4:Basic - - From initial inspection : Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser for handwashing sink next to triple sink area, build up of dust Priority: Basic - From follow-up inspection 2024-10-15: Observed same **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate - From follow-up inspection 2024-10-15: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) cooked chicken (66F - Hot Holding); cooked beef (66F - Hot Holding); cooked eggs (98F - Hot Holding); black beans (64F - Hot Holding). Observed following food items under no temperature control. Per operator food items out of temperature for less than 4hrs. Operator made to reheat to 165F\00B0 for hot holding. Priority: High Priority - From follow-up inspection 2024-10-15: Observed at steam table: cooked chicken (110F - Hot holding); cooked beef (134F - Hot holding); Black beans (110F - Hot Holding); cooked eggs (83F - Hot Holding). Food items in unit less than 4hrs. Observed following food items in steam well, with no water, setting temp on low. Instructed operator to add water and set unit to high. Repeat violation Admin Complaint **Corrective Action Taken**

Inspection Date: 10/14/2024

  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen/prep area blocked by food cart Priority: Intermediate
  • 31B-03-4:Intermediate - Observed: No soap provided at handwash sink. In back handwashing sink closest to triple sink area Priority: Intermediate
  • 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser for handwashing sink next to triple sink area, build up of dust Priority: Basic
  • 53B-14-5:Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
  • 03F-02-5:High Priority - Observed: 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 and the time removed from temperature control cannot be determined. Observed no time stamp or log keeping track of time for empanadas in front counter. Priority: High Priority
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) cooked chicken (66F - Hot Holding); cooked beef (66F - Hot Holding); cooked eggs (98F - Hot Holding); black beans (64F - Hot Holding). Observed following food items under no temperature control. Per operator food items out of temperature for less than 4hrs. Operator made to reheat to 165F° for hot holding. Priority: High Priority
  • 29-42-4:High Priority - Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8595840

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on doors -cooler #3 Repeat Violation Warning - From follow-up inspection 2024-01-23: Equipment in poor repair. Torn gaskets on doors -cooler #3 **Time Extended**

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8544517

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense sugar at cook-line. Warning
  • 08B-47-4:Basic - Case of orange not stored at least 6 inches off of the floor in walk in cooler. Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on doors -cooler #3 Repeat Violation Warning
  • 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 inside rice located in storage room. Warning
  • 36-34-5:Basic - Kitchen vents soiled with accumulated dust, . Warning
  • 08B-12-5:Basic - Stored food not covered. Bacon not covered inside walk-in cooler. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Soups thawing at room temperature with no running water. Operator placed in cooler. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses for 1 towel in kitchen prep table. Repeat Violation Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket 0 ppm in kitchen and in front counter. Operator prepared new mix at 100ppm. Corrected On-Site Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. For oil, vinegar and sugar at cookline Warning
  • 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. potatoes 98F at 10:30am Cooling since 10am. 93F at 11am. Observed cooling at room temperature inside deep container. Operator moved to walk in cooler for quick chill. **Corrective Action Taken** Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked eggs and proceeded to grab a clean plate without removing gloves. Instructed cook to wash hands. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to mark the bread without washing hands. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to RTE cheese, cooked corn, arepas. Observed inverted products. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top, cut tomatoes (46F - Cold Holding), stored in unit over night. shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding). Stored I n unit over night See top sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed bacon on prep table at 53F under no temperature control less than 4 hours. Operator placed in cold holding unit for quick chill. Corrective action taken 2. Flip top, cut tomatoes (46F - Cold Holding), shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding) stored over night. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Fryer: Plantain (134F - Hot Holding)In unit at no temperature control. In unit less than 4 hours. Operator reheated to 168F. 2. Steam table: cooked eggs (121F - Hot Holding); cooked potatoes (121F - Hot Holding) in unit less than 4 hours. Hot holding with no heat source. Operator reheated to 178F. ***Corrected on site.*** 3. Wait Station: (97F - Hot Holding); cheese bread. Less than 4 hours. Hot holding at the lowest temperature setting. Instructed operator to reheat to 165F. Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bread cart. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen and in men's bathroom. Operator provided. Warning

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8365534

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Fliptop unit cutting board heavily grooved and discolored.
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on left door of cake/dessert cooler in back storage area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case of heavy cream on floor in walk in cooler.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cake/dessert cooler in storage area and 2 door reach in and dessert cases at front line.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on prep table opposite baking oven. Employee removed cloth. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen reading 0ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. One containers of utensils on fliptop in dirty standing water at 143F. Employee changed water to clean. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw unwrapped steaks above quart containers of house made sauces and sour cream. Employee rearranged items for proper separation. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline failed to wash hands and change gloves before preparing new orders after handling raw steak for individual order. Discussed with manager proper hand washing procedures to relay to employees and employee washed hands and put on new gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table opposite baking oven, pooled raw shell eggs (67F - Cold Holding). Per employee prepared and out of cooler 45 minutes. Employee moved eggs back to walk in cooler to rechill. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen fliptop unit discolored with mold like build up. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink opposite walk in cooler blocked by hot box. Manager moved box to allow access. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used for rinsing pans as evidenced by pan in sink full of water. Employee removed pan to dish area. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap. Corrected On-Site Repeat Violation