DON PAN OAKLAND PARK
10020 West Oakland Park Boulevard
Sunrise, Florida, 33351
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
5
Basic
5
Total
12
Inspection Details:
- 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.
Food safety inspection conducted on 3/20/2025 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).
Inspection on 10/15/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Inspection Details:
- 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**
Food safety inspection conducted on 10/15/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/14/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Inspection Details:
- 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
Food safety inspection conducted on 10/14/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).