DirtyFLRestaurant Inspection Data

PANDA BUFFET KU INC

Based on 6 health inspections, PANDA BUFFET KU INC in TALLAHASSEE has earned a 2.3/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 7 months ago · 6 reports on file

3507 Thomasville Road
Tallahassee, Florida, 32309
Leon County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

8/5/2025· 7mo ago

Visit ID: 10903171

Met Inspection Standards

1 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor in walk-in cooler soiled with chicken blood.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Noodles at buffet.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

5/13/2025· 10mo ago

Visit ID: 8873056

Met Inspection Standards

1 high, 3 basic

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife in prep area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature. Put under water during inspection. Corrected On-Site
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice discarded by operator. Corrected On-Site

8/27/2024· 1y 6mo ago

Visit ID: 8720076

Met Inspection Standards

2 high, 3 int, 1 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Reusing old box to store breaded shrimp. Shrimp put in washable container. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 52°F, beef at 52°F, Less than 4 hours per operator iced during inspection. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing hose. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation

3/6/2024· 2y ago

Visit ID: 8623380

Met Inspection Standards
  • N/A:No Violations Were Observed

11/29/2023· 2y 3mo ago

Visit ID: 8554383

Met Inspection Standards

4 high, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Standing water.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on line to be cooked without washing.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 76° from previous day.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice from previous day, discarded by operator.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli at 131° on buffet less than 4 hours per operator , reheated during inspection. Corrected On-Site

11/14/2023· 2y 3mo ago

Visit ID: 8341973

Met Inspection Standards

3 high, 2 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At room temp and standing water.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Cut cabbage in old wax produce box. Cabbage removed and put in food grade pan. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over chicken. Properly stored during inspection. Corrected On-Site
  • 29-37-4:High Priority - Spray hose at hand sink lower than flood rim of sink. Hose removed. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation