DirtyFLRestaurant Inspection Data

PANDA EXPRESS #1431

33550 South Dixie Highway
Florida, 33034
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3600238

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8883875

  • 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. Observed employee handle soiled dishes at triple sink then began handling clean bag of cut cabbage at reach in cooler; no hand wash. Employee washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit close to flat top grill: cut cabbage (55F - Cold Holding) As per operator, stored since 10 mins. Not prepped or portioned today. Stored double panned. Operator moved item to quick chill. **Corrective Action Taken** 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. At steam table: Teriyaki chicken (127F - Hot Holding) As per operator, stored since 15 mins. Operator moved to reheat to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8883341

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer along cook line: raw chicken stored above raw shrimp. Advised operator to store properly. - From follow-up inspection 2024-09-11: In reach in freezer along cook line: raw chicken stored above raw shrimp. Operator to stored properly. Admin Complaint Corrected On-Site
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale. At front counter: cooked mushrooms (125F - Hot Holding); beef broccoli (130F - Hot Holding) As per operator, both items stored since 1 hour. Operator reheated to 165F. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-11: At front line: beef broccoli (130F - Hot Holding) As per operator, both items stored since 1 hour. Operator reheated to 165F. Admin Complaint Corrected On-Site

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8746355

  • 12A-12-4:High Priority - Employee switched from working with raw food to handling clean utensils and preparing food without washing hands. Observed employee handled raw beef then raw shrimp then handled clean utensils and prep food; no hand wash. Employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer along cook line: raw chicken stored above raw shrimp. Advised operator to store properly.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler : Raw beef stored over sauces. Operator stored properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler: cut cabbage (46F - Cold Holding) As per operator, removed from walk in cooler and stored in flip top unit since 1 hour. Not prepped or portioned today. Item stored double panned. Operator moved item to walk in cooler to quick chill. **Corrective Action Taken**
  • 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 hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale. At front counter: cooked mushrooms (125F - Hot Holding); beef broccoli (130F - Hot Holding) As per operator, both items stored since 1 hour. Operator reheated to 165F. Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at hose bib at mop sink.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed about 1 month. Operator stated that he will have employee complete. Repeat Violation

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8641537

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not displayed or made available. Expired license posted.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line: In use utensils in standing water of 82F. Operator discarded water. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher washing dishes with gloves then handled clean pan then prepared teriyaki chicken. No glove change, no hand wash. Operator changed gloves and washed hands. Corrected On-Site
  • 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 front counter, steam table: Beijing beef (121F - Hot Holding); sweet fire chicken (130F - Hot Holding) As per operator items held for approximately 1 hour. Operator discarded items. Corrected On-Site Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired on 02/03/24

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8363692

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Unable to provided current license
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. To go boxes stored on the floor on the back area Operator stored properly
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside hot box cooked rice 98F hot Holding Per operator product stored for approximately 30 minutes Operator moved to stovetop to reheat to 165F + **Corrective Action Taken**

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8465574

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personnel ice cream stored with and above food in walk in cooler. Manager moved ice cream to bottom shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form Repeat Violation