DirtyFLRestaurant Inspection Data

PANDA GARDEN

3154 Daniels Road
Florida, 34787
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/14/2025

Inspection #: Visit ID: 8991276

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of soya sauce.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat on head and clothes then handled lid of container containing soup in steam table; 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. At reach in freezer: Raw beef on stick stored above ready to eat cheese and Krab wraps. 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 cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. 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 unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. 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. At prep area on flip top cooler across from cook line: cooked broccoli (78F - Hot Holding) As per operator, cooked and stored 20 mins. Advised operator to reheat to 165F. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit across from cook line: cooked shrimp (68F at 1:30pm; 68F at 2:06pm- Cooling) As per operator, cooling since 2 hours. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Stored over stacked. Operator removed over-stacked portion to quick chill. **Corrective Action Taken**
  • 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. Cooked shrimp in freezer compartment of refrigerator: cooked and frozen 4 days prior; not date marked. At walk in freezer: Pork cooked then frozen 4 days prior; not date marked. Operator date marked. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8758876

  • 14-05-4:Basic - Cardboard used to line silver tray pans storing egg rolls on rolling rack. Operator removed cardboard.
  • 08B-38-4:Basic - Food stored on floor. Bucket with bean sprout in walk in on floor and jug with oil in dry storage. Operator stored properly. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle cellphone then touched clean pan with egg rolls; no hand wash. Operator 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: raw shrimp (46F - Cold Holding) As per operator taken from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Advised operator to quick chill.
  • 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 fryer area stored in pan: cooked egg roll (93F - Hot Holding) As per operator, reheated 30 mins prior. Operator discarded. Corrected On-Site
  • 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. At walk in freezer: Various cooked meat in freezer cooked on the Friday and Monday prior not date marked. Advised operator to date mark.

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8573053

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on shelf over bane Marie at cook line
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Makeshift scoop out of plastic container
  • 08B-12-5:Basic - Stored food not covered. In walk in cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach stored with oil under prep table
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 02D-06-5:Intermediate - Packaged food has no English labeling. Flour sugar salt
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and chicken made two days ago in walk in cooler

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8368123

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cans used to scoop rice
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf above flip top cooler on cook line
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top coolers on cook line Removed Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reusing cans to scoop rice
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water Ribs thawing iPad room temperature
  • 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. Chef observed handling cellphone and using restaurant phone to take orders and immediately began handling food. No hand washing in between.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One Cracked raw shell egg stored with whole shell eggs in flip top cooler. Removed.