DON PAN
6847 STIRLING RD, Davie FL 33314 · 954-514-7343
Last inspected Jan 22, 2026 · 7 visits since July 2023
JAN 24
NOV 24
FEB 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line counter, cooked eggs (81F - Cold Holding). The eggs had been sitting on the counter less than 4 hours. The operator voluntarily discarded the eggs and remade them.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with no sanitize step. Sanitize sink not set up, instructed operator on setting up three compartment sink. Sanitizer set up at 100ppm chlorine and sanitized wares
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hot display case:; beef pastry (74F - Hot Holding); ham and cheese pastry (78F - Hot Holding); ham pastry (75F - Hot Holding); cheese empanada (85F - Hot Holding); cheese tequeno (82F - Hot Holding); ham croquettes (80F - Hot Holding) being held in case for approximately 2.5 hours. Operator states items are reheated then placed in display case. Operator unable to provide written plan and items not time marked for time as a public health control for today, provided written plan and operator time marked items to be discarded at the end of 4 hours
Nonfood-grade bags used in direct contact with food. Shredded cheese stored in direct contact with plastic handle thank you bags in walk in cooler. Operator moved to food grade pans
Raw animal food stored over/not properly separated from ready-to-eat food. Sealed packages of raw pork stored with portioned bags of cooked chicken in cook line flip top, operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands then proceed to handle gallon of milk without removing gloves and washing hands. Instructed employee to remove gloves and wash hands
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used for rinsing coffee utensils. Discussed with operator
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food manager arrived at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at any hand wash sinks. Operator provided napkins
No person in charge present during hours of operation. Per employees on duty no person in charge while establishment open
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.
Ceiling tile missing. 2 ceiling tiles missing above bakery prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top on bakery boxes. Employee removed and properly stored
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice scoop handle in contact with ice. At the front counter ice machine. The scoop was removed.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw thawed ROP chicken stored over cooked chicken soup. The items were switched.
Handwash sink used for purposes other than handwashing. The hand wash sink in the production kitchen was used to rinse and hold a dirty pan. The pan was removed
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line counter, cooked eggs (81F - Cold Holding). The eggs had been sitting on the counter less than 4 hours. The operator voluntarily discarded the eggs and remade them.
Working containers of food removed from original container not identified by common name. At the back kitchen prep counter, a bottle of water wasn't labeled. The operator labeled the bottle.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled. Bottle contain purple liquid identified as degreaser.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Lady's room
Accumulation of rust in the interior of the ice machine/bin.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. New employees hired without signing reporting agreement.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food not stored at least 6 inches off of the floor. #1 Fryer oil containers on floor in dry storage room. #2 Bag of onions on floor inside walk in cooler. Operator elevated
Single-service articles not stored inverted or protected from contamination. Bowls on shelf in dry storage room. Operator inverted
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packaging cooked chicken, cooked beef without labeling. Operator labelled used within 48 hours, educate manager on proper labelling for vacuum packaging.
Wet wiping cloth not stored in sanitizing solution between uses in bakery station. Operator placed in sanitizer solution.
Wiping cloth sanitizing solution stored on the floor in kitchen next to 3 compartment sink. Operator elevated
Working containers of food removed from original container not identified by common name at front counter. Operator labelled sugar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.