DON PAN OAKLAND PARK
10020 W OAKLAND PARK BLVD, Sunrise FL 33351 · 754.332.2328
Last inspected Jun 25, 2026 · 10 visits since November 2023
MAR 25
JUN 25
NOV 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -Observed 2 live flying insects at front line areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027636 | Feb 19, 2026 | Jul 27, 2026 | $700 |
| 2--2025035427 | Mar 20, 2025 | Jun 16, 2025 | $700 |
| 2--2023065474 | Nov 3, 2023 | Apr 23, 2024 | $200 |
| 2--2017033181 | Jul 6, 2017 | Oct 5, 2017 | $400 |
| 2--2017030868 | Jun 21, 2017 | Aug 11, 2017 | $400 |
Inspection history
10 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice ham cold held at 44F in flip top cooler. Per operator, item transfer 1 hour prior to the inspection. Advise operator to place ice pack on ham for quick chill.
Equipment in poor repair. -Observed reach in cooler parallel to walk in freezer gaskets in disrepairs.
Floor area(s) covered with standing water in prep area.
Food stored on floor. -Observed case with food item stored on walk in freezer floor. Operator removed.
Show the remaining 2 findings ▾
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with cheese.
Time/temperature control for safety food thawed in an improper manner. -Observed containers with soups thawing at room temperature. Operator transfer to reach in cooler.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects found -Observed 2 live flying insects at front line areas.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee failed to change gloves when touched raw chicken and then place sandwich bread onto flat top griddle. After brief education, employee then changed her gloves and wash her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 8:55 a.m., cooked rice cold held at 72F at cookline. As per operator, rice transfer to cookline at 8:00 a.m. Operator removed rice and place in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 9:22 a.m., cooked eggs hot held at 104F in steam table. Per operator, eggs cooked at 8:00 a.m. operator reheat egg to 178F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
Handwash sink used for purposes other than handwashing. Observed food containers stored in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
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. Observed at 9:45 a.m., no second date marked on cooked chicken and beef stew stored in walk in cooler. Per operator, both items removed from reach in freezer to walk in cooler yesterday at 8:00a.m.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on in-use food preparation table.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Observed employee drinking from an open cup in kitchen.
Equipment in poor repair. -Observed superior reach in cooler gaskets in disrepair.
Food stored on floor. -Observed containers with cooking oil and bag with sugar stored on dry storage floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside containers with cooked rice and cheese.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored on food preparation table next to open container with food item. Operator removed food item to reach in cooler.
Single-service articles improperly stored. Observed single use containers stored on dry storage floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at cookline not stored in sanitizer solution between use.
Working containers of food removed from original container not identified by common name. Observed powder sugar removed from the original container not labeled. Operator label container.
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot table; black beans (81F - Hot Holding); cooked chicken (73F - Hot Holding). Observed food on hot table for less than 3 hours. Observed lack of water in hot table
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with a dark mold like substance on/around blade
Handwash sink not accessible for employee use at all times. Handwashing sink near office blocked by cart containing pastries. Operator removed
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in kitchen hand wash sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter. Employee JBL speaker and vape on shelf used to keep store food and equipment
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with rice
No handwashing sign provided at a hand sink used by food employees. In men's bathroom
Stored food not covered. Cake not stored covered in reach in cooler
Jun 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; black beans (88F - Hot Holding); pulled pork (97F - Hot Holding);. Per operator food portioned and prepared today, intended to keep hot at steam table. In unit less than 4hrs out of temperature. Operator made to reheat to 165F.
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.
Spray bottle containing toxic substance not labeled. Spray bottle with clear substance not labeled. Operator labeled water
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in both men and women's bathroom
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
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.
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.
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.
Equipment drain line draining into handwash sink. Ceiling A/C units draining into kitchen and prep area hand sinks.
Food-contact surface soiled with food debris, mold-like substance or slime. Steam wands on espresso machine have dried on milk residue.
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.
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.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of standing water in steam well. Employee dumped water.
No conspicuously located ambient air temperature thermometer in holding unit. Cake storage cooler opposite walk in cooler missing ambient thermometer.
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.
Oct 15, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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
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
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
Oct 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
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
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
Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority
Observed: Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen/prep area blocked by food cart Priority: Intermediate
Observed: No soap provided at handwash sink. In back handwashing sink closest to triple sink area Priority: 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
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
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Torn gaskets on doors -cooler #3
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. potatoes 98F at 10:30am Cooling since 10am. 93F at 11am. Observed cooling at room temperature inside deep container. Operator moved to walk in cooler for quick chill.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked eggs and proceeded to grab a clean plate without removing gloves. Instructed cook to wash hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to mark the bread without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to RTE cheese, cooked corn, arepas. Observed inverted products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top, cut tomatoes (46F - Cold Holding), stored in unit over night. shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding). Stored I n unit over night See top sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed bacon on prep table at 53F under no temperature control less than 4 hours. Operator placed in cold holding unit for quick chill. Corrective action taken 2. Flip top, cut tomatoes (46F - Cold Holding), shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding) stored over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Fryer: Plantain (134F - Hot Holding)In unit at no temperature control. In unit less than 4 hours. Operator reheated to 168F. 2. Steam table: cooked eggs (121F - Hot Holding); cooked potatoes (121F - Hot Holding) in unit less than 4 hours. Hot holding with no heat source. Operator reheated to 178F. * 3. Wait Station: (97F - Hot Holding); cheese bread. Less than 4 hours. Hot holding at the lowest temperature setting. Instructed operator to reheat to 165F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink not accessible for employee use at all times. Blocked by bread cart. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen and in men's bathroom. Operator provided.
Bowl or other container with no handle used to dispense sugar at cook-line.
Case of orange not stored at least 6 inches off of the floor in walk in cooler.
Equipment in poor repair. Torn gaskets on doors -cooler #3
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container inside rice located in storage room.
Kitchen vents soiled with accumulated dust,.
Stored food not covered. Bacon not covered inside walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Soups thawing at room temperature with no running water. Operator placed in cooler.
Wet wiping cloth not stored in sanitizing solution between uses for 1 towel in kitchen prep table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket 0 ppm in kitchen and in front counter. Operator prepared new mix at 100ppm.
Working containers of food removed from original container not identified by common name. For oil, vinegar and sugar at cookline
Nov 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. One containers of utensils on fliptop in dirty standing water at 143F. Employee changed water to clean.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw unwrapped steaks above quart containers of house made sauces and sour cream. Employee rearranged items for proper separation.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline failed to wash hands and change gloves before preparing new orders after handling raw steak for individual order. Discussed with manager proper hand washing procedures to relay to employees and employee washed hands and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table opposite baking oven, pooled raw shell eggs (67F - Cold Holding). Per employee prepared and out of cooler 45 minutes. Employee moved eggs back to walk in cooler to rechill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen fliptop unit discolored with mold like build up.
Handwash sink not accessible for employee use at all times. Hand wash sink opposite walk in cooler blocked by hot box. Manager moved box to allow access.
Handwash sink used for purposes other than handwashing. Hand sink in kitchen used for rinsing pans as evidenced by pan in sink full of water. Employee removed pan to dish area.
No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap.
Cutting board has cut marks and is no longer cleanable. Fliptop unit cutting board heavily grooved and discolored.
Equipment in poor repair. Gasket torn on left door of cake/dessert cooler in back storage area.
Food stored on floor. Case of heavy cream on floor in walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. In cake/dessert cooler in storage area and 2 door reach in and dessert cases at front line.
Soiled dry wiping cloth in use. Soiled dry wiping cloth on prep table opposite baking oven. Employee removed cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen reading 0ppm chlorine. Employee remade to proper 100ppm chlorine.
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.