PANDA BUFFET KU INC
3507 THOMASVILLE RD, Tallahassee FL 32309
Last inspected Aug 5, 2025 · 6 visits since November 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 76° from previous day.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2015042287 | Sep 10, 2015 | Nov 9, 2015 | $200 |
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Displayed food not properly protected from contamination. Noodles at buffet.
Spray bottle containing toxic substance not labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor in walk-in cooler soiled with chicken blood.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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.
Clean utensils stored between equipment and wall. Knife in prep area.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature. Put under water during inspection.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Reusing old box to store breaded shrimp. Shrimp put in washable container.
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.
Handwash sink used for purposes other than handwashing. Storing hose.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ice scoop handle in contact with ice.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 76° from previous day.
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.
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.
In-use knife/knives stored in cracks between pieces of equipment.
Time/temperature control for safety food thawed in an improper manner. Standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on line to be cooked without washing.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Food placed in soiled container/equipment. Cut cabbage in old wax produce box. Cabbage removed and put in food grade pan.
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over chicken. Properly stored during inspection.
Spray hose at hand sink lower than flood rim of sink. Hose removed.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
In-use knife/knives stored in cracks between pieces of equipment.
Time/temperature control for safety food thawed in an improper manner. At room temp and standing water.
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.