PANDA EXPRESS #1431
1000 S SR 7 STE 5, Wellington FL 33414 · 561.798.9807
Last inspected Feb 3, 2026 · 9 visits since August 2023
SEP 24
NOV 24
JUL 25
DEC 25
FEB 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007911 | Nov 22, 2024 | Jun 23, 2025 | $400 |
| 2--2024063797 | Sep 9, 2024 | Mar 10, 2025 | $400 |
| 2--2024022721 | Mar 27, 2024 | Sep 23, 2024 | $400 |
| 2--2022026687 | Apr 11, 2022 | Aug 4, 2022 | $360 |
Inspection history
9 visits, newest first
Feb 3, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled soiled lid from a full pan with raw chicken then began to handle clean ladle at cook line to prepare food and clean pan to plate cooked chicken; no hand wash. Chef placed pan and ladle to clean and sanitize and washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer at cook line: open bag of raw chicken stored over bags of raw shrimp - not all products commercially packaged. Chef stored properly.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At wok: orange chicken (139F at 10:55am- Reheating) Reheating since 3 mins, as per operator, process is complete. Food intended for hot holding did not reheat to at least 165F for 15 seconds within 2 hours. Chef reheated to 166F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: orange chicken (111F - Hot Holding); teriyaki chicken (123F - Hot Holding) As per, cooked 40 mins prior. Operator reheated items to 165+F.
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in female bathroom.
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.
Current Hotel and Restaurant license not displayed.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area: several bags of raw chicken slacked at room temperature; no longer frozen. Operator moved items to walk in cooler.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touch face then handled clean fryer basket; no hand wash. Advised manager to wash hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator provided Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cut cabbage (62F - Cold Holding) As per operator, removed from walk in cooler and stored 5 mins. Not prepped or portioned today. Stored double panned. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, in steam table: cooked chicken with mushrooms (119F - Hot Holding); cooked beef (120F - Hot Holding) As per operator, both items stored since 20 mins. Operator discarded.
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.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. At walk in cooler: raw steak (67F - Cold Holding) As per operator, was thawing under running water 25 mins prior. Advised operator on proper thawing procedures.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator provided Sanitizer Bucket (Quaternary 200ppm)
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee handled soiled equipment ( floor drain) amd then handled clean equipment without washing hands first. Employee washed hands
Employee switched from working with raw food ( handled raw chicken then handle clean utensil, cooler handle, flat top grill pressed handle without washing hands first. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler cook line. A container with leftover shrimp juices stored above a bag with cut kale. Operator stored properly
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Unwashed box of red peppers stored above cooked noodles Operator stored properly
Nov 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Sep 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
Mar 27, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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.
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.
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
Current Hotel and Restaurant license not displayed. Current license not displayed or made available. Expired license posted.
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.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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 +
Current Hotel and Restaurant license not displayed. Unable to provided current license
Ice buildup in walk-in freezer.
Single-service articles improperly stored. To go boxes stored on the floor on the back area Operator stored properly
Aug 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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
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
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.
Ice buildup in walk-in freezer.
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.