PANDA EXPRESS #1734
901 BLANDING BLVD #1, Orange Park FL 32065 · 904.272.3417
Last inspected Mar 11, 2026 · 5 visits since August 2023
AUG 23
AUG 24
JUL 25
MAR 26
— STEADY
4 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Observed 2 live flying insects at front counter in front of food warmers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, bag of cut cabbage (45F - Cold Holding). Operator stated they were using it this morning and put on top of pans in reach in cooler instead of walk-in cooler. Employee put bag back into walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of tea nozzles in lobby soiled with brown residue build up.
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. Operator unable to find food handler training for prep employee working during inspection.
Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris/grease. Also, floor under front counter soiled with food debris. Also, wall under three compartment sink soiled with residue.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris.
Jul 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 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 employee arrive to work and handle hair to pull back and put hat on and then immediately went to cook line and began preparing customers food.
Live, small flying insects found. Observed 2 live flying insects at front counter in front of food warmers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook like across from wok station, cut cabbage (56F - Cold Holding). Container of cut cabbage on top of other pans in top of reach in cooler. Manager stated container of cut cabbage was taken from walk-in cooler 1 hour prior. Manager removed from reach in cooler and placed back in walk-in cooler to bring temperature down.
Toxic substance/chemical improperly stored. On metal rack to left of triple sink, container of white powder cleaner stored on bottle shelf next to clean pan. Manager removed cleaner from bottom shelf.
Current Hotel and Restaurant license not displayed. Current license displayed expired June 1 2024.
Equipment and utensils not properly air-dried - wet nesting. On metal rack next to triple sink, multiple pans stacked before properly air drying.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave to left of triple sink has build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen.
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
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. At hot holding unit on make line, teriyaki chicken (121F - Hot Holding). Chicken was in warming unit on line for approximately 1 hour, per employee. Manager moved back into warming unit 148F.
Clean linens stored on floor. By back door of establishment, two bags of clean linens on ground. Manager removed from ground.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On storage rack by walk in freezer, employee phone on paper towels. Manager removed.
Open dumpster lid. Shared dumpster lid open.
Aug 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee return to front line steam table from bathroom, put gloves on, but did not wash hands before putting on gloves, and touched handles of pans with gloved hands, manager spoke with employee, employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (50F - Cold Holding) sitting on top of other containers in top section of flip top cooler, per manager lid to cooler has been consistently opened for no more then 2 hours, cabbage placed in bottom section of cooler. raw chicken (48F - Cold Holding); raw beef (49F - Cold Holding); cut cabbage (50F - Cold Holding) in walk in cooler, per manager door has been consistently opened for approximately 2 hours, and stated that they have put a service order in for the walk in cooler last night after the inspector pointed out that the ambient air thermometer was reading 50F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chow mein (119F - Hot Holding); sweetfire chicken breast(117F - Hot Holding) on steam table at front counter, per manager both items have been in steam table less then 20 minutes, both items reheated over 165F.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 employees certifications are photocopies.
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.