PANDA EXPRESS #1816
9971 BAYMEADOW RD, Jacksonville FL 32256 · 904.620.8180
Last inspected Oct 17, 2025 · 3 visits since November 2023
3 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli on front line at 92-132F in spots. Some pieces temping at 135F. Person in charge discarded.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from the non chemical side of splitter at mop sink with hose attached.
Equipment drain line draining into handwash sink. Observed portable AC drain lines in hand wash sink closest to manager station.
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. One employee with training expired 3.2025
Floor soiled/has accumulation of debris. Grease and debris buildup observed on floor under wok station. Observed standing water on the floor of walk in cooler, outside of walk in freezer.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage cut Saturday per person in charge at 52F. Item stored above fill line, lids open during inspection. Person in charge moved to reach in freezer to rapidly chill, tested at 43F by end of inspection. Also, liquid egg at 46F. Person in charge states had out of unit. Moved to reach in freezer.
Ceiling tile missing. Two ceiling tiles missing in back kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in walk in freezer on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of broccoli stored over prepped broccoli in walk in cooler, person in charge moved to appropriate location.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage in fliptop across from cookline at 47-52F. Person in charge discarded. Ambient temperature of unit at 46F during inspection. Person in charge has work order in due to noticed ice buildup in lower portion of unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli on front line at 92-132F in spots. Some pieces temping at 135F. Person in charge discarded.
Raw fruits/vegetables not washed prior to preparation. Observed green onions with instructions to wash before use being cut without being washed. Person in charge began washing.
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.