PANDA EXPRESS 2351
3435 SW COLLEGE RD, Ocala FL 34474 · 352.237-8678
Last inspected Jul 8, 2026 · 7 visits since August 2023
JAN 24
JAN 25
FEB 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan of rice in hot case overnight at 99F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in dining area have slimy substance. Ice bin at drive thru window has black substance. Food debris in bottom of reach in cooler on cook line.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Placed in dirty dishes to be washed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler soiled with black and brown substance.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Several rolls of trash bags on top off reach in drink cooler near drive thru. All were removed.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: case of unwashed broccoli on shelf over chopped vegetables.
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, cabbage petals 51F, cut cabbage 45F-51F, Rae beef/steak 46-48F, raw chicken 45-48F, teriyaki chicken 45-50F. Cooler with and ambient air temperature of 48F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, cabbage petals 51F, cut cabbage 45F-51F, Rae beef/steak 46-48F, raw chicken 45-48F, teriyaki chicken 45-50F. Cooler with and ambient air temperature of 48F.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient temperature of 48F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue.
Feb 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line in Hot holding: cabinet, white rice 127F, seasoned rice 128F, per manager items left overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line in Hot holding: cabinet, white rice 127F, seasoned rice 128F, per manager items left overnight.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Two male employees with manager certifications expired.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five photocopies.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above ice machine.
Jan 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. Two employees with manager certifications expired 01/2024.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five photocopies.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers on top of ice machine.
Food storage container/container lid cracked or broken. Containers with missing corners.
In-use wet wiping cloth/towel used under cutting board. In use cutting board with a white wet cloth underneath, employee removed.
Jan 10, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee on cookline opened bag of raw shrimp, dumped in fryer then changed gloves and continued to scoop sauce without washing hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at triple sink 0 ppm. Manager refreshed then 200 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan of rice in hot case overnight at 99F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In reach in hot holding case at end of line: rice 99F in unit overnight. Stop sale issued.
Handwash sink used for purposes other than handwashing. Female employee dumped sanitizer buckets in hand sink in ware wash area.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates provided are photocopies of a FRLA blank certificate with employee information written in.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing bracelets.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on top of ice machine.
Food storage container/container lid cracked or broken. Several pans on top of ice machine and clean dish shelf. Also, ice machine lid has a crack.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Trash bags sitting on top of bag of rice. Cleaning gloves on top of bag in a box sodas.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed peppers on shelf over cases of noodles.
Wet wiping cloth not stored in sanitizing solution between uses. One wet towel on cookline.
Aug 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched wall with gloved hands then continued to work without washing hands. Female employee placed item in pocket then continued to cook without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bag of cabbage 50F on top of covered pans under lid of make table. Manager moved cabbage to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line: shrimp 122F-128F, manager had employee reheat then 175F-178F. In hot holding cabinet: four pans of rice 120F-124F. Manager instructed employee to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to faucet,no devices at hose connection ends.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in dining room and at drive thru soiled with build up.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certificates provided are hand written onto a photo copy of an original FRLA SafeStaff certificate
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf laying on to go containers at drive thru. Moved during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Several plastic pans on clean dish shelf wetnested.
Floor area(s) covered with standing water. In back kitchen area.
Floor soiled/has accumulation of debris. Floor under fountain machine inside cabinets soiled with sticky substance.
Food storage container/container lid cracked or broken. Pan on top of ice machine has a corner broken off.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screw driver on shelf over prep sink in back kitchen area. Moved during this inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed green onions on shelf over buckets of sauce in walk in cooler. Manager moved during this inspection.
Wet wiping cloth not stored in sanitizing solution between uses. One wet towel on cookline.
Portable fire extinguisher gauge in red zone. For reporting purposes only. In recharge zone at extinguisher next to back door.
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.