PANDA EXPRESS #2763
1740 N UNIVERSITY DR STE B, Plantation FL 33322 · 954-577-7927
Last inspected Dec 17, 2025 · 6 visits since August 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counters hot holding stations chicken (112F - Hot Holding for less than 4 hours.Chicken was placed in holding unit at 9:30 and finished cooking 15 minutes prior at 9:15. Operator reheated chicken to 165F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Sanitizer dispenser hose at triple sink submerged past flood rim. Operator moved.
Handwash sink used for purposes other than handwashing. Hand wash sink between cook line and triple sink used to store spray top. Operator moved.
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 employees certificate is expired.
Garbage can located outside has no lid or lid open/broken. Dumpster lid is broken. Operator has contacted waste management to replace.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counters hot holding stations chicken (112F - Hot Holding for less than 4 hours.Chicken was placed in holding unit at 9:30 and finished cooking 15 minutes prior at 9:15. Operator reheated chicken to 165F.
Open dumpster lid.Advised operator to close.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit next to cook line; white rice (112-131F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Operator added hot water to unit increase temperature of rice.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting above three compartment sink.
Stored food not covered. Observed opened box of apple pie stored uncovered in low boy freezer across from cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef with no knowledge of the internal cooking temperature for chicken.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ice buildup in walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Manager placed wiping cloth in Sanitizer bucket
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside 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.