PANDA EXPRESS #3091
3198 WORD WAY, New Port Richey FL 34655 · 727-810-3989
Last inspected Apr 17, 2026 · 5 visits since August 2023
5 inspections trending up, 16 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (119F - Hot Holding) at front counter in hot well, manager voluntarily discarded
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler on cook line - cut cabbage (48F - Cold Holding); prepped yesterday, moved from walk in cooler to drawer at 11 am, operator moved back to walk in cooler, raw chicken (47F - Cold Holding)moved from walk in cooler to drawer 1 hour ago, operator moved to freezer. Recheck - chicken 45 F
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. Lift top/ drawer cooler on cook line, Work order has been sent for repairs.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. On red tray by front counter, operator removed moved moved to bucket
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves are soiled and ripped that cook has on
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager on duty not aware of the bug 6 food borne illnesses, prevention
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards in back prep area
Cutting board has cut marks and is no longer cleanable. Green cutting boards in back prep area
Employee with no beard guard/restraint while engaging in food preparation.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and drawers on cook line soiled
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (119F - Hot Holding) at front counter in hot well, manager voluntarily discarded
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager on duty not aware that it has changed from big 5 food borne illnesses to the big 6 food borne illnesses, unable to tell inspector the big 6 food borne illnesses
Cutting board has cut marks and is no longer cleanable. Green cutting board
Floor soiled/has accumulation of debris. Floor under front counter area soiled
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.