PANDA EXPRESS 3499
13947 LANDSTAR BLVD, Orlando FL 32824 · 321-788-2783
Last inspected Aug 7, 2026 · 4 visits since August 2023
4 inspections trending up, 31 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Cutting board has cut marks and is no longer cleanable. Green cutting boards at dry dish storage
Unnecessary items/unused equipment on the premises. Dish machine at dish wash area
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Small brown cutting boards front counter
Standing water in bottom of reach-in-cooler. Reach in coolers at front across from wok station on cooks line
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator, dish machine is non-operational. Employees do not use dish machine, the triple sink is used instead.
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef for pepper steak (47-48F - Cold Holding) for less than 2 hours. Operator placed in reach in freezer uncovered to ensure temperature drops to at least 41F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Orange chicken (128F - Hot Holding) since 1:15pm. Operator reheated product to 165-172F.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. By the walk in cooler
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and reviewed with employees
Accumulation of debris inside warewashing machine.
Ice buildup in bottom of cook line reach-in freezer.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms and zucchini over ready to eat noodles in walk in cooler
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.