PANDA EXPRESS 3601
2305 E HALLANDALE BCH, Hallandale Beach FL 33009
Last inspected Mar 10, 2026 · 6 visits since August 2023
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Hot water takes too long. Water 75F. No hot water in main handwashing sink used by employees in kitchen resulting in employees using only cold water to wash their hands.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees in the men's room.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded.
Show 4 findings ▾
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. Person in Charge is not certified.
Manager or person in charge lacking proof of food manager certification. Person in charge is not certified. Danny Brown.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Containers on shelf next to Triple sink not properly air dried. Manager removed and placed in triple sink.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
Show 3 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water Temperature 75F in cook line next to walk in cooler. Manager let it runs for over 5 minutes and it reached 90F.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee hands washing sing in cook line. Water Temperature 75F. Manager let it runs for over 5 minutes and it reached 90F.
Ice buildup in Cook line lowboy reach-in freezer
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Hot water takes too long. Water 75F. No hot water in main handwashing sink used by employees in kitchen resulting in employees using only cold water to wash their hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Bourbon Chicken (115-117F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink in kitchen next to walk in cooler. Water 75F.
Walk in cooler Floor area(s) covered with standing water. Manager cleaned during inspection.
Nothing was found. The inspector recorded no violations at all.
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.