PANDA EXPRESS 3629
1393 SR 436, Casselberry FL 32707 · 407-378-6208
Last inspected Feb 3, 2026 · 7 visits since November 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 81f
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 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.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler across from wok station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. - 2 new hires
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Water draining onto floor surface. -dish mashing leaking onto floor when starting ash cycle
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Current Hotel and Restaurant license not displayed. -operator printed and posted current license during inspection
Marked exit/path to marked exit blocked. For reporting purposes only. -exit blocked by trash bins
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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. - 1 employee hired over 60 days
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - 1 employee hired over 60 days
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
No Heimlich maneuver/choking sign posted. - emailed to operator
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee using dish washing gloves, removed to handle clean food pans no hand wash.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 81f
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored above cooking sauces in white buckets
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms and unwashed cabbage stored over cut cabbage 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.