PANDA GARDEN
13833 WELLINGTON TRACE E12, Wellington FL 33414 · 7653290755
Last inspected May 29, 2026 · 8 visits since December 2023
SEP 24
FEB 25
AUG 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. On top of shelf above flip top cooler at cook line approximately 1 dead black beetle, discussed with operator who cleaned shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028311 | Feb 23, 2026 | May 19, 2026 | $400 |
| 2--2025028416 | Feb 14, 2025 | Apr 23, 2025 | $400 |
| 2--2022051846 | Sep 1, 2022 | Nov 9, 2022 | $200 |
| 2--2021041956 | Aug 3, 2021 | Oct 1, 2021 | $200 |
Inspection history
8 visits, newest first
May 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled dishes and container of bleach and without washing hands handled single service to go containers, discussed with employee who washed hands.
Presence of insects, rodents, or other pests. On top of shelf above flip top cooler at cook line approximately 1 dead black beetle, discussed with operator who cleaned shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On table next to fryer cooked egg rolls (118F - Hot Holding) per operator products prepared approximately 30 minutes ago and held until reheated and served, discussed with operator to reheat product to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at cook line cooked chicken (51F - Cooling) at 2:15 since 11:00 to 52F at 2:30; cooked shrimp (56F - Cooling) at 2:15 since 11:00 to 56F at 2:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to freezer.
Handwash sink used for purposes other than handwashing. Hand washing sink at cook line used to store pot discussed with operator who removed pot.
Food stored on floor. In kitchen buckets of sauce stored on floor, discussed with operator who removed buckets.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line next to rice cooker utensils in standing 87F water, discussed with operator to remove utensils.
Insect control device installed over food preparation area. In kitchen electric bug control device installed above reach in flip top freezer, top of freezer actively being used to cut mushrooms, discussed with operator to installed bug control device in location not above food preparation or storage.
Standing water in bottom of reach-in-cooler. At cook line standing water in bottom of reach in cooler, discussed with operator to clean and sanitize.
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Dented 4lbs 4oz cans of oyster sauce and soy sauce.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled hat to put it on then began to handle clean utensil to prepare food at wok; no hand wash. Observed chef crack raw shelled eggs then handled clean utensil at wok; no hand wash. Advised operator that chef should wash hands and clean and sanitize utensils.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw steak in pans stored above cooked chicken in pans. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area: wan ton soup (115F - Hot Holding) As per operator, stored 15 mins. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near fryer: bean sprout (50F at 12:30pm; 53F at 1:10pm- Ambient Cooling) As per operator, cooling since 10 mins. At current rate of cooling item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator removed over stacked portion to quick chill.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Several food items such as cooked chicken and egg rolls with cooked pork and vegetables prepared over 24hrs then frozen; not date marked. Operator started date marking some items.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handling orders and register then engaged on food preparation with out washing hands Employee washed hands
Walk in cooler Raw animal food ( raw beef)stored over or with unwashed produce.(cabbage) Operator stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1, deep covered container with cooked chicken at 3:11pm(61F cooling) since 30 minutes at 3:48pm same temperature. At this current cooling rate product will not cool to 41F within 6 hours. Walk in cooler Deep covered container with Raw chicken marinade at 3:04pm(56F cooling) since 20 minutes at 3:30pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved both products to walk in freezer
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm. Operator corrected to 100 ppm chlorine
Feb 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of soya sauce.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat on head and clothes then handled lid of container containing soup in steam table; no hand wash. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw beef on stick stored above ready to eat cheese and Krab wraps. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area on flip top cooler across from cook line: cooked broccoli (78F - Hot Holding) As per operator, cooked and stored 20 mins. Advised operator to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit across from cook line: cooked shrimp (68F at 1:30pm; 68F at 2:06pm- Cooling) As per operator, cooling since 2 hours. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Stored over stacked. Operator removed over-stacked portion to quick chill.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked shrimp in freezer compartment of refrigerator: cooked and frozen 4 days prior; not date marked. At walk in freezer: Pork cooked then frozen 4 days prior; not date marked. Operator date marked.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle cellphone then touched clean pan with egg rolls; no hand wash. Operator washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: raw shrimp (46F - Cold Holding) As per operator taken from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer area stored in pan: cooked egg roll (93F - Hot Holding) As per operator, reheated 30 mins prior. Operator discarded.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Various cooked meat in freezer cooked on the Friday and Monday prior not date marked. Advised operator to date mark.
Cardboard used to line silver tray pans storing egg rolls on rolling rack. Operator removed cardboard.
Food stored on floor. Bucket with bean sprout in walk in on floor and jug with oil in dry storage. Operator stored properly.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Bleach stored with oil under prep table
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Packaged food has no English labeling. Flour sugar salt
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and chicken made two days ago in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on shelf over bane Marie at cook line
Reuse of single-service or single-use articles. Makeshift scoop out of plastic container
Stored food not covered. In walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed handling cellphone and using restaurant phone to take orders and immediately began handling food. No hand washing in between.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One Cracked raw shell egg stored with whole shell eggs in flip top cooler. Removed.
Bowl or other container with no handle used to dispense food. Cans used to scoop rice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf above flip top cooler on cook line
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top coolers on cook line Removed
Reuse of single-service or single-use articles. Reusing cans to scoop rice
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water Ribs thawing iPad room temperature
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.