PANDA HOUSE CHINESE RESTAURANT
5230 OVERSEAS HWY, Marathon FL 33050 · (305)743-3417
Last inspected May 1, 2026 · 6 visits since April 2024
APR 24
SEP 24
MAY 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm The operator has a triple sink that will be set up during the inspection to sanitize all dishes that are washed and rinsed in the machine Technician was called for repair to dishwasher
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler observed raw chicken overcooked shrimp
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Then walk-in cooler observed raw chicken stored over raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings at 65F in triple sink for preparation and seasoning. chicken was relocated to walk-in cooler until preparation can start
Show the remaining 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Food stored on floor.
In-use tongs stored on equipment door handle between uses.
Single-service articles improperly stored. On the floor in storage trailer
food in an unprotected holding unit in a customer/nonsecure area. Food Stored in a container trailer that is accessible to the public in a non secure area, parking lot, and the door is standing open and not locked
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. In glass door cooler with food removed by operator
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in WIC
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at 75F on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 71F sitting on table at cook-line. Sprouts were put into walking cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg roll (121*F - Hot Holding); Poultry (81*F - Hot Holding)
Buildup of food debris/soil residue on walk in cooler door handles.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Thawing without running cold water in kitchen
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 127 F Cos 167F
Handwash sink used for purposes other than handwashing. Scrub pad in hand sink
Bowl or other container with no handle used to dispense food used in potatoes
Cloth used as a food-contact surface, under cabbage
Food stored on floor, potatoes stored on floor
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler gaskets are soiled
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 62 F preparing to put in smoker. Cooked chicken on line at 62F, was returned to walk-in cooler to cool down
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in WIC not date marked
Bowl or other container with no handle used to dispense flour
Food stored on floor in kitchen
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
Time/temperature control for safety food thawed in an improper manner. Frozen Pork thawing on table.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.