PANDA'S HIDEOUT
1440 10 ST, Lake Park FL 33403 · 561.236.2829
Last inspected Mar 11, 2026 · 5 visits since December 2024
DEC 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and continuing to cook touching spatulas and other utensils; operator educated and employee changed gloves and washed hands;
Metal stem-type thermometer soiled- operator cleaned
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground chicken bag on top of raw shell eggs inside walk-in cooler; stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground chicken bags over raw bags of pork in walk-in freezer- all not commercially packaged Stored properly
Show the remaining 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (75F - Cold Holding); sprouts (65F - Cold Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today: food moved inside cooler; discussed TPHC process;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (61F - Hot Holding); at cook line: as per operator food out of temperature for approximately 30 minutes; food moved back inside the rice warmer to reheat to 165 F;
Buildup of food debris/soil residue on equipment door handles. Heavy accumulation of black mold like substance on freezer by walk-in cooler;
Food stored on floor- boxes of chicken on the floor at cook line; stored inside walk-in cooler;
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water inside cooler at cook line; Discarded
Mar 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cooked noodles (48F - Cold Holding); cut cabbage (52F - Cold Holding), per operator items kept out of cooler for approximately 30 minutes. Items were not prepped or portioned today. Advised operator to return items to cooler to bring temperature to 41F. Operator did.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable spring roll (109F - Hot Holding) per operator held in fry basket for approximately 30 minutes. Advised operator to reheat to 165F. Operator reheated to 174F
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority6 Intermediate2 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled ready to eat food after returning from outside the establishment. Advised operator of proper hand washing procedures. Operator washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw beef. Advised operator of proper storage. Operator moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cooked noodles (48F - Cold Holding); cut cabbage (52F - Cold Holding), per operator items kept out of cooler for approximately 30 minutes. Items were not prepped or portioned today. Advised operator to return items to cooler to bring temperature to 41F. Operator did.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable spring roll (109F - Hot Holding) per operator held in fry basket for approximately 30 minutes. Advised operator to reheat to 165F. Operator reheated to 174F
Toxic substance/chemical improperly stored. Cleaning products stored with condiments and chopsticks at front counter. Advised operator of proper storage. Operator moved chemicals.
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. Emailed copy to operator.
Handwash sink not accessible for employee use at all times. By 3 compartment sink, hand washing sink obstructed, operator moved blockage.
Handwash sink used for purposes other than handwashing. On cook line operator dumped ice into handwashing sink. Educated operator of proper uses for handwashing sink. Sponge left in handwashing sink behind front counter. Educated operator of proper uses for handwashing sink. Operator removed sponge.
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. Emailed employee reporting agreement to to operator.
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. Emailed employee reporting agreement to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked chicken and cooked pasta not date marked. Per operator items were prepared on 12/7. Educated operator of proper date marking procedures. Operator date marked items.
Bowl or other container with no handle used to dispense food. Multiple instances throughout kitchen. Advised operator handled scoop necessary for dispensing food. Operator removed bowls.
Food stored on floor. I Dry storage area soy sauce buckets stored on floor, advised operator of proper storage. Operator moved soy sauce.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw calamari and chicken over egg rolls in freezer at cook line- not commercially packaged Raw Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over gravy in glass cooler at cook line Stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (72F - Cold Holding) at cook line; as per operator outside since last night; See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (72F - Cold Holding) at cook line; as per operator outside since last night; See Stop Sale
Time/temperature control for safety food thawed in an improper manner- raw chicken in standing water at three compartment sink Moved to walk-in cooler
Dec 11, 2024Inspection Completed - No Further ActionLicensing 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.