PANFIYAH
3582 W BROWARD BLVD, Fort Lauderdale FL 33312 · 786 326 0397
Last inspected Jul 8, 2026 · 9 visits since July 2023
OCT 24
JAN 25
AUG 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
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 →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025065539 | Aug 6, 2025 | Jan 22, 2026 | $1,200 |
| 2--2025016886 | Mar 14, 2025 | Aug 14, 2025 | $400 |
Inspection history
9 visits, newest first
Jul 8, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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.
Handle of cook line flip top is missing.
Working containers of flour removed from original container not identified by common name.
May 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee after cashing out guest proceeded to put on gloves to continue working with cooked food but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box-; Cooked Chicken (98-112F - Hot Holding). Per Manager food item in init less than 2 hours. Manager reheated.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on top shelf above prep table in kitchen. Removed during inspection.
Handle of cook line flip top is missing.
Working containers of flour removed from original container not identified by common name.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. At the triple sink, pots washed and rinsed, not sanitized and put away to dry. The equipment was returned to the sink to sanitize before being put away.
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, cooked pasta (75F - Cold Holding). The pasta was removed from refrigeration less than 4 hours ago. The item was not prepped or portioned today. The pasta was returned to the cooler to chill and cold hold.
Bowl or other container with no handle used to dispense food. In the buckets of sugar and salt, 2 ounce ramekins were stored inside and used to dispense the food. They were removed.
Cardboard used to line nonfood-contact shelves. At the shelving across from the cook line, two shelves containing spices, seasonings and bottles of condiments lined with soiled cardboard. The cardboard was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan installed on the wall across from the cook line is soiled with dust.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over portions of ketchup in the walk in cooler. The eggs were moved down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen on the rack with the heater, fried chicken (101-116F - Hot Holding); bbq fried chicken (101-116F - Hot Holding). The chicken was prepared less than 2 hours ago. The chicken is being reheated to 165F to hot hold at or above 135F.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs over sour cream and raw shrimp and raw lobster over cooked black beans. The items were corrected.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, cooked shrimp (101-115F - Hot Holding). The item has been in the steam table less than 1 hour. The chef voluntarily discarded the shrimp in place of reheating. In the table top warmer on the cook line, fried chicken (95-101F - Hot Holding); barbi fried chicken (109-136F - Hot Holding). The chicken had been cooked less than 2 hours ago. The chef placed the chicken in the oven to reheat to 165F to hot hold
Handwash sink used for purposes other than handwashing. The hand sink across from the cook line, a sanitizer bucket was stored inside. The bucket was removed
Time/temperature control for safety food thawed in an improper manner. Next to the triple sink was a case of raw chicken thawing at room temperature without running water. Chef moved the chicken to the walk in cooler.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, cooked vegetables (120-126F - Hot Holding); cooked shrimp (120-126F - Hot Holding). The items were in the steam table less than 30 minutes. The items are being reheated to 165F to hot hold.
Buildup of food debris/soil residue on equipment door handles. On the walk in cooler door handle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf over the cook line flip top coolers. The bag was removed.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Spray bottle containing toxic substance not labeled. Owner labeled spray bottle
Employee with no hair restraint while engaging in food preparation.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
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 procedures to manager
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. Two new employees hired
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad made at another restaurant location ( same owner )not date marked inside walk in cooler. Operator date marked during inspection.
#1 Walk-in cooler/freezer shelves with rust that has pitted the surface. #2 Shelf with rust that has pitted the surface where cleaned dishes are stored next 3 compartment sink in kitchen
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in migali reach-in freezer in kitchen.
No Heimlich maneuver/choking sign posted. Emailed to manager
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water above bag with lettuce inside walk in cooler. Operator removed water
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.