PANDA GARDEN
13833 WELLINGTON TRACE E12 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 1 dented can of soya sauce.
12A-28-4High Priority – 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. **Corrected On-Site**
08A-02-6High Priority – 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. **Corrected On-Site**
01B-02-5High Priority – 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.
03A-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – 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. **Repeat Violation** **Admin Complaint**
Intermediate 2
03D-15-4Intermediate – 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. **Corrective Action Taken**
02C-04-5Intermediate – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Inspector observations synchronized from DBPR on September 15, 2026 12:39 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.