Don Pan Kendall in Miami

7702 N Kendall Dr, Miami, FL 33156

Overview

Don Pan Kendall in Miami, FL has 4 FDACS food safety inspections on record with 41 violations and 8 stop-sale or stop-use enforcement actions.

4FDACS Insp.
41Violations
8Stop-Sale Orders

Last inspected FDACS: May 29, 2025

Don Pan Kendall in Miami: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

— 3 inspections
— Met Sanitation Inspection Requirements· 2 violations· 2 stop-sale orders· Met Requirements

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Request # 5132156. Release of equipment & re- inspection conducted. The compliance issues that required a re-inspection have been resolved and this food establishment has Met Inspection

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PPRepeat
Kitchen - Food employees did not change their single-use gloves after the gloves have become contaminated or when changing tasks. COS, employee removed gloves, washed hands. Proper glove usage was discussed with management. Repeat COS Y x Repeat COS Y o

Good Retail Practice Violations

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11
Food Service, Kitchen - Food employees wearing personal wrist watch and/or bracelets while engaged in open food handling.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Affected areas were cleaned, sanitized, checked, and released and food establishment has implemented a pest management control
— Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Visited the establishment to follow up on Request# 5132156. Release equipment. Walk in cooler unit was checked and verified to have an ambient temperature between 37-40*F with a calibrated thermometer. A release was issued for this equipment. Stop Use Order issued on 05/12/2025 remains in effect for backroom bakery area. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. The affected storage areas must be completely cleared of all merchandise, cleaned and sanitized by the next inspection; no other merchandise may be added to the storage area, or a Broken Stop-use will be issued. If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the establishment, and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all processing equipment (if applicable) will be issued, and a Stop-Sale Order of all exposed food items (if applicable) will be issued until the infestation is eradicated.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 24 violations· 5 stop-sale orders· Re-Inspection Required

Inspector: JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Visited Establishment to follow up on Request # 5131603. A copy of the Time as a Public Health guidance document provided to the establishment via e-mail. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food establishment must develop and implement a pest management control program. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. No temperature dependent products may be placed in this unit until released by an inspector. When corrections have been made and this unit is able to maintain food items at an internal temperature of 41*F or below, call 850-245-5520 to request an inspector visit for a written release The issue described regarding Request # 5131603 was addressed with the person in charge during the inspection. The affected storage areas must be completely cleared of all merchandise, cleaned and sanitized by the next inspection; no other merchandise may be added to the storage area, or a Broken Stop-use will be issued. If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the establishment, and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all processing equipment (if applicable) will be issued, and a Stop-Sale Order of all exposed food items (if applicable) will be issued until the infestation is eradicated. A copy of the Pest Control Plan Checklist has been provided to the establishment via email.

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen - Food employees did not change their single-use gloves after the gloves have become contaminated or when changing tasks. COS, employee removed gloves, washed hands. Proper glove usage was discussed with management. x
3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)
Food service - Washed oranges stored uncovered in plastic basket next to the juice machine. Walk in cooler - observed several speed racks with all types of backed goods and bread, stored uncovered under condenser fan. COS, All stored food on speed racks were properly covered during inspection
4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP
Food service - Orange juice equipment parts and machine, were washed and rinsed then used without a sanitizing step. COS, equipment were washed, rinsed, and sanitized during inspection. Y x
4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Food service - Black mold-like grime encrusted in interior housing and ice making portion of ice machine. COS, equipment was washed, rinsed, sanitized and verified during inspection. Bakery - mixer found with encrusted food residue on underside of tool attachment.
4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Kitchen- Old food residue encrusted on the deli slicer blade sharpener cover or top guard. COS, equipment was washed, rinsed and sanitized during inspection.
3-403.11(C)-(D) Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant not heated to at least 135°F within 2 hours when being reheated for hot holding. 3-403.11(C)-(D) PP
Kitchen - Frozen empanadas reheated to only 109*F when measured with a calibrated probe thermometer. Cos, employee continued to reheat empanadas to 135*F., checked by inspector. x
3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Kitchen - When probe with an accurate thermometer found multiple packages of ham sliced this morning, measuring out of temperature (46-50*F) inside The Walk-in Cooler After More Than 4 hours of cooling. COS, See Supplement, a Stop Sale and Release Order was issued for these items that were voluntarily discarded by management. x
3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Food service - Cooked pork held for less than 2 hours in the hot holding case had internal temperatures of 109-116 *F taken with an accurate calibrated thermometer. Cos, Pork was reheated, proper temperature checked, and verified during the visit. Y x
3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP
Kitchen- Cut tomatoes found placed in cold holding unit located in front of the stove at 44*F. COS, cut tomatoes were moved to reach-in freezer. Y x
3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Kitchen - No date marking available for shredded cooked beef and chicken held for more than 24 hours, stored inside walk in cooler unit. COS, cooked beef and chicken were date marked properly. Y x Print Date: 5/13/2025 Page 2 of 6 x 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf Observation: Food service, containers of desserts, marquesinas, flan and cheese cake made over 24 hours ago found not date marked as required. Cos, food items were marked properly during the inspection.
3-501.19(B)(3) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not served or discarded within 4 hours from the point in time when the food is removed from temperature control. 3-501.19(B)(3) PP
Food Service- Multiple food items held under time as a public health control in the hot box were not discarded within 4 hours of removing from temperature control: ham croquettes; pan de bono; guava and cheese pastry; baked empanadas; pan de queso; ham cachitos. COS, See supplements, a stop sale and release order was issued for these food items that were voluntarily discarded by management during inspection. x
3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf
Food service - Food establishment did not have written procedures indicating the following information: food items placed under time control, when time control begins, the time limit, how the products will be monitored, and what happens with the food items at the end of the time limit. A copy of the Time as a Public Health guidance document provided to the establishment via e-mail
2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP
Food Service, Processing- Food employees did not wash hands between entering and exiting the various food processing areas and prior to donning gloves to handle food items for customer orders, after returning from the dumpster/outside grounds, and after touching their face and then handling clean utensils. COS, employees washed hands and proper hand washing procedures were discussed with management. x

Good Retail Practice Violations

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P
Back room Bakery - Live roaches were found crawling in multiple sections of the storage Area: Including Under The Table where dry food is stored, in crevices around floor tiles, between cardboards, papers and cases of single serve stems and nesting around wire shelving fixtures. See Supplement, a Stop Use order is in effect for all open food processing/handling in the area, all food related equipment and utensils in the bakery area, including but not limited to the reach in coolers, stand up mixer located in this area. When corrections have been made, call 850-245-5520 to request an inspector visit for a written release. o
6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)
Back room processing - multiple old and unnecessarily materials/equipment and/or items stored in multiples racks between the ware wash area and the exit door that face the restroom area.
3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11
Back room - Multiple packages of coffee beans stored directly on the floor inside the office.
2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11
Food Service, Kitchen - Food employees wearing personal wrist watch and/or bracelets while engaged in open food handling.
3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Food service, kitchen - various utensils found stored inside container with ambient temperature stagnant water. COS, utensils were moved from water and placed to wash.
4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13
Kitchen - Drain boards at the wash sink are not large enough to accommodate all soiled and cleaned items accumulated during hours of operation.
4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)
Bakery - Burned on grease deposits and carbon residue encrusted on the exterior of multiple baking trays.
4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13
Food service - food residue and dirt accumulation on door frames and below inside display cold case where portioned dessert are displayed.
5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)
Back room - No trash can available at hand wash sink next to the office.
6-201.13 Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush cleaning methods are used. 6-201.13
Bakery and ware wash - floor not provided with enough drains or leveling its not effective as a evidence of water accumulated in corners and also pooled water underneath reach in freezers. Kitchen walk-in cooler housing raw meats, cheese, milk , eggs and multiple food items, was found in disrepair with an ambient temperature of 48-50*F and is unable to maintain time/temperature control for safety foods at an internal temperature of 41*F or less. See supplement, a stop use order is in effect for this unit. No temperature dependent products may be placed in this unit until released by an inspector. When corrections have been made and this unit is able to maintain food items at an internal temperature of 41*F or below, call 850-245-5520 to request an inspector visit for a written release.
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Processing - crack floor tiles observed entering the walk in cooler and in multiple areas near the mop sink.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health control: procedures and records.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector visit for written release.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector visit for written release. Print Date: 5/13/2025 Page 2 of 4

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. Comments: No temperature dependent products may be placed in this unit until released by an inspector. When corrections have been made and this unit is able to maintain food items at an internal temperature of 41*F or below, call 850-245-5520 to request an inspector visit for a written release. Print Date: 5/13/2025 Page 3 of 4 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS Ricardo Rodriguez I, _____________________________________________________ the person in charge of DON PAN KENDALL hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST RICARDO RODRIGUEZ, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 5/13/2025 Page 4 of 4

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

— 1 inspection
— Met Inspection Requirements· 15 violations· Met Requirements

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Comments: Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided.

Risk-Based Violations

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP
Kitchen- Raw shell eggs placed on shelf above raw pork inside the walk-in cooler located in front of the ware wash sink. COS, eggs were moved to an appropriate location during inspection. x
4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Kitchen- Can opener found encrusted in old food residue. COS, equipment was washed, rinsed and sanitized during inspection x
4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Kitchen- Old food residue encrusted on the deli slicer and guard. COS, equipment was washed, rinsed and sanitized during inspection. x
3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen- Cooked pork found placed on preparation table located in front of the ice machine at 75*F. COS, cooked pork was reheated to 165*F. x Print Date: 4/19/2023 Page 1 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Kitchen- Cut tomatoes found placed in cold holding unit located in front of the stove at 44*F. COS, cut tomatoes were moved to reach-in freezer. x
3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Food Service- No date mark available for white cheese opened and prepared over 24 hours ago. COS, food employee added proper date marking to white cheese. x
3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf
Food service- No consumer advisory reminder and disclosure of eggs cooked to order posted in the establishment. COS, consumer advisory provided during inspection. x
2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided. o Print Date: 4/19/2023 Page 2 of 5

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf
Kitchen- No probe thermometer available in the food establishment to control food temperatures. COS, probe thermometer was obtained during the inspection. x
3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12
Food Service- unlabeled container of sugar found stored next to coffee machine. KitchenUnlabeled container of sugar found stored on top of the ice machine. o
3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen- Bag of potatoes and bottles of milk found stored directly on the floor inside the walk-in cooler. COS, all food items were moved to an appropriate location during inspection. x
3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Kitchen- White wet wiping cloths placed on preparation table near the stove were not held in sanitizer between uses. o
3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)
Kitchen- Cup without handle found stored in direct contact with rice in container under preparation table. o
4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Backroom- Single-service cups and single-service plates were found stored directly on the floor inside the storage room. o
4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)
Kitchen, Bakery- Burned on grease deposits and carbon build up accumulated on the exterior of baking trays and pans found throughout the processing areas. o
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Kitchen, Bakery- Damaged ceiling tiles present throughout all processing areas. o

Don Pan Kendall in Miami: Stop-Sale & Stop-Use Orders (8)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Don Pan Kendall in Miami
DateOrder TypeProductBrand/LotReason
STOP USE ORDER — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
STOP USE ORDER — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
STOP USE ORDER — Number of Packages: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health contr…
STOP USE ORDER — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments…
STOP USE ORDER — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments…
STOP USE ORDER — Number of Packages: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. …

Don Pan Kendall in Miami: Frequently Asked Questions

When was Don Pan Kendall in Miami last inspected?
Don Pan Kendall in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 29, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Don Pan Kendall in Miami had?
Don Pan Kendall in Miami has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Don Pan Kendall in Miami find?
Don Pan Kendall in Miami was most recently inspected by FDACS on May 29, 2025 (Met Sanitation Inspection Requirements).
Has Don Pan Kendall in Miami had any stop-sale or stop-use orders?
Yes, Don Pan Kendall in Miami has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
What are the most common violations at Don Pan Kendall in Miami?
The most frequently cited FDACS violations at Don Pan Kendall in Miami are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11.
Does Don Pan Kendall in Miami have any repeat violations?
Yes, Don Pan Kendall in Miami has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11.

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This page is maintained by FloridaFoodSafety.org and is not affiliated with Don Pan Kendall. How we collect and verify this data.