Question 1

How many health inspections has PANDA EXPRESS RESTAURANT #1482 had?

Accepted Answer

PANDA EXPRESS RESTAURANT #1482 has had 22 inspections according to Florida DBPR records.

Question 2

Has PANDA EXPRESS RESTAURANT #1482 ever been shut down?

Accepted Answer

No, PANDA EXPRESS RESTAURANT #1482 has no emergency closures on record.

Question 3

What are the most common violations at PANDA EXPRESS RESTAURANT #1482?

Accepted Answer

The most frequently cited violations at PANDA EXPRESS RESTAURANT #1482 are: Toxic substance control, Food contact surfaces, Consumer advisory.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

Question 6

What does Florida violation V24 (Toxic substance control) mean?

Accepted Answer

TOXIC EXPOSURE: Improper identification, storage, or use of toxic substances creates immediate risk of chemical contamination. Unmarked spray bottles cause accidental food contamination. Improper pesticide application contaminates food preparation surfaces. Chemical fumes in food areas are absorbed by uncovered food. Employee exposure risks chemical burns and respiratory injury. All toxic substances must be: clearly and accurately labeled, stored in designated areas away from food, used only according to manufacturer instructions, applied only by certified personnel (pesticides). Never transfer chemicals to unlabeled containers. Keep chemicals in locked storage when not in active use. Maintain chemical inventory and SDS files.

PANDA EXPRESS RESTAURANT #1482

Inspection History (22)

High Priority Violations

High Priority Violations

Basic Violations

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Intermediate Violations

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Intermediate Violations

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Intermediate Violations

Basic Violations

High Priority Violations

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High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

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