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Licensee
Name: GIANT PANDA License Number: SEA5807019
Rank: Seating License Expiration Date: 04/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 11726 E COLONIAL DR
ORLANDO, FL 32817

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/31/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 5 13
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-03-4    Basic - Accumulation of debris inside warewashing machine.
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. At the back door sink has been damaged and doesn't drain the water dirty standing water in the sink, sink at the walk in cooler
36-51-4    Basic - Building components, attachments or fixtures in poor repair. Buffet area the cold bar has a leak which has the cabinet under moldy
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ladies rest room tiles are water damaged. Damage leads out into the hall area
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in the dinning room at the door entrance also catsup on the ceiling
21-05-4    Basic - Cloth used as a food-contact surface. In the sushi rice
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. North dinning room door
36-12-4    Basic - Floors not constructed to be easily cleanable. Kitchen area has a lot of grout loss resulting in standing water and food
38-01-4    Basic - Light shield damaged/in disrepair. At the walk in coolers in prep
29-08-4    Basic - Plumbing system in disrepair. Dish scrap sink faucet not working
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
36-26-4    Basic - Wall soiled with accumulated black debris in the dinning room the metal ceiling, blue wall and north exterior wall all have a visible black mold like substance
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. The 3 compartment sink at the back door
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Rusty can of pineapple juice in the walk in cooler operator through out can **Corrective Action Taken**
03D-06-4    High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding);
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Fresh shell eggs stored below raw chicken
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding);
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk not dated
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived after the start of the inspection
41-21-4    Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Pink bottle on the line
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding); found in a deep plastic covered bin
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding);
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.