Panda Express #2589
185 Palm Bay Rd NE #7, West Melbourne, FL 32904 · Permanent Food Service · License 1506635
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. orange chicken (123°F - Hot Holding)on front line, manager discarded
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection3 high priority (1 fixed by the Oct 22 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic-24
- Extension granted on Sep 14, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Mold like substance around vent in womens bathroom
More time given
- 1st follow-up visitSep 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: Dish washer added and not on plans.
30 days time extended per supervisor
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Mold like substance around vent in womens bathroom
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. orange chicken (123°F - Hot Holding)on front line, manager discarded
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee on cook line wearing gloves, threw trash away and continued working with food without removing his gloves
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee was sitting in dining room, drinking a drink, came behind counter, tied apron then handled clean equipment without washing hands. Addressed with manager and manager told employee to wash hands.
Fixed on the spot
Intermediate3
Code 11, Employee health: 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.
Armond and Marc Provided in printed form to manager.
Fixed on the spot
Code 51, Other sanitary and safe operation: Dish washer added and not on plans.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Mark, and Armond no proof of training
Repeat violation
Basic6
Code 21, Wiping cloths and linens: Establishment using steel wool scrubbies on in-use food-contact surface.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice chute in dining room has some mold like substance build up. Manager cleaned
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Black storage food containers
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under hand wash sink by back door
Code 36, Floors, walls, ceilings and ventilation: Mold like substance around vent in womens bathroom
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Verified ownership from expired license.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.