Panguich

10215 Stirling Rd, Cooper City, FL 33328 · Permanent Food Service · License 1618773

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 6, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 complaint inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 2 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug62026

Complaint inspection

8 violations found

First visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 3 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In Atosta reach in cooler, Rice (99°F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In Atosta reach in cooler, Rice (99°F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over cooked fettuccine in Atosta reach in cooler. Operator moved raw chicken to bottom shelf.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided poster to operator.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels handwashing sink in kitchen, next to 3 compartment sink.
  No soap provided at handwash sink.
  No soap at handwashing sink in kitchen, next to 3 compartment sink.
Basic2
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Clean utensils stored in container of water at 77°F at cook line. Operator discarded water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing sign at handwashing sink in kitchen, next to 3 compartment sink.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.