Don Pan
11010 Wiles Rd, Coral Springs, FL 33076 · Permanent Food Service · License 1624972
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (2 fixed by the Oct 1 follow-up, 1 fixed on the spot), 3 intermediate (1 repeat), 2 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 1, 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
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At time of callback inspection per operator part was ordered arriving 10/01
More time given
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed in lower left flip top unit beef soup (48°F - Cold Holding); chicken soup (48°F - Cold Holding) stored in cover plastic quart containers. Per operator stored in unit overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in right flip top cooler America cheese slices (41-55°F - Cold Holding) in over stacked container per operator removed from walk-in cooler and placed in unit less than four hours not portioned or prepared today. Operator placed over stacked cheese in lower cooler. Observed in lower left flip top unit beef soup (48°F - Cold Holding); chicken soup (48°F - Cold Holding) stored in cover plastic quart containers. Not portioned or prepared today.Per operator stored in unit overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in turbo air reach in raw shell eggs and raw chicken breast stored over cooked chicken and scrambled eggs. Operator stored correctly.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed in walk-in cooler beef soup not date marked removed 24 hours.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands In three compartment sink.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed at kitchen hand sink hot water faucet does not turn on.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave has accumulation of food debris. Employee cleaned and sanitized.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mops stored inside mop buckets.
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.