Don Pan
6847 Stirling Rd, Davie, FL 33314 · Permanent Food Service · License 1625745
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (fixed on the spot), 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 27, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sandwich Flip Top- Ham (40-50°F - Cold Holding); Sliced Cheese (41-55°F - Cold Holding Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Cook put top portion in walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Microwave- ; Cooked Eggs (110°F - Hot Holding) Per cook food item in unit less than an hour. Cook reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face and proceeded to reach out for a clean pitcher and bowl without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of sugar removed from original container not identified by common name.
Labeled during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense sugar.
Removed during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Employees Bathroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag stored shelf next to margarine in prep area. Removed during inspection.
Fixed on the spot
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.