Panfiyah
3582 W Broward Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1624654
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection8 high priority (4 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-57
- Administrative complaint on Oct 30, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score23
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 31, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: Manager/Chef Donovan Laing in charge lacking proof of food manager certification.
Same observed at time of inspection.
More time given
No proof of required state approved employee training provided for any employees.
Same observed at time of inspection.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Same observed at time of inspection.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Same observed at time of inspection.
More time given
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in kitchen HOT HOLDING SHELF-; fried chicken (110°F - Hot Holding); cooked plantains (96°F); boneless chicken (105°F - Hot Holding) held under 4 hours under no temperature control. Employee opt to discarded food.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Administrative complaint
Raw animal food stored over or with unwashed produce.
Observed inside walk-in cooler a tray of raw shell eggs stored above uncovered and unwashed peppers and lettuce. Employee reorganized.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in kitchen reach-in cooler non-commercially packaged fish stored directly above several open bags of ready to eat fries and tostones. Employee reorganized.
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
Observed inside walk-in cooler non-commercially packaged fish and non-commercially packaged lobster tails stored directly above an open case of canned soda bottled juice. Employee reorganized.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed inside kitchen flip top, white paper towels used as liner for a pan of ready to eat corn and a pan of ready to eat cut peppers. Employee removed paper towels rewashed food items.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at kitchen mop sink a hose connected to faucet without a vacuum breaker.
Intermediate5
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at handwashing sink the near glass cooler in kitchen. Employee restocked paper towels.
Fixed on the spot
No soap provided at handwash sink.
Observed no soap at handwashing sink the near glass cooler in kitchen. Employee restocked soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed in kitchen on a rack near the triple sink a pink chemical inside an unlabeled spray bottle. Employee label degreaser.
Code 53, Manager certification and employee training: Manager/Chef Donovan Laing in charge lacking proof of food manager certification.
Administrative complaint
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
Basic4
Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
Observed at front counter an employee drinking near the ready to eat dessert display case. Employee moved drink to designated area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed in kitchen cook line flip top missing handle.
Repeat violation
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.
Observed in kitchen near triple sink an employee cellphone stored on a clean and sanitized prep table. Employee put cellphone in designated area.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
All staff food safety training expired
Administrative complaint
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of flour removed from original container not identified by common name.
Observed same
More time given
Code 14, Food-contact surfaces designed and maintained: Handle of cook line flip top is missing.
Observed same
More time given
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.