Panda Wok
3159 W Hallandale Beach Rd, Hallandale, FL 33009 · Permanent Food Service · License 1609391
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection1 high priority (no follow-up needed), 1 intermediate, 4 basic (1 repeat)-11
- Safety score89
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 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed tools and chemicals stored on top shelf above canned goods.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple items no date marks. Observed cut beef, cut chicken, eggrolls, cooked shrimp, etc. All no date marks, all prepared 25-36 hours prior.
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in both reach-in freezers.
Repeat violation
Duct tape used to repair nonfood-contact surface.
Observed chest freezer lid held on with duct tape. Needs to be repaired correctly.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment doors and door handles.
Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed build of grease dripping from hoods.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.