Don Pan

9801 A Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1626496

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 24, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
6 high priority (1 no follow-up needed, 5 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

10 violations found

First visitAug 24, 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.
10 violations found:
- 6 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Scrambled Eggs (112°F - Hot Holding), held in pan, sitting atop pan in steam table. Per operator, food held for approximately 1.50 hours in unit. Advised employee to reheat food. Food was voluntarily discarded by employee.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  In front display case, Empanadas, tequenos and cachitos held on Time as Public Health Control not time marked. Foods held in case for approximately 2 hours. Foods were time marked by employee.
  Fixed on the spot
- 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.
  In 3 door freezer in kitchen, open case of raw breaded chicken stored above containers of cake and flan. Employee moved chicken to bottom shelf.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  In 3 door AVANTCO cooler, raw shell eggs and raw pooled eggs stored over packages of cheese. Employee moved raw eggs to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee put on hair restraint, started washing utensils in 3 compartment sink and then started preparing sandwiches for customers without first washing hands and changing gloves. Educated employee on proper handwashing, employee washed hands and changed gloves.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  No back flow preventer at faucet at mop sink in kitchen.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Broom and dustpan stored in front of handwashing sink in kitchen. Items were removed from handwashing sink.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels in both genders bathrooms. No paper towel holders in both bathrooms . Employee placed paper towels on toilet tanks in both bathrooms.
  Fixed on the spot
Basic2
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice scoop handle stored down in ice at ice machine at front counter . Employee placed ice scoop upright.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.