Pan PA YA
2362 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1623219
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 13 routine inspection4 high priority (fixed on the spot), 4 basic-16
- Safety score84
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 13, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed beans (65°F - Cold Holding) on speed rack per operator held out of temperature approximately 1 hour. Operator placed in reach in cooler to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on stove beans (125°F - Hot Holding) per operator held out of temperature less than 15 minutes. Operator turned on flame to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed on speed rack raw pork stored over beans. Operator removed stored correctly in reach in cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Chlorine 200+ Ppm Operator diluted rechecked 100 Ppm
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw sliced pork belly 32°F defrosting on speed rack at room temperature. Observed beans (65°F - Cold Holding) on speed rack defrosting at room temperature. Operator placed items in reach in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed open water bottle on rack with clean pots
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
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.
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.