Panda Express #1734
901 Blanding Blvd #1, Orange Park, FL 32065 · Permanent Food Service · License 2001233
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 Oct 26 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-9
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score71
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 visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Bag of cut cabbage held in flip top reach in cooler above chill line on top of other lidded foods. Per employee, cabbage placed in the unit approximately 15 minutes prior. Operator states cabbage is normally kept in the walk-in cooler and moved the bag of cut cabbage back to the walk-in cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Anthony, employed for five months. Also, proof of food handler training for Colby was shown on cell phone. Employee emailed original certificate to manager and manager printed during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 33, Garbage and refuse: Open dumpster lid.
Right lid of left shared dumpster is open.
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.