Panda Buffet
3901 Manatee Ave, Bradenton, FL 34205 · Permanent Food Service · License 5105031
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 Jul 15 complaint inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 1 intermediate, 6 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 visitComplaint inspection
- First visitJul 15, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cut Cabbage (80°F - Cold Holding) sitting at room temperature on prep counter near cook line. Operator placed in reach in cooler.
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 raw shell eggs over sauces in reach in cooler on cook line. Observed Bacon wrapped Shrimp stored over ready to eat shredded cheese. Operator placed shrimp below cheese.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed unpackaged frozen chicken stored over unpackaged shrimp on speed rack in walk in freezer.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed establishment utilizing splitter with no vacuum breaker on treaded faucet.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Observed fly strips stored in kitchen area. Operator removed strips.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed cleaning spray in bottle with out label on cook line.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed chicken not cover or protected in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed scoop for White Rice at buffet counter stored in standing water. Operator removed water from container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed scoop with no handle stored in sauce in walk in cooler. Manager removed scoop.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in walk in freezer.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth stored under cutting board on prep counter near walk in freezer. Operator removed wiping cloth.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling panels throughout kitchen not smooth or easily cleanable.
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.