Panda Garden & Tasty Wings

1968 Lake Worth Rd, Lake Worth, FL 33461 · Permanent Food Service · License 6013200

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
7 high priority (3 fixed by the Aug 20 follow-up, 4 fixed on the spot, 1 repeat), 6 intermediate (2 fixed on the spot, 1 repeat), 2 basic
-42
Safety score58

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 1 Basic
What was still cited
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cup stored in front handwashing sink.
  More time given
  No soap provided at handwash sink by back prep sink.
  No soap at back handwashing sink.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic1
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 7 High priority
- 6 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Food placed in soiled container/equipment. Cooked ready to eat chicken wings stored in plastic container soiled with mold like substance in walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked chicken wings (59°F - Cold Holding) not prepped or portioned today held at ambient room temperature in kitchen. Per operator, item was removed from walk in cooler less than 1 hour ago. Operator opted to reheat items to 165°F for hot holding. cooked chicken (51°F - Cold Holding); eggrolls (49°F - Cold Holding) not prepped or portioned today stored in front counter white reach in cooler. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved items back to walk in cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Cooked ready to eat chicken wings stored in plastic container soiled with mold like substance in walk in cooler. See stop sale.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  While wearing gloves, observed employee handle soiled rag and then immediately begin to handle clean food storage containers without first washing hands and changing gloves. Reviewed handwashing requirements with operator. Employee washed hands.
  Fixed on the spot
  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee scratch ear and the. Immediately begin to handle clean food storage containers at triple sink area. Reviewed handwashing requirements with operator. Employee washed hands.
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee enter establishment from back door and then immediately begin handling clean food storage containers and cooking utensils without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Nonfood-grade cardboard boxes in direct contact and used to stored cooked eggrolls and cooked chicken in front reach in cooler.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Thawed pork in walk in cooler not date marked.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (81°F - Cooling for 30 minutes at 12:05, 78°F at 12:45) cooling in deep filled covered container in walk in cooler.
  Operator removed covering to help increase cooling rate.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior surface of rice cooker heavily soiled with food debris.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Front handwashing sink used to discard food waste and store food can. Operator removed.
  Fixed on the spot
  No soap provided at handwash sink by back prep sink.
- 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.
Basic2
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Multiple soiled wet wiping clothes in use across kitchen area.
- Code 22, Food-contact surfaces clean and sanitized: Flip top reach-in cooler interior/shelves have accumulation of soil residues.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.