Panda Express #1431
1000 S SR 7 Ste 5, Wellington, FL 33414 · Permanent Food Service · License 6019987
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot)-9
- Safety score91
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 visitSep 28, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Flip top cooler across from wok station. Chopped cabbage 46°F cold holding, raw chicken 44°F cold holding . Per operator stored for more than 4 hours and not prepared or portioned today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler across from wok station. Chopped cabbage 46°F cold holding, raw chicken 44°F cold holding . Per operator stored for more than 4 hours and not prepared or portioned today. See stop sale
Code 12, Handwashing and hygienic practices: On prep area Employee handling raw chicken then moved to cook line put on gloves and started to work with clean utensils without washing hands.
Employee washed hands
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.