Panda Garden
13833 Wellington Trace E12, Wellington, FL 33414 · Permanent Food Service · License 6011131
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection6 high priority (5 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-27
- Complaint after follow-up on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two observed flying around , operator killed
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler #2 overstocked container with raw chicken 46°F cold holding . Per operator stored for approximately 20 minutes and not prepared or portioned today. Operator moved to walk in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Walk in cooler Raw chicken stored above one case of cabbage Operator stored properly
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.
Walk in freezer Raw chicken over raw beef Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face and then engaged in food preparation at cook line without washing hands.
Employee washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 8 flying around on a room in the back where can of sodas are stored.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
At 200+ppm Operator corrected to 100ppm chlorine
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Multiple containers with cooked pork previously frozen . I advised operator to date mark products properly
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Back area by 3 compartment sink blocked by card board box Operator removed
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven use to cook pork has accumulation of black substance/grease/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.