Panda Express #3091
3198 Word Way, New Port Richey, FL 34655 · Permanent Food Service · License 6113653
What drove the grade
Employee rubbed hands together for less than 10-15 seconds while washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
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 6, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Front counter person washed hands les than 10 seconds, then began to put food into front counter hot hold. Discussed proper hand wash with staff.
Basic4
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
Chicken breast in prep sink, some portions completely thawed, 51°F. Operator began to move chicken to walk in freezer. Thawing started 30 minutes ago.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler - unwashed produce, case of bell peppers and tomatoes above containers of lychee. Operator began moved lychee to other shelf
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
In cabinet in dining room, moved to shelf
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with food debris, dirt, or dust.
In lobby - self serve soda machine, grey mold like substance around nozzles.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.