Red Panda Noodle

1515 Lee Road, Vin# 6074, Orlando, FL 32810 · Mobile Food Dispensing Vehicle · License 6950583

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
2 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic
-25
Extension granted on Sep 22
Counts in full until a follow-up finds the problems fixed
-3
Safety score72

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

Inspection history

1 inspection · 2 visits

Sep212026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  More time given
Official report, on the Florida DBPR website
First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -Cut cabbage, cook chicken, raw chicken; (47-49°F - Cold Holding) overnight in cool well per operator. Operator discarded
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut cabbage, cook chicken, raw chicken; (47-49°F - Cold Holding) overnight in cool well per operator. Operator discarded
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked chicken made 9/19 per operator.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator got quat sanitizer
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  On all sauces. None of them temperature sensitive
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Thermometer doesn't have batteries
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Hood filters -paper towels dispenser -top of containers - shelf under steamwell -shelf above serving window
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  First reach in cooler at entry to truck
- Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  Has expired decal
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.
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.