Panda Express
11070 SW Village Parkway, Port St Lucie, FL 34987 · Permanent Food Service · License 6603144
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Aug 21 complaint inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 21, 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.
8 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.
Fried rice.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked rice 1 pan 122°F hot holding, cooked rice 2nd pan 115°F hot holding. Left in hot holding equipment overnight. Employee discarded.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
Approx 50 of pests dead and alive near a window sill. Per Employee, pest control was here yesterday and cleaned up pest that are dead and alive.
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For Miguelina. Signed.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
A couple are not original certifications.
Records/documents for required employee training do not contain all of the required information.
Missing date of birth for some.
Basic2
Code 25, Single-service items: Single-service articles improperly stored.
Boxes of plates in storage area.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Women's /employees.
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.