Panda Buffet
1841 SR 44, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7406449
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection6 high priority (5 fixed by the Aug 3 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate, 7 basic-36
- Safety score64
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 visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
- First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Rice noodles 54°F raw shrimp 48°F, noodles 50°F, overnight in Avantco cooler. See stop sale Other shrimp 45°F same cooler - in sushi cooler, cream cheese and krab 48°F. Door open while employees prepping items for buffet
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required.
On buffet: Sushi items and rice, hibachi items, cut melons
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- Raw shell eggs over sauces cookline Raw shell eggs over noodles upright cooler Raw fish over ready to eat food walk in cooler speed rack
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 0 ppm. Operator change chemical and 200 PPM was reached.
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed knife and cutting board and moved to air dry
Intermediate3
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.
Krab mix, fresh garlic in oil, walk in cooler
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Large meat and vegetable processing equipment - veg peelers and cutters - utensils in large pot in storage area soiled
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Posted at table, not on the menu
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Tuna
Code 08, Food protection and cross-contamination: Food stored on floor.
Tub of raw meat on the floor under shelving walk in cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sauce
Code 16, Dishwashing facilities and test kits: Accumulation of debris on drainboards or equivalent.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Sushi area and cookline
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
In cookline, cell phone, burn spray, jacket
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.