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Panda Express #1538

Panda Express #1538
1104 Malabar Rd SE
Palm Bay, FL 32909
(321)724-8918

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 5304208
Inspection Date: Thursday, July 31, 2014
Inspection Number: 2408422
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
40-06-4 Basic.Employee personal items stored in or above a food preparation area. - keys on prep sink **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. - several food container lids are cracked/chipped off
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
41-13-4 High Priority.Butane lighter stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. - bacon over dumplings and sauce **Corrected On-Site**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 5226047
Inspection Date: Tuesday, April 22, 2014
Inspection Number: 2380445
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / chicken feet in walkin
16-51-4 Basic.Rinse solution not clean. **Corrected On-Site**
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / 50°f, been at cook line 2 1/2 hrs, manager moved to WIC to rapid chill **. Repeat Violation**

Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 5061658
Inspection Date: Friday, October 18, 2013
Inspection Number: 2358002
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
12B-07-4 Basic.Employee beverage container on over/next to clean equipment/utensils.
36-26-4 Basic.Wall heavily soiled with accumulated black debris in dishwashing area. Along the caulk line of 3 bay sink
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked cooked steak and shrimp 102° cooked orange chicken 112° recommend to reheat to 165° orange chicken reheated to 170° and cooked steak and shrimp 166° **Corrected On-Site** **. Repeat Violation**
03A-12-4 High Priority.Shredded cabbage cold held at greater than 41 degrees Fahrenheit. 49° fried rice chopping cooler. Recommend rapid chill. Placed in the cooler to rapid chill and brought a new one out.
22-24-4 Intermediate.Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Lobby

Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 5061657
Inspection Date: Thursday, July 11, 2013
Inspection Number: 2358001
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp n vegetables. H. H 127° manager discarded

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 5061658
Inspection Date: Friday, October 18, 2013
Inspection Number: 2358002
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
12B-07-4 Basic.Employee beverage container on over/next to clean equipment/utensils.
36-26-4 Basic.Wall heavily soiled with accumulated black debris in dishwashing area. Along the caulk line of 3 bay sink
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked cooked steak and shrimp 102° cooked orange chicken 112° recommend to reheat to 165° orange chicken reheated to 170° and cooked steak and shrimp 166° **Corrected On-Site** **. Repeat Violation**
03A-12-4 High Priority.Shredded cabbage cold held at greater than 41 degrees Fahrenheit. 49° fried rice chopping cooler. Recommend rapid chill. Placed in the cooler to rapid chill and brought a new one out.
22-24-4 Intermediate.Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Lobby

Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 5061657
Inspection Date: Thursday, July 11, 2013
Inspection Number: 2358001
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp n vegetables. H. H 127° manager discarded

Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 4691800
Inspection Date: Monday, January 07, 2013
Inspection Number: 2208735
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch mixture found at 74 manager willingly discarded.
22-24-4 Intermediate.Accumulation of black mold-like substance on/around soda dispensing nozzles. Lobby and drive thru. **. Repeat Violation**

Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 4785059
Inspection Date: Wednesday, October 03, 2012
Inspection Number: 2208736
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 4353885
Inspection Date: Thursday, February 02, 2012
Inspection Number: 2102476
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /scoop by won ton station Corrected On Site.
22-20-1 Critical. Observed mild buildup of slime in the interior of ice machine. Corrected On Site.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /employee handwashing sinks-took 3 or more minutes to bring hot water to 100 degrees f Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. /employee handwashing sink cooks line Corrected On Site.

Inspection For: PANDA EXPRESS #1538
License Number: 1506010
License ID: 3616832
Inspection Visit ID: 4353886
Inspection Date: Monday, October 31, 2011
Inspection Number: 2102477
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
24-08-1 Equipment and utensils not properly air-dried. /wet nesting metal cambro's 3 compartment sink area
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /took 2 minutes for water to meet the minimum of 100 degrees f for handwashing Corrected On Site. Repeat Violation.
32-16-1 Critical. Employee handwashing sink no paper towels by 3 compartment sink Corrected On Site.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Panda Express #1538 in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's Panda Express #1538.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Panda Express #1538 may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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