DUMPLING PANDA

Name: DUMPLING PANDA
Address: 11225 MIRAMAR PKWY, STE 237, MIRAMAR, FL, 33025, US
Rating: 53.3

11225 MIRAMAR PKWY, STE 237, MIRAMAR, FL 33025

License #1626162

🥡 Chinese ℹ️

53.3 Grade F / 100

Failing Health Score

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Latest inspection

June 24, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DUMPLING PANDA in MIRAMAR currently holds an InspectFL Health Score of 53.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 24, 2026. Across those visits, inspectors documented 62 total violations — 16 critical, 23 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 25, 2025

The latest inspection on June 24, 2026 shows 6 observation rows: 1 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

DUMPLING PANDA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Employee placed item under running water,
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee placed in sanitizing bucket.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken in reach in cooler at 46F Employee placed in Freezer
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink next to mop sink blocked by garbage can. Employee removed garbage can
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink next to fryer used as a dump sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to mop sink. Employee replaced paper towels

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Low boy at front counter.
[14-05-4] Cardboard used to line food-contact shelves. Food storage shelves
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employee wearing a watch on left arm while preparing food.
[25-05-4] Single-service articles improperly stored. Observed boxes of single serve black containers stored on the floor in kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken 29F filling and pork 29F filling defrosting out at room temperature. Employee placed in reach in cooler.
[02D-01-5] Working containers of food white sesame mix removed from original container not identified by common name.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled a clean bowl without washing hands. Employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee dropping off dirty dishes and then handled a bowl of fried rice and serve it to the customer without washing hands.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs stored over ready to eat cut cabbage and cooked shrimp in make table.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings stored over raw beef in dukers reach in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed container of chicken filling and pork filling stored over hand washing sink in the rear. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed empty plastic container stored in handwashing sink at front. Employee removed.

Disposition: Warning Issued
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoops stored with handle in potato starch m corn starch and flour containers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at cookline.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cut vegetables in flip top cooler. Operator transfer eggs to bottom shelf .
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef and pork in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp cold held at 57F in Dukers refrigerator. Per operator, shrimp transfer to unit 1.5 hours before the inspection. Operator placed items in freezer for quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 91F in bain-marie. Operator reheat pork on stove top to 177F
[31A-09-4] Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with garbage container at cookline.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returned during inspection
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water at cookline.
[08B-38-4] Food stored on floor. -Observed containers with cooking oil stored on dry storage floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Observed knives stored between cooler and prep table at cookline.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At cookline.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bags with unwashed limes stored over container with cooked shrimps in Dukers refrigerator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Observed 1 wet wiping cloth on mixer not stored in sanitizer solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Observed sugar and salt removed from their original containers not identified by common names.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and then touched cooked donuts without changing gloves and wash hands. After brief education, employee then charge her gloves and wash hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed employee change gloves without washing hands and then engaging TCS food preparation. After brief education, employee change gloves and wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked chicken and cut vegetables in Dukers refrigerator.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Observed handwashing sink at cookline used to stored food containers. Operator removed containers from sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at dishwashing area.