PANDA EXPRESS #1431

Name: PANDA EXPRESS #1431
Address: 1000 S SR 7 STE 5, WELLINGTON, FL, 33414, US
Rating: 44.1

1000 S SR 7 STE 5, WELLINGTON, FL 33414

License #6019987

🥡 Chinese ℹ️

44.1 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 3 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PANDA EXPRESS #1431 in WELLINGTON currently holds an InspectFL Health Score of 44.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 44 total violations — 29 critical, 5 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on September 28, 2026 shows 3 observation rows: 3 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

100%

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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Community reaction

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Community pulse

Would you eat here?

PANDA EXPRESS #1431 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Inspection Completed - No Further Action
[12A-12-4] On prep area Employee handling raw chicken then moved to cook line put on gloves and started to work with clean utensils without washing hands. Employee washed hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from wok station. Chopped cabbage 46F cold holding, raw chicken 44F cold holding . Per operator stored for more than 4 hours and not prepared or portioned today. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from wok station. Chopped cabbage 46F cold holding, raw chicken 44F cold holding . Per operator stored for more than 4 hours and not prepared or portioned today. See stop sale

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area: several bags of raw chicken slacked at room temperature; no longer frozen. Operator moved items to walk in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled soiled lid from a full pan with raw chicken then began to handle clean ladle at cook line to prepare food and clean pan to plate cooked chicken; no hand wash. Chef placed pan and ladle to clean and sanitize and washed hands.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer at cook line: open bag of raw chicken stored over bags of raw shrimp - not all products commercially packaged. Chef stored properly.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At wok: orange chicken (139F at 10:55am- Reheating) Reheating since 3 mins, as per operator, process is complete. Food intended for hot holding did not reheat to at least 165F for 15 seconds within 2 hours. Chef reheated to 166F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: orange chicken (111F - Hot Holding); teriyaki chicken (123F - Hot Holding) As per, cooked 40 mins prior. Operator reheated items to 165+F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in female bathroom.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[12A-12-4] Employee switched from working with raw food to handling clean utensils and preparing food without washing hands. Observed employee handled raw beef then raw shrimp then handled clean utensils and prep food; no hand wash. Employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer along cook line: raw chicken stored above raw shrimp. Advised operator to store properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler : Raw beef stored over sauces. Operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler: cut cabbage (46F - Cold Holding) As per operator, removed from walk in cooler and stored in flip top unit since 1 hour. Not prepped or portioned today. Item stored double panned. Operator moved item to walk in cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale. At front counter: cooked mushrooms (125F - Hot Holding); beef broccoli (130F - Hot Holding) As per operator, both items stored since 1 hour. Operator reheated to 165F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at hose bib at mop sink.
[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. Employee employed about 1 month. Operator stated that he will have employee complete.