PANDA GARDEN

Name: PANDA GARDEN
Address: 13833 WELLINGTON TRACE E12, WELLINGTON, FL, 33414, US
Rating: 29.5

13833 WELLINGTON TRACE E12, WELLINGTON, FL 33414

License #6011131

🥡 Chinese ℹ️

29.5 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 9 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PANDA GARDEN in WELLINGTON currently holds an InspectFL Health Score of 29.5 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 57 total violations — 27 critical, 13 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 29, 2026

The latest inspection on September 28, 2026 shows 9 observation rows: 6 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

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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DBPR

Community reaction

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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: Warning Issued
[22-08-4] Interior of oven use to cook pork has accumulation of black substance/grease/food debris.
[12A-25-4] Employee touched face and then engaged in food preparation at cook line without washing hands. Employee washed hands
[35A-02-8] Live, small flying insects found. Approximately 8 flying around on a room in the back where can of sodas are stored.
[08A-04-5] Raw animal food stored over or with unwashed produce. Walk in cooler Raw chicken stored above one case of cabbage Operator stored properly
[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. Walk in freezer Raw chicken over raw beef Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 overstocked container with raw chicken 46F cold holding . Per operator stored for approximately 20 minutes and not prepared or portioned today. Operator moved to walk in cooler
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. At 200+ppm Operator corrected to 100ppm chlorine
[31A-09-4] Handwash sink not accessible for employee use at all times. Back area by 3 compartment sink blocked by card board box Operator removed
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple containers with cooked pork previously frozen . I advised operator to date mark products properly

Disposition: Warning Issued
[08B-38-4] Food stored on floor. In kitchen buckets of sauce stored on floor, discussed with operator who removed buckets.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line next to rice cooker utensils in standing 87F water, discussed with operator to remove utensils.
[35B-02-4] Insect control device installed over food preparation area. In kitchen electric bug control device installed above reach in flip top freezer, top of freezer actively being used to cut mushrooms, discussed with operator to installed bug control device in location not above food preparation or storage.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line standing water in bottom of reach in cooler, discussed with operator to clean and sanitize.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled dishes and container of bleach and without washing hands handled single service to go containers, discussed with employee who washed hands.
[35A-09-4] Presence of insects, rodents, or other pests. On top of shelf above flip top cooler at cook line approximately 1 dead black beetle, discussed with operator who cleaned shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On table next to fryer cooked egg rolls (118F - Hot Holding) per operator products prepared approximately 30 minutes ago and held until reheated and served, discussed with operator to reheat product to 165F+.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at cook line cooked chicken (51F - Cooling) at 2:15 since 11:00 to 52F at 2:30; cooked shrimp (56F - Cooling) at 2:15 since 11:00 to 56F at 2:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at cook line used to store pot discussed with operator who removed pot.

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. Dented 4lbs 4oz cans of oyster sauce and soy sauce.
[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 hat to put it on then began to handle clean utensil to prepare food at wok; no hand wash. Observed chef crack raw shelled eggs then handled clean utensil at wok; no hand wash. Advised operator that chef should wash hands and clean and sanitize utensils.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw steak in pans stored above cooked chicken in pans. Operator stored properly.
[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 area: wan ton soup (115F - Hot Holding) As per operator, stored 15 mins. Advised operator to reheat to 165+F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near fryer: bean sprout (50F at 12:30pm; 53F at 1:10pm- Ambient Cooling) As per operator, cooling since 10 mins. At current rate of cooling item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator removed over stacked portion to quick chill.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Several food items such as cooked chicken and egg rolls with cooked pork and vegetables prepared over 24hrs then frozen; not date marked. Operator started date marking some items.

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of soya sauce.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat on head and clothes then handled lid of container containing soup in steam table; 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. At reach in freezer: Raw beef on stick stored above ready to eat cheese and Krab wraps. 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 cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area on flip top cooler across from cook line: cooked broccoli (78F - Hot Holding) As per operator, cooked and stored 20 mins. Advised operator to reheat to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit across from cook line: cooked shrimp (68F at 1:30pm; 68F at 2:06pm- Cooling) As per operator, cooling since 2 hours. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Stored over stacked. Operator removed over-stacked portion to quick chill.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked shrimp in freezer compartment of refrigerator: cooked and frozen 4 days prior; not date marked. At walk in freezer: Pork cooked then frozen 4 days prior; not date marked. Operator date marked.