PANDA'S HIDEOUT

Name: PANDA'S HIDEOUT
Address: 1440 10 ST, LAKE PARK, FL, 33403, US
Rating: 72.6

1440 10 ST, LAKE PARK, FL 33403

License #6023082

🥡 Chinese ℹ️

72.6 Grade C / 100

Mixed Health Record

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Latest inspection

March 11, 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'S HIDEOUT in LAKE PARK currently holds an InspectFL Health Score of 72.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 36 total violations — 21 critical, 6 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 11, 2024

The latest inspection on March 11, 2026 shows 9 observation rows: 6 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

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Community reaction

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Would you eat here?

PANDA'S HIDEOUT has some meaningful issues on record. Would you still eat here?

C 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
[03A-02-5] Cooked noodles 61 Cold Holding Raw shell eggs 75 F Cold Holding Placed back in the fridge At cook line
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable spring roll (109F - Hot Holding) per operator held in fry basket for approximately 30 minutes. Advised operator to reheat to 165F. Operator reheated to 174F
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground chicken bag on top of raw shell eggs inside walk-in cooler; stored properly
[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 cracking raw shell eggs and continuing to cook touching spatulas and other utensils ; operator educated and employee changed gloves and washed hands;
[22-12-5] Metal stem-type thermometer soiled- operator cleaned
[08B-38-4] Food stored on floor- boxes of chicken on the floor at cook line; stored inside walk-in cooler;
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavy accumulation of black mold like substance on freezer by walk-in cooler;
[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. Raw ground chicken bags over raw bags of pork in walk-in freezer- all not commercially packaged Stored properly
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water inside cooler at cook line; Discarded

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavy accumulation of black mold like substance on freezer by walk-in cooler;
[08B-38-4] Food stored on floor- boxes of chicken on the floor at cook line; stored inside walk-in cooler;
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water inside cooler at cook line; Discarded
[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 cracking raw shell eggs and continuing to cook touching spatulas and other utensils ; operator educated and employee changed gloves and washed hands;
[22-12-5] Metal stem-type thermometer soiled- operator cleaned
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground chicken bag on top of raw shell eggs inside walk-in cooler; 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. Raw ground chicken bags over raw bags of pork in walk-in freezer- all not commercially packaged Stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (75F - Cold Holding); sprouts (65F - Cold Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today: food moved inside cooler; discussed TPHC process;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (61F - Hot Holding); at cook line: as per operator food out of temperature for approximately 30 minutes; food moved back inside the rice warmer to reheat to 165 F;

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple instances throughout kitchen. Advised operator handled scoop necessary for dispensing food. Operator removed bowls.
[08B-38-4] Food stored on floor. I Dry storage area soy sauce buckets stored on floor, advised operator of proper storage. Operator moved 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. Operator handled ready to eat food after returning from outside the establishment. Advised operator of proper hand washing procedures. Operator washed hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw beef. Advised operator of proper storage. Operator moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cooked noodles (48F - Cold Holding); cut cabbage (52F - Cold Holding), per operator items kept out of cooler for approximately 30 minutes. Items were not prepped or portioned today. Advised operator to return items to cooler to bring temperature to 41F. Operator did.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable spring roll (109F - Hot Holding) per operator held in fry basket for approximately 30 minutes. Advised operator to reheat to 165F. Operator reheated to 174F
[41-10-4] Toxic substance/chemical improperly stored. Cleaning products stored with condiments and chopsticks at front counter. Advised operator of proper storage. Operator moved chemicals.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. By 3 compartment sink, hand washing sink obstructed, operator moved blockage.
[31A-11-4] Handwash sink used for purposes other than handwashing. On cook line operator dumped ice into handwashing sink. Educated operator of proper uses for handwashing sink. Sponge left in handwashing sink behind front counter. Educated operator of proper uses for handwashing sink. Operator removed sponge.
[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. Emailed employee reporting agreement to to operator.
[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. Emailed employee reporting agreement to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked chicken and cooked pasta not date marked. Per operator items were prepared on 12/7. Educated operator of proper date marking procedures. Operator date marked items.