PANDA'S HIDEOUT

Name: PANDA'S HIDEOUT
Address: 1440 10 ST, LAKE PARK, FL, 33403, US
Rating: 78.4

1440 10 ST, LAKE PARK, FL 33403

License #6023082

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PANDA'S HIDEOUT in LAKE PARK currently holds an InspectFL Health Score of 78.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 23 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 11, 2026 shows 8 observation rows: 5 critical, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

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DBPR

*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: Administrative complaint recommended
[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;
[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;
[22-12-5] Metal stem-type thermometer soiled- operator cleaned
[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
[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;
[08B-38-4] Food stored on floor- boxes of chicken on the floor at cook line; stored inside walk-in cooler;
[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

Disposition: Warning Issued
[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.
[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.
[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.
[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
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. By 3 compartment sink, hand washing sink obstructed, operator moved blockage.
[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.
[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.
[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-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.
[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.

Community reaction

What do locals think?

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Community pulse

Would you eat here?

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

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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PANDA'S HIDEOUT

Mixed Health Record

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Chinese in LAKE PARK

YIN CAN COOK

Other options in LAKE PARK

GODS LOVING HANDS FEEDING THE HOMELESS INC

GUADALAJARA RESTAURANT INC

PALM BEACH PASTA LLC

FLAVOR MOB

GIMME GRILLIN

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