PANFRIDAYS

Name: PANFRIDAYS
Address: 7183 W OAKLAND PARK BLVD, LAUDERHILL, FL, 33313, US
Rating: 84.5

7183 W OAKLAND PARK BLVD, LAUDERHILL, FL 33313

License #1623381

84.5 Grade C / 100

Mixed Health Record

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Quick take

PANFRIDAYS in LAUDERHILL currently holds an InspectFL Health Score of 84.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 27 total violations — 7 critical, 3 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 2, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 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: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed in low boy cooler at cook line , Raw salmon and fish stored over cooked pasta. 2. Observed in reach in 3 door cooler opposite walk in cooler , raw chicken and salmon stored over ready to eat sauces . Operator reorganized both areas storing raw meats to the lower shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, utensils in standing water at 112F. Operator discarded water during the inspection.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in kitchen, wiping cloth chlorine sanitizer reading over 200 ppm . Operator remade solution to 100 ppm chlorine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hot holding unit next to drink cooler in kitchen interior soiled with food debris.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing to rear of cook line.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee opened beverage in cooler with food to be served to customers. Operator discarded during the inspection.
[14-33-4] Reach-in cooler opposite walk in cooler shelves with rust that has pitted the surface.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen cook line, shelf over prep table soiled with dust.
[31B-03-4] No soap provided at handwash sink. No soap at designated hand sink at kitchen cook line. Operator provided soap.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. At kitchen in rear prep area, ceiling tiles damaged/in disrepair.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk in cooler, raw chicken stored over unwashed peppers. Advised operator of proper storage. Operator stored correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 84F. Operator placed water and utensils onto stove to heat.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice build up around condenser.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked pasta (78F - Cold Holding), not prepared or portioned today, operator stated item held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item into walk in to quick chill.
[08B-12-5] Stored food not covered. At walk in cooler, pan of cooked chicken stored uncovered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. At kitchen walk in cooler, shelves rust pitted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, gravy (125F - Hot Holding), per operator, item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours At kitchen double door reach in cooler, pasta sauce (60F - Cooling). Per operator, item was placed in cooler previous day exceeding 6 hours. Product did not reach 41F within 6 hours, see stop sale.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At kitchen, reach in cooler rust pitted to surface.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, raw hamburgers, not all commercially packaged stored over ice cubes and French fries. Advised operator of proper storage. Operator stored correctly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Throughout kitchen and bar area, no hand wash signs posted at hand wash sinks.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and ware washing area, unsealed concrete floor.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand sink at kitchen cook line. Operator provided paper towels.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours At kitchen double door reach in cooler, pasta sauce (60F - Cooling). Per operator, item was placed in cooler previous day exceeding 6 hours. Product did not reach 41F within 6 hours, see stop sale.

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