China Pan
Last inspected: Dec 4, 2025
30
Score
Inspectors have visited China Pan 11 times, with records going back to 2022. China Pan was last inspected on Dec 4, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 13 violations each.
“Time/temperature control for safety food observed” comes up most often, recorded seven times in the inspection record.
By comparison, the average Homestead facility scores 70, putting China Pan on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
5
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 4, 2025
Complaint Full
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed to the left of hand wash sink at front counter a Sanitizer Bucket (Chlorine 200ppm). Operator corrected concentration to Sanitizer Bucket (Chlorine 100ppm)
41-18-4
High Priority - Time/temperature control for safety food Observed on cook line raw bean sprouts (66F - Cold Holding), as per operator less than 4 hours. Employee stored in cooler. **Corrective Action Taken**
03A-02-5
High Priority - 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. Observed raw chicken over raw prawns stored in walk in freezer.
08A-17-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over bok choy in walk in cooler. Also observed raw beef stored over raw onions. Operator stored properly during time of inspection.
08A-04-5
High Priority - Food placed in soiled container/equipment. Observed breaded raw chicken stored in cardboard box across cook line. Operator removed chicken and stored in plastic container. **Corrected On-Site**
08B-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed garlic oil mixture for use of time as a public health control without written procedure. Operator added during time of inspection. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in reach in cooler across from front counter without date marking, as per operator prepared over 24 hours.
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door of kitchen area.
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Observed raw chicken, un-covered, in plastic container stored next to hand wash sink. Operator moved raw chicken away from hand wash sink. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Observed food containers stored on floor of walk-in cooler and freezer.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler across from front counter. Employee discarded drink. **Corrected On-Site**
12B-13-4
Basic - Screen in door torn/in poor repair. Observed at back door of kitchen area.
36-60-5
30
Aug 5, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); crispy chicken (46F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Also observed cooked pork (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked shrimp (48F - Cold Holding); bean sprouts (48F - Cold Holding); cooked noodles (48F - Cold Holding) on reach in cooler at cook line, operator add ice bags during inspection to rapid cooling. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-08-05: Observed Observed cooked chicken (46F - Cold Holding); noodles (46F - Cold Holding) cooked pork (48F - Cold Holding) on reach in cooler at cook line, as per operator less than 2 hours. Operator moved food to walk in cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white bin containers. - From follow-up inspection 2025-08-05: Still observed. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust bottom part on preparation table at kitchen area. - From follow-up inspection 2025-08-05: Still observed. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed under preparation table at kitchen area. - From follow-up inspection 2025-08-05: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer. **Repeat Violation** - From follow-up inspection 2025-08-05: Still observed. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door entrance. - From follow-up inspection 2025-08-05: Still observed. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in freezer. - From follow-up inspection 2025-08-05: Still observed. **Time Extended**
22-16-4
58
Aug 4, 2025
Routine - Food
7 critical violations. 3 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked rice (118F - Hot Holding) at cook line, as per operator over 4 hours. Employee discarded cooked rice during inspection. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); crispy chicken (46F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Also observed cooked pork (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked shrimp (48F - Cold Holding); bean sprouts (48F - Cold Holding); cooked noodles (48F - Cold Holding) on reach in cooler at cook line, operator add ice bags during inspection to rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (46F - Cold Holding); crispy chicken (46F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Observed Cooked rice (118F - Hot Holding) at cook line, as per operator over 4 hours. Employee discarded cooked rice during inspection. **Corrected On-Site**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stroked above cooked shrimp on shelves at walk in cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw lobster stored on non food grade bags inside white chest reach in freezer.
14-31-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +200ppm) Operator discarded solution.
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white bin containers.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust bottom part on preparation table at kitchen area.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked crispy chicken and cooked pork not date marked, as per operator over 24 hours.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed on raw steak container on reach in cooler at cook line,employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored inside white chest freezer by preparation area. Operator removed during inspection. **Corrected On-Site**
08B-49-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed under preparation table at kitchen area.
36-01-4
Basic - Food stored on floor. Observed soy sauce plastic container stored on floor by walk in cooler door entrance. Also observed a food case stored on walk in freezer floor. Employee stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door entrance.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in freezer.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed won tons wraps (frozen) on preparation table at kitchen area. Employee moved won ton wraps to walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
17
Jan 14, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. - From follow-up inspection 2025-01-14: Still observed cooked crispy chicken not time marked. As per employee less than 1 hour. **Corrected On-Site**
03F-02-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. - From follow-up inspection 2025-01-14: Still observed. **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to fryer. - From follow-up inspection 2025-01-14: Still observed. **Corrected On-Site**
12B-13-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer. - From follow-up inspection 2025-01-14: Still observed. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer. - From follow-up inspection 2025-01-14: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** - From follow-up inspection 2025-01-14: Observed Sanitizer Bucket (Chlorine +200ppm) Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on ceiling tile by back door. - From follow-up inspection 2025-01-14: **Time Extended**
36-32-5
64
Jan 13, 2025
Complaint Full
4 critical violations. 13 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (112F - Hot Holding) at cook line, as per employee less than 2 hours. Employee moved rice container to walk in cooler. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); raw steak (48F - Cold Holding); cooked ribs (48F - Cold Holding); bean sprouts (52F - Cold Holding); cooked shrimp (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked pork (48F - Cold Holding) across cook line, as per operator less than 3 hours. Operator divided food in 2 containers, moved some to walk in cooler and proceeds to add ice bags. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above homemade sauce on shelves at walk in cooler. **Corrected On-Site**
08A-05-6
Basic - Stored food not covered. Observed flour container not covered on preparation table by 3 compartment sink. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed won tons wraps (frozen) on preparation table. Operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour containers not properly identified. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on ceiling tile by back door.
36-32-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.
36-01-4
Basic - Food storage container/container lid cracked or broken. Observed flour container broken, operator replaced and discard during inspection. **Corrected On-Site**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on corn starch and flour white bin containers across 3 compartment sink. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulation on fan at cook line, operator remove fan during inspection. **Corrected On-Site**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to fryer.
12B-13-4
29
Jul 16, 2024
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked noodles (47F - Cold Holding) inside reach in cooler at cook line, as per employee less than 2 hours during pick lunch time, employee closed lid during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.
03C-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener holder.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed table with rice cookers blocking HWS access next to 3 compartment sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS next to 3 compartment sink. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler at cook line, as per employee from previous day. **Corrected On-Site**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind wok line.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table. **Corrected On-Site**
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed on salt container next to walk in cooler door entrance. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on preparation table next to cook line. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and chlorine on same compartment, explained to operator properly procedures to set up compartment sink.
16-13-5
Basic - Food stored on floor. Observed cooking oil container stored at cook line floor. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gap on hood at cook line.
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to rice cookers. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line. Also observed grease accumulated on hood filters at cook line.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Observed food containers not covered inside walk in cooler. **Corrected On-Site**
08B-12-5
25
Nov 30, 2023
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line changing gloves and no hand wash .Inspector instructed employees on properly procedures .
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans sprouts (47F - Cold Holding); raw chicken (46F - Cold Holding) at reach in cooler in front cook line. As per employee less than 3 hours. Containers are to full. Employee removed some chicken and beans sprouts from containers. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed stool blocking front HWS, employee moved during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues in HWS at front counter. Also observed employee discard dirty water.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,pork and shrimp not date marked. As per employee over 24 hours. Employee dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Stored food not covered. Observed several food containers not covered inside walk in cooler. Employee proceeded to covered. **Corrected On-Site**
08B-12-5
Basic - Food stored on floor. Observed a cut raw onions container stored on walk in cooler floor. Also an oil container stored on floor under wok line. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on preparation table next to cooked pork container. Employee removed speaker during inspection. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Observed in raw rice container. Also on cooked rice container at the steamer. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
35
Oct 6, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom part of preparation table at kitchen area. - From follow-up inspection 2023-10-06: Observed bottom part rusty of preparation table at kitchen area. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2023-10-06: Observed wiping cloths not stored in sanitizing solution throughout kitchen. **Time Extended**
21-12-4
86
Aug 7, 2023
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (47F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (46F - Cold Holding); as per Manager less than 2 ho, Manager moved to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - 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. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue , near front counter.
31A-11-4
Intermediate - 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. Provided form during inspection.
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom part of preparation table at kitchen area.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not dated, as per Manager over 24 hours. Manager dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Single-service articles improperly stored. Observed cases of wax bags stored on floor at the front counter. Manager rearranged properly. **Corrected On-Site**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee discarded during inspection. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters.
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon touching cut scallions on reach in cooler. Employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Observed plastic water bottles stored on floor at the front counter.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed in cooked rice container, employee removed during inspection. **Corrected On-Site**
14-01-5
32
Jan 20, 2023
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
23
Sep 21, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
45
Frequently Asked Questions
When was China Pan last inspected?
The most recent health inspection at China Pan on file is from Dec 4, 2025. The public record contains 11 inspections in total.
What is the most common violation at China Pan?
Across the inspection record, “time/temperature control for safety food observed” has been cited seven times, more than any other issue at China Pan.
How does China Pan compare to other restaurants in Homestead?
China Pan most recently scored 30 out of 100, which is lower than the Homestead average of 70.
Has China Pan's inspection record improved over time?
Results have been roughly steady. Inspections at China Pan have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China Pan means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Pan inspected?
Based on the inspection history on file, China Pan is inspected around three times per year on average.
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