Don Pan Oakland Park
Last inspected: Feb 19, 2026
23
Score
Public records show 11 inspections at Don Pan Oakland Park stretching back to 2022. The most recent report on file is from Feb 19, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 10 violations.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up eight times.
Compared to other Sunrise restaurants (averaging 78), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
4
Major latest
9
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee failed to change gloves when touched raw chicken and then place sandwich bread onto flat top griddle. After brief education, employee then changed her gloves and wash her hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 8:55 a.m., cooked rice cold held at 72F at cookline. As per operator, rice transfer to cookline at 8:00 a.m. Operator removed rice and place in reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 9:22 a.m., cooked eggs hot held at 104F in steam table. Per operator, eggs cooked at 8:00 a.m. operator reheat egg to 178F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Live, small flying insects found -Observed 2 live flying insects at front line areas.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade. **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food containers stored in handwashing sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Intermediate - 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. Observed at 9:45 a.m., no second date marked on cooked chicken and beef stew stored in walk in cooler. Per operator, both items removed from reach in freezer to walk in cooler yesterday at 8:00a.m.
02C-04-5
Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar removed from the original container not labeled. Operator label container. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at cookline not stored in sanitizer solution between use.
21-12-4
Basic - Single-service articles improperly stored. Observed single use containers stored on dry storage floor.
25-05-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored on food preparation table next to open container with food item. Operator removed food item to reach in cooler. **Corrected On-Site**
21-44-1
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside containers with cooked rice and cheese.
10-06-5
Basic - Food stored on floor. -Observed containers with cooking oil and bag with sugar stored on dry storage floor.
08B-38-4
Basic - Equipment in poor repair. -Observed superior reach in cooler gaskets in disrepair.
14-11-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Observed employee drinking from an open cup in kitchen.
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on in-use food preparation table.
12B-07-4
23
Nov 17, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot table; black beans (81F - Hot Holding); cooked chicken (73F - Hot Holding). Observed food on hot table for less than 3 hours. Observed lack of water in hot table **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with a dark mold like substance on/around blade **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink near office blocked by cart containing pastries. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in kitchen hand wash sink **Warning**
31B-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer **Warning**
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter. Employee JBL speaker and vape on shelf used to keep store food and equipment **Warning**
40-06-5
Basic - Stored food not covered. Cake not stored covered in reach in cooler **Warning**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom **Repeat Violation** **Admin Complaint**
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with rice **Warning**
22-08-4
50
Jun 20, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; black beans (88F - Hot Holding); pulled pork (97F - Hot Holding);. Per operator food portioned and prepared today, intended to keep hot at steam table. In unit less than 4hrs out of temperature. Operator made to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear substance not labeled. Operator labeled water **Corrected On-Site** **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in both men and women's bathroom **Warning**
31B-04-4
67
Mar 20, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Plastic bag of spray air fresheners on rack with canned beverages opposite of triple sink. Employee moved bag to office. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On prep table at end of cookline, container of rice (77F- Hot Holding) not under time control and in rice cooker rice (112F - Hot Holding) with cooker unplugged. Per employee rice prepared just before 9:00am. Employee plugged cooker back in, added rice back to cooker, and set unit to reheat. 2) In steam well, fried plantains (88F - Hot Holding); scrambled eggs (113F - Hot Holding); shredded pork (108F - Hot Holding); shredded chicken ( 66F - Hot Holding); shredded beef (86F - Hot Holding). Per employee foods out of temperature approximately 3 hours. Employee removed pans and began reheating foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cookline unable to answer question concerning proper temperature for hot holding.
53B-16-4
Intermediate - Equipment drain line draining into handwash sink. Ceiling A/C units draining into kitchen and prep area hand sinks.
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steam wands on espresso machine have dried on milk residue.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink opposite walk in cooler blocked by new upright reach in cooler not yet in use. Employee rolled cooler away from sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - 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. Portioned soups in walk in cooler not dated marked when removed from freezer to thaw.
02C-04-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
13-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Working containers of food removed from original container not identified by common name. 1) Container of sugar beside espresso machine not labeled. Employee added label. 2) Bottle of oil at cook line not labeled.
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cake storage cooler opposite walk in cooler missing ambient thermometer.
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of standing water in steam well. Employee dumped water. **Corrected On-Site**
10-07-4
35
Oct 15, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) cooked chicken (66F - Hot Holding); cooked beef (66F - Hot Holding); cooked eggs (98F - Hot Holding); black beans (64F - Hot Holding). Observed following food items under no temperature control. Per operator food items out of temperature for less than 4hrs. Operator made to reheat to 165F\00B0 for hot holding. Priority: High Priority - From follow-up inspection 2024-10-15: Observed at steam table: cooked chicken (110F - Hot holding); cooked beef (134F - Hot holding); Black beans (110F - Hot Holding); cooked eggs (83F - Hot Holding). Food items in unit less than 4hrs. Observed following food items in steam well, with no water, setting temp on low. Instructed operator to add water and set unit to high. Repeat violation **Admin Complaint** **Corrective Action Taken**
03B-01-6
Intermediate - - From initial inspection : Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate - From follow-up inspection 2024-10-15: **Time Extended**
53B-14-5
Basic - - From initial inspection : Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser for handwashing sink next to triple sink area, build up of dust Priority: Basic - From follow-up inspection 2024-10-15: Observed same **Time Extended**
23-03-4
74
Oct 14, 2024
Complaint Full
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority
29-42-4
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) cooked chicken (66F - Hot Holding); cooked beef (66F - Hot Holding); cooked eggs (98F - Hot Holding); black beans (64F - Hot Holding). Observed following food items under no temperature control. Per operator food items out of temperature for less than 4hrs. Operator made to reheat to 165F° for hot holding. Priority: High Priority
03B-01-6
High Priority - Observed: 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. Observed no time stamp or log keeping track of time for empanadas in front counter. Priority: High Priority
03F-02-5
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen/prep area blocked by food cart Priority: Intermediate
31A-09-4
Intermediate - Observed: No soap provided at handwash sink. In back handwashing sink closest to triple sink area Priority: Intermediate
31B-03-4
Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
53B-14-5
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser for handwashing sink next to triple sink area, build up of dust Priority: Basic
23-03-4
45
Jan 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on doors -cooler #3 **Repeat Violation** **Warning** - From follow-up inspection 2024-01-23: Equipment in poor repair. Torn gaskets on doors -cooler #3 **Time Extended**
14-11-5
95
Jan 22, 2024
Routine - Food
7 critical violations. 3 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed bacon on prep table at 53F under no temperature control less than 4 hours. Operator placed in cold holding unit for quick chill. Corrective action taken 2. Flip top, cut tomatoes (46F - Cold Holding), shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding) stored over night. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top, cut tomatoes (46F - Cold Holding), stored in unit over night. shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding). Stored I n unit over night See top sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to RTE cheese, cooked corn, arepas. Observed inverted products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to mark the bread without washing hands. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked eggs and proceeded to grab a clean plate without removing gloves. Instructed cook to wash hands. **Warning**
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. potatoes 98F at 10:30am Cooling since 10am. 93F at 11am. Observed cooling at room temperature inside deep container. Operator moved to walk in cooler for quick chill. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Fryer: Plantain (134F - Hot Holding)In unit at no temperature control. In unit less than 4 hours. Operator reheated to 168F. 2. Steam table: cooked eggs (121F - Hot Holding); cooked potatoes (121F - Hot Holding) in unit less than 4 hours. Hot holding with no heat source. Operator reheated to 178F. ***Corrected on site.*** 3. Wait Station: (97F - Hot Holding); cheese bread. Less than 4 hours. Hot holding at the lowest temperature setting. Instructed operator to reheat to 165F. **Warning**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bread cart. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen and in men's bathroom. Operator provided. **Warning**
31B-02-4
Basic - Stored food not covered. Bacon not covered inside walk-in cooler. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Soups thawing at room temperature with no running water. Operator placed in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses for 1 towel in kitchen prep table. **Repeat Violation** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket 0 ppm in kitchen and in front counter. Operator prepared new mix at 100ppm. **Corrected On-Site** **Repeat Violation** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. For oil, vinegar and sugar at cookline **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense sugar at cook-line. **Warning**
14-01-5
Basic - Case of orange not stored at least 6 inches off of the floor in walk in cooler. **Repeat Violation** **Warning**
08B-47-4
Basic - Equipment in poor repair. Torn gaskets on doors -cooler #3 **Repeat Violation** **Warning**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container inside rice located in storage room. **Warning**
10-01-5
Basic - Kitchen vents soiled with accumulated dust, . **Warning**
36-34-5
16
Nov 3, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table opposite baking oven, pooled raw shell eggs (67F - Cold Holding). Per employee prepared and out of cooler 45 minutes. Employee moved eggs back to walk in cooler to rechill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline failed to wash hands and change gloves before preparing new orders after handling raw steak for individual order. Discussed with manager proper hand washing procedures to relay to employees and employee washed hands and put on new gloves. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw unwrapped steaks above quart containers of house made sauces and sour cream. Employee rearranged items for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. One containers of utensils on fliptop in dirty standing water at 143F. Employee changed water to clean. **Corrected On-Site**
10-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used for rinsing pans as evidenced by pan in sink full of water. Employee removed pan to dish area. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen fliptop unit discolored with mold like build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink opposite walk in cooler blocked by hot box. Manager moved box to allow access. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Fliptop unit cutting board heavily grooved and discolored.
14-09-4
Basic - Equipment in poor repair. Gasket torn on left door of cake/dessert cooler in back storage area. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Case of heavy cream on floor in walk in cooler.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cake/dessert cooler in storage area and 2 door reach in and dessert cases at front line.
05-09-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on prep table opposite baking oven. Employee removed cloth. **Corrected On-Site**
21-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen reading 0ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
27
Jan 20, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
74
Aug 1, 2022
Routine - Food
8 critical violations. 6 major violations. 12 minor violations.
View 26 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pooled eggs stored on top of strawberries in walk in cooler.
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs stored over avocados and commercially processed fruit in walk-in cooler Observed raw beef over sauce in walk in cooler. Observed raw eggs over
08A-02-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact surfaces not sanitized after handling raw and ready to eat products. Observed no sanitizing solution set up throughout establishment.
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice on prep table for mor than four hours held at 90° F
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed foods stored in reach in cooler for more than 4 hours greater than 41°F reach in cooler chicken (54F - Cold Holding); ham (51F - Cold Holding); cooked corn (48F - Cold Holding); garlic with oil (54F - Cold Holding); cooked rice (94 F) raw eggs 55°F; soft white cheese (51F - Cold Holding); raw beef (47F - Cold Holding) Observed foods held in walk in cooler from Saturday greater than 41°F corn cakes (48F - Cold Holding) 11 pieces; chorizo (47F - Cold Holding); cheese slice (52F - Cold Holding); white cheese (46F - Cold Holding); flan 30 pieces (46F); lasagna x 8 cooked on Saturday (46F); tres leche (47F - Cold Holding
03A-02-5
High Priority - 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. Observed foods stored in reach in cooler for more than 4 hours greater than 41°F reach in cooler chicken (54F - Cold Holding); ham (51F - Cold Holding); cooked corn (48F - Cold Holding); garlic with oil (54F - Cold Holding); cooked rice (94 F) raw eggs 55°F; soft white cheese (51F - Cold Holding); raw beef (47F - Cold Holding) Observed foods held in walk in cooler from Saturday greater than 41°F corn cakes (48F - Cold Holding) 11 pieces; chorizo (47F - Cold Holding); cheese slice (52F - Cold Holding); white cheese (46F - Cold Holding); flan 30 pieces (46F); lasagna x 8 cooked on Saturday (46F); tres leche (47F - Cold Holding Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed foods stored in reach in cooler for more than 4 hours greater than 41°F reach in cooler chicken (54F - Cold Holding); ham (51F - Cold Holding); cooked corn (48F - Cold Holding); garlic with oil (54F - Cold Holding); cooked rice (94 F) raw eggs 55°F; soft white cheese (51F - Cold Holding); raw beef (47F - Cold Holding) Observed foods held in walk in cooler from Saturday greater than 41°F corn cakes (48F - Cold Holding) 11 pieces; chorizo (47F - Cold Holding); cheese slice (52F - Cold Holding); white cheese (46F - Cold Holding); flan 30 pieces (46F); lasagna x 8 cooked on Saturday (46F); tres leche (47F - Cold Holding
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken soup dated from 6/24 7/1, 7/8: 20 containers in walk in cooler.Seestop Sale Observed packages of cooked corn from 7/20. See Stop Sale.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken soup dated from 6/24 7/1, 7/8: 20 containers in walk in cooler.Seestop Sale Observed packages of cooked corn from 7/20. See Stop Sale.
02C-01-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with fake nails pouring sauces at front counter without wearing gloves.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open blade with mold build up.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing towel at hand washing sink located at front counter.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink. Operator placed soap at hand washing sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna made from Saturday 30th with no date marking
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of cleaning chemical fabuliso not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front counter.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense garlic oil , salt, chicken bouillon at cook line.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue on equipment door handles., reach in and walk in cooler.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation wearing dangling jewelry.
13-07-4
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 handle of scoop touching sugar and salt in dry storage area.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at cook line and oven at front counter with grease build up.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets with mold build up on all reach in gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves with mold buildup.
22-16-4
Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Observed employee pouring sauces at front counter wearing no hair restraint.
13-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items at cook line not inverted.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar at dry storage not labelled.
02D-01-5
9
Frequently Asked Questions
When was Don Pan Oakland Park last inspected?
The most recent health inspection at Don Pan Oakland Park on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Don Pan Oakland Park?
Across the inspection record, “time/temperature control for safety food” has been cited eight times, more than any other issue at Don Pan Oakland Park.
How does Don Pan Oakland Park compare to other restaurants in Sunrise?
Don Pan Oakland Park most recently scored 23 out of 100, which is lower than the Sunrise average of 78.
Has Don Pan Oakland Park's inspection record improved over time?
No. Recent inspections at Don Pan Oakland Park have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Don Pan Oakland Park 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 Don Pan Oakland Park inspected?
Based on the inspection history on file, Don Pan Oakland Park is inspected around three times per year on average.
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