Panda Buffet Ku
Last inspected: Aug 5, 2025
74
Score
Panda Buffet Ku appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Aug 5, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food thawed” comes up most often, recorded three times in the inspection record.
That's lower than the typical Tallahassee restaurant, which scores around 87. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Aug 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Displayed food not properly protected from contamination. Noodles at buffet.
08B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor in walk-in cooler soiled with chicken blood.
23-03-4
74
May 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice discarded by operator. **Corrected On-Site**
03F-04-5
Basic - Clean utensils stored between equipment and wall. Knife in prep area.
24-14-4
Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature. Put under water during inspection. **Corrected On-Site**
06-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
74
Aug 27, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 52°F, beef at 52°F, Less than 4 hours per operator iced during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Reusing old box to store breaded shrimp. Shrimp put in washable container. **Corrected On-Site**
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Storing hose. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Basic - Ice scoop handle in contact with ice.
10-08-5
52
Mar 6, 2024
Complaint Partial
No violations found.
100
Nov 29, 2023
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli at 131° on buffet less than 4 hours per operator , reheated during inspection. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice from previous day, discarded by operator.
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 76° from previous day.
01B-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
29-37-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on line to be cooked without washing.
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Standing water.
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
47
Nov 14, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Food placed in soiled container/equipment. Cut cabbage in old wax produce box. Cabbage removed and put in food grade pan. **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over chicken. Properly stored during inspection. **Corrected On-Site**
08A-05-6
High Priority - Spray hose at hand sink lower than flood rim of sink. Hose removed. **Corrected On-Site** **Repeat Violation**
29-37-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. At room temp and standing water.
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
47
Jun 20, 2023
Complaint Partial
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
90
Jan 11, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
32
Aug 31, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Displayed food not properly protected from contamination. Dry noodles at buffet.
08B-02-4
High Priority - Food placed in soiled container/equipment. Partially cooked chicken put back in original waxed box. Chicken removed and put in clean tub. **Corrected On-Site**
08B-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peas and carrots at 48°, less than 4 hours per operator. Put in walk-in. **Corrective Action Taken**
03A-02-5
Intermediate - Equipment in handwash sink. Spray hose in sink. Hose removed. **Repeat Violation**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has buildup of food debris. Put in sink with soapy water. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Walk-in freezer exterior soiled. Mold like substance on exterior.
23-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
43
Frequently Asked Questions
When was Panda Buffet Ku last inspected?
The most recent health inspection at Panda Buffet Ku on file is from Aug 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Panda Buffet Ku?
Across the inspection record, “time/temperature control for safety food thawed” has been cited three times, more than any other issue at Panda Buffet Ku.
How does Panda Buffet Ku compare to other restaurants in Tallahassee?
Panda Buffet Ku most recently scored 74 out of 100, which is lower than the Tallahassee average of 87.
Has Panda Buffet Ku's inspection record improved over time?
Results have been roughly steady. Inspections at Panda Buffet Ku have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Panda Buffet Ku means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Panda Buffet Ku inspected?
Based on the inspection history on file, Panda Buffet Ku is inspected around three times per year on average.
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