Panda Express #1431
Last inspected: Feb 3, 2026
41
Score
Across the available record, Panda Express #1431 has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Wellington restaurant, which scores around 71. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled soiled lid from a full pan with raw chicken then began to handle clean ladle at cook line to prepare food and clean pan to plate cooked chicken; no hand wash. Chef placed pan and ladle to clean and sanitize and washed hands. **Corrected On-Site**
12A-16-4
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. At reach in freezer at cook line: open bag of raw chicken stored over bags of raw shrimp - not all products commercially packaged. Chef stored properly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At wok: orange chicken (139F at 10:55am- Reheating) Reheating since 3 mins, as per operator, process is complete. Food intended for hot holding did not reheat to at least 165F for 15 seconds within 2 hours. Chef reheated to 166F. **Corrected On-Site**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: orange chicken (111F - Hot Holding); teriyaki chicken (123F - Hot Holding) As per, cooked 40 mins prior. Operator reheated items to 165+F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in female bathroom.
31B-02-4
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. **Repeat Violation**
53B-14-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area: several bags of raw chicken slacked at room temperature; no longer frozen. Operator moved items to walk in cooler. **Corrected On-Site**
06-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
41
Dec 18, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touch face then handled clean fryer basket; no hand wash. Advised manager to wash hands.
12A-25-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator provided Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cut cabbage (62F - Cold Holding) As per operator, removed from walk in cooler and stored 5 mins. Not prepped or portioned today. Stored double panned. Operator discarded. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, in steam table: cooked chicken with mushrooms (119F - Hot Holding); cooked beef (120F - Hot Holding) As per operator, both items stored since 20 mins. Operator discarded. **Corrected On-Site**
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.
53B-14-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator provided Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. At walk in cooler: raw steak (67F - Cold Holding) As per operator, was thawing under running water 25 mins prior. Advised operator on proper thawing procedures.
06-03-5
45
Jul 9, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment ( floor drain) amd then handled clean equipment without washing hands first. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Employee switched from working with raw food ( handled raw chicken then handle clean utensil, cooler handle, flat top grill pressed handle without washing hands first. Employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler cook line. A container with leftover shrimp juices stored above a bag with cut kale. Operator stored properly **Corrected On-Site**
08A-05-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Unwashed box of red peppers stored above cooked noodles Operator stored properly **Corrected On-Site**
08B-17-4
61
Nov 22, 2024
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
64
Sep 11, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale. At front counter: cooked mushrooms (125F - Hot Holding); beef broccoli (130F - Hot Holding) As per operator, both items stored since 1 hour. Operator reheated to 165F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-11: At front line: beef broccoli (130F - Hot Holding) As per operator, both items stored since 1 hour. Operator reheated to 165F. **Admin Complaint** **Corrected On-Site**
03B-01-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer along cook line: raw chicken stored above raw shrimp. Advised operator to store properly. - From follow-up inspection 2024-09-11: In reach in freezer along cook line: raw chicken stored above raw shrimp. Operator to stored properly. **Admin Complaint** **Corrected On-Site**
08A-02-6
74
Sep 9, 2024
Routine - Food
7 critical violations. 1 major violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler: cut cabbage (46F - Cold Holding) As per operator, removed from walk in cooler and stored in flip top unit since 1 hour. Not prepped or portioned today. Item stored double panned. Operator moved item to walk in cooler to quick chill. **Corrective Action Taken**
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler : Raw beef stored over sauces. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer along cook line: raw chicken stored above raw shrimp. Advised operator to store properly.
08A-02-6
High Priority - Employee switched from working with raw food to handling clean utensils and preparing food without washing hands. Observed employee handled raw beef then raw shrimp then handled clean utensils and prep food; no hand wash. Employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at hose bib at mop sink.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked rice (130F - Hot Holding) As per operator, stored overnight. See stop sale. At front counter: cooked mushrooms (125F - Hot Holding); beef broccoli (130F - Hot Holding) As per operator, both items stored since 1 hour. Operator reheated to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
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. Employee employed about 1 month. Operator stated that he will have employee complete. **Repeat Violation**
11-26-1
32
Mar 27, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Feb 1, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside hot box cooked rice 98F hot Holding Per operator product stored for approximately 30 minutes Operator moved to stovetop to reheat to 165F + **Corrective Action Taken**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed. Unable to provided current license
50-09-4
Basic - Single-service articles improperly stored. To go boxes stored on the floor on the back area Operator stored properly
25-05-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
74
Aug 10, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
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. Emailed one **Repeat Violation**
11-27-4
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. Emailed form **Repeat Violation**
11-26-1
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personnel ice cream stored with and above food in walk in cooler. Manager moved ice cream to bottom shelf. **Corrected On-Site**
08B-49-4
74
Jan 24, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
70
Aug 2, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee switched from working with raw food( raw chicken )to clean utensils without washing hands. Operator washed hands **Corrected On-Site**
12A-12-4
High Priority - Employee handled soiled equipment ( garbage can) or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
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
Basic - Food stored on floor. Observed a container with chicken stored on the floor.inside walk-in freezer. Operator stored properly **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Panda Express #1431 last inspected?
The most recent health inspection at Panda Express #1431 on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Panda Express #1431?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Panda Express #1431.
How does Panda Express #1431 compare to other restaurants in Wellington?
Panda Express #1431 most recently scored 41 out of 100, which is lower than the Wellington average of 71.
Has Panda Express #1431's inspection record improved over time?
No. Recent inspections at Panda Express #1431 have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Panda Express #1431 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 Panda Express #1431 inspected?
Based on the inspection history on file, Panda Express #1431 is inspected around three times per year on average.
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