Panda House Grill
Last inspected: Jan 15, 2026
61
Score
Public records show eight inspections at Panda House Grill stretching back to 2023. Panda House Grill was last inspected on Jan 15, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded three times in the inspection record.
Compared to the broader South Daytona restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw meats over sauce and ready to eat food **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
08A-05-6
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. Meats over krab sticks **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
08A-02-6
Basic - - From initial inspection : Basic - Cardboard used store ready to eat food. Used for egg rolls, cooked chicken **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind cooking equipment **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Jug cut into scoop **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
25-32-4
61
Jan 9, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
41
Jul 9, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Jan 10, 2025
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and beef over cases of produce, triple 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. Raw chicken tray over cooked wonton container
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Floating in sauce **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards propped on the floor between prep tables. **Corrected On-Site**
24-07-4
Basic - Employee eating while preparing food. On cookline **Corrected On-Site**
12B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding glass door track to reach in cooler, fan cover, fryer area
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. #10 can reused to store sprouts
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. unwrapped plasticware in the dining room
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, starches **Corrected On-Site**
02D-01-5
45
Aug 15, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce, triple cooler Raw shrimp over cooked chicken, freezer (corrected on site)
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bamboo shoots 53F, cooked garlic in oil 46F overnight in reach in cooler.
03A-02-5
Intermediate - No running water at mop sink.
27-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Soy sauce, rice, sugar
14-01-5
Basic - Floor area(s) covered with standing water. On the floor in the storage closet behind kitchen handsink
36-22-4
Basic - Utensils in poor condition. Plastic container for raw rice chipped and cracked
14-12-4
Basic - Open dumpster lid.
33-16-4
45
Mar 21, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
50
Dec 1, 2023
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -manager using bleach that does not have approval for use with food contact surfaces. Operator stated sending someone to store right away to correct. Advised to use food supplier in future **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above containers of sauce in stand up cooler, prep area **Corrective Action Taken**
08A-05-6
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. -raw chicken on sheet pans stored above cooked food and other raw meats removed from commercial packaging not properly stored inside stand up freezer. **Corrective Action Taken**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooke peppere added to soy sauce on cook line 65F, manager stated less than 1 hour. Advised to use time as public health control for 4 hours if adding cooked plant foods to soy sauce and leaving exposed to room temperature. Manager added time stamp **Corrective Action Taken**
03B-01-6
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - No approved sanitizer of any kind available for warewashing. -operator sent employee who returned with unapproved sanitizer, manager went to store to correct. Advised to order food contact surface safe bleach from supplier. **Corrected On-Site**
22-38-5
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. -cooked pork
02C-04-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Bowl or other container with no handle used to dispense food. -cans used to dispense rice/gains, manager switched to ice scoop **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. **Corrected On-Site**
12B-12-5
Basic - Floor soiled/has accumulation of debris. -corners of floors, under equipment
36-73-4
Basic - Food stored on floor. -buckets of sauce, case of oil
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw meat thawed in 3 compartment sink, 59F. Operator stated less than 1 hour ago, and will soon be cooking product
06-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. -standing water, inside danger zone.
06-01-5
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
21
Jan 18, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Frequently Asked Questions
When was Panda House Grill last inspected?
The most recent health inspection at Panda House Grill on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Panda House Grill?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Panda House Grill.
How does Panda House Grill compare to other restaurants in South Daytona?
Panda House Grill most recently scored 61 out of 100, which is about the same as the South Daytona average of 62.
Has Panda House Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Panda House Grill have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Panda House Grill 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 House Grill inspected?
Based on the inspection history on file, Panda House Grill is inspected around three times per year on average.
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