Panfridays
Last inspected: Mar 2, 2026
52
Score
Panfridays has been inspected 10 times since 2022. The most recent report on file is from Mar 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
The pattern that stands out is “current hotel and restaurant license not displayed”, which has been cited four times.
Compared to other Lauderhill restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
52
Oct 6, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
21
May 30, 2025
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed gravy being stored in 5 gallon Home Depot buckets in walk-in cooler
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked penne (71F - Cold Holding) sitting cook line out at room temperature. Per operator less than 1 hour . Operator placed in cooler for quick chill. **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 bbq chicken (120-127F - Hot Holding) per operator held out of temperature less than 1 hour operator reheated rechecked 166F **Corrected On-Site**
03B-01-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Prep area by walk-in cooler.
36-32-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
36-27-5
Basic - Single-service articles improperly stored. Multiple boxes napkins, hinge containers, lids single serve items stored in contact with the floor.
25-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 125F
10-07-4
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 in flour container the handle in contact with flour. Operator removed. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Observed boxes of penne pasta and cooking oil,duck sauce ketchup, bbq sauce all in contact with the floor.
08B-38-4
Basic - Current Hotel and Restaurant license not displayed. Operator had on phone. **Corrective Action Taken**
50-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia
06-09-1
Basic - Cardboard used to line food-contact shelves. Storage area
14-05-4
41
Aug 28, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen prep area ceiling tile near, Walk in cooler, in disrepair **Warning** - From follow-up inspection 2024-08-28: Observed same **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Upon request operator could not provide a copy of an active Hotel and Restaurant license **Warning** - From follow-up inspection 2024-08-28: Observed same **Time Extended**
50-09-4
90
Aug 27, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door glass front; mash potatoes (45F - Cold Holding); mozzarella cheese (47F - Cold Holding); pasta sauce w/ heavy cream (47F - Cold Holding); cooked corn (44F - Cold Holding). Per operator foods in unit over 4 hours, not portioned or prepared today. See stop sale **Warning**
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. 3 door glass front; mash potatoes (45F - Cold Holding); mozzarella cheese (47F - Cold Holding); pasta sauce w/ heavy cream (47F - Cold Holding); cooked corn (44F - Cold Holding). Per operator foods in unit over 4 hours, not portioned or prepared today. See stop sale **Warning**
01B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom out of paper towels. Operator placed paper towels **Corrected On-Site** **Warning**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen prep area ceiling tile near, Walk in cooler, in disrepair **Warning**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Upon request operator could not provide a copy of an active Hotel and Restaurant license **Warning**
50-09-4
Basic - Food stored on floor. Containers of ready to eat sauces in walk in cooler, stored in direct contact with floor. Operator removed **Corrected On-Site** **Warning**
08B-38-4
52
Jul 24, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
39
Jan 11, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth in excess of 200 Ppm. Operator discarded made new solution rechecked 100 Ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bbq chicken (118-122F - Hot Holding); fried chicken (118-122F - Hot Holding) in hot holding unit per operator held less than 1 hour. Operator had items reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on cook line in use utensils in unclean water at or above 135 degrees Fahrenheit. Operator discarded water and replaced with clean water. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-05-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Spray bottle containing toxic unknown substance not labeled.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In flour container operator removed **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves in walk-in cooler **Repeat Violation**
14-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf next to Togo containers
40-06-5
Basic - Food stored on floor. Multiple 5 gallon plastic containers of sauces stored on walk-in cooler floor
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature of 71F . Operator placed on burner to heat up water temperature **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of flour sugar container surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip top cooler and walk-in cooler door soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
33
Aug 28, 2023
Complaint Full
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
21
Jun 22, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
74
Jul 11, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fried Chicken hot holding at 115°F-125°F for less than 4 hours, in hot box in kitchen. Operator reheated chicken 145°F-167°F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a box of raw chicken stored over raw fish in walk in cooler. Operator moved chicken to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021 Operator renewed license during inspection. Confirmation #226001239 **Corrected On-Site** **Repeat Violation**
50-17-2
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine or quaternary provided.
16-37-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on stove at 92°F in kitchen. Operator reheated water to 147°F. **Corrected On-Site** **Repeat Violation**
10-07-4
52
Frequently Asked Questions
When was Panfridays last inspected?
The most recent health inspection at Panfridays on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Panfridays?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited four times, more than any other issue at Panfridays.
How does Panfridays compare to other restaurants in Lauderhill?
Panfridays most recently scored 52 out of 100, which is lower than the Lauderhill average of 74.
Has Panfridays' inspection record improved over time?
No. Recent inspections at Panfridays have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Panfridays 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 Panfridays inspected?
Based on the inspection history on file, Panfridays is inspected around three times per year on average.
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