Panda Express #2216
Last inspected: Nov 4, 2025
74
Score
Panda Express #2216, located at 334 Valley Hi Dr in San Antonio, TX, underwent a moderate risk inspection on November 4, 2025, resulting in a score of 74 and three major violations. The inspection noted issues with sanitizer concentration, the absence of a thermometer in a cold hold unit, and the lack of a Certified Food Manager on site during operating hours. This inspection is one of four scored inspections for the facility, with previous inspections generally categorized as low risk.
6
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Nov 4, 2025
Routine
3 major violations.
74
May 20, 2025
Routine
No violations found.
100
Nov 13, 2024
Routine
No violations found.
100
Jul 3, 2024
Routine
No violations found.
100
Jan 4, 2024
Routine
No violations found.
100
Aug 17, 2023
Routine
No violations found.
100
Violations — Nov 4, 2025 Inspection
Observed two different red sanitizer buckets with Quaternary Ammonium and both had low concentrations below 150 PPM. Ensure that Quaternary Ammonium sanitizers have concentrations between 200 to 400 Parts Per Million (PPM). These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes since it is considered toxic. If t
4-501.116
Observed no physical or digital thermometer inside of the cold hold unit located across the fried rice cooking station. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the refrigerator (near the door where warm air goes in) so that food handlers can check if the cold hold is not working c
4-204.112(A)
Observed that there was no Certified Food Manager (CFM) on site during the beginning of the routine inspection. There MUST always be a Certified Food Manager (CFM) on site during all hours of kitchen operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the two assistant managers present today become CFMs so that the main CFM or any of them leave for any of the following reasons: they go
228.31(b)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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