DON PAN OAKLAND PARK

Name: DON PAN OAKLAND PARK
Address: 10020 W OAKLAND PARK BLVD, SUNRISE, FL, 33351, US
Rating: 7.3

10020 W OAKLAND PARK BLVD, SUNRISE, FL 33351

License #1616486

🌮 Mexican/Latin ℹ️

7.3 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DON PAN OAKLAND PARK in SUNRISE currently holds an InspectFL Health Score of 7.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 101 total violations — 26 critical, 27 major, 48 minor.

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Record snapshot

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The latest inspection on October 29, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

101

Coverage note

Inspector notes linked where available

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DON PAN OAKLAND PARK has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked more than 24 hours.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with cheese. Operator removed beef
[31A-10-4] Equipment drain line draining into handwash sink. -Observed waste water pipe from AC unit drain directly into wash hand sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC unit in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed a splash guard needed between prep sink and hand wash sink in kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching her hair and then engaged in food preparation without changing gloves. After brief education, employee then changed gloves and wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice ham cold held in flip top cooler at 46F. Per operator, ham transfer to unit less than 2 hours prior to the inspection. Advise operator to transfer ham to freezer for quick chill.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on in-use food preparation table.
[12B-12-5] 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. -Observed employee drinking from an open cup in kitchen.
[14-11-5] Equipment in poor repair. -Observed superior reach in cooler gaskets in disrepair.
[08B-38-4] Food stored on floor. -Observed containers with cooking oil and bag with sugar stored on dry storage floor.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside containers with cooked rice and cheese.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored on food preparation table next to open container with food item. Operator removed food item to reach in cooler.
[25-05-4] Single-service articles improperly stored. Observed single use containers stored on dry storage floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at cookline not stored in sanitizer solution between use.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed powder sugar removed from the original container not labeled. Operator label container.
[35A-02-7] Live, small flying insects found -Observed 2 live flying insects at front line areas.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee failed to change gloves when touched raw chicken and then place sandwich bread onto flat top griddle. After brief education, employee then changed her gloves and wash her hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 8:55 a.m., cooked rice cold held at 72F at cookline. As per operator, rice transfer to cookline at 8:00 a.m. Operator removed rice and place in reach in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 9:22 a.m., cooked eggs hot held at 104F in steam table. Per operator, eggs cooked at 8:00 a.m. operator reheat egg to 178F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food containers stored in handwashing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[02C-04-5] 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. Observed at 9:45 a.m., no second date marked on cooked chicken and beef stew stored in walk in cooler. Per operator, both items removed from reach in freezer to walk in cooler yesterday at 8:00a.m.

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Cake storage cooler opposite walk in cooler missing ambient thermometer.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of standing water in steam well. Employee dumped water.
[02D-01-5] Working containers of food removed from original container not identified by common name. 1) Container of sugar beside espresso machine not labeled. Employee added label. 2) Bottle of oil at cook line not labeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On prep table at end of cookline, container of rice (77F- Hot Holding) not under time control and in rice cooker rice (112F - Hot Holding) with cooker unplugged. Per employee rice prepared just before 9:00am. Employee plugged cooker back in, added rice back to cooker, and set unit to reheat. 2) In steam well, fried plantains (88F - Hot Holding); scrambled eggs (113F - Hot Holding); shredded pork (108F - Hot Holding); shredded chicken ( 66F - Hot Holding); shredded beef (86F - Hot Holding). Per employee foods out of temperature approximately 3 hours. Employee removed pans and began reheating foods.
[41-10-4] Toxic substance/chemical improperly stored. Plastic bag of spray air fresheners on rack with canned beverages opposite of triple sink. Employee moved bag to office.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cookline unable to answer question concerning proper temperature for hot holding.
[31A-10-4] Equipment drain line draining into handwash sink. Ceiling A/C units draining into kitchen and prep area hand sinks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steam wands on espresso machine have dried on milk residue.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink opposite walk in cooler blocked by new upright reach in cooler not yet in use. Employee rolled cooler away from sink.
[02C-04-5] 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. Portioned soups in walk in cooler not dated marked when removed from freezer to thaw.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense sugar at cook-line.
[08B-47-4] Case of orange not stored at least 6 inches off of the floor in walk in cooler.
[14-11-5] Equipment in poor repair. Torn gaskets on doors -cooler #3
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container inside rice located in storage room.
[36-34-5] Kitchen vents soiled with accumulated dust, .
[08B-12-5] Stored food not covered. Bacon not covered inside walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Soups thawing at room temperature with no running water. Operator placed in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses for 1 towel in kitchen prep table.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket 0 ppm in kitchen and in front counter. Operator prepared new mix at 100ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. For oil, vinegar and sugar at cookline
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. potatoes 98F at 10:30am Cooling since 10am. 93F at 11am. Observed cooling at room temperature inside deep container. Operator moved to walk in cooler for quick chill.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked eggs and proceeded to grab a clean plate without removing gloves. Instructed cook to wash hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to mark the bread without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to RTE cheese, cooked corn, arepas. Observed inverted products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top, cut tomatoes (46F - Cold Holding), stored in unit over night. shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding). Stored I n unit over night See top sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed bacon on prep table at 53F under no temperature control less than 4 hours. Operator placed in cold holding unit for quick chill. Corrective action taken 2. Flip top, cut tomatoes (46F - Cold Holding), shredded cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (52F - Cold Holding) stored over night. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Fryer: Plantain (134F - Hot Holding)In unit at no temperature control. In unit less than 4 hours. Operator reheated to 168F. 2. Steam table: cooked eggs (121F - Hot Holding); cooked potatoes (121F - Hot Holding) in unit less than 4 hours. Hot holding with no heat source. Operator reheated to 178F. Corrected on site. 3. Wait Station: (97F - Hot Holding); cheese bread. Less than 4 hours. Hot holding at the lowest temperature setting. Instructed operator to reheat to 165F.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by bread cart. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at kitchen and in mens bathroom. Operator provided.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Fliptop unit cutting board heavily grooved and discolored.
[14-11-5] Equipment in poor repair. Gasket torn on left door of cake/dessert cooler in back storage area.
[08B-38-4] Food stored on floor. Case of heavy cream on floor in walk in cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In cake/dessert cooler in storage area and 2 door reach in and dessert cases at front line.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloth on prep table opposite baking oven. Employee removed cloth.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen reading 0ppm chlorine. Employee remade to proper 100ppm chlorine.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. One containers of utensils on fliptop in dirty standing water at 143F. Employee changed water to clean.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw unwrapped steaks above quart containers of house made sauces and sour cream. Employee rearranged items for proper separation.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline failed to wash hands and change gloves before preparing new orders after handling raw steak for individual order. Discussed with manager proper hand washing procedures to relay to employees and employee washed hands and put on new gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table opposite baking oven, pooled raw shell eggs (67F - Cold Holding). Per employee prepared and out of cooler 45 minutes. Employee moved eggs back to walk in cooler to rechill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen fliptop unit discolored with mold like build up.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink opposite walk in cooler blocked by hot box. Manager moved box to allow access.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in kitchen used for rinsing pans as evidenced by pan in sink full of water. Employee removed pan to dish area.
[31B-03-4] No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap.