PANDA WOK OWEGO INC.

713 STATE ROUTE 17C, OWEGO, NY 13827 · Restaurant (Restaurant)

Inspection summary

PANDA WOK OWEGO INC. has been inspected 46 times by New York State Department of Health (NYSDOH) since February 3, 1998. The most recent inspection, on June 11, 2026, recorded 4 infractions.

29 of 46 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 17 times across 12 separate inspections, most recently on June 11, 2026. For example: Wiping cloths dirty, not stored properly in sanitizing solutions
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 10 times across 9 separate inspections, most recently on June 11, 2026. For example: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 10 times across 10 separate inspections, most recently on June 11, 2026. For example: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 7 times across 7 separate inspections, most recently on March 22, 2024. For example: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 7 times across 6 separate inspections, most recently on October 19, 2023. For example: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

46 inspections

InspectionJun 11, 2026
4 infractions
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionDec 16, 2025
1 infraction
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
Re-InspectionMar 25, 2024
0 infractions
InspectionMar 22, 2024
3 infractions
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
InspectionOct 19, 2023
8 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
InspectionDec 1, 2022
5 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionSep 29, 2021
6 infractions
- 14C: Pesticide application not supervised by a certified applicator
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - Not Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
InspectionMar 5, 2020
6 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
InspectionFeb 20, 2019
8 infractions
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionMar 26, 2018
10 infractions
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - Not Critical Violation
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
InspectionMar 3, 2017
5 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
  - Not Critical Violation
InspectionAug 25, 2016
3 infractions
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
InspectionMar 14, 2016
0 infractions
InspectionMar 24, 2015
3 infractions
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
InspectionOct 9, 2014
4 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionMar 4, 2014
0 infractions
InspectionFeb 25, 2013
2 infractions
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
InspectionMar 28, 2012
0 infractions
InspectionSep 16, 2011
0 infractions
InspectionSep 12, 2011
0 infractions
InspectionMay 17, 2011
0 infractions
InspectionJan 15, 2010
1 infraction
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
  - Critical Violation
InspectionFeb 6, 2009
0 infractions
InspectionFeb 12, 2008
0 infractions
InspectionFeb 16, 2007
4 infractions
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
Re-InspectionNov 30, 2006
2 infractions
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
InspectionJan 20, 2006
0 infractions
InspectionJan 13, 2005
0 infractions
Re-InspectionMay 27, 2004
0 infractions
Re-InspectionMar 23, 2004
0 infractions
Re-InspectionFeb 20, 2004
0 infractions
Re-InspectionFeb 19, 2004
0 infractions
InspectionJan 15, 2004
0 infractions
Re-InspectionAug 6, 2003
0 infractions
InspectionJul 29, 2003
0 infractions
Re-InspectionMar 31, 2003
0 infractions
Re-InspectionNov 25, 2002
0 infractions
Re-InspectionOct 7, 2002
0 infractions
Re-InspectionSep 25, 2002
0 infractions
InspectionMar 26, 2002
0 infractions
InspectionMay 9, 2001
0 infractions
Re-InspectionApr 6, 2000
0 infractions
InspectionFeb 9, 1999
0 infractions
Re-InspectionFeb 18, 1998
0 infractions
Re-InspectionFeb 13, 1998
0 infractions
InspectionFeb 3, 1998
0 infractions

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PANDA WOK OWEGO INC.

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

Handwashing and staff hygieneHigher risk

PestsHigher risk

About this data

46 inspections

Nearby inspected facilities