GradeLocal
Full Service Restaurant

Panisa

5747 BURKE CENTRE PKWY, BURKE, VA 22015
Health inspection grade
A
3violations foundOfficial result: Passed↘ Getting worseRoutine inspection · Apr 23, 2026 · ● ActiveGradeLocal score 95/100 Worked out by GradeLocal from the official result, so every state uses the same 0–100 scale.
3 violations1 risk factor2 retail practices
In plain words: 3 violations, down from 12 a year ago. 1 was a risk factor, and 1 problem type came back from the last visit. 2 were fixed during the inspection.
Inspected
Oct 20, 2026
Inspected by
Fairfax County Health Dept.
View official inspection record ↗Opens this place’s inspection record at plus.fairfaxcounty.gov.

A grade shows one inspection on one day and may be out of date. Check the public record for the official report.

What inspectors found · Apr 233 total

#22
FIXED ON SITERISK FACTORREPEAT · ALL 3 VISITSTemps & date labels

The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shell eggs and beansprouts on ingredient cart for two hrs at 67°F.

How to fix

Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth. RELOCATED TO WIC.

3-501.16(A)(2) Cold Holding
#55
NOT FIXEDBuilding & plumbing

Observed that the walk in cooler walls and flooring under cooking equipment is in need of cleaning. Walls throughout kitchen are in need of cleaning as well.

How to fix

Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

6-501.12(A) Physical Facilities, Cleaning Frequency
#35
FIXED ON SITECooling & thermometers

Observed the following food thawing using an improper method: frozen bags of chicken and beef on the counter and packaged frozen shrimp thawing on shelf on a cart next to prep unit.

How to fix

Time/temperature control for safety food shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. RELOCATED TO WIC.

3-501.13(A)-(C) Proper thawing methods used for TCS Foods

Violations per visit · 3 visitsfewer is better ↑

Problem areas · Apr 233 total

Temps & date labels1 issue · repeat
Building & plumbing1 issue
Cooling & thermometers1 issue

Visit history · 3 visits

C
Apr 23, 2026 · Routine3 violations foundOfficial result: Passed
Open ↗
B
Oct 22, 20251 violation foundOfficial result: Passed
Open ↗
D
Apr 10, 202512 violations foundOfficial result: Passed
Open ↗

Source: Fairfax County Health Department inspection record. The letter is GradeLocal's, from the number of violations (0 A, 1–2 B, 3–5 C, 6+ D), not a county grade; a Failed result is a D. Risk factor and repeat are as marked on the county's report. Problem areas follow the section headings on the county's report.

Inspection details
Inspection typeRoutine
CountyFairfax

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