Al Pan Pan Bakery
Last inspected: Apr 14, 2026
43
Score
The health department has logged 10 inspections at Al Pan Pan Bakery, the earliest from 2022. Al Pan Pan Bakery was last inspected on Apr 14, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Compared to other West Palm Beach restaurants (averaging 80), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
4
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped raw beef stored over pancakes. Operator moved raw beef to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed other employee who then washed hands. **Corrected On-Site**
12A-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed dishes at triple sink then prepared food for customers at prep area/cook line without washing hands. Employee taking orders, handling point of sale/order entry system, customer payment/change then handled clean equipment, clean utensils to prepare/package food/beverages for customers without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site**
12A-16-4
Intermediate - Spray bottle containing toxic substance (grill cleaner) not labeled. Operator labeled grill cleaner spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in freezer; cooked chicken (58F - Ambient Cooling 9:15/58F 9:50);cooked vegetables soup (47F - Ambient Cooling 9:15/46F 9:55). Operator stated items removed from walk-in cooler, portioned into full, deep stacked containers with tight fitting lids at 8:30, at this rate will not reach 41F within 4 hours, unstacked and uncovered to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Operator wrote plan for use of TPHC during inspection. **Corrected On-Site**
03F-10-5
43
Aug 21, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink.Employee rinsed hands In Triple sink before handling equipment and food items
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef marinating(47F - Cooling) at 10 30 am to 47F at 10:40 am since 730 am; in flip top cooler. Covered and stacked on top of each other. Placed in walk in cooler. At this rate Food will not cool to 41F within four hours. **Corrective Action Taken**
03D-15-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not functioning properly
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler
36-34-5
Basic - Stored food not covered. Sheet of Empanadas in freezer
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at soda machine
22-20-5
64
Jun 24, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell on the edge of garbage can and went to touch mixer and other utensils without washing hands Educated ; employee washed hands and changed gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tilapia over spinach - some not commercially packaged in freezer by walk-in cooler; **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce on the table inside walk-in cooler; Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
Basic - Floors not maintained smooth and durable- by three compartment sink- tiles in despair
36-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at cook line; removed **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water at prep table at cook line Removed **Corrected On-Site**
12B-07-4
Basic - Bowl used to dispense corn flour; Removed **Corrected On-Site**
14-01-5
Basic - Stored food not covered- baked goods on speed rack inside freezer at baking station Advised to cover
08B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching cooked rice at prep table; removed **Corrected On-Site**
10-06-5
45
Dec 16, 2024
Routine - Food
2 critical violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
55
Aug 15, 2024
Routine - Food
No violations found.
100
Aug 14, 2024
Routine - Food
9 critical violations. 5 major violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; beef soup (66F - Cold Holding); cooked beef (58F - Cold Holding); house made tomato sauce (58F Cold Holding ); chicken soup (49F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in large covered containers See stop sale **Repeat Violation** **Admin Complaint**
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. At Walk-in Cooler; beef soup (66F - Cold Holding); cooked beef (58F - Cold Holding); house made tomato sauce (58F); chicken soup (49F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in large covered containers **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. At Kitchen; Bottle of degreaser stored with bag of sugar on shelf. Discussed with operator Operator removed **Corrected On-Site** **Warning**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk-in cooler; 2 pans with cooked beans outdated (08/06/2024) Advised operator Operator discarded **Warning**
01B-24-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; Raw chicken not commercially packaged over raw beef Advised operator Operator removed chicken **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Standing Cooler; Raw shrimp over cooked empanadas. Discussed with Operator who removed raw shrimp to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; Raw chicken opened commercially packaged chicken stored over raw beef **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. At walk-in freezer; raw chicken stored in garbage bags Advised operator Operator removed garbage bag **Corrected On-Site** **Warning**
14-31-5
High Priority - Employee washed hands with no soap. At Cookline; Employee handled raw shell eggs then washed hands at handwashing station without soap then handled clean utensils with food Advised operator Operator advised employee who washed hands **Corrected On-Site** **Warning**
12A-20-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed Big 6 operator **Warning**
11-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip Top Cooler at Cookline; sliced tomatoes (46F - Cooling)since 6:30am at 8:52am, 2nd temperature 46F 10:29am; cut lettuce (45F - Cooling)since 7:30am at 8:57am 2nd temperature 45F at 10:29 At this current rate food will not reach 41F or below within four hours. Advised operator Operator move to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One recently employed Emailed form to operator **Warning**
11-26-1
Intermediate - No soap provided at handwash sink in kitchen. Advised operator Operator provided soap **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At Front counter in Showcase; Observed beef empanadas and chicken empanadas with time sticker, no written procedures. Emailed TPHC Form to operator **Warning**
03F-10-5
16
Feb 16, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanadas 128 f, 130 f ,131 f , beef empanadas 120 f, corn empanadas 128 f, as per Manager less than 1 hour in the display case. Advised to reheat to 165 f then hot hold at 135 f or hotter. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves without washing hands. Explained and she washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of Raw shell eggs stored on top of milk in milk crates in walk in cooler. Explained. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Baker was using personal cell phone . He stepped out of the kitchen then removing baked product trays out of the oven without washing hands.explained.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65 f egg salad 62 f( butter and egg salad containers are stored on top of containers in flip top cooler ) not prepared or portioned today.walk in cooler to reach in cooler butter packets 64 f in basket at front counter by coffee machine. As per manager less than 1 hour. Explained time as public health control and emailed the form **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handlers working and no certified food manager present.
53A-05-6
Intermediate - No working probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom.
32-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar in large sugar container at front counter by coffee machine. Manager stored handle above sugar. **Corrected On-Site**
10-01-5
Basic - Ice scoop handle in contact with ice in small ice machine at front counter. Manager stored handle above ice. **Corrected On-Site**
10-08-5
Basic - Food stored on floor. Box of oil stored on floor in the kitchen
08B-38-4
27
Aug 2, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce....raw steak above tomato at walk in cooler , employee moved steak. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw steak next to pre cooked chorizo touched each other at walk in cooler . Employee properly stored food **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 58° at front counter being held less than four hours . Employee time marked **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding empanada beef 130°, chicken empanadas 112°, spinach empanadas 111° in hot holding display box and hot milk 105° by the espresso machine at front line . Per manager food being held less than four hours , manager time marked. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...dumped ice , straw in handwashing sink at front line . Manager cleaned **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, prep area. Employee provided **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line .
21-12-4
Basic - Improper storage of maintenance equipment that interferes with cleaning...unnecessary items in the establishment by the walk in freezer.
42-02-4
37
Jan 26, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Sep 16, 2022
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked empanadas beef 45° in walk in cooler . Per operator and manager food was cooked day before yesterday. Stop sale issue. Manager discarded food. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw pork with parsley on the cutting board at prep table . Manager discarded parsley. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less at kitchen, per manager deliver driver dropped eggs boxes less than 4 hours . Employee moved to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked empanadas beef 45° in walk in cooler . Per operator and manager food was cooked day before yesterday. ..... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....open can paper 51° in flip top reach in cooler being held more than 4 hours. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 47°, raw chicken 48° , arepas 45° in flip top reach in cooler at kitchen being held less than four hours. Employee closed door properly. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....open can paper 51° in flip top reach in cooler being held more than 4 hours. Stop sale issue . Manager discarded **Corrective Action Taken**
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled buildup can opener blade and exterior can opener. Employee moved **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing...stored towel in handwashing sink . Employee moved **Corrected On-Site**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses...throughout kitchen, prep area. Employee moved **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner...fish thawed in standing water at dishwashing area. Employee moved . **Corrected On-Site**
06-01-5
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products...stored, raw chicken, raw fish on the ready to eat food prep line at kitchen. Employee sanitized surface after discussed. **Corrected On-Site**
08B-23-5
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.. employee moved fish from the package **Corrected On-Site**
06-09-1
27
Frequently Asked Questions
When was Al Pan Pan Bakery last inspected?
The most recent health inspection at Al Pan Pan Bakery on file is from Apr 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Al Pan Pan Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Al Pan Pan Bakery.
How does Al Pan Pan Bakery compare to other restaurants in West Palm Beach?
Al Pan Pan Bakery most recently scored 43 out of 100, which is lower than the West Palm Beach average of 80.
Has Al Pan Pan Bakery's inspection record improved over time?
No. Recent inspections at Al Pan Pan Bakery have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Al Pan Pan Bakery 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 Al Pan Pan Bakery inspected?
Based on the inspection history on file, Al Pan Pan Bakery is inspected around three times per year on average.
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