Pan Pa Ya
Last inspected: Jan 29, 2026
67
Score
Across the available record, Pan Pa Ya has nine inspections on file, the first dated 2022. The newest entry in the record is dated Jan 29, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
That's lower than the typical Doral restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw steak stored over cooked tamales at walk in cooler.
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusting.
22-31-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation while wearing bracelets.
13-07-4
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic bin of uncooked rice at prep area not labeled with common name.
02D-01-5
67
Jul 23, 2025
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked bacon at reach in cooler at cook line. Employee moved eggs to a lower shelf u def cooked bacon. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several pots soiled with carbon build up on exterior. Observed can opener soiled with food debris.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting.
22-31-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed both microwave handles soiled with food debris. Observed low boy reach in cooler handle at kitchen area next to kitchen entrance soiled with debris.
23-24-4
Basic - Ceiling tile missing. Observed ceiling tiles missing over walk in cooler rusted. **Repeat Violation**
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic at ware washing area drying rack wet nesting. Employee separated containers to air dry. **Corrective Action Taken**
24-08-4
Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk on cooler soiled with debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind preparation table next to fryer soiled with grease debris.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at kitchen area not stored in sanitizing solution. Employee place wiping cloth in sanitizing solution. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed two sanitizer buckets at 200plus ppm. Manger diluted both solutions with a final reading of 100ppm. **Corrected On-Site**
21-07-4
50
Jan 24, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked bacon at reach-in cooler next to cook-line. Coached manager on correct procedure. **Corrective Action Taken**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter blocked by dish cart. Cart was moved. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed at hand washing sink at front counter.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board next to cook-line soiled. Coached manager on correct procedure. **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front counter.
22-20-5
Basic - Ceiling tile missing. Observed ceiling tiles missing over walk-in cooler.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling ac vent soiled near back exit door and at entrance to kitchen ac vent and ceiling tiles. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board next to cook-line.
14-09-4
Basic - Equipment in poor repair. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed box of eggs stored on floor next to walk-in cooler. Coached manager on correct procedure. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled and reach-in gasket next to cook-line. **Repeat Violation**
23-03-4
45
Jul 15, 2024
Routine - Food
4 critical violations. 11 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
23
Feb 23, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vent, above storage rack at kitchen area.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom used by food employees and customers.
32-12-5
Basic - Food stored on floor. Observed a box of plantains stored on kitchen floor. Manager removed and placed on storage crate. **Corrected On-Site**
08B-38-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Observed an accumulation of food debris inside oven at kitchen cookline.
22-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area. **Repeat Violation**
14-17-4
78
Aug 7, 2023
Routine - Food
No violations found.
100
Jul 17, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet meat pastry (81F - Hot Holding); pastry filled w/ cheese (81F - Hot Holding) located at front counter display, holding at room temperature, less than 4 hours. Advised to manager to reheat to 135F and keep in hot holding unit, next to display case. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at 0ppm, located at kitchen dish machine. Advise to Manager to setup three compartment sink using chlorine sanitizer, until dish machine is sanitizing properly. **Corrective Action Taken** **Warning**
22-41-4
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. Emailed employee reporting agreement forms to Manager. **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit located at front beverage cooler used to stored milk and almond milk. **Warning**
05-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area. **Warning**
14-17-4
61
Jan 26, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cilantro wrapped in news paper in the walk-in cooler.
14-15-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email. **Corrective Action Taken**
11-27-4
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/
53A-05-6
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. Form provided via email. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed in the walk-in cooler. **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice scoop handle in contact with ice. Observed in the ice machine.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
50
Jul 26, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steaks (46F - Cold Holding). As per the chef she removed them from the walk-in cooler to cut for later service and the steaks were only outside for forty five minutes. The chef placed them in the freezer for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cheese empanadas (119F - Hot Holding); at the front counter. As per the chef the item was made approximately an hour ago and sold out shortly after taking the temperature. **Corrective Action Taken**
03B-01-6
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/
53A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed a rolling cart in front of the hand washing sink at the front counter. The chef moved the cart. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the chef rinse off thongs in the hand sink.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the reach in cooler next to the triple sink. Observed the oven door handle soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the kitchen entrance. Observed at the front counter by restrooms.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed several spatulas at the cook line not inverted.
24-07-4
Basic - Equipment in poor repair. Observed the reach in cooler gasket torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole roast in the triple sink. The chef turned on cold running water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the triple sink.
36-27-5
Basic - Floor tiles missing and/or in disrepair. Observed several cracks in the back of the kitchen.
36-17-5
35
Frequently Asked Questions
When was Pan Pa Ya last inspected?
The most recent health inspection at Pan Pa Ya on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Pan Pa Ya?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Pan Pa Ya.
How does Pan Pa Ya compare to other restaurants in Doral?
Pan Pa Ya most recently scored 67 out of 100, which is lower than the Doral average of 74.
Has Pan Pa Ya's inspection record improved over time?
Results have been roughly steady. Inspections at Pan Pa Ya have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pan Pa Ya means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pan Pa Ya inspected?
Based on the inspection history on file, Pan Pa Ya is inspected around three times per year on average.
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