Pan Pa Ya
Last inspected: Feb 3, 2026
70
Score
Public records show 12 inspections at Pan Pa Ya stretching back to 2022. Pan Pa Ya was last inspected on Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
Pan Pa Ya's latest score is in line with the Weston average of 72. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
70
Jul 31, 2025
Routine - Food
No violations found.
100
Jul 23, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
78
Mar 18, 2025
Routine - Food
No violations found.
100
Jan 10, 2025
Routine - Food
1 critical violation. 2 major violations. 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 bowl of boiled eggs (80F - Hot Holding) stored on top of flip top cooler. As per cook, eggs stored at room temperature on purpose. Item held out of temperature for approximately 2 hours.
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment doesn't have physical menu at time of inspection. Observed online menu without consumer advisory. Provided operator with advisory.
02B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee on duty with expired training. E. Mendez expired on 10/12/2024
53B-14-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping cloths hanging from cooks waist line.
21-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed on speed rack - tray of pork belly thawing at room temperature 27F. Employee placed item in reach in cooler for proper method **Corrected On-Site**
06-01-5
64
Jul 26, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
78
Jun 6, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed in reach in freezer (beverage air) supermarket bag with beef quibe. Employee removed it and stored item in food grade bag. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front display case. Cheese croissants (110F - Hot Holding); cheese sticks (117F - Hot Holding); cheese pandebonos (114F - Hot Holding) As per operator food hot held less than 2 hours. Advice operator to use TPHC. Form provided and explained to operator. Employee labeled items with the time. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning brush in sink bowl. Employee removed item**Corrected On-Site** **Corrected On-Site**
31A-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pans stored on floor next to reach in freezer (Asber)
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pots stored next to grill upright. Employee stored properly. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front prepping table employees personal drinks. Employee removed and stored properly**Corrected On-Site** **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at Beverage Air unit.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on stove handle, employee removed to be clean **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Sprayer bottle container Vinegar not labeled properly. Employee labeled properly **Corrected On-Site**
02D-01-5
50
Feb 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. Establishment sells tamales, unable to provide invoice for banana wrapping leaves. See stop sale. **Admin Complaint**
01B-04-5
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. Establishment sells tamales, unable to provide invoice for banana wrapping leaves. See stop sale. **Warning**
01A-05-4
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 **Corrective Action Taken** **Warning**
11-27-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven- handle, employee removed **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cleaning equipment storage shelf, employee removed. **Corrected On-Site** **Warning**
21-09-4
61
Aug 26, 2023
Routine - Food
No violations found.
100
Aug 25, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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 reach in freezer-cheese pastry 61F- cold holding- ambient temperature of cooler 64F- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in freezer-cheese pastry 61F- cold holding- ambient temperature of cooler 64F- food not prepared or portioned today- food out of temperature overnight- see stop sale. At tall reach in cooler -shredded cheese 58-62F- cold holding, papa rellena 58-63F- cold holding, arepa 58-63F- cold holding salsa 58-54F- cold holding- food not prepared or portioned today- ambient temperature of cooler 58F- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on cheese bread- operator provided. **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area on speed rack-Cooked rice at 131F at 11:50:to 130F at 12:20 ( cooling since 10:45), cooked beans 90-99F 131F at 11:50 at to 12:20 90-97F at ( cooling since 10:45)-food left out at room temperature - at current rate of cooling food will. It reach 41f within remaining time-operator placed in reach in freezer to quick chill. At flip top cooler by prep area- sliced tomatoes 56-58F at 12:25 to 56-58F at 12:40( cooling since 10:30) cooked eggs 64-69F at 12:24 to 64-69F at 12:40 ( cooling since 10:30), food above fill line in cooler- at current rate of cooling food will not reach 41F within remaining time - operator moved to tall reach in freezer to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cut watermelon stored over unwashed vegetables in tall reach in cooler- operator moved to lower shelf. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Operator moved. **Corrected On-Site** **Warning**
10-20-4
52
Apr 5, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over whole milk in true cooler. Operator relocate shell eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 9:39 a.m. cooked rice hot held at 116 degrees Fahrenheit in steam table. Per operator, rice placed in warmer 1 hours prior to the inspection. Operator reheat rice in microwave to 169°F. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution exceeds 200 ppm. Operator change solution to 100 ppm. **Corrected On-Site**
41-15-5
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. A poster has been given to the operator.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at 3 compartment sink.
41-17-4
Basic - Food stored on floor. -Observed bag with potatoes stored on kitchen floor.
08B-38-4
Basic - Single-service articles improperly stored. Observed cases with takeout containers stored on dry storage floor. **Corrected On-Site**
25-05-4
47
Dec 19, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of shell eggs stored above produce in reach in cooler. Operator rotated to bottom. **Corrected On-Site**
08A-05-6
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. **Repeat Violation**
22-41-4
Basic - Food not stored at least 6 inches off of the floor. Observed cases of plastic water bottles stored directly on the floor.
08B-47-4
Basic - Food stored on floor. Observed bags of potatoes stored directly on the floor.
08B-38-4
67
Frequently Asked Questions
When was Pan Pa Ya last inspected?
The most recent health inspection at Pan Pa Ya on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Pan Pa Ya?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Pan Pa Ya.
How does Pan Pa Ya compare to other restaurants in Weston?
Pan Pa Ya most recently scored 70 out of 100, which is about the same as the Weston average of 72.
Has Pan Pa Ya's inspection record improved over time?
Results have been roughly steady. Inspections at Pan Pa Ya have averaged around two 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 four times per year on average.
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