Ya Esta El Pan Restaurant and Bakery
Last inspected: Jan 6, 2026
32
Score
Ya Esta El Pan Restaurant and Bakery appears in inspection records 10 times, starting in 2022. Ya Esta El Pan Restaurant and Bakery was last inspected on Jan 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing four times across the record.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Aug 18, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
37
Jan 31, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee quickly washed hands for less than 10 seconds after handling dirty dishware. Reviewed proper procedures with employee and she rehashed hands properly. **Corrected On-Site**
12A-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in front counter prep sink after removing gloves from handling dirty dish ware. Reviewed with employee to always use hand sink only. Employee rewashed hands in correct sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Container of empty plastic bottles in hand sink at front counter. Employee removed container. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to rinse utensils as evidenced by utensil and food debris in sink. Reviewed with employees hand wash sink cannot be used for any other purpose.
31A-11-4
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/ Certified Food Manager Ingrid Duguid 2-15-2022 Person in Charge Oswaldo Alarcon
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual rice puddings in front cold case not date marked when prepared. Per employee prepared on 1-29.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans in kitchen. Employee removed container. **Repeat Violation**
14-01-5
Basic - Hole in or other damage to wall. Wall damaged by mini A/C unit opposite triple sink and above kitchen back door.
36-24-5
Basic - Stored food not covered. Multiple prepared food items at proper temperature in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall beside and below mini A/C unit installed opposite triple sink.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled Wet wiping cloth on prep table opposite fryers at cook line.
21-09-4
41
Oct 3, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued to prepare other good items without first washing hands and changing gloves. Reviewed with manager to discuss with employees proper handwashing procedures. **Corrective Action Taken**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, under no temperature control and not in use, containers of whole raw fish (68F - Cold Holding); whole muscle raw beef (59F - Cold Holding); raw pork belly (65F - Cold Holding). Per employee all items out of walk in cooler for approximately 3 hrs. All items returned to walk in cooler to rechill. **Corrective Action Taken**
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. Pan de bono, cheese taquitos, empanadas, and sausage in front counter display case and flats of raw shell eggs in bakery missing time marks. Manager added time marks all individual items. No items out of temperature more than 4 hours...no stop sale necessary. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Manager replaced. **Corrected On-Site**
31B-03-4
Intermediate - Nonservice animals in the food establishment or on premises. Customers entered and sat inside with two non service dogs. Customers were asked, and complied, to sit outside. **Corrected On-Site**
35A-01-4
Basic - Working containers of food removed from original container not identified by common name. 1) Labels worn off of containers of powdered milk and powdered sugar in baking area. Manager relabeled containers. 2) Spray bottle of water in bake ping area missing label. Manager labeled. 3) Container of salt in baking area not labeled. Manager labeled. 4) Containers of sugar at front counter not labeled. Manager labeled. **Corrected On-Site** **Corrected On-Site**
02D-01-5
Basic - Stored food not covered. In walk in cooler, container cooked potatoes and container whole raw fish not covered. Both at proper temperature.
08B-12-5
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on end of prep table closest to baking wood table.
21-10-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cook line wearing watch and bracelet. Employees removed jewelry. **Corrected On-Site**
13-07-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk container of beans under prep table in kitchen. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on kitchen prep table next to rice cooker. Employee removed cell phone. **Corrected On-Site**
40-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on baking prep table. Employee removed coffee cup. **Corrected On-Site**
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on baking prep table. Employee removed cup. **Corrected On-Site** **Repeat Violation**
12B-07-4
33
Dec 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Nov 14, 2023
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed glasses at front counter without sanitizing step and placed to dry at coffee station. Educate operator on proper ware washing procedures. Operator moved glasses to 3 compartment sink to be washed, rinsed and sanitized. **Corrective Action Taken** **Warning**
22-45-4
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. Bread baked with white cheese filling ,pan de queso , arepa with cheese at front counter display case. raw shelled eggs in baking station, milk in coffee station ,Foods using Time as a public health control written procedure without time mark , foods held less than 4 hours ago. Operator placed time mark on foods during inspection. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in cook line. Operator remade to 100ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Pending call back 12/24/2023. **Repeat Violation** **Warning**
53A-01-7
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. Pending callback on 12/24/2023. **Repeat Violation** **Warning**
11-26-1
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. **Repeat Violation** **Warning**
53B-13-5
Basic - Food not stored at least 6 inches off of the floor. 1. Containers of oil on floor in kitchen. 2. Cases of plastic water bottles behind front counter. **Repeat Violation** **Warning**
08B-47-4
Basic - Equipment in poor repair. Sliding glass door chipped where pan de bono is stored. **Repeat Violation** **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on top cutting board on sandwich line in kitchen. Operator moved bottled water. **Corrected On-Site** **Warning**
12B-07-4
Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Wall soiled behind 3 compartment sink in kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Outer oven in kitchen has exposed insulation. Per manager, equipment will be removed from establishment. New equipment ordered **Repeat Violation** **Warning**
14-36-5
Basic - Food storage container/container lid cracked or broken. Rice container lid in kitchen. **Repeat Violation** **Warning**
14-38-4
33
Oct 25, 2023
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator went out of the establishment to deliver coffee then returned and made coffee for customers without washing hands. Educate operator on proper hand washing procedures. Operator washed hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Display case #2 in front counter , cooked corn arepas 60F( cold holding) held less than 4 hours ago. Operator moved to reach in cooler to quick chill. 2. Coffee station; Milk ; (50F - Cold Holding) held less than 4 hours ago. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control. 3. Bread baked with white cheese filling 74F ( cold holding ) under no temperature control for food safety held less than 4 hours ago. Suggested using TPHC. Operator moved to reach in cooler to quick chill. Operator filled out TPHC form for future use. **Corrective Action Taken** **Warning**
03A-02-5
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. Raw chicken stored over raw fish inside walk in freezer. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Containers inside hand wash sink at front counter. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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 reporting agreement form to manager. **Warning**
11-26-1
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. **Warning**
53B-13-5
Basic - Outer oven in kitchen has exposed insulation. **Warning**
14-36-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature in kitchen under 4 hours ago. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
06-01-5
Basic - Wall soiled behind 3 compartment sink in kitchen. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry in kitchen. Operator hang to dry **Corrected On-Site** **Warning**
42-01-4
Basic - Working containers of food(oil) removed from original container not identified by common name. Operator labeled oil. **Corrected On-Site** **Warning**
02D-01-5
Basic - 1.Food not stored at least 6 inches off of the floor. Cases of plastic bottled water on floor inside storage at front counter. 2. Cases of oil and potatoes on floor in kitchen. **Warning**
08B-47-4
Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee eating while preparing food. Employee eating omelette in bakery station. Told operator eating should be done on designated area only. Operator moved **Corrected On-Site** **Warning**
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator omelette on top cases of margarine in bakery station. Operator moved **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment in poor repair. Sliding glass door chipped where pan de bono is stored. **Warning**
14-11-5
Basic - Food storage container/container lid cracked or broken. Rice container lid in kitchen. **Repeat Violation** **Warning**
14-38-4
25
May 26, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Jan 30, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter right hot box- ; bunuelos (120F - Hot Holding); cheese bun (121F - Hot Holding); arepas of corn and cheese (115F - Hot Holding). Per operator food last for two hours, provided and explained TPHC form. **Warning** - From follow-up inspection 2023-01-30: Observed bunuelos (80F-Hot Holding, cheese buns (115F-Hot holding) , arepas of corn and cheese (115F-Hot Holding). Per manager food out for two hours, operator dated. Will be check proper procedures when using TPHC **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-01-30: Observed employee hired more than 60 days without proof of employee training **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Two cutting board , cook line prep station and steam table **Repeat Violation** **Warning** - From follow-up inspection 2023-01-30: Observed same **Time Extended**
14-09-4
74
Dec 1, 2022
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter right hot box- ; bunuelos (120F - Hot Holding); cheese bun (121F - Hot Holding); arepas of corn and cheese (115F - Hot Holding). Per operator food last for two hours, provided and explained TPHC form. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-raw shell eggs (70F - Cold Holding), observed eggs left to ambient temperature , per employee eggs out for less than one hour. Eggs placed back on lower cooler for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1; 2022 **Warning**
50-17-2
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 used cell phone, then grab cut pieces of mozzarella cheese. After instructed, employee washed hands and put in new pair of gloves **Corrected On-Site** **Warning**
12A-13-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink. , employee provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No soap provided at handwash sink. Cook line sink, Employee provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign provided **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Baking prep table, bottle containing clear solution, Employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Two cutting board , cook line prep station and steam table **Repeat Violation** **Warning**
14-09-4
Basic - Food stored on floor. Gallon of cooking oil, Next to utensils shelf in cook line. Em **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf of baking pots , in bakery room soiled with food debris **Warning**
23-03-4
Basic - Single-service articles stored on a soiled surface. Next to prep station, plates and bowls stored on dirty shelf **Warning**
25-17-4
Basic - Stored food not covered. Baking room , several open bags of icing flavors and two open bags of guacamole caramel. **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops on floor, Employee cleaned and stored to air dry. **Corrected On-Site** **Warning**
42-01-4
22
Frequently Asked Questions
When was Ya Esta El Pan Restaurant and Bakery last inspected?
The most recent health inspection at Ya Esta El Pan Restaurant and Bakery on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ya Esta El Pan Restaurant and Bakery?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Ya Esta El Pan Restaurant and Bakery.
How does Ya Esta El Pan Restaurant and Bakery compare to other restaurants in Hollywood?
Ya Esta El Pan Restaurant and Bakery most recently scored 32 out of 100, which is lower than the Hollywood average of 75.
Has Ya Esta El Pan Restaurant and Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Ya Esta El Pan Restaurant and Bakery have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ya Esta El Pan Restaurant and 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 Ya Esta El Pan Restaurant and Bakery inspected?
Based on the inspection history on file, Ya Esta El Pan Restaurant and Bakery is inspected around three times per year on average.
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