Panaderia Cristal
Last inspected: Jan 6, 2026
86
Score
The health department has logged eight inspections at Panaderia Cristal, the earliest from 2024. The most recent report on file is from Jan 6, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged six times.
Compared to other Glendale restaurants (averaging 97), there's room to close the gap. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 6, 2026
Routine
3 minor violations.
View 3 violations
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: Observed broken/missing tile and exposed unsealed flooring around the grease trap and floor plumbing insertions by the back door. Observed uncapped open plumbing lines on the wall by the mop sink and floor by the grease trap. Observed unsealed wall around the mop sink basin and gaps along the wall tile of above the mop sink. Observed peeling material hanging from ceiling tiles above prep table. Observed gaps and holes in the FRP wall covering inside the walk in cooler. Observed separation of entire FRP wall panel on the back wall under the cooler fan box. Observed gaps around the doorway of the back door
6-101.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at the time of inspection
2-102.12(A)
Handwashing sign not posted
Inspector notes: Observed no hand wash signage at hand wash sinks used by employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees
6-301.14
86
Sep 19, 2025
Reinspection
No violations found.
100
Sep 9, 2025
Routine
3 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids. Provided written bodily fluid instructions via email at the time of inspection
2-501.11
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed spray cans of insecticide stored at the dry storage rack next to packaged foods
7-202.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed prep cooler by the cook line with minimum ambient temperature of 51.9F as measured by inspector min/max thermometer. Digital temperature display on the prep cooler showed a temperture reading of 61.3F. TCS foods stored inside the prep cooler had internal temperatures between 53-61F
4-301.11
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Observed several fly tape devices with flies attached hanging from the ceiling over areas of food prep such as prep tables in the bakery section and near the cook line. The person in charge removed the insect trap devices to other areas away from food, food prep, and food equipment. Discussed electrocution devices must retain insect and insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments
6-202.13
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite at the time of inspection
2-102.12(A)
67
Jun 4, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Evidence of pests or pest control inadequate
Inspector notes: Observed flies around kitchen prep area and around 3 compartment sink at time of inspection. Also observed flies around sitting area with customers. Recommended adding more insect controlling devices to PIC in order to prevent flies from possibly contaminating any open food during preparation or on display. Please continue to monitor activity and reach out to certified pest control company if devices do not suffice
6-501.111(A-B,D)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wiping cloth bucket with less than 50PPM of chlorine by front handwashing sink at time of inspection
3-304.14
90
Feb 19, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed uncovered pan with bagged raw chicken and bagged beef over box of raw goat meat in the walk in at time of inspection. Explained to PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC removed and placed items according to cooking temperatures at time of inspection
3-302.11(A1-2)
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee preparing raw beef with gloved hands for cooking at time of inspection. Observed employee then remove soiled gloves and don new gloves for another task without a handwashing in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee discarded gloves and washed hands at time of inspection
2-301.14
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed standing refrigerator across from cookline with ambient temperature of 51.3*F at time of inspection. PIC has removed all TCS items and will not use unit to hold any TCS food items until confirmed to hold at 41*F or below. Explained to PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC will use prep unit to store any TCS foods for the cookline that is currently holding at 41*F
4-301.11
No certified food protection manager
Inspector notes: Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed inside and outside of ice machine with organic matter buildup at time of inspection. Explained to PIC that all food/non-food contact surfaces must be clean to sight and touch at all times. Recommended increasing frequency of cleaning ice machine to avoid buildup
4-602.11(E)
61
Dec 3, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Nov 20, 2024
Routine
1 critical violation. 4 major violations. 3 minor violations. 5 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken in an open metal container above raw beef and raw goat products inside the walk in at time of inspection. Also observed raw beef steak slices in the prep unit stored in front of hot dog links and cooked ham at time of inspection. Explained to PIC that all raw items should be stored in a way to prevent cross contamination and that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed employee wash hands a the 3 compartment sink at time of inspection. Explained to employee that they must wash their hands only at the appropriate handwashing sinks located in the establishment and all handwashing sinks must not be obstructed in order to facilitate proper handwashing. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.15
Consumer advisory not provided for raw or undercooked food
Inspector notes: Observed menu on display for customers with an asterisk placed on items such as flautas, chicken, beef, burritos and a disclosure statement with the asterisk indicating the items were raw/possibly served raw. PIC states the only items that are cooked to order and possibly served raw is menu items with egg products only. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed a deep container of cooked carne asada meat on the table with internal temperature of 100*F at time of inspection. PIC states the carne asada was cooked about an hour before inspection, and was in the cooling process. Explained to PIC that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC was able to portion the carne asada into separate containers and place in a larger ice bath and move to walk-in to facilitate the cooling process and make sure it meets cooling parameters
3-501.15(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at handwashing sink by cookline at time of inspection. Person in charge (PIC) states the dispenser is still broken and are unable to add the roll of paper towels into the dispenser. Explained to PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection
6-301.12
No certified food protection manager
Inspector notes: Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed inside and outside of ice machine with organic matter buildup at time of inspection. Explained to PIC that all food/non-food contact surfaces must be clean to sight and touch at all times. Recommended increasing frequency of cleaning ice machine to avoid buildup
4-602.11(E)
Food stored improperly or exposed to contamination
Inspector notes: Observed bucket of shredded lettuce and bucket of tamarind water stored on the floor of the walk in. Explained to PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
50
Sep 5, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cooked chicken, cooked nopales, and cooked papas con chorizo with no date marks in the walk in at time of inspection. Explained to PIC that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC states the items were made 2-3 days before inspection. All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
No certified food protection manager
Inspector notes: Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed inside and outside of ice machine with organic matter buildup at time of inspection. Explained to PIC that all food/non-food contact surfaces must be clean to sight and touch at all times. Recommended increasing frequency of cleaning ice machine to avoid buildup
4-602.11(E)
82
Frequently Asked Questions
When was Panaderia Cristal last inspected?
The most recent health inspection at Panaderia Cristal on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Panaderia Cristal?
Across the inspection record, “certified food protection manager” has been cited six times, more than any other issue at Panaderia Cristal.
How does Panaderia Cristal compare to other restaurants in Glendale?
Panaderia Cristal most recently scored 86 out of 100, which is lower than the Glendale average of 97.
Has Panaderia Cristal's inspection record improved over time?
Results have been roughly steady. Inspections at Panaderia Cristal have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Panaderia Cristal means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants