El Paisano Panaderia and Restaurant
Last inspected: Apr 14, 2026
100
Score
Inspectors have visited El Paisano Panaderia and Restaurant six times, with records going back to 2024. El Paisano Panaderia and Restaurant was last inspected on Apr 14, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The latest visit found five violations, down from eight violations the time before.
The most common issue across all inspections has been no bare hand contact with RTE food, showing up three times.
That puts the facility ahead of the local pack: the average Johnston restaurant scores 77. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Re-Inspection
No violations found.
100
Mar 31, 2026
Routine
3 critical violations. 2 major violations. 11 minor violations. 8 corrected on site.
View 16 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (pork) were observed stored above ready-to-eat foods (cooked potatoes) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (cutting limes ) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment.PIC voluntarily disposed of food product.
3-301.11
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: (Chemical) was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. (Various food product) was observed cooling on the counter. Per PIC, food product was prepared within 1-2hour prior to inspection. Food was put portioned into smaller pans and moved to walk in cooler for active cooling.PIC informed of proper cooling methods.
3-501.15
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Inspector observed cloth being used to cover tortillas. PIC informed to cease practice.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the (storage and store ) area was not in good repair: 1.walk in cooler observed with a leak 2.1 dr refrigerators are missing bottom condenser covers. 3.The top cover of chest freezers in storage area are detached from base. Equipment must be maintained in good repair
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation debris: 1.equipment stoves in bakery area. 2.prep table shelves 3.exterior of mixers. Non food contact area must be kept clean as often as necessary to keep them clean.
4-602.13
Physical facilities not in good repair
Inspector notes: The following physical facilites observed is in poor repair: -hole in wall above 3 bay sink in bakery -hole in wall in kitchen near walk in cooler -ceiling in storage area observed with water stains and missing tiles. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the (storage) area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Non-food contact surfaces clean
(corrected on site)
Inspector notes: sponges and food debris were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.PIC informed.
6-301.13
Food does not meet standards of identity
Inspector notes: (Beans and seasoning ) packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-601.11
Food storage containers not labeled with contents
Inspector notes: Working containers of (dry ingredients ) are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: Dead mice on glue trap and insects on hanging glue trap The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.112
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was (0 ) parts per million (ppm). The required concentration for (chlorine ) sanitizer is (50-200 ) ppm.
3-304.14
30
Oct 7, 2024
Re-Inspection
No violations found.
100
Oct 3, 2024
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Various food product ) was observed held at (46-49 ) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.PIC voluntarily disposed of food product.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: (Walk in cooler and 2 Dr reach in ) located in the (kitchen ) area was not in good repair. Ambient observed temperatures observed 47 and 49 degrees Fahrenheit.PIC made service call during inspection.
4-501.11
82
Sep 23, 2024
Re-Inspection
3 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Beans) was observed held at (109) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated to 165 or above.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Beef Sopa) was observed held at (48 ) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of food product.
3-501.16(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of (PIC), (Beef Sopa) was placed hot in the refrigerator in containers greater than four inches deep. PIC informed.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of (droppings) is not controlled as evidenced by (back storage). The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of (dry ingredients). Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
50
Sep 12, 2024
Routine
2 critical violations. 5 major violations. 9 minor violations. 6 corrected on site.
View 16 violations
Hands not washed when required
(corrected on site)
Inspector notes: An employee did not use soap while washing his/her hands. Food employees must use a cleaning compound (soap) as part of hand cleaning procedures. Employee was redirected to wash their hands with soap properly.
2-301.14
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Ready-to-eat food not date marked
Inspector notes: (Various food product) was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. (Pig Feet) was observed cooling on the counter and pans larger than 4 inches deep.PIC informed of proper cooling methods. PIC put food in smaller pans and placed into wall in cooler.
3-501.15
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the (3 bay sink) sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. Employee inform to wash hands in the handwashing sink.
2-301.15
Person in charge not present
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-101.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (chlorine) sanitizing solution for the (3 bay sink).
4-302.14
Toilet facilities: properly constructed, supplied, & cleaned
(corrected on site)
Inspector notes: Pans were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of (dry ingredients ) are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Dead or trapped pests not removed promptly
Inspector notes: The presence of (rodents ) is not controlled as evidenced by (2 dead mice on glue traps and droppings throughout dry storage room). The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.112
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Knives were observed being stored between hand sink and wall and microwave stand. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Inspector observed linen cloths being used to cover tortillas. PIC informed to cease practice.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the (exterior chest freezers, interior and exterior refrigerators, food storage shelves in kitchen and storage area ) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
In-use utensils: properly stored
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the back storage room and the walls in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
29
Frequently Asked Questions
When was El Paisano Panaderia and Restaurant last inspected?
The most recent health inspection at El Paisano Panaderia and Restaurant on file is from Apr 14, 2026. The public record contains six inspections in total.
What is the most common violation at El Paisano Panaderia and Restaurant?
Across the inspection record, no bare hand contact with RTE food has been cited three times, more than any other issue at El Paisano Panaderia and Restaurant.
How does El Paisano Panaderia and Restaurant compare to other restaurants in Johnston?
El Paisano Panaderia and Restaurant most recently scored 100 out of 100, which is higher than the Johnston average of 77.
Has El Paisano Panaderia and Restaurant's inspection record improved over time?
Yes. Recent inspections at El Paisano Panaderia and Restaurant have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at El Paisano Panaderia and Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Paisano Panaderia and Restaurant inspected?
Based on the inspection history on file, El Paisano Panaderia and Restaurant is inspected around four times per year on average.
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