Tienda Y Panaderia Zacapa
Last inspected: Mar 24, 2026
100
Score
Tienda Y Panaderia Zacapa has been inspected six times since 2025. The latest inspection on file is from Mar 24, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
When inspectors have written things up, “proper hot holding temperatures” has been the most frequent reason, cited seven times.
Tienda Y Panaderia Zacapa's latest score of 100 sits above the Central Falls average of 82. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Re-Inspection
No violations found.
100
Mar 3, 2026
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tamales, noodles and tortitas were observed held at 117-126 in tabletop hot holding boxdegrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were assessed and reheated during time of inspection. Unit was adjusted to a higher setting during time of inspection.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: No person certified in food safety was present as needed at the time of inspection.
2-103.11
Food label missing or inaccurate
Inspector notes: Tortillas, Manteca de cerdo, helados, choco bananas packaged and made in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients (including sub ingredients), the quantity of the contents, and the business name/address.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: -2nd well of steam table was in poor repair. Well was out of service prior to inspection. -Right side hot holding display case was observed at 130 degrees Fahrenheit at the highest setting. Right side of unit was taken out of service to hold TCS foods during time of inspection. Units to be repaired/ adjusted/replaced.
4-501.11
67
Feb 18, 2026
Routine
5 critical violations. 3 major violations. 1 minor violation. 4 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs were observed held at 60 degrees Fahrenheit in a nonfunctional refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per staff, eggs were placed into unit at 8 AM this morning. Time temperature abused foods were voluntarily disposed of. PIC informed that no foods are to be placed into this unit unless properly repaired/adjusted.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw shelled eggs were observed stored above ready-to-eat foods such as manteca in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. 3 bay sink was set up during time of inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tamales, Atoles and Sopa were observed held at 88-117 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were assessed and reheated during time of inspection. First 2 wells of hot holding unit were not holding proper temperature. Establishment informed to cease use.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Chile Rellenos and Chicken Sandwiches were observed held at room temperature at 64 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per staff, foods were made 7 AM this morning. Time temperature abused foods were voluntarily disposed of.
3-501.16(A)
Person in charge not present
Inspector notes: No person in certified in food safety was present as needed at the time of inspection.
2-101.11
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Food label missing or inaccurate
Inspector notes: Tortillas packaged and made 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 (including sub ingredients), the quantity of the contents, and the business name/address.
3-602.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Refuse area was observed with an accumulation of nonfunctional equipment, trash, and clutter. Area to be maintained to prevent harborage conditions for pests.
5-501.115
33
Feb 7, 2025
Re-Inspection
1 major violation.
View 1 violation
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The bakery and hot food station does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. PIC has parts, waiting on installation.
5-204.11
90
Jan 23, 2025
Routine
2 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (eggs over beef). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held between 92-113 degrees Fahrenheit in the steam table and fried food hot holding unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were assessed during time of inspection and reheated between 173-180 degrees Fahrenheit. Hot holding units were also adjusted to a higher setting to increase unit temperature.
3-501.16(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The bakery and hot food station does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. PIC informed.
5-204.11
Food label missing or inaccurate
Inspector notes: Tortillas packaged and prepared 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. PIC stated that food labels are in process of being made. Sign stating ingredients of product was placed with product during time of inspection.
3-602.11
Physical facilities not in good repair
Inspector notes: The kitchen hood lights were not operational during time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry food storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
55
Jan 10, 2025
Routine
2 critical violations. 8 major violations. 5 minor violations. 7 corrected on site.
View 15 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw shelled eggs were observed stored above ready-to-eat foods such as pineapple filling 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
Procedures for responding to vomiting and diarrheal events
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.114
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Retail food safety booklet provided during time of inspection.
2-501.11
Adequate ventilation & lighting; designated areas used
Inspector notes: The bakery and hot food station does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. PIC informed.
5-204.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tamales were observed held at 128 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were assessed during time of inspection and reheated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shredded lettuce and crumbled cheese was observed held at 61 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were assessed and placed into refrigeration during time of inspection.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Tortillas packaged and prepared 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. PIC informed.
3-602.11
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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ovens, retail ice cream freezer and various shelving in the kitchen have an accumulation of dust, food residue, and other debris.
4-601.11(B)
No certified food protection manager
Inspector notes: Establishment does not have an individual with the Rhode Island Certified Food Safety Manager License. Application provided during time of inspection. Establishment has 2 individuals with food safety certificate.
2-102.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors, ceilings and 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
Physical facilities not in good repair
Inspector notes: The kitchen hood lights were not operational during time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry food storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
26
Frequently Asked Questions
When was Tienda Y Panaderia Zacapa last inspected?
The most recent health inspection at Tienda Y Panaderia Zacapa on file is from Mar 24, 2026. The public record contains six inspections in total.
What is the most common violation at Tienda Y Panaderia Zacapa?
Across the inspection record, “proper hot holding temperatures” has been cited seven times, more than any other issue at Tienda Y Panaderia Zacapa.
How does Tienda Y Panaderia Zacapa compare to other restaurants in Central Falls?
Tienda Y Panaderia Zacapa most recently scored 100 out of 100, which is higher than the Central Falls average of 82.
Has Tienda Y Panaderia Zacapa's inspection record improved over time?
Yes. Recent inspections at Tienda Y Panaderia Zacapa have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Tienda Y Panaderia Zacapa means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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