AL PAN PAN BAKERY 2
601 ROYAL PALM BEACH BLVD, Royal Palm Beach FL 33411 · 5615771778
Last inspected Jul 9, 2026 · 10 visits since November 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At juice station by front counter- observed approximately 5 small flying insects landing on juicer machine and crates of oranges.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026014955 | Jan 7, 2026 | Apr 13, 2026 | $400 |
| 2--2024066078 | Sep 11, 2024 | Mar 24, 2025 | $400 |
| 2--2023065442 | Nov 2, 2023 | Jan 23, 2024 | $200 |
Inspection history
10 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee washed hands with no soap. Employee handled raw meat, removed gloves, rinsed hands without using soap then proceeded to put on clean gloves and began preparing food. Advised operator of proper handwashing. Employee washed hands properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked beans (96F - Hot Holding), operator stated item held out of temperature approximately 1 1/2 hour. Advised operator to reheat item to 165F. Operator discarded item.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in sink other than designated hand sink. Advised operator of proper handwashing. Employee washed hands at designated hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris and mold like substance. Operator removed to clean.
Show the remaining 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Jan 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler - raw beef stored over sliced ham- operator removed and stored properly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler cooked ham opened from package 2 days ago not date marked - operator date marked.
Time/temperature control for safety food thawed in an improper manner. At prep counters- raw beef defrosting on counter- operator placed in walk in cooler to defrost.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler - raw beef stored over salsa - operator moved and stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by cook line- cut ham 50F at 9:30 to 50F at 9:50 ( cooling since 8:30) sliced cheese 50F at 9:30 to 50F at ( cooling since 8:30) Colombian sausage 47F at 9:30 to 47-48F at 9:50( cooling since 8:30) - food left out on counter for order- at current rate of cooling food will not reach to 41F within remaining time - operator placed in reach in freezer to quick chill.
Original container of toxic substance or chemical does not bear the manufacturer's label. At chemical storage area- yellow chemical spray bottle not labeled - operator labeled.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee/tea and open water bottle on prep counter - operator removed.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. At mop sink area- observed multiple cans of raid - operator removed.
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 for Empanadas and croquettes on time as a public health control - operator time marked for remaining 2 hours. No time mark for milk - operator time milked for remaining 3.5 hours.
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. Emailed poster to operator.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled near back of kitchen area.
Current Hotel and Restaurant license not displayed.
Sep 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At from counter reach in cooler- Tres leches 45-47F- cold holding salsa 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved food to reach in Cooler to quick chill.
Current Hotel and Restaurant license not displayed.
Mar 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fro t counter display cooler- tres leches 47-48F- cold holding, butter chips 50F- cold holding, oil in garlic -49-50F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Current Hotel and Restaurant license not displayed.
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. At reach in cooler at cookline- non food grade paper towels used to store raw shell eggs- operator removed.
Nonfood-grade bags used in direct contact with food. At bread/ slicing station- non food grade / shopping / to-go bags used to store bread- educated operator- employee removed.
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 fro t counter display cooler- tres leches 47-48F- cold holding, butter chips 50F- cold holding, oil in garlic -49-50F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fro t counter display cooler- tres leches 47-48F- cold holding, butter chips 50F- cold holding, oil in garlic -49-50F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
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 for milk at front counter- operator time marked for remaining 3.5 hours.
Spray bottle containing toxic substance not labeled. At storage area spray bottle of Windex not labeled- operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep counter and reach in cooler- operator removed.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers attached- educated operator - employee removed.
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At juice station by front counter- observed approximately 5 small flying insects landing on juicer machine and crates of oranges.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler -Milk 46-47F- cold holding - food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed on time as a public health control. At display case -Flan 47-48F- cold holding - food not prepared or portioned today - food out of temperature for 2 hours- operator moved to walk in cooler to quick chill.
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 late for croquettes and other tcs food inside front counter hot display case.- operator time marked for remaining 2 hours.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on coffee station counter- operator removed.
Food stored on floor. Containers of grapefruit juice stored on floor- operator moved off floor.
In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and handwash sink - operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler - unwashed oranges stored over baked croissants- operator moved oranges to lower shelf.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.