AL PAN PAN BAKERY
1000 S MILITARY TRL STE A, West Palm Beach FL 33415 · 561-317-1551
Last inspected Apr 14, 2026 · 8 visits since August 2023
AUG 24
DEC 24
JUN 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 58° at front counter being held less than four hours. Employee time marked
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025051452 | Jun 24, 2025 | Oct 8, 2025 | $600 |
| 2--2025011141 | Dec 16, 2024 | Mar 3, 2025 | $600 |
| 2--2024013684 | Feb 16, 2024 | Jun 21, 2024 | $1,000 |
| 2--2023008507 | Jan 26, 2023 | May 30, 2023 | $2,400 |
| 2--2022053512 | Sep 16, 2022 | Dec 9, 2022 | $200 |
Inspection history
8 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed dishes at triple sink then prepared food for customers at prep area/cook line without washing hands. Employee taking orders, handling point of sale/order entry system, customer payment/change then handled clean equipment, clean utensils to prepare/package food/beverages for customers without washing hands. Operator discussed with employees who then washed hands.
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 handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed other employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped raw beef stored over pancakes. Operator moved raw beef to bottom shelf.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in freezer; cooked chicken (58F - Ambient Cooling 9:15/58F 9:50);cooked vegetables soup (47F - Ambient Cooling 9:15/46F 9:55). Operator stated items removed from walk-in cooler, portioned into full, deep stacked containers with tight fitting lids at 8:30, at this rate will not reach 41F within 4 hours, unstacked and uncovered to facilitate faster cooling.
Show the remaining 3 findings ▾
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Operator wrote plan for use of TPHC during inspection.
Spray bottle containing toxic substance (grill cleaner) not labeled. Operator labeled grill cleaner spray bottle.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Employee washed hands in a sink other than an approved handwash sink.Employee rinsed hands In Triple sink before handling equipment and food items
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef marinating(47F - Cooling) at 10 30 am to 47F at 10:40 am since 730 am; in flip top cooler. Covered and stacked on top of each other. Placed in walk in cooler. At this rate Food will not cool to 41F within four hours.
No probe thermometer provided to measure temperature of food products. Not functioning properly
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at soda machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler
Stored food not covered. Sheet of Empanadas in freezer
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell on the edge of garbage can and went to touch mixer and other utensils without washing hands Educated; employee washed hands and changed gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tilapia over spinach - some not commercially packaged in freezer by walk-in cooler;
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce on the table inside walk-in cooler; Stored properly
Bowl used to dispense corn flour; Removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water at prep table at cook line Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at cook line; removed
Floors not maintained smooth and durable- by three compartment sink- tiles in despair
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching cooked rice at prep table; removed
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Stored food not covered- baked goods on speed rack inside freezer at baking station Advised to cover
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. In Kitchen; Employee handled dirty utensils then changed gloves and handled clean utensils without washing hands. Advised employee who washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in Freezer; Raw fish stored over cooked pork Advised operator who fixed
Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw portioned beef above house made tomato sauce Advised operator who fixed
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. At Reach-in Freezer; Raw chicken stored above raw beef Operator fixed
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority5 Intermediate0 Basic
Show 14 findings ▾
Employee washed hands with no soap. At Cookline; Employee handled raw shell eggs then washed hands at handwashing station without soap then handled clean utensils with food Advised operator Operator advised employee who washed hands
Nonfood-grade bags used in direct contact with food. At walk-in freezer; raw chicken stored in garbage bags Advised operator Operator removed garbage bag
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; Raw chicken opened commercially packaged chicken stored over raw beef
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Standing Cooler; Raw shrimp over cooked empanadas. Discussed with Operator who removed raw shrimp to lower shelf.
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. At walk-in freezer; Raw chicken not commercially packaged over raw beef Advised operator Operator removed chicken
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk-in cooler; 2 pans with cooked beans outdated (08/06/2024) Advised operator Operator discarded
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 Walk-in Cooler; beef soup (66F - Cold Holding); cooked beef (58F - Cold Holding); house made tomato sauce (58F); chicken soup (49F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in large covered containers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; beef soup (66F - Cold Holding); cooked beef (58F - Cold Holding); house made tomato sauce (58F Cold Holding ); chicken soup (49F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in large covered containers See stop sale
Toxic substance/chemical improperly stored. At Kitchen; Bottle of degreaser stored with bag of sugar on shelf. Discussed with operator Operator removed
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed Big 6 operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip Top Cooler at Cookline; sliced tomatoes (46F - Cooling)since 6:30am at 8:52am, 2nd temperature 46F 10:29am; cut lettuce (45F - Cooling)since 7:30am at 8:57am 2nd temperature 45F at 10:29 At this current rate food will not reach 41F or below within four hours. Advised operator Operator move to quick chill
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. One recently employed Emailed form to operator
No soap provided at handwash sink in kitchen. Advised operator Operator provided soap
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At Front counter in Showcase; Observed beef empanadas and chicken empanadas with time sticker, no written procedures. Emailed TPHC Form to operator
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves without washing hands. Explained and she washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of Raw shell eggs stored on top of milk in milk crates in walk in cooler. Explained.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Baker was using personal cell phone. He stepped out of the kitchen then removing baked product trays out of the oven without washing hands.explained.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65 f egg salad 62 f( butter and egg salad containers are stored on top of containers in flip top cooler ) not prepared or portioned today.walk in cooler to reach in cooler butter packets 64 f in basket at front counter by coffee machine. As per manager less than 1 hour. Explained time as public health control and emailed the form
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanadas 128 f, 130 f,131 f, beef empanadas 120 f, corn empanadas 128 f, as per Manager less than 1 hour in the display case. Advised to reheat to 165 f then hot hold at 135 f or hotter.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade
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/ 7 food handlers working and no certified food manager present.
No working probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom.
Food stored on floor. Box of oil stored on floor in the kitchen
Ice scoop handle in contact with ice in small ice machine at front counter. Manager stored handle above ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar in large sugar container at front counter by coffee machine. Manager stored handle above sugar.
Outer openings not protected with self-closing doors. Back door
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce....raw steak above tomato at walk in cooler, employee moved steak.
Raw animal food stored over/not properly separated from ready-to-eat food...raw steak next to pre cooked chorizo touched each other at walk in cooler. Employee properly stored food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 58° at front counter being held less than four hours. Employee time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding empanada beef 130°, chicken empanadas 112°, spinach empanadas 111° in hot holding display box and hot milk 105° by the espresso machine at front line. Per manager food being held less than four hours, manager time marked.
Handwash sink used for purposes other than handwashing...dumped ice, straw in handwashing sink at front line. Manager cleaned
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, prep area. Employee provided
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.
Improper storage of maintenance equipment that interferes with cleaning...unnecessary items in the establishment by the walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses at front line.
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.