YA ESTA EL PAN RESTAURANT AND BAKERY
6622 STIRLING RD, Hollywood FL 33024 · 754 263 7377
Last inspected Jan 6, 2026 · 8 visits since October 2023
NOV 23
OCT 24
JAN 25
AUG 25
JAN 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, container of black beans (50F - Cooling). Per employee and date mark, not prepared or portioned today - prepared on 8-17 and in cooler overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024070691 | Dec 3, 2024 | Mar 31, 2025 | $200 |
| 2--2023014220 | Jan 30, 2023 | Apr 18, 2023 | $160 |
Inspection history
8 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds before putting on new gloves after using cell phone. Reviewed proper handwashing time and employee rewashed hands.
Nonfood-grade bags used in direct contact with food. In walk in freezer, empanadas in standard plastic to go bags. Advised manager to remove from bags when able.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, open bag of raw chicken in same container as wrapped whole pork loins. Manager moved chicken to bottom shelf with other raw chicken.
Probe thermometer not within the intended measuring range of use. Only thermometer available for cooking/hot holding temperatures.
Show the remaining 11 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf above triple sink. Manager marked as windex.
Bowl or other container with no handle used to dispense food. Scoop handles in contact with dry beans and sugar in bulk containers. Employee removed scoops.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open coffeee cup on prep table in bakery while prepared dough. Employee covered cup and removed from table.
Employee eating/drinking in a food preparation or other restricted area. Employee coffee cup on bakery prep table while preparing dough. Employee removed cup from prep area.
Floor not cleaned when the least amount of food is exposed. Floor area under shelves in bakery prep area at back of kitchen.
Hole in or other damage to wall. Around wall mounted air conditioner unit opposite triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (84F) by triple sink. Manager dumped water.
No conspicuously located ambient air temperature thermometer in holding unit. Digital thermometer on front dessert case not operational.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front counter slow draining.
Wall soiled with accumulated grease, food debris, and/or dust. In area around triple sink.
Working containers of food removed from original container not identified by common name. Bulk sugar container under kitchen prep table missing label. Employee added label.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, container of black beans (50F - Cooling). Per employee and date mark, not prepared or portioned today - prepared on 8-17 and in cooler overnight. See stop sale.
Employee dried hands on clothes/apron/soiled towel after washing. Employee in kitchen wiped hand on soiled cloth tucked into apron and continued working with food items. Reviewed proper procedures and employee removed cloth and washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in kitchen handled utensil container and non food related items looking for thermometer and returned to prepping food without washing hands and changing gloves. Reviewed proper procedures for washing hands and changing gloves with employee and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, container of black beans (50F - Cooling). Per employee and date mark, not prepared or portioned today - prepared on 8-17 and in cooler overnight. See stop sale.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on counter by cutting board at front counter.
Floor tiles missing and/or in disrepair. Damaged/ broken foot tiles at end of cookline with damaged concrete beneath.
Hole in or other damage to wall. Wall area damaged around and below A/C unit opposite triple sink.
Soiled dry wiping cloth in use. Soiled wiping cloth tucked into kitchen employee's apron. Employee removed cloth.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand sink very slow draining after washing hands.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup and discoloration around and below A/C unit installed opposite triple sink.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee quickly washed hands for less than 10 seconds after handling dirty dishware. Reviewed proper procedures with employee and she rehashed hands properly.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in front counter prep sink after removing gloves from handling dirty dish ware. Reviewed with employee to always use hand sink only. Employee rewashed hands in correct sink.
Handwash sink not accessible for employee use at all times. Container of empty plastic bottles in hand sink at front counter. Employee removed container.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to rinse utensils as evidenced by utensil and food debris in sink. Reviewed with employees hand wash sink cannot be used for any other purpose.
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/ Certified Food Manager Ingrid Duguid 2-15-2022 Person in Charge Oswaldo Alarcon
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual rice puddings in front cold case not date marked when prepared. Per employee prepared on 1-29.
Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans in kitchen. Employee removed container.
Hole in or other damage to wall. Wall damaged by mini A/C unit opposite triple sink and above kitchen back door.
Stored food not covered. Multiple prepared food items at proper temperature in walk in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall beside and below mini A/C unit installed opposite triple sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled Wet wiping cloth on prep table opposite fryers at cook line.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued to prepare other good items without first washing hands and changing gloves. Reviewed with manager to discuss with employees proper handwashing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, under no temperature control and not in use, containers of whole raw fish (68F - Cold Holding); whole muscle raw beef (59F - Cold Holding); raw pork belly (65F - Cold Holding). Per employee all items out of walk in cooler for approximately 3 hrs. All items returned to walk in cooler to rechill.
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. Pan de bono, cheese taquitos, empanadas, and sausage in front counter display case and flats of raw shell eggs in bakery missing time marks. Manager added time marks all individual items. No items out of temperature more than 4 hours...no stop sale necessary.
No soap provided at handwash sink. No soap at kitchen hand sink. Manager replaced.
Nonservice animals in the food establishment or on premises. Customers entered and sat inside with two non service dogs. Customers were asked, and complied, to sit outside.
Bowl or other container with no handle used to dispense food. Plastic container in bulk container of beans under prep table in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on baking prep table. Employee removed cup.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on baking prep table. Employee removed coffee cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on kitchen prep table next to rice cooker. Employee removed cell phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cook line wearing watch and bracelet. Employees removed jewelry.
Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.
Soiled dry wiping cloth in use. Soiled dry wiping cloth on end of prep table closest to baking wood table.
Stored food not covered. In walk in cooler, container cooked potatoes and container whole raw fish not covered. Both at proper temperature.
Working containers of food removed from original container not identified by common name. 1) Labels worn off of containers of powdered milk and powdered sugar in baking area. Manager relabeled containers. 2) Spray bottle of water in bake ping area missing label. Manager labeled. 3) Container of salt in baking area not labeled. Manager labeled. 4) Containers of sugar at front counter not labeled. Manager labeled.
Dec 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Sliding glass door chipped where pan de bono is stored.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Sliding glass door chipped where pan de bono is stored.
Nov 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed glasses at front counter without sanitizing step and placed to dry at coffee station. Educate operator on proper ware washing procedures. Operator moved glasses to 3 compartment sink to be washed, rinsed and sanitized.
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. Bread baked with white cheese filling,pan de queso, arepa with cheese at front counter display case. raw shelled eggs in baking station, milk in coffee station,Foods using Time as a public health control written procedure without time mark, foods held less than 4 hours ago. Operator placed time mark on foods during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in cook line. Operator remade to 100ppm chlorine.
Manager or person in charge lacking proof of food manager certification. Pending call back 12/24/2023.
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. Pending callback on 12/24/2023.
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.
Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on top cutting board on sandwich line in kitchen. Operator moved bottled water.
Equipment in poor repair. Sliding glass door chipped where pan de bono is stored.
Food not stored at least 6 inches off of the floor. 1. Containers of oil on floor in kitchen. 2. Cases of plastic water bottles behind front counter.
Food storage container/container lid cracked or broken. Rice container lid in kitchen.
Outer oven in kitchen has exposed insulation. Per manager, equipment will be removed from establishment. New equipment ordered
Wall soiled behind 3 compartment sink in kitchen.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator went out of the establishment to deliver coffee then returned and made coffee for customers without washing hands. Educate operator on proper hand washing procedures. Operator washed hands
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. Raw chicken stored over raw fish inside walk in freezer. Operator moved raw chicken to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Display case #2 in front counter, cooked corn arepas 60F( cold holding) held less than 4 hours ago. Operator moved to reach in cooler to quick chill. 2. Coffee station; Milk; (50F - Cold Holding) held less than 4 hours ago. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control. 3. Bread baked with white cheese filling 74F ( cold holding ) under no temperature control for food safety held less than 4 hours ago. Suggested using TPHC. Operator moved to reach in cooler to quick chill. Operator filled out TPHC form for future use.
Handwash sink not accessible for employee use at all times. Containers inside hand wash sink at front counter. Operator removed
Manager or person in charge lacking proof of food manager certification.
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. Emailed reporting agreement form to manager.
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.
1.Food not stored at least 6 inches off of the floor. Cases of plastic bottled water on floor inside storage at front counter. 2. Cases of oil and potatoes on floor in kitchen.
Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed
Employee eating while preparing food. Employee eating omelette in bakery station. Told operator eating should be done on designated area only. Operator moved
Employee personal food not properly identified and segregated from food to be served to the public. Operator omelette on top cases of margarine in bakery station. Operator moved
Equipment in poor repair. Sliding glass door chipped where pan de bono is stored.
Food storage container/container lid cracked or broken. Rice container lid in kitchen.
Outer oven in kitchen has exposed insulation.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature in kitchen under 4 hours ago. Operator moved to walk in cooler to quick chill.
Wall soiled behind 3 compartment sink in kitchen.
Wet mop not stored in a manner to allow the mop to dry in kitchen. Operator hang to dry
Working containers of food(oil) removed from original container not identified by common name. Operator labeled oil.
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.