Ya Esta EL Pan Restaurant and Bakery

6622 Stirling Rd, Hollywood, FL 33024 · Permanent Food Service · License 1623978

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 30 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
5 high priority (1 fixed by the Sep 30 follow-up, 4 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at callback inspection, handwashing sink not used for other purposes.
  More time given
Basic1
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed same at callback inspection.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 5 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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°F. In flip top cooler in kitchen, Raw Pork (61°F - Cold Holding); Raw Beef (62°F - Cold Holding);Per operator, foods not prepared or portioned today. Foods held in cooler overnight. Foods were discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top cooler in kitchen, Raw Pork (61°F - Cold Holding); Raw Beef (62°F - Cold Holding);Per operator, foods not prepared or portioned today. Foods held in cooler overnight. Foods were discarded. See Stop Sale. In same flip top cooler, hot dogs - 61°F - Cold Holding, per operator, food not prepared or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 2 hours. Food was placed back in walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Bag of raw chicken stored over pan of pre cooked beef empanadas in walk in freezer. Employee moved raw chicken to bottom shelf.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Carton of raw shell eggs stored atop bags of shredded cheese in walk in cooler. Educated employee on proper storage. Eggs were moved to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook cracked raw shell eggs , then picked up bread for customers with same gloves without washing hands and changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and put on clean gloves.
  Fixed on the spot
Intermediate2
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed poster to operator.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Coffee mug stored in handwashing sink in kitchen. Mug was removed from handwashing sink.
  Fixed on the spot
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer in flip top cooler on cook line.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of food stored on floor in walk in cooler Pork yesterday. Food was removed from floor.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed poster to operator.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.