La Casa del Pan Bakery and Restuarant
884 E Oakland Park Blvd Unit C, Oakland Park, FL 33334 · Permanent Food Service · License 1616672
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection8 high priority (2 fixed by the Oct 2 follow-up, 6 fixed on the spot), 3 intermediate (2 fixed on the spot)-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler beef soup (50°F - Cooling) per operator cooling overnight. Did not reach 41°F in 6 hours. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler fresh cheese (47°F - Cold Holding) Prep area raw chicken (50°F - Cold Holding); sausage (51°F - Cold Holding); raw beef (47°F - Cold Holding) per operator not prepared or portioned today. Held for 1 hour then operator moved to freezer
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Kitchen area Cooked onions and jalapeños sitting on a shelf at 122°F for 1 hour. Operator stated cooked before being held for 1 hour. Operator moved it to the stove to reheat to 165°F+ and held to 135 or above.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler beef soup (50°F - Cooling) per operator cooling overnight. Did not reach 41°F in 6 hours. See stop sale
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.
In standing freezer Raw sausage stored over house prepared and packaged cooked beef empanadas. Operator corrected storage
Fixed on the spot
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.
In standing freezer Raw hamburger beef stored over raw whole muscle steak portioned in plastic bags. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen put on gloves and started preparing food without washing hands. Operator discussed with employee who washed hands and put gloves on
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple compartment sink Triple Sink (Quaternary 50ppm). Operator fixed it to 200ppm
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Consumer advisory not available. Provided copy to operator who post it
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler beef soup (50°F - Cooling) per operator cooling overnight in full deep container with lid. Did not reach 41°F in 6 hours. See stop sale
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle containing degreaser not labeled. Operator labeled it
Fixed on the spot
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.