Senor Pan Cafe
11238 SW 137 Ave, Miami, FL 33186 · Permanent Food Service · License 2323353
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 2 complaint inspection7 high priority (3 fixed by the Oct 3 follow-up, 4 fixed on the spot), 1 intermediate (fixed on the spot), 8 basic-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 visitsComplaint inspection
- Follow-up visitOct 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 27, Water source: No hot running water at mop sink.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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. Observed in reach in cooler across from walk in cooler cooked chicken breast (70°F - Cold Holding), as per operator stored and left from the day before. Operator discarded chicken during time of inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef in walk in cooler marked with fat 09/12/26. Operator discarded shredded beef during time of inspection.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed shredded beef in walk in cooler marked with fat 09/12/26. Operator discarded shredded beef during time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in unit across from expo line Garlic mojo marinade (56°F); butter (58°F - Cold Holding), as per operator less than 4 hours. Butter and mojo marinade were stored in reach in cooler for rapid cooling. Observed in reach in cooler across from walk in cooler cooked chicken breast (70°F - Cold Holding), as per operator stored and left from the day before. Operator discarded chicken during time of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at cook line cooked onions (76°F - Hot Holding), as per operator less than 2 hours. Employee placed onions to reheat during time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee cook eggs then proceed to prepare toast without changing gloves and washing hands. Employee was coach on proper procedure and proceeded to wash hands.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired. Operator renewed license during time of inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer at preparation table soiled with food debris. Observed knife holder soiled with accumulation of grease and dirt. Operator cleaned during time of inspection.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed working container of salt no bearing common name. Operator placed a label during time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of mango juice stored on floor of walk in cooler. Operator stored off of floor during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed no handle bowl being used in container of chicken base powder. Operator removed during time of inspection.
Fixed on the spot
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed in walk in cooler rusted shelves.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed wet wiping cloth on cook line not in sanitizer bucket during time of inspection.
Code 27, Water source: No hot running water at mop sink.
Observed mop sink at back alley without hot running water.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tile soiled with accumulation of grease. Observed vent on ceiling in front of walk in cooler with accumulation of black mold like substance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone on preparation table below juicer in kitchen area. Employee removed phone during time of inspection. Observed employee speaker at preperation table. Employee stored speaker away from preperation area
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.