Al Pan Pan Bakery 2
601 Royal Palm Beach Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6021156
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At kitchen, cooked beans (96°F - Hot Holding), operator stated item held out of temperature approximately 1 1/2 hour. Advised operator to reheat item to 165°F. Operator discarded item.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employee handled raw meat, removed gloves, rinsed hands without using soap then proceeded to put on clean gloves and began preparing food. Advised operator of proper handwashing. Employee washed hands properly.
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in sink other than designated hand sink. Advised operator of proper handwashing. Employee washed hands at designated hand sink.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strips for chlorine sanitizer.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with food debris and mold like substance. Operator removed to clean.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.