AL PAN PAN BAKERY

Name: AL PAN PAN BAKERY
Address: 1000 S MILITARY TRL STE A, WEST PALM BEACH, FL, 33415, US
Rating: 56.2

1000 S MILITARY TRL STE A, WEST PALM BEACH, FL 33415

License #6020712

☕ Café/Breakfast ℹ️

56.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 14, 2026 · 7 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AL PAN PAN BAKERY in WEST PALM BEACH currently holds an InspectFL Health Score of 56.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 54 total violations — 24 critical, 15 major, 15 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 15, 2024

The latest inspection on April 14, 2026 shows 7 observation rows: 3 critical, 4 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

AL PAN PAN BAKERY has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed dishes at triple sink then prepared food for customers at prep area/cook line without washing hands. Employee taking orders, handling point of sale/order entry system, customer payment/change then handled clean equipment, clean utensils to prepare/package food/beverages for customers without washing hands. Operator discussed with employees who then washed hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed other employee who then washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped raw beef stored over pancakes. Operator moved raw beef to bottom shelf.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in freezer; cooked chicken (58F - Ambient Cooling 9:15/58F 9:50);cooked vegetables soup (47F - Ambient Cooling 9:15/46F 9:55). Operator stated items removed from walk-in cooler, portioned into full, deep stacked containers with tight fitting lids at 8:30, at this rate will not reach 41F within 4 hours, unstacked and uncovered to facilitate faster cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[03F-10-5] No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Operator wrote plan for use of TPHC during inspection.
[41-17-4] Spray bottle containing toxic substance (grill cleaner) not labeled. Operator labeled grill cleaner spray bottle.

Disposition: Warning Issued
[12A-20-4] Employee washed hands with no soap. At Cookline; Employee handled raw shell eggs then washed hands at handwashing station without soap then handled clean utensils with food Advised operator Operator advised employee who washed hands
[14-31-5] Nonfood-grade bags used in direct contact with food. At walk-in freezer; raw chicken stored in garbage bags Advised operator Operator removed garbage bag
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; Raw chicken opened commercially packaged chicken stored over raw beef
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Standing Cooler; Raw shrimp over cooked empanadas. Discussed with Operator who removed raw shrimp to lower shelf.
[08A-17-6] 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. At walk-in freezer; Raw chicken not commercially packaged over raw beef Advised operator Operator removed chicken
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk-in cooler; 2 pans with cooked beans outdated (08/06/2024) Advised operator Operator discarded
[01B-02-5] 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 degrees Fahrenheit. At Walk-in Cooler; beef soup (66F - Cold Holding); cooked beef (58F - Cold Holding); house made tomato sauce (58F); chicken soup (49F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in large covered containers
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; beef soup (66F - Cold Holding); cooked beef (58F - Cold Holding); house made tomato sauce (58F Cold Holding ); chicken soup (49F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in large covered containers See stop sale
[41-10-4] Toxic substance/chemical improperly stored. At Kitchen; Bottle of degreaser stored with bag of sugar on shelf. Discussed with operator Operator removed
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed Big 6 operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip Top Cooler at Cookline; sliced tomatoes (46F - Cooling)since 6:30am at 8:52am, 2nd temperature 46F 10:29am; cut lettuce (45F - Cooling)since 7:30am at 8:57am 2nd temperature 45F at 10:29 At this current rate food will not reach 41F or below within four hours. Advised operator Operator move to quick chill
[11-26-1] 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. One recently employed Emailed form to operator
[31B-03-4] No soap provided at handwash sink in kitchen. Advised operator Operator provided soap
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At Front counter in Showcase; Observed beef empanadas and chicken empanadas with time sticker, no written procedures. Emailed TPHC Form to operator

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom.
[08B-38-4] Food stored on floor. Box of oil stored on floor in the kitchen
[10-08-5] Ice scoop handle in contact with ice in small ice machine at front counter. Manager stored handle above ice.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar in large sugar container at front counter by coffee machine. Manager stored handle above sugar.
[35B-03-4] Outer openings not protected with self-closing doors. Back door
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves without washing hands. Explained and she washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Tray of Raw shell eggs stored on top of milk in milk crates in walk in cooler. Explained.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Baker was using personal cell phone . He stepped out of the kitchen then removing baked product trays out of the oven without washing hands.explained.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65 f egg salad 62 f( butter and egg salad containers are stored on top of containers in flip top cooler ) not prepared or portioned today.walk in cooler to reach in cooler butter packets 64 f in basket at front counter by coffee machine. As per manager less than 1 hour. Explained time as public health control and emailed the form
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanadas 128 f, 130 f ,131 f , beef empanadas 120 f, corn empanadas 128 f, as per Manager less than 1 hour in the display case. Advised to reheat to 165 f then hot hold at 135 f or hotter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade
[53A-05-6] 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/ 7 food handlers working and no certified food manager present.
[05-08-4] No working probe thermometer provided to measure temperature of food products.