PANADERIA IXTAPAN

GRADE A Dec 1, 2025 - Cycle Inspection / Re-inspection

Score: 9 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Food, supplies, or equipment no...

Oct 21, 2025 - Cycle Inspection / Initial Inspection

Score: 42 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Current letter grade ...

Oct 21, 2025 - Administrative Miscellaneous / Initial Inspection

Current letter grade or Grade Pending card not posted Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

GRADE Z Aug 13, 2025 - Cycle Inspection / Re-inspection

Score: 32 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Non-food c...

Jan 13, 2025 - Cycle Inspection / Initial Inspection

Score: 26 points

Hot TCS food item not held at or above 140 °F. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and unde...

GRADE B Apr 24, 2024 - Cycle Inspection / Re-inspection

Score: 20 points

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Evidence of mice or live mice in establishment's food or non-food areas. Food, supplies, or equipment not protected...

Oct 30, 2023 - Cycle Inspection / Initial Inspection

Score: 27 points

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (R...