PANCHO'S MEXICAN RESTAURANT

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Inspection history

1. Jan 9, 2026

   ✕
   3 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

2. Mar 27, 2025

   ✓

3. Apr 12, 2024

   ✕
   2 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

4. Jul 26, 2022

   ✕
   2 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Jan 20, 2021

   ✓

6. Sep 6, 2018

   ✕
   5 violations

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Dressing rooms dirty, not provided, improperly located
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. Nov 29, 2017

   ✓

8. Oct 13, 2016

   ✕
   2 violations

   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Pesticide application not supervised by a certified applicator

9. May 11, 2015

   ✕
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

10. Dec 16, 2014

    ✓

11. Sep 24, 2013

    ✓

12. Dec 20, 2012

    ✓

13. Sep 26, 2011

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

14. Nov 29, 2010

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

15. Sep 24, 2009

    ✕
    1 violation

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

16. May 16, 2008

    ✓

17. Oct 17, 2007

    ✕
    3 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

18. Jul 11, 2006

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

19. Dec 7, 2005

    ✓