NICKO REPORT
CitiesExplore

AL PAN CALIENTE receives B in Gwinnett County health inspection

Inspected

550 Pleasant Hill Road Suite A205 & 206 Lilburn, GA 30047

Map ↗

AL PAN CALIENTE received a B, scoring 87 out of 100, in a Gwinnett County food-service inspection on Sep 8, 2026. The official report lists three findings. [1]

Inspection score

87/100Grade BOfficial inspection

Inspection summary

The inspector observed an employee crack raw shell egg and then continue to grab other utensils and fry basket without changing gloves If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. [2]

The inspector also observed meats thawing in meat sink at room temp Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. [3]

A separate finding described most recent inspection report not posted. [4]

What inspectors found

Read the official report

Showing 3 of 3 findings

  1. Food separation and protection

    Item 4-1A
    Observed employee crack raw shell egg and then continue to grab other utensils and fry basket without changing gloves If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: gloves removed and hands washed, new gloves donned.
    Inspector’s full note

    Code .04(4)(n)1

    Observed employee crack raw shell egg and then continue to grab other utensils and fry basket without changing gloves If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: gloves removed and hands washed, new gloves donned.
    Official report · Item 4-1A ↗
    No correction or repeat marker recorded.

  2. Thawing methods

    Item 11C
    Observed meats thawing in meat sink at room temp Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: meats full submerged under water and water left on to continuously flow over meats.
    Inspector’s full note

    Code .04(6)(c)

    Observed meats thawing in meat sink at room temp Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: meats full submerged under water and water left on to continuously flow over meats.
    Official report · Item 11C ↗
    No correction or repeat marker recorded.

  3. Required permits and notices

    Item 13A
    Observed most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays report via email
    Inspector’s full note

    Code .02(1)(d)

    Observed most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays report via email
    Official report · Item 13A ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    87/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 8, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
E3AC24FE-F935-4BB3-88D6-DE504DFC7679
Facility ID
3F3DA239-2E8E-4C17-BA7F-067606D48C66
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Gwinnett County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked