LA PANADERIA CENTRAL BAKERY

Address: 4348 W ARMITAGE AVE, CHICAGO, IL 60639, Chicago, IL

Latest Inspection: Pass on Jun 10, 2026

Facility Details

• Facility Type: Bakery
• Risk: Risk 2 (Medium)
• Status: Independent

Inspection History (14 inspections)

• Pass — Wed Jun 10 2026 00:00:00 GMT+0000 (Coordinated Universal Time) (Complaint) 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR, SUGAR, & SALT). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINER
• Pass — Thu Sep 04 2025 00:00:00 GMT+0000 (Coordinated Universal Time) () 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12//NOTED DEEP CUTS AND STAINS ON CUTTING BOARD ATTACHED TO DELI PREP COOLER. INSTRUCTED TO REST
• Pass — Tue Jul 29 2025 00:00:00 GMT+0000 (Coordinated Universal Time) () 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED DEEP CUTS AND STAINS ON CUTTING BOARD ATTACHED TO DELI PREP COOLER. INSTRUCTED TO RESTORE TO A S
• Pass w/ Conditions — Thu Oct 21 2021 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A
• Pass w/ Conditions — Wed Jun 19 2019 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE
• Pass w/ Conditions — Mon Sep 10 2018 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14: NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#:
• Pass — Mon Aug 14 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS,REPACKAGED DESSERTS AND BREAD CRUMBS | 32. FOOD
• Pass — Thu May 18 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS,REPACKAGED DESSERTS AND BREAD CRUMBS. | 32. FOOD AND NON-FOOD CONTAC
• Pass — Thu Dec 01 2016 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE REAR PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.ALSO CLEAN INTERIOR OF 3 DOOR C
• Pass — Mon Jun 20 2016 00:00:00 GMT+0000 (Coordinated Universal Time) () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED MANY CAKES OFFERED FOR SALE PRE-PACKAGED WITHOUT LABLES, INSTRUCTED ON PROPER LABELING. | 32.
• Pass — Thu Aug 27 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT REAR PREPARATIUON AREAS. MUST CLEAN. | 36. LIGHTING: REQ
• Pass — Tue Sep 30 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TRAY CARTS AND STORAGE RACKS WITH EXCESSIVE FOOD DEBRIS AND WHIT
• Pass — Fri Jul 13 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: End caps not provided on light bulbs in rear. Instructed to install end caps on all bulbs. | 38. VENTILAT
• Fail — Fri Jul 06 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Facilities not maintaining proper temperature. Internal temperature of cooler at 52.3 F while storing potentially hazardous foods. Instructed t

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