A routine health inspection conducted by the Tennessee Department of Health on August 13, 2025, resulted in an unsatisfactory score of 77 for Pancho and Lefty’s Cantina, a Mexican restaurant located at 2600 8th Ave S #109, Nashville, TN. The inspection uncovered multiple violations related to food safety and sanitation, which the management must address to comply with health regulations.
During the inspection, inspectors found several concerning issues. Among the notable violations were two severely dented cans of pinto beans stored improperly on the good can rack. Additionally, the three-compartment sink was lacking a sanitizer jug, and chlorine test strips were unavailable for use. Personal phones belonging to employees were discovered on preparation surfaces at the cook line, raising concerns about potential contamination.
Temperature control also fell short of required standards. Raw chicken was kept for two hours at 46°F, exceeding the safe storage temperature of 41°F or below. Another prep cooler, located in front of the fryers and grill, was identified without its lid and registered a temperature of 50°F, with food inside maintained at temperatures between 45°F and 48°F for two to three hours.
Further violations included the use of single-use condiment cups to scoop salsa and cream sauce, which is against health regulations. Inspectors noted excessive discoloration and grooving on the prep cooler cutting board surfaces, as well as significant grease and food debris accumulation on fryers, grills, and cooler equipment.
The inspection report also highlighted cleanliness issues, such as excessive oil buildup in the warming cabinet drawers used for tortilla chips and a can opener on the prep table with significant food residue. Filthy wall tiles with discolored grout lines were observed in the cook line area, and inspectors reported a rainwater leak entering the dry storage area in the basement.
Follow-Up Inspection
To avoid permit suspension, the management of Pancho and Lefty’s Cantina must rectify the identified violations within ten days of the inspection. They also have the right to request a hearing regarding the report within the same timeframe. Addressing these violations promptly is crucial for maintaining food safety standards and ensuring the well-being of patrons.
The outcome of the follow-up inspection will determine whether the restaurant can continue operations without interruption. As public health concerns remain a priority, the restaurant’s management is urged to take immediate action to comply with health regulations and restore confidence among its customers.
