A routine inspection by the Tennessee Department of Health revealed health code violations in a Mexican restaurant. Several sanitary and food safety violations were found at Pancho and Lefty’s Cantina. The management must correct these violations to comply with health regulations.
Please note that the score mentioned here is from an inspection conducted on August 13, 2025, and may not represent the future health inspection status of the food establishment.
Highlights
- Pancho and Lefty’s Cantina on 8th Ave received an unsatisfactory score in a recent inspection.
- Many food safety and sanitary violations were documented during the inspection.
- Violations must be corrected to comply with health regulations.
Pancho and Lefty’s Cantina
- Where: 2600 8th Ave S #109, Nashville, TN 37204
- Date: August 13, 2025
- Score: 77
Pacho and Lefty’s Cantina on 8th Ave underwent a routine inspection on August 13. During the inspection, on-site inspectors documented several violations of food safety and sanitation.
The report begins with the two severely dented cans of pinto beans observed on the good can rack.
At the 3-compartment sink, the sink and surface sanitizer jug were empty. The chlorine test strips were unavailable during the inspection. Employees’ personal phones were found on prep surfaces at the cook line.
In the grill cooler, the raw chicken was kept for two hours at 46°F. The standard storage temperature for raw chicken is at 41°F or below. The prep cooler 2 did not have its lid on top and was located in front of the fryers and grill. Its temperature was at 50°F, and the food inside was kept for 2 to 3 hours at temperatures between 45°F and 48°F.
Inspectors saw single-use condiment cups used to scoop salsa and cream sauce. In the cook line, the inspectors observed excessive discoloration and grooving on the prep cooler cutting board surfaces. There, they also spotted excessive grease and food debris buildup on fry, grill, and cooler equipment.
The inside of the warming cabinet drawers used for tortilla chips had excessive oil and grease buildup. The can opener on the prep table had excessive food buildup. At the cook line, the wall tiles were filthy and had discoloured grout lines. They also found a rainwater leak entering the dry storage area in the basement.
Follow-Up Inspection
The violations must be corrected within 10 days to avoid permit suspension in the follow-up inspection. The management has the right to request a hearing against the report within 10 days of the inspection. Addressing violations promptly is critical for maintaining food safety standards.
