CHEF PAPAS CAFE AND CATERING
156 S BEACH ST, Daytona Beach FL 32114 · 386 253 5080
Last inspected Aug 25, 2026 · 15 visits since November 2023
SEP 24
FEB 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022009609 | Dec 14, 2021 | May 11, 2022 | $200 |
Inspection history
15 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Spray hose at dish sink lower than flood rim of sink.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -catering menu automatically gratitude not listed and on line.
Equipment in poor repair. -gaskets torn on true cooler cookline and in prep area -hole in front of cabinet at bar
Floor tiles missing and/or in disrepair. -floor tile cracked by dish machine
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above char grill
Shelves with rust that has pitted the surface. -next to dish machine -some shelves in walk in cooler rusted
Aug 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler Chicken, pasta,potato salad chicken salad,turkey,ham,cheese 44f to 57f placed in cooler less than 4 hours ago,employee place product on ice -true cooler tcs soup 59f per manager was sitting out less than 4 hours
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -catering menu automatically gratitude not listed and on line.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
Equipment in poor repair. -gaskets torn on true cooler cookline and in prep area -hole in front of cabinet at bar
Floor tiles missing and/or in disrepair. -floor tile cracked by dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above char grill
Shelves with rust that has pitted the surface. -next to dish machine -some shelves in walk in cooler rusted
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler Chicken, pasta,potato salad chicken salad,turkey,ham,cheese 44f to 57f placed in cooler less than 4 hours ago,employee place product on ice -true cooler tcs soup 59f per manager was sitting out less than 4 hours
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -catering menu automatically gratitude not listed and on line.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Tuscan sauce
Bowl or other container with no handle used to dispense food. -flour
Carbon dioxide/helium tanks not adequately secured. -by drink station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. -gaskets torn on true cooler cookline and in prep area -hole in front of cabinet at bar
Floor tiles missing and/or in disrepair. -floor tile cracked by dish machine
Ice scoop handle in contact with ice in ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above char grill
Shelves with rust that has pitted the surface. -next to dish machine -some shelves in walk in cooler rusted
Single-service articles improperly stored. -bag of Togo containers on floor in storage area
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Spray hose at dish sink lower than flood rim of sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Carbon dioxide/helium tanks not adequately secured. -drink station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. -lid to ice machine falls off when opened -gasket torn on true cooler in prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -burners on stove soiled
Walk-in cooler shelves with rust that has pitted the surface.
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Taragon sauce made 2/1
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice bath shredded cheese,chicken,cut lettuce 44f to 47f less than 4 hours, tcs dessert 50f. Advised to use time as a public health control
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. -drink station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. -lid to ice machine falls off when opened -gasket torn on true cooler in prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -burners on stove soiled
Walk-in cooler shelves with rust that has pitted the surface.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. -reach in cooler
Equipment in poor repair. -shelves rust next to 3 compartment sink -shelves in walk in cooler rusted and soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad 47f,tuna salad 50f,chicken salad 49f,sliced cheese 51f,sauerkraut 48f,egg 51f,quiche 71f,tcs dessert 48f Less than four hours,moving to another cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -deli meats
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -deli meats
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. -reach in cooler
Employee personal food not properly identified and segregated from food to be served to the public.
Equipment in poor repair. -shelves rust next to 3 compartment sink -shelves in walk in cooler rusted and soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled -hood filers soiled with grease
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard
Equipment in poor repair. -shelves rusted next to dish machine -shelves in walk in cooler -gasket turn on true refrigerator
Floor tiles missing and/or in disrepair. -by dish machine -by walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven under flat grill -oven under stove -oven prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Feb 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler sauerkraut,potato salad,turkey,cheese,corn beef 45f to 46f -reach in cooler with ice bath feta 60f less than 4 hours -dressing cooler sour cream 46f
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta
Equipment in poor repair. -shelves rusted next to dish machine -shelves in walk in cooler -gasket turn on true refrigerator
Floor tiles missing and/or in disrepair. -by dish machine -by walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven under flat grill -oven under stove -oven prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Reach-in cooler interior/shelves have accumulation of soil residues. - cooler with ice bath
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler sauerkraut,potato salad,turkey,cheese,corn beef 45f to 46f -reach in cooler with ice bath feta 60f less than 4 hours -dressing cooler sour cream 46f
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -prime rib and ham
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta
Equipment in poor repair. -shelves rusted next to dish machine -shelves in walk in cooler -gasket turn on true refrigerator
Floor tiles missing and/or in disrepair. -by dish machine -by walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven under flat grill -oven under stove -oven prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Reach-in cooler interior/shelves have accumulation of soil residues. - cooler with ice bath
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -boiled eggs 60f,roast beef 50f less than 4 hours Advised to pace more ice around product
Toxic substance/chemical improperly stored. -chemical spray bottles store next container lids on storage shelf next to 3 compartment sink
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200 plus ppm
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -deli meat
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Bowl or other container with no handle used to dispense food. -flour
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -mahi
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee cup on prep table -drinks on shelf with spices above reach in cooler
Equipment in poor repair. -storage shelf next to 3 compartment sink rusted -walk in cooler shelves rusted
Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cookline -top oven in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Working containers of food removed from original container not identified by common name. -Flour
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored in same container as ready-to-eat food. -package of salmon with deli meats
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Tcs soup date marked 3/5 and 3/2,employee discarded
Spray hose at dish sink lower than flood rim of sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
Ceiling/ceiling tile shows damage or is in disrepair. -over true refrigerator
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse next to napkins at bar
Equipment in poor repair. -leg to not attached to prep sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. -all ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -top of stove soiled with grease
Single-service articles improperly stored. -bag of napkins
Time/temperature control for safety food thawed in an improper manner. -fish in standing water
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Single-service containers not constructed with the required characteristics. -non food grade bags used to store bread
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard -can opener
Interior of oven/microwave has accumulation of black substance/grease/food debris. -imperial oven -top stove in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood filters -shelves soiled under prep tables
Nov 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. -per manager uses cold smoke salmon,catering menu
Single-service containers not constructed with the required characteristics. -non food grade bags used to store bread
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard -can opener
Interior of oven/microwave has accumulation of black substance/grease/food debris. -imperial oven -top stove in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood filters -shelves soiled under prep tables
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. -per manager uses cold smoke salmon,catering menu
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna,catering menu
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -stuffed mushrooms -cooked chicken -deli meat
Single-service containers not constructed with the required characteristics. -non food grade bags used to store bread
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard -can opener
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Salmon and tuna on catering menu. Per manager salmon and tuna are only used for catering
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -catering menu
Dead roaches on premises. -2 dead roaches under storage shelves
Employee eating in a food preparation or other restricted area. -employee drink on shelf above reach in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. -imperial oven -top stove in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood filters -shelves soiled under prep tables
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.