PAPA GIUSEPPE CAFE & PIZZA
900 LINTON BLVD STE 920, Delray Beach FL 33444 · 561.272.8585
Last inspected Feb 2, 2026 · 8 visits since September 2023
AUG 24
FEB 25
JUN 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately 7 or 9 small flying insects on box soda dispenser. Operator spray on them and killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025051082 | Jun 23, 2025 | Aug 20, 2025 | $400 |
| 2--2022027834 | Apr 20, 2022 | Jul 7, 2022 | $200 |
Inspection history
8 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes from the customer table and then serve food without washing hands. Server washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... single serve butter 56, cut lettuce 49F, dressing made with feta cheese 50F, fresh garlic in oil 51F at expo line. Food not prepped or portioned today, food being held less than 4 hours. Operator time marked.
Handwash sink used for purposes other than handwashing...container, cup stored in both handwashing sink at bar.
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at bar.
No soap provided at handwash sink at bar.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...lasagna cooked date marked 1/20/26, operator stated food brought up from freezer to thawed. Operator date marked properly.
No handwashing sign provided at a hand sink used by food employees at bar.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw egg wash above cooked chicken at reach in cooler. Operator properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 69F, slice tomatoes 71F at expo line, food not prepped or portion today, food being held less than 4 hours, employee voluntarily discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding fresh garlic in oil 82 F at pizza station being held about two hours. Operator time marked.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
Clams tag removed from original container prior to container being emptied. Employee putted it back.
Food-contact surface soiled with food debris, mold-like substance or slime...sauce, dressing squeezed bottles by kitchen. Employee cleaned.
Handwash sink used for purposes other than handwashing...stored containers, spoon in handwashing sink by the prep sink. Employee removed those things.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....lasagna with cooked date, employee date marked.
Working containers of food removed from original container not identified by common name....oil, sauce, dressings squeezed bottles.
Jun 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 49F cooked yesterday in walk in cooler. Held in a deep covered container. Cooling for more than 6 hours. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 49F cooked yesterday in walk in cooler. Held in a deep covered container. Cooling for more than 6 hours.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over shrimp and calamari at cook line. Operator removed eggs.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertises Red Snapper and is selling Scarlet Snapper, labeled as Lutjanus malabaricus.
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. Snapper removed from freezer 4 hours ago not taken out of the vacuum package. Operator removed packaging.
Employee open water bottle on a food preparation table at cook line. Operator removed.
Floor soiled/has accumulation of debris in walk in cooler under shelf's.
Ice buildup in walk-in freezer on curtains and door frame.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee operate dishwashing machine and then putting pizza on the box without change gloves and washing hands. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 66F, mixed salad 57F, cut lettuce 55F, cut tomatoes 55F at expo line by the kitchen. Food not prepped or portion today, food being held less than 4 hours. Employee time marked on food.
Clean utensils Knife stored between equipment and wall at pizza station. Employee removed.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw egg wash above cooked veal at reach in cooler at kitchen. Employee properly stored
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection..... observed at 1:25 white sauce 52 F in walk in cooler in a dipper container with covered. Per operator food was cooked today. Took another temperature at 1:58 food temperature 51F. Employee replaced food in shallow container and removed to walk in freezer to chill fast.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee removed
Handwash sink used for purposes other than handwashing...plate stored in hand washing sink at pizza station. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pasta faggioli soup in walk in cooler, soup was cooked yesterday over 24 hours. Employee date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...knives, meat tenderizer stored in 72F water at prep station. Employee removed
Stored food not covered...multiple food not covered. Employee covered.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded chicken, raw shrimp above tomato sauce in walk in cooler. Operator properly stored
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned
Handwash sink used for purposes other than handwashing...stored knives in handwashing sink by the prep sink. Employee removed
Stored food not covered...multiple food uncovered in reach in cooler at kitchen.
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken wings 51, cheeses 52, lasagna 51, eggplant 49, roasted pepper 50, mozzarella cheese 49, raw steak 50, raw chicken 50 in flip top reach cooler across from fryer and pasta 54, meat sauce 52, white sauce 54, brown sauce 50, risotto 53, bruschetta 54, backedzite sauce 52, Alfredo sauce 54 raw sea food 49 in reach in cooler across from burner at kitchen. Per operator food being held more than 4 hours. Stop sale issue accept raw sea food, raw chicken, raw steak. Stop sale issue. operator cooking food fully today according to food code....butter 61 at server station, mixed salad 47 at expo line at kitchen being held less than 4 hours. Operator time marked food.
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.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 8 high priority.
8 High priority2 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 61°, marinara sauce 54°, white sauce 55° in walk in cooler. Per Cook food was cooked yesterday. Stop sale issue. Operator discarded food.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....00 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately 7 or 9 small flying insects on box soda dispenser. Operator spray on them and killed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw veal, eggwash above raw sea food at reach in cooler. Employee properly stored food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed raw breaded chicken to cooked and then touched cooked chicken with same gloves. Reheating chicken again 165°. Employee changed gloves washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken wings 51°, cheeses 52°, lasagna 51°, eggplant 49°, roasted pepper 50°, mozzarella cheese 49°, raw steak 50°, raw chicken 50° in flip top reach cooler across from fryer and pasta 54°, meat sauce 52°, white sauce 54°, brown sauce 50°, risotto 53°, bruschetta 54°, backedzite sauce 52°, Alfredo sauce 54° raw sea food 49° in flip top reach in cooler across from burner at kitchen. Per operator food being held more than 4 hours....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 61°, marinara sauce 54°, white sauce 55° in walk in cooler. Per Cook food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken wings 51°, cheeses 52°, lasagna 51°, eggplant 49°, roasted pepper 50°, mozzarella cheese 49°, raw steak 50°, raw chicken 50° in flip top reach cooler across from fryer and pasta 54°, meat sauce 52°, white sauce 54°, brown sauce 50°, risotto 53°, bruschetta 54°, backedzite sauce 52°, Alfredo sauce 54° raw sea food 49° in reach in cooler across from burner at kitchen. Per operator food being held more than 4 hours. Stop sale issue accept raw sea food, raw chicken, raw steak. Stop sale issue. operator cooking food fully today according to food code....butter 61° at server station, mixed salad 47° at expo line at kitchen being held less than 4 hours. Operator time marked food.
Toxic substance/chemical improperly stored....bleach, degreaser, cleaner spray bottles stored with box soda dispenser. Operator moved bottles.
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.
Spray bottle containing toxic substance not labeled.... bleach, degreaser, cleaner spray bottles, employee labeled.
Stored food not covered....garlic sauce, Alfredo sauce, chicken stock, meat sauce, brown sauce in reach in cooler across from burner at kitchen. Employee discarded food
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.