PAPA'S NY DINER INC
1764 GULF TO BAY BLVD, Clearwater FL 33755 · 727.446.8283
Last inspected Aug 4, 2026 · 20 visits since November 2023
DEC 24
APR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025085860 | Sep 15, 2025 | Feb 9, 2026 | $400 |
Inspection history
20 visits, newest first
Aug 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Interior of oven has accumulation of black substance/grease/food debris.
Aug 3, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 45/46 F at 9:50 am in walk in cooler cooked last night 11:00pm
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. Cooked potatoes 45/46 F at 9:50 am in walk in cooler cooked last night 11:00pm See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 51 F, feta cheese 49 F, garlic butter 55F, shell eggs with ambient reading 57 F, cream cheese 48F, cut lettuce 45 F in small reach in cooler at cook line overnight. No temperatures taken today. Manager discarded food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 51 F, feta cheese 49 F, garlic butter 55F, shell eggs with ambient reading 57 F, cream cheese 48F, cut lettuce 45 F in small reach in cooler at cook line overnight. No temperatures taken today. Manager discarded food
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board in food prep area soiled with food build up in cracks at cook line. - soiled can opener on back kitchen prep table - Employee cleaned the can opener ( corrected on site)
Handwash sink not accessible for employee use at all times. Hoses stored inside hand wash sink in the dishwashing / food prep area. Hoses removed. Reviewed with manager hand wash sinks must be accessible at all times
Handwash sink used for purposes other than handwashing. Wiping bucket stored inside hand wash sink in the front counter area. Reviewed manager hand wash sinks are for washing hands only and must be available at all times. Wiping bucket relocated
Probe thermometer not used to ensure proper food temperatures. Reviewed with the manager the use of the thermometer to regularly monitor food temperatures
Cutting board has cut marks and is no longer cleanable at cook line. Reviewed with manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employer stuffed toy hanging from shelf over toaster oven at cook line. Manager relocated item
Interior of oven has accumulation of black substance/grease/food debris.
Manager with no hair restraint while engaging in food preparation- mixing sauce. Reviewed with the manager. Manager put hair net on
No conspicuously located ambient air temperature thermometer in holding unit in the storage area. Manager placed a thermometer inside cooler
Stored food( cooked whole potatoes) not covered in walk in cooler Manager covered potatoes
Unwashed fruits/vegetables( broccoli ) stored with ready-to-eat food ( cut peppers ) on shelf in walk in cooler. Manager rearranged food.
Water draining onto floor surface from ceiling at cook line in front of the grill. Water collected in a bucket. Observed employee avoiding this area under the drip when preparing and plating food. Reviewed with the manager the concerns. Manager to contact service
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate19 Basic
Show 25 findings ▾
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. Dish machine improper ppm measuring 0ppm. Sanitizer bucket was empty, operator replaced bucket. Measuring 50ppm.
Nonfood-grade bags used in direct contact with food. Steak stored in thank you bags in walk in.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomato 51F at 9:00am. Operator cut and placed tomatoes in cooler at 3:00am. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato 51F at 9:00am. Operator cut and placed tomatoes in cooler at 3:00am. Operator discarded.
Food-contact surface soiled with food debris. Interior of reach in freezers by dry storage soiled with food debris.
Bathroom door left open other than during cleaning or maintenance in employee restroom.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted. Operator inverted.
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. 3 pieces of 6 oz raw salmon fully thawed in vacuum packing in walk in. Manager discarded.
Covered waste receptacle not provided in women's bathroom. Employee restroom no covered receptacle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting over soda machine at front counter.
Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine. Do not use dishes/equipment not properly sanitized. Detergent and sanitizers lines reversed. Employee switched to proper containers.
Equipment in poor repair. Interior of reach in freezers in disrepair on cook line and near 3CS. Near 3CS broken hinge. Cook line damaged insulation in corner. Freezer in dry storage has a damaged lid.
Food stored on floor. Bucket of pickles stored on floor of walk in cooler. Operator relocated
Food-contact surface not smooth and easily cleanable. Wood under microwave not easily cleanable. Walk in cooler door peeling at bottom.
In-use tongs stored on equipment door handle between uses. Operator relocated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water. Employee removed water.
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Reuse of single-service or single-use articles. Reuse of sour cream containers for food storage in walk-in cooler. Educated operator.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not stored inverted. Operator inverted.
Stored food not covered. Cooked breakfast potatoes, onions, cut melon, and pickles spears stored uncovered in walk in cooler. Operator covered items.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over uncovered ready to eat pickles in walk in cooler. Operator rearranged.
Utensils in poor condition. Spatula on cook line in poor condition. Bulk container lid for sugar is broken.
Walk-in cooler shelves with rust that has pitted the surface.
Portable fire extinguisher gauge in red zone near back exit. For reporting purposes only.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Tammy, Luis, Marisol and Lillie certificates are copies.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
Cutting board has cut marks and is no longer cleanable at cook line
Walk-in cooler shelves with rust that has pitted the surface.
Sep 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Samantha hired over 30 days previously per Manager Samantha
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Tammy, Luis, Marisol and Lillie certificates are copies.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
Cutting board has cut marks and is no longer cleanable at cook line
Equipment in poor repair. Reach in freezer chest lid is damaged in storage room in back kitchen near back exit
No conspicuously located ambient air temperature thermometer in holding unit opposite grill
Walk-in cooler shelves with rust that has pitted the surface.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 8 high priority.
8 High priority7 Intermediate14 Basic
Show 29 findings ▾
Dented cans of tomatoe purée, pineapple juice, ground tomatoes, corned beef hash, strawberry glaze present in storage room. See stop sale. Manager segregated cans for return
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. 0 ppm chlorine - tube not in sanitizer. Manager placed line in sanitizer and primed dish machine recheck 10 ppm chlorine run 3 times. Manager primed again recheck 50 ppm chlorine
Nonfood-grade bags used in direct contact with food. -Raw meat stored in shopping bags in walk in cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw frozen steak over frozen potatoes and sweet potatoes in Reach in freezer in food storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- cut lettuce 52 F, Swiss cheese 53 F, cheddar cheese 53 F, mozzarella cheese 51 F, pepper jack 51 F in cooler,, sauerkraut 52 F, shredded pork 56 F,pork 54 F, chicken salad 55 F, corn beef 56 F, tuna salad 55 F, stuffed with rice grape leaves 52 F in cooler opposite grill over 4 hours 45 minutes. No temperatures taken this day. Food discarded -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. Salmon 49 F and grouper 39 F in ROP package on food prep table in back kitchen. Reviewed with manager. Manager discarded seafood. - spinach pie 44 F in walk in cooler. No temperatures taken this morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 70 F packets on counter and tables for less than 3 hours. Manager placed butter packets in freezer for quick chill down. Recheck 38 F at 11:37 am Reviewed with manager proper handling and storage of of butter packets -Pooled eggs 52 F on ice at cook line - employee added ice to container. Recheck 41 F - cut lettuce 52 F, Swiss cheese 53 F, cheddar cheese 53 F, mozzarella cheese 51 F, pepper jack 51 F in cooler,, sauerkraut 52 F, shredded pork 56 F,pork 54 F, chicken salad 55 F, corn beef 56 F, tuna salad 55 F, stuffed with rice grape leaves 52 F in cooler opposite grill over 4 hours 45 minutes. No temperatures taken this day Food discarded - spinach pie 44 F in walk in cooler -no temperature taken this morning
Toxic substance/chemical improperly stored. -WD -40stored on kitchen prep table next to deli slicer. Manager relocated chemicals
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping bucket more than 200 ppm chlorine on shelf near Nutella at cook line. Manager changed solution. Recheck 100 ppm chlorine and moved to separate area
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Samantha hired over 30 days previously per Manager Samantha
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks.
Handwash sink used for purposes other than handwashing. Wiping bucket inside hand wash sink in front counter area.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -Expired food manager Agustin Hernandez ServSafe certificate with an expired date of 8/6/2025. No current certified food managers employed at establishment
No paper towels or mechanical hand drying device provided at handwash sink at cook line hand wash sink. Manager placed paper towels at hand wash sink
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Tammy, Luis, Marisol and Lillie certificates are copies.
Spray bottle containing toxic substance not labeled in front counter area. Employee labeled spray bottle.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
Ceiling tile missing in back food prep area and dish washing areas Manager placed ceiling tile in place over food prep area and dishwashing area Discussed tile must be smooth and easily cleanable.
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. Salmon 49 F and grouper 39 F in ROP package on food prep table in back kitchen. Per box " do not thaw at room temperature". Reviewed with manager. Manager discarded seafood
Cutting board has cut marks and is no longer cleanable at cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cellphone next to to go containers and above reach in cooler -employee cellphone stored on top of container of oil at cook line Manager relocated cellphones
Equipment in poor repair. Reach in freezer chest lid is damaged in storage room in back kitchen near back exit
Food stored on floor. Jug of oil stored on floor in storage room adjacent to back kitchen exit and mop sink. Manager relocated food
No conspicuously located ambient air temperature thermometer in holding unit opposite grill
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees in the women's restroom. Manager placed sign at hand wash sink
Opened employee beverage container in a cold holding unit with food to be served to customers at cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -large ladder stored above slicer in food prep area in back kitchen. Manager relocated ladder away from above food prep. area but now it's above food storage above reach in cooler. Manager in process of relocating ladder at the end of the inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quaternary in front counter area. Employee changed solution. Recheck 200 ppm quaternary
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks.
Apr 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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. 0 ppm chlorine. Manager set up triple sink 100 ppm chlorine
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager
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. Employees hired over 60 days with no training Izabel and David. Reviewed with manager
Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas.
Apr 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority6 Intermediate6 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - Cooked potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area.
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 potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area.
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. 0 ppm chlorine. Manager set up triple sink 100 ppm chlorine
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025.
Raw animal food ( raw beef in open bag ) stored over or with ready-to-eat food ( fries ) in a freezer - not all products commercially packaged. Reviewed with manager. Manager rearranged food
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper, instructions state product must be removed from vacuum bag before defrosting Reviewed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52 F, cheddar cheese 52 F, mozzarella cheese 53 F, gyro 55 F in small cooler opposite grill. Cooler stocked from walk in cooler 2 hours previously. Employee moved food to freezer for quick chill down
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks.
Handwash sink not accessible for employee use at all times. Faucet removed from hand wash sink at cook line. Manager to repair this day.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in dishwashing area. Manager adjusted paper towels to dispense. Dispensed temporarily worked. With additional uses the dispenser did not work. Manager placed paper towels at hand wash sink
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 45 F in ice water. Reviewed with manager.
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. Employees hired over 60 days with no training Izabel and David. Reviewed with manager
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 in walk in cooler. Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper, instructions state product must be removed from vacuum bag before defrosting Reviewed with manager.
Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas.
Food ( cans of corn beef hash) stored on floor in storage room.
Food ( pot of cooked potatoes ) stored in a location that is exposed to splash/dust in dishwashing area. Reviewed with manager. Cooked potatoes discarded due to improper cooling.
Inside bathroom not available for employee and customer use due to new floor tiles installed in the hallway by bathrooms and floor cannot be walked on. Dining area by bar is closed off to customers. This area is the access area to bathrooms. New tiles have been installed in this area, incompletely. Per operator, floor tiles cannot be walked on for an hour in the hallway to bathroom, additional tiles will be installed in front of the bathrooms tomorrow night and tiles cannot be walked on four hours thereafter The establishment is open 24 hours. The operator placed a portable toilet out side for customer and employee use due. Operator removed partition and made available inside restrooms for customer and employee use during this inspection.
Standing water or very slow draining water in handwash sink in employee restroom in back kitchen.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located in kitchen near walk-in cooler. Operator removed obstruction from dispenser.
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. Two raw salmons and four raw groupers are completely thawed in ROP with label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed employee discard fish. Stop sale not warranted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Reuse of single-service or single-use articles. Sour cream buckets reused to stored food in walk-in cooler, reach-in cooler and steam table.
Jul 31, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing
Grease on the ground and/or pad around grease receptacle.
Hole in or other damage to wall. Wall in the employees bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like
Jun 4, 2024Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing
Grease on the ground and/or pad around grease receptacle.
Hole in or other damage to wall. Wall in the employees bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like
May 30, 2024Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris
Grease on the ground and/or pad around grease receptacle.
Hole in or other damage to wall. Wall in the employees bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like
Open dumpster lid.
May 29, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority4 Intermediate13 Basic
Show 23 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch pot of potatoes twice with bare hands and touched the top of bake mousak with bare hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the kitchen prep area 1 live fly in the front counter area of the Restaurant
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to strawberries
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 122F hot hold. Operator reheated to 167F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained yellow cutting board
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with garbage can by the triple sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna,, cooked beef, cooked beef, operator was able to determine the prep date and will date accordingly
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing
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. White fish in ROP packaging indicating to remove from original packaging not removed
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep table. Discussed the need to keep employees beverages separate from clean utensils and food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees belongings in dry storage area on top of canned food and in top of front counter area and under counter next to utensils, Soiled aprons stored on an opened box of unwashed baking potatoes
Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris
Grease on the ground and/or pad around grease receptacle.
Hole in or other damage to wall. Wall in the employees bathroom
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed fryer basket left on top of soiled surface next to the fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Avocado with stickers on next to lettuce in reach in. Discussed with operator the need to wash produce and remove stickers before prepping
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table.
May 10, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door
Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled accumulated soil hard to clean. Can opener very soiled and greasy,buffalo Chopper in rear of the building heavy accumulation of food debris,
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed. Operator doesn't have current license displayed. Expired license is on display by kitchen door.
Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep area, storage area. Under and behind fixed equipment and in dining area. Wall behind cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in the back of the kitchen by the exit door in poor condition exposing the insulation and rusting. Door to close very loose
Stored food not covered. Unprotected food 3 meat patties sitting on top of a box in reach in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 2, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
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. 0ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door
Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled accumulated soil hard to clean. Can opener very soiled and greasy,buffalo Chopper in rear of the building heavy accumulation of food debris,
Handwash sink not accessible for employee use at all times. Blocked with big trash bins and other unnecessary stuff preventing employees from washing hands
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine.
Cardboard used to line food-contact shelves.Rustic shelves in walking cooler, and dry storage area. Cardboard on shelves
Clean utensils or equipment stored in heavily soiled cart. Discussed the need to store clean dishes on clean surfaces.
Current Hotel and Restaurant license not displayed. Operator doesn't have current license displayed. Expired license is on display by kitchen door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters hanging in shelf next to canned food in dry storage area. Employees purses under counter next to wrapped in napkins silverware.
Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep area, storage area. Under and behind fixed equipment and in dining area. Wall behind cook line.
Food stored on floor. Fry oil and watermelon stored on the floor in dry storage. Discussed the need to store food a minimum of 6" off the floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in the back of the kitchen by the exit door in poor condition exposing the insulation and rusting. Door to close very loose
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in interior soiled.
Ripped contact paperused as shelf cover.
Stored food not covered. Unprotected food 3 meat patties sitting on top of a box in reach in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm of chlorine, corrected with quaternary sanitizer at 200ppm.
Jan 29, 2024□ Call Back - CompliedComplaint Investigation
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. Can opener blade.
Cardboard used to line nonfood-contact shelves.
Equipment in poor repair. Three freezer chest lids in poor shape, rusted and not closing correctly.
Ice buildup in reach-in freezer. First chest freezer with ice cream tubs.
Stored food not covered. Ice cream tubs not covered in first chest freezer.
Jan 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority8 Intermediate9 Basic
Show 19 findings ▾
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. 0 ppm, change container now 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48f, gyro 49f, chicken salad 48f, roast beef 47f, corned beef 48f, sliced cheese 48f,all found in single reach in cooler on line, operator states items were put up in cooler @8 am. All items moved to walk in cooler for quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced American cheese, feta.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes 98f, moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Handwash sink not accessible for employee use at all times. Cooked potatoes stored on floor in front of Hand sink. Items moved.
Handwash sink used for purposes other than handwashing. Hand sink at end of line used for dump sink as evident by ice in sink.
Probe thermometer not used to ensure proper food temperatures. Thermometer not used to check cold temperatures of food as evident by entire reach in cooler food not at correct safe temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. lasagna, cooked turkey, cooked meatloaf, cooked corned beef,cooked chicken, tomato sauce, sausage gravy,
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line nonfood-contact shelves.
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. Educated operator regarding rop fish procedures.
Equipment in poor repair. Three freezer chest lids in poor shape, rusted and not closing correctly.
Food stored on floor. Cooked potatoes stored on floor.
Ice buildup in reach-in freezer. First chest freezer with ice cream tubs.
In-use tongs stored on equipment door handle between uses.
Open dumpster lid.
Stored food not covered. Ice cream tubs not covered in first chest freezer.
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amanda training expired 3/2023 David expired 2020
Nov 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm chlorine when run twice Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager changed sanitizer bucket- recheck 100 ppm chlorine-
Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2023
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese 55F, pepper jack 51 F, cheddar50:F, mozzarella 50 F, cooked ham 52 F, dolmades 51 F, garlic butter 50F, sauerkraut 52 F, tuna salad 54 F, chicken salad 51 F, cooked pork 52 F, cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 55F, pepper jack 51 F, cheddar50:F, mozzarella 50 F, dolmades 51 F, garlic butter 50F cooked ham 52 F, sauerkraut 52 F, tuna salad 54 F, chicken salad 51 F, cooked pork 52 F, cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning
Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by reach in cooler -manager removed no working cooler and replaced with working cooler- hand wash sink accessible -reviewed with operator hand wash sinks must be accessible at all time
Menu does not identify which items contain raw or undercooked animal foods ( eggs benedict ) covered by the consumer advisory.
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.
Probe thermometer not used to ensure proper food temperatures.Reviewed with manager importance of monitoring food temperatures
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amanda training expired 3/2023 David expired 2020
Food (pots of potatoes ) stored on floor in back kitchen - employee relocated potatoes
Wet wiping cloths stored in detergent and sanitizer mixed together at front counter - manager changed solution- recheck 100 ppm chlorine
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.