PAPAZZITO COFFEE BAR
730 SAND LAKE RD STE 30, Orlando FL 32809 · 689-243-9437
Last inspected Jun 29, 2026 · 14 visits since September 2023
AUG 24
JUN 25
AUG 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. 2 under storage rack located in the dish area. 2 on single use items on the shelf over triple sink. 1 on the floor in dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority1 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation pasta
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (50F - Cold Holding). Held above cold line. Less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (121F - Hot Holding). Held above the stove less than 4 hours.
Show the remaining 5 findings ▾
Vacuum breaker missing at the splitter added to hose bibb.
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance located on front counter.
Ice scoop handle in contact with ice. Staff stood up scoop.
Light not functioning. Hood
Water leaking from pipe. Hand sink located across from cook line.
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation pasta
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (50F - Cold Holding). Held above cold line. Less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (121F - Hot Holding). Held above the stove less than 4 hours.
Vacuum breaker missing at the splitter added to hose bibb.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Steam table buffet line removed from front counter. Removed hand sink located on cook line
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance located on front counter.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Forms submitted but missing water authority approval.
Ice scoop handle in contact with ice. Staff stood up scoop.
Light not functioning. Hood
Water leaking from pipe. Hand sink located across from cook line.
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Take out bags in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat at sliding door reach in cooler
Handwash sink not accessible for employee use at all times. Bin with black beans blocking hand wash sink
Manager or person in charge lacking proof of food manager certification.
Ceiling tile missing. Above mop sink
Employee beverage container in ice machine/ice bin.
In-use wet wiping cloth/towel used under cutting board. Cutting board at prep table
Silverware/utensils stored upright with the food-contact surface up. Forks in server station
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantain (74F - Cold Holding);
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (104F - Hot Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Sink next to fryer
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. Provided form and employees signed.
No soap provided at handwash sink. Sink next to fryer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in reach in cooler. Educated operator.
Ceiling/ceiling tile shows damage or is in disrepair. Missing tile and holes around pipes in dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
Cove molding at floor/wall juncture broken/missing. Next to mop sink
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Metal pans in storage. Educated manager about ways to air dry.
Light not functioning. Dish area
No conspicuously located ambient air temperature thermometer in holding unit. Make table on cook line. Manager added thermometer.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans I stored next to make table.
Standing water or very slow draining water in handwash sink located next to slicer.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Dish area
handle missing at plumbing fixture. Cold water on Sink next to fryer.
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantain (74F - Cold Holding);
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (104F - Hot Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Sink next to fryer
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided form and employees signed.
No soap provided at handwash sink. Sink next to fryer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in reach in cooler. Educated operator.
Ceiling/ceiling tile shows damage or is in disrepair. Missing tile and holes around pipes in dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
Cove molding at floor/wall juncture broken/missing. Next to mop sink
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Metal pans in storage. Educated manager about ways to air dry.
Light not functioning. Dish area
No conspicuously located ambient air temperature thermometer in holding unit. Make table on cook line. Manager added thermometer.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans I stored next to make table.
Standing water or very slow draining water in handwash sink located next to slicer.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Dish area
handle missing at plumbing fixture. Cold water on Sink next to fryer.
Jun 24, 2025□ Emergency Order Callback CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 in make table
Toxic substance/chemical improperly stored. Spray bottle with chemicals located On the counter next to clean dishes.
No soap provided at handwash sink. Sink next to fryer. Staff added soap.
Original container of toxic substance or chemical does not bear the manufacturer's label. Multiple squeeze bottles with orange substance at all hand sinks including restroom. Staff states it's soap.
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipe near mop sink Over triple sink Over hand sink located next to the prep sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table next to microwave.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat, cell phones and purses stored on prep tables next to slicer,microwave, and other equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F multiple utensils. Spoons, spatulas, and tongs.
Raw fruits/vegetables not washed prior to preparation. Avocado in make table, cut with the sticker on it.
Jun 23, 2025Administrative determination recommendedLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 2 under storage rack located in the dish area. 2 on single use items on the shelf over triple sink. 1 on the floor in dish area
Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 in make table
Toxic substance/chemical improperly stored. Spray bottle with chemicals located On the counter next to clean dishes.
No soap provided at handwash sink. Sink next to fryer. Staff added soap.
Original container of toxic substance or chemical does not bear the manufacturer's label. Multiple squeeze bottles with orange substance at all hand sinks including restroom. Staff states it's soap.
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipe near mop sink Over triple sink Over hand sink located next to the prep sink.
Dead roaches on premises. 3 under storage rack next to mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table next to microwave.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat, cell phones and purses stored on prep tables next to slicer,microwave, and other equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F multiple utensils. Spoons, spatulas, and tongs.
No mop sink or curbed cleaning facility provided at establishment. Mop sink blocked with storage rack. Staff moved the rack.
Raw fruits/vegetables not washed prior to preparation. Avocado in make table, cut with the sticker on it.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate15 Basic
Show 18 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee scratched head with gloves on and picked up cleaned utensils to turn food
Toxic substance/chemical improperly stored. Hand sanitizer with individual packets of sugar.
Food-contact surface soiled with food debris, mold-like substance or slime. Large white board.
Buildup of food debris/soil residue on equipment door handles. Oven doors old food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelf with canned goods
Equipment and utensils not properly air-dried - wet nesting.
Faucet/handle missing at plumbing fixture. Cold water handle will not turn on. Sink in front of stove.
Food stored in a location that is exposed to splash/dust. Bulk rice stored under Han sink
Ice buildup in reach-in freezer and/or walk-in freezer. White stand up freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils 80F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Large ovens black debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers soiled with old food debris. Fans in walk in cooler dust build up. Shelf with condiments.
Single-service articles improperly stored. Forks on floor on front line.
Standing water in bottom of reach-in-cooler. Make table on front of oven
Unnecessary items/unused equipment on the premises. Make table in back hallway.
Walk in cooler interior/shelves have accumulation of soil residues. Old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken and beef above produce in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of non operational Food warmer old food debris and odor. Small white cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line, sink on front line and sink in ware wash area.
No soap provided at handwash sink. Sink on front line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl used in sauce in walk in cooler.
Ceiling tile missing. 1 in dining room.
Current Hotel and Restaurant license not displayed. License are current active.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf on top of can drinks.
Faucet/handle missing at plumbing fixture. Hot water faucet in ware washing are is stripped and will not turn on.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. Deep fryer door.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens on gas stoves.
Light not functioning. Walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill build up of old food debris. Outside of bulk containers old food debris
Standing water in bottom of reach-in-cooler. Reach in cooler in front of oven.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in walk in cooler are soiled with old food debris.
Current Hotel and Restaurant license not displayed. License are current active.
Light not functioning. Light not sufficient in walk in cooler. Light only at entrance.
Nov 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in walk in cooler are soiled with old food debris.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present.
Current Hotel and Restaurant license not displayed. License are current active.
Light not functioning. Light not sufficient in walk in cooler. Light only at entrance.
Sep 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in walk in cooler are soiled with old food debris.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present.
No proof of required state approved employee training provided for any 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. License are current active.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Large oven on cook line black substance and old food debris.
Light not functioning. Light not sufficient in walk in cooler. Light only at entrance.
Standing water in bottom of reach-in-cooler. Make table cooler on cook line.
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority8 Intermediate10 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 small flying insects in ware wash area. Next day call back per Christal Woods.
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. Provided operator with form
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in walk in cooler are soiled with old food debris.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided operator with form
No soap provided at handwash sink. Sink on cook line.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink on cook line.
Current Hotel and Restaurant license not displayed. License are current active.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bag of rice.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Large oven on cook line black substance and old food debris.
Light not functioning. Light not sufficient in walk in cooler. Light only at entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of paper towel dispenser grease build up. Stove top old food debris.
Standing water in bottom of reach-in-cooler. Make table cooler on cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line near deep fryers old food debris and grease build up. Wall behind prep table across from rice cookers.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen and front line area
Wiping cloth sanitizing solution stored on the floor. In kitchen and on front line.
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.