PAPIS CAFE
2203 N. LOIS AVE G100, Tampa FL 33607 · 813-542-6539
Last inspected Jul 16, 2026 · 7 visits since October 2023
JUL 24
FEB 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 by email at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over or with unwashed produce. Raw chicken and raw beef stored over whole potatoes and cucumbers in large reach-in cooler at storage room. Operator rearranged items to prevent cross contamination at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at front service line.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler. Operator rearranged items at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A stack of sliced Swiss cheese 49 F stored over the fill line in flip top sandwich cooler. Discussed fill line with operator, operator moved sliced Swiss cheese into reach-in cooler at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of grit 118 F and oatmeal 117 F stored in steam well. Hotel pans are too shallow and not directly contact with hot water, operator added hot water in steam well and reheating items at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At front service line. Operator provided.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of cooked lentil 45 F stored in reach-in cooler at kitchen. Operator voluntarily discarded item at time of inspection.
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 by email at time of inspection.
Spray bottle containing toxic substance not labeled. 3 spray bottles with purple liquid at three-compartments sink area.
Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor at office area. Operator moved items to shelf.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A 20 lbs propane tank stored in storage room next to office area.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reachin cooler in back storage room Employee placed raw chicken on bottom shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef empanada (122 - Hot Holding) in service line warmer. Employee placed in fryer to reheat to 172F
Bowl or other container with no handle used to dispense food. Sugar scoop handle stored in product on service line prep table next to coffee maker Employee removed
In-use wet wiping cloth/towel used under cutting board. Orange Wet wiping cloth under cutting board on cookline prep table Employee removed and placed in dirty hamper.
Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling on cookline soiled grease build up
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Sandwich press machine on prep table on service line
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed bio freeze stored with clean dishes in cabinet under prep table on service line Corrected-observed employee remove
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork in reachin cooler Corrected observed employee place raw chicken on bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (46 - Cold Holding) inside reachin cooler on service line Observed employee place in on product
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf next to bread on service line Corrected observed employee remove
Food not stored at least 6 inches off of the floor. Observed a box of chicken stored on floor in back kitchen Corrected -observed employee place chicken in reachin cooler
Old labels stuck to food containers after cleaning. Observed old date mark on clean pan on dish storage shelf Corrected -observed employee remove
Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label on service line next to sandwich press machine Corrected -observed employee label
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed burn gel stored on prep counter Corrected -observed employee place in chemical area
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in reachin cooler in dry storage area Corrected -observed employee place raw chicken on bottom shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (96F - Hot Holding), operator reheated to 172F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice, black beans, and beef with no date mark in reachin cooler Corrected observed employee date mark
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table corrected -observed employee remove
Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor in dry storage room Corrected -observed employee place on shelf
Ripped/worn tin foil used as shelf cover. Observed tin foil torn and soiled under prep table adjacent to 3-compartment sink
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine, corrected, operator replaced sanitizer, 100 ppm of chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing on with no prior hand washing, corrected action taken, inspector discussed with operator proper hand washing procedures when placing gloves on.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink, corrected action taken, inspector discussed with operator proper sinks to be utilized to achieve effective hand washing.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen area, corrected, operator placed roll of paper towels at sink during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, chicken soup all held over 24 hrs not date marked.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled in dry storage area.
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.