PAPPA JIMMY'S
149 S LAKE AVE, Pahokee FL 33476 · 561.924.9199
Last inspected Aug 26, 2026 · 10 visits since December 2023
NOV 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired since 12/01/3024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026025328 | Feb 17, 2026 | May 6, 2026 | $600 |
| 2--2025003205 | Nov 5, 2024 | Feb 19, 2025 | $800 |
| 2--2024023581 | Apr 2, 2024 | May 16, 2024 | $400 |
| 2--2021007528 | Jan 19, 2021 | Mar 17, 2021 | $200 |
Inspection history
10 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over sliced ham and turkey - not all products commercially packaged. Operator fixed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (131F - Hot Holding) As per operator, stored since 7am. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: sliced tomatoes (51F at 10:00am; 52F at 10:35am- Ambient Cooling) As per operator, cooling since 7:30am; sliced cheese (48F at 10:00am; 49F at 10:35am - Ambient Cooling) As per operator, cooling since 7am. At current rate of cooling, products will not cool to 41F within 4 hours. Advised operator to quick chill products.
Feb 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator prepared: Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter beside fryer: French fries (50F - Cold Holding) As per chef, taken from freezer and placed on counter 45 minutes prior. Not prepped or portioned today. Operator discarded.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk in cooler: sliced ham frozen (11/11/25 )and then held at refrigeration temperature not properly date marked. Advised operator to date mark.
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 14 high priority.
14 High priority4 Intermediate4 Basic
Show 22 findings ▾
Container of medicine improperly stored. At front counter: bottle of prescription medicine stored over fruit punch mix. Operator stored medicine properly.
Dented/rusted cans present. See stop sale. #10 can of olives with dent on seam.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw fish then began handling clean spoon to stir beans at cook line; no handwash Educated employee on proper handwashing procedures. Chef washed hands and changed spoons.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee go from rinsing dirty containers at dump sink then grabbed burger smasher to prepare burger at cook line; no hand wash. Educated employee on proper handwashing procedures. Employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Burger buns stored in direct contact with non food grade paper towels. Operator removed paper towels
Nonfood-grade bags used in direct contact with food. Burger buns stored in direct contact with trash bags Operator removed from bag and placed in food grade bag
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25. Advised operator to renew.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator prepared: Triple Sink (Quaternary 200ppm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer: Raw pork chops stored over ready to eat pulled pork - both products out of their commercial packaging. Educated operator on proper safe storage practices Operator stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen not removed from reduced oxygen package. As per chef, stored overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler by cook line: sliced cheese (48F at 10:47am; 48F at 11:32am- Cooling) As per employee, prepped and cooling since 7:30am. The product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter beside fryer: French fries (50F - Cold Holding) As per chef, taken from freezer and placed on counter 45 minutes prior. Not prepped or portioned today. Operator discarded.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fries and hush puppies under heat lamp not properly time marked. As per operator, stored since 11:35am. Operator time marked correctly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler by cook line: sliced cheese (48F at 10:47am; 48F at 11:32am - Cooling) As per employee, prepped and cooling since 7:30am. The product did not reach 41F within 4 hours. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened gallon of milk stored 6 days; not date marked. Operator date marked milk.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip Top cooler by cook line: sliced tomato (48F at 10:45; 48F at 11:30 - Cooling) As per employee, sliced and cooling since 9:30 am. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in reach in cooler to quick chill. At tall reach in by cook line: coleslaw (66F at 10:16am; 62F at 11:30am- Cooling) As per employee, prepped and cooling since 9:31am. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Observed dirty pot of grease stored in handwash sink by cook line Operator removed pot from handwash sink.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk in cooler: sliced ham frozen (11/11/25 )and then held at refrigeration temperature not properly date marked. Advised operator to date mark.
Bowl or other container with no handle used to dispense food.
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. Commercially processed reduced oxygen packaged raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen not removed from reduced oxygen package. As per chef, stored overnight. See stop sale.
Food stored on floor. Cooking oil stored on floor Operate placed on milk carton
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator prepared : sanitizer Bucket (Quaternary200ppm)
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stove top: cooked beans (118F at 10:00am;137F at 10:27am- Reheating) As per chef, reheating since 5 mins. Beans did not reheat to 165F within 2 hours. Operator placed on flat top grill to reheat to 165F+.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Cooked baked beans prepped 4 days prior not date marked. Operator date marked.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Advised operator to provide Sanitizer Bucket (Quaternary 200ppm)
Jan 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef enter kitchen through back door then began handling clean utensils to prepare toast on grill and stir beans; no hand wash. Chef washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken steak then handled slices bread; no glove change; no hand wash. Operator discarded bread slices and washed hands.
Operating with an expired Division of Hotels and Restaurants license. License expired since 12/01/3024.
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. At reach in freezer: raw turkey burger stored over raw catfish; products not commercially packaged. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: sliced cheese (50F - Cold Holding) As per employee cheese was removed from lower compartment to top compartment 5 mins prior; Not prepped or portioned today. Cheese was stored over stacked. Operator removed over stacked portion to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: pork sausage (127F - Hot Holding) As per operator, stored since 2 hours. Advised operator to reheat.
Spray bottle containing toxic substance not labeled. Degreaser stored in unlabeled spray bottle. Operator labeled.
Employee eating/ drinking in a food preparation or other restricted area. Observed employee drinking from a take out cup at food prep area. Employee desisted.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracked raw shelled eggs on flat top grill then handled utensil to prepare, bottle with margarine and placed on plate and serve; no hand wash. Operator washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: Raw pork portioned on sheet tray stored over box with biscuits. Operator stored properly.
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. At single door stainless steel reach in cooler near cook line: cooked chicken wings (48F - Cold Holding) As per operator, cooked the day prior and stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door stainless steel reach in cooler near cook line: cooked chicken wings (48F - Cold Holding) As per operator, cooked the day prior and stored overnight in unit. Not prepped or portioned today. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At low boy freezer at expo line: Raw shrimp in open box stored over fried okra and onion rings in bags. Items were stored in open commercially packages. Operator stored properly.
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. At double door stainless steel freezer near dish wash area: Raw chicken liver stored above raw shrimp in both stored in ziplock bags. Neither commercially packaged. Operator stored properly.
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. At single door stainless steel cooler near cookline: cooked wings (60F - Cold Holding) As per kitchen manager, some cooked yesterday and stored overnight whilst some was cooked approximately 3.5 hours prior. Not prepped or portioned today. Observed no distinct separation between wings held overnight and the ones done earlier however all were of the same temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door stainless steel cooler near cookline: cooked wings (60F - Cold Holding) As per kitchen manager, some cooked yesterday and stored overnight whilst some was cooked approximately 3.5 hours prior. Not prepped or portioned today. Observed no distinct separation between wings held overnight and the ones done earlier however all were of the same temperature. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line, on prep counter: time as a public health control used for raw shelled eggs. No time mark was in place for raw shelled eggs. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, steam table: cooked eggs (119F - Hot Holding) As per operator, cooked 15 minutes ago. Advised operator to reheat.
Dec 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dented/rusted cans present. See stop sale. 1 dented can of tomato ketchup 1 dented can of baked beans)
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of tomato ketchup 1 dented can of baked beans)
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. At front counter, reach in cooler: unsalted butter (47F - Cold Holding) As per operator stored over night. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: unsalted butter (55F - Cold Holding) As per operator taken out of reach in cooler 30 minutes ago Not prepped or portioned today. Operator moved to cooler. At front counter, reach in cooler: unsalted butter (47F - Cold Holding) As per operator stored over night. Not prepped or portioned today. See stop sale. At Flip top reach in cooler: boiled eggs (50F - Cold Holding);shredded cheese (52F - Cold Holding) As per operator taken from cooler 30mins ago. Not prepped or portioned today. Items double panned. Operator moved to walk in cooler to quick chill. Cut lettuce (53F - Cold Holding) As per operator taken out 40 mins ago Not prepped or portioned today. Item over stacked. Operator removed excess portion and placed in walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area on prep table: french fries (129F - Hot Holding) As per operator made 15 minutes ago. Operator placed on TPHC.
Handwash sink used for purposes other than handwashing. As evidenced by Scour-pad at hand wash sink. Advised operator of the use of the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whole milk opened 5 days ago not date marked. Operator date marked.
Food stored on floor. Packages of raw chicken on floor in walk in freezer Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink not labeled at front counter and 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.