PAPPAS DRIVE IN AND FAMILY RESTAURANT
1103 N DIXIE FWY, New Smyrna Beach FL 32168
Last inspected Feb 28, 2024 · 3 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
FEB 24
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. Server plating toast. Discussed with manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022055817 | Aug 2, 2022 | Dec 9, 2022 | $200 |
Inspection history
3 visits, newest first
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili in vacuum sealed bags lined up in pan up to 50F in the middle, walk in cooler overnight, see stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Country fried steak over fries
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. Butter packets improperly iced 64F. Operator added to time plan.
Show the remaining 7 findings ▾
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 as required. Cheese, eggs
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Cheese sauce in squeeze bottle 118F, reheating in 1/3 pan on steam table approximately 2 hours. Operator added to time plan
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Issued to operator and posted.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refiling - deli meat in 1/3 pan in front reach in cooler filled with portioned deli meat without washing
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Flour
Nov 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelving next to office for dry storage - fan cover dish area
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority6 Intermediate4 Basic
Show 15 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 cl - machine not dispensing sanitizer Corrected to 100 ppm cl
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. Server plating toast. Discussed with manager
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made in house 9/9
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream pie 51F, spinach pie 51F, feta 46F, egg beaters 47F. Dessert cooler for approximately 2 hours. Moved to walk in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dining room, greater than 200 ppm cl. Corrected to 100 ppm cl
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. Emailed to operator
No paper towels or mechanical hand drying device provided at handwash sink. Wait station
No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Employees with no proof of food handler training
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill
Cleaned and sanitized equipment or utensils not properly stored. Rack of dirty cups ready to run through machine over clean metal pans.
Hood filter missing from automatic fire suppression/exhaust system. Remove to clean.
In-use tongs stored on equipment door handle between uses. Oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelving next to office for dry storage - fan cover dish 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.