DirtyFLRestaurant Inspection Data

PAPYS PLACE

Health inspection records show PAPYS PLACE in ANTHONY has 7 inspections with a food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 7 reports on file

9475 Northeast Jacksonville Road
Florida, 32617
Jumbolair Aviation Estates
Marion County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13544998

Follow-up Inspection Required

6 high, 3 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Bag of salt pellets on ground next to water softener. Manager placed salt pellets on shelf. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Case of to go cups stored on floor in dry storage room. Manager placed cups on shelf. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager called vendor to fix dispenser. **Corrective Action Taken**
  • 12A-13-4:High Priority - 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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
  • 09-01-4:High Priority - 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. Employee placed shredded cheese on top of eggs with bare hands. Manager had employee wash hands and put on gloves. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: Swiss cheese (48F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager voluntarily discarded cheese. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table: mashed potatoes (125F - Hot Holding). Employee stated mashed potatoes prepared and placed in steam table two hours prior to temperature being taken. Employee placed mashed potatoes in oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no working probe thermometer.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf next to three compartment sink. Repeat Violation

10/9/2025· 5mo ago

Visit ID: 10916995

Follow-up Inspection Required

4 high, 3 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from three compartment sink. Manager removed phone during inspection. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on top of kitchen reach-in freezer. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Iced tea stored in wait station. Manager placed cover on tea during inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Grits stored underneath kitchen prep table in front of passenger through window.
  • 35A-02-7:High Priority - Live, small flying insects found. Observed two flies in kitchen area.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed three cracked eggs in reach-in cooler next to kitchen reach-in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: provolone cheese (48F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded cheese. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on prep table next to cook line: sausage (117F,122F - Hot Holding). Manager stated sausage placed in warmer thirty minutes prior to temperature being taken. Manager placed sausage in oven to reheat sausage. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table next to cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink next to three compartment sink. Manager removed knife from hand washing sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area.

4/24/2025· 10mo ago

Visit ID: 8843122

Follow-up Inspection Required

2 high, 1 int, 8 basic

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile above reach in cooler in kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Open cup of coffee stored on top shelf of clean ware rack above clean equipment. employee drinks stored over take out cutlery.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top rack of clean ware rack Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
  • 08B-38-4:Basic - Food stored on floor. One onion and green pepper on floor in walk-in-cooler.
  • 36-24-5:Basic - Hole in or other damage to wall. Men's restroom has a door with a hole for a lock but no lock is in place. The door does not lead to anywhere and a wall can be seen through the hole.
  • 25-05-4:Basic - Single-service articles improperly stored. single service cups stored on floor in dry goods storage area
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled three-compartment sink drain the put on clean gloves without washing hands first then prepared sandwich touching Ready-To-Eat items such as lettuce tomato and bacon. Cook wearing gloves cracked raw shelled eggs then handled cooking equipment then took a slice of cheese to grill from flip-top make table cooler , without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Repeat Violation Admin Complaint
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Bag of pasta with mold in walk-in-cooler . Manager discarded pasta
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by side door had spray cleaner inside sink. Manager removed spray bottle.

7/29/2024· 1y 7mo ago

Visit ID: 8739012

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch cooler stored above eggs in walk-in-cooler. Manager placed employee cooler on bottom shelf. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cookline did not have hair restraints.
  • 36-24-5:Basic - Hole in or other damage to wall. Men's restroom has a door with a hole for a lock but no lock is in place. The door does not lead to anywhere and a wall can be seen through the hole. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves on cook line cracked eggs into a pan then handled dish with prepared food without removing gloves, washing hands and putting on clean gloves. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips of three-compartment sink (Quat)
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Manager labeled bottle Corrected On-Site

11/29/2023· 2y 3mo ago

Visit ID: 8554149

Met Inspection Standards
  • N/A:No Violations Were Observed

11/16/2023· 2y 3mo ago

Visit ID: 8463423

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment . Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom. Repeat Violation
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape at the end of the dishmachine handle. Manager removed duct tape. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed three male employees on cook line with beards and no beard guard.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed door in men's room missing door handle leaving a hole. A wall exists on the other side of the door and is 2 inches from door
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs and then handle cooking utensils and grab plates to place food. . Issue was discussed with employee. **Corrective Action Taken**
  • 09-01-4:High Priority - 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 on cook line not wearing gloves take toast from toaster and place on prep table. Employee then placed gloves on and prepared the sandwich. Discussed with Manager and they spoke with employee **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items in steam Bain in corner of kitchen: peas (116F - Hot Holding); corn (115F - Hot Holding); Ground beef (128F - Hot Holding); Gravy (116F - Hot Holding). Items had been reheated 1 hour earlier. Employee took items to be reheatedWarning Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector.
  • 53B-14-5:Intermediate - 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. Observed two food handler certificates expired

8/3/2023· 2y 7mo ago

Visit ID: 8360332

Met Inspection Standards

1 high, 1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed insecticide stored next to the lollipops. Manager moved lollipops. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( de-greaser ). Manager labeled bottle Corrected On-Site