DirtyFLRestaurant Inspection Data

PAPA JOE'S ITALIAN REST

Based on 6 health inspections, PAPA JOE'S ITALIAN REST in CAPE CORAL has earned a 1.9/5 food safety rating. Recent inspections indicate some food safety concerns.

814 CAPE CORAL PKWY

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 13478430

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense chicken bouillon. Operator removed cup. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to three compartment sink. Educated operator on the importance of having hand wash sign. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloth. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt/sugar/cheese and chicken bouillon containers. Educated operator on importance of labeling. Operator labeled containers. Corrected On-Site Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato sauce 50F cooling overnight. Stop Sale. Operator discarded sauce. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed , salami 50F cold hold, ham 50F cold hold less than 4 hours in upright reach in cooler across from salad prep cooler. Educated operator on maintaining temperature at 41F or below. Note: operator stated he just prepped foods an hour ago. Operator moved time/temperature control for safety foods to working reach in cooler. **Corrective Action Taken** Repeat Violation

Inspection Date: 7/30/2025

Inspection #: Visit ID: 10933210

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense chicken bouillon.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to three compartment sink.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from salad prep reach in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chicken bouillon.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats 48F cold hold and milk 59F cold hold more than 4 hours. Stop Sale. Operator discarded butter pats and milk. Observed chopped ham 58F cold hold, salami 60F cold hold in reach in cooler across from salad prep reach in cooler less than 4 hours. Operator placed foods in working reach in cooler. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener and behind slicer blade. Educated operator on cleaning can opener and slicer daily. Repeat Violation

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8854378

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 22-41-4:High Priority - 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked chlorine concentration at 50 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8736268

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage stored on top of dishmachine.
  • 10-12-5:Basic - In-use ice scoop stored on top of outside ice machine between uses. Educated operator on proper storage of ice scoop. Operator placed ice scoop in bucket. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area.
  • 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.

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8473534

  • 10-12-5:Basic - In-use ice scoop stored on top of outside ice machine between uses. Educated operator on proper storage of ice scoop. Corrected On-Site Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill container with water.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling bottles. Operator labeled bottle. Corrected On-Site Repeat Violation

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8357229

  • 10-12-5:Basic - In-use ice scoop stored on top of outside ice machine between uses. Educated operator on proper storage of ice scoop. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. Repeat Violation
  • 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 barehand contact with ready to eat cheese. Educated employee. Employee washed hands and put on gloves. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemical stored on shelving above salad prep reach in cooler. Operator removed chemical. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated operator on importance of having vacuum breaker on hose bibb. Repeat Violation
  • 41-17-4:Intermediate - Spray bottles in dishwash area containing toxic substance not labeled. Operator labeled bottles. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom.