PAPA'S NY DINER INC
1764 Gulf to Bay Boulevard
Clearwater, Florida, 33755
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 14 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks. - From follow-up inspection 2025-04-11: **Time Extended** - From follow-up inspection 2025-04-22: Per manager, cutting boards are on order **Time Extended**
Food safety inspection conducted on 4/22/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/11/2025
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas . - From follow-up inspection 2025-04-11: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0 ppm chlorine . Manager set up triple sink 100 ppm chlorine **Corrective Action Taken** Repeat Violation - From follow-up inspection 2025-04-11: Dish machine at 10 ppm . Per manager , service is scheduled. The triple sink is in use until dish machine is working correctly **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. Admin Complaint - From follow-up inspection 2025-04-11: Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks. - From follow-up inspection 2025-04-11: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager - From follow-up inspection 2025-04-11: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees hired over 60 days with no training Izabel and David . Reviewed with manager - From follow-up inspection 2025-04-11: **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 4/10/2025
High Priority
7
Intermediate
6
Basic
6
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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 in walk in cooler . Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper , instructions state product must be removed from vacuum bag before defrosting Reviewed with manager . Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas .
- 08B-38-4:Basic - Food ( cans of corn beef hash) stored on floor in storage room .
- 08B-36-4:Basic - Food ( pot of cooked potatoes ) stored in a location that is exposed to splash/dust in dishwashing area . Reviewed with manager . Cooked potatoes discarded due to improper cooling .
- 32-09-4:Basic - Inside bathroom not available for employee and customer use due to new floor tiles installed in the hallway by bathrooms and floor cannot be walked on. Dining area by bar is closed off to customers . This area is the access area to bathrooms . New tiles have been installed in this area , incompletely . Per operator , floor tiles cannot be walked on for an hour in the hallway to bathroom, additional tiles will be installed in front of the bathrooms tomorrow night and tiles cannot be walked on four hours thereafter The establishment is open 24 hours . The operator placed a portable toilet out side for customer and employee use due. Operator removed partition and made available inside restrooms for customer and employee use during this inspection . Corrected On-Site Admin Complaint
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink in employee restroom in back kitchen .
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - Cooked potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area .
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - Cooked potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area .
- 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. 0 ppm chlorine . Manager set up triple sink 100 ppm chlorine **Corrective Action Taken** Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. Admin Complaint
- 08A-02-6:High Priority - Raw animal food ( raw beef in open bag ) stored over or with ready-to-eat food ( fries ) in a freezer - not all products commercially packaged. Reviewed with manager . Manager rearranged food Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper , instructions state product must be removed from vacuum bag before defrosting Reviewed with manager .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52 F, cheddar cheese 52 F , mozzarella cheese 53 F , gyro 55 F in small cooler opposite grill . Cooler stocked from walk in cooler 2 hours previously. Employee moved food to freezer for quick chill down Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Faucet removed from hand wash sink at cook line . Manager to repair this day.
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in dishwashing area . Manager adjusted paper towels to dispense . Dispensed temporarily worked . With additional uses the dispenser did not work . Manager placed paper towels at hand wash sink **Corrective Action Taken** Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 45 F in ice water. Reviewed with manager .
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees hired over 60 days with no training Izabel and David . Reviewed with manager
Food safety inspection conducted on 4/10/2025 revealed 19 total violations (7 high priority, 6 intermediate, 6 basic).
Inspection on 12/5/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Two raw salmons and four raw groupers are completely thawed in ROP with label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed employee discard fish. Stop sale not warranted. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
- 22-16-4:Basic - Reach-in coolers on cooks line interior have accumulation of soil residues.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream buckets reused to stored food in walk-in cooler, reach-in cooler and steam table.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located in kitchen near walk-in cooler. Operator removed obstruction from dispenser. Corrected On-Site
Food safety inspection conducted on 12/5/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 7/31/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-31: Still observed not corrected **Time Extended**
- 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-31: Still observed **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in the employees bathroom Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-31: Still observed not corrected **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-31: Observed plastic curtains in walk in cooler are still soiled **Time Extended**
Food safety inspection conducted on 7/31/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 6/4/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
- 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in the employees bathroom Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: Menus will be reprinted **Time Extended**
Food safety inspection conducted on 6/4/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 5/30/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris Repeat Violation Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in the employees bathroom Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) Warning - From follow-up inspection 2024-05-30: No stop sale issued **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold. Warning - From follow-up inspection 2024-05-30: Ham 45F Gyro meat 46F Chicken salad 45F Tuna 45F Cut lettuce 46F All items removed from reach in cooler and put in walk in cooler, items were put in reach in cooler around 10am Admin Complaint
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. Warning - From follow-up inspection 2024-05-30: **Time Extended**
Food safety inspection conducted on 5/30/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 5/29/2024
High Priority
6
Intermediate
4
Basic
13
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing Warning
- 06-09-1:Basic - 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. White fish in ROP packaging indicating to remove from original packaging not removed Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep table. Discussed the need to keep employees beverages separate from clean utensils and food. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees belongings in dry storage area on top of canned food and in top of front counter area and under counter next to utensils, Soiled aprons stored on an opened box of unwashed baking potatoes Corrected On-Site Repeat Violation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris Repeat Violation Warning
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Warning
- 36-24-5:Basic - Hole in or other damage to wall. Wall in the employees bathroom Warning
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed fryer basket left on top of soiled surface next to the fryer Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with stickers on next to lettuce in reach in. Discussed with operator the need to wash produce and remove stickers before prepping Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table. Corrected On-Site Warning
- 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 touch pot of potatoes twice with bare hands and touched the top of bake mousak with bare hands. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the kitchen prep area 1 live fly in the front counter area of the Restaurant Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to strawberries Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 122F hot hold. Operator reheated to 167F. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained yellow cutting board Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with garbage can by the triple sink Repeat Violation Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna,, cooked beef, cooked beef, operator was able to determine the prep date and will date accordingly Warning
Food safety inspection conducted on 5/29/2024 revealed 23 total violations (6 high priority, 4 intermediate, 13 basic).
Inspection on 5/10/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator doesn't have current license displayed. Expired license is on display by kitchen door. Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep area, storage area. Under and behind fixed equipment and in dining area. Wall behind cook line. Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in the back of the kitchen by the exit door in poor condition exposing the insulation and rusting. Door to close very loose Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Unprotected food 3 meat patties sitting on top of a box in reach in freezer Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door Warning - From follow-up inspection 2024-05-10: 1 fly by back door Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled accumulated soil hard to clean. Can opener very soiled and greasy,buffalo Chopper in rear of the building heavy accumulation of food debris, Repeat Violation Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-05-10: **Time Extended**
Food safety inspection conducted on 5/10/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 5/2/2024
High Priority
2
Intermediate
3
Basic
13
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
- 14-05-4:Basic - Cardboard used to line food-contact shelves.Rustic shelves in walking cooler, and dry storage area. Cardboard on shelves Warning
- 24-06-4:Basic - Clean utensils or equipment stored in heavily soiled cart. Discussed the need to store clean dishes on clean surfaces. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator doesn't have current license displayed. Expired license is on display by kitchen door. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters hanging in shelf next to canned food in dry storage area. Employees purses under counter next to wrapped in napkins silverware . Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep area, storage area. Under and behind fixed equipment and in dining area. Wall behind cook line. Warning
- 08B-38-4:Basic - Food stored on floor. Fry oil and watermelon stored on the floor in dry storage. Discussed the need to store food a minimum of 6" off the floor. Repeat Violation Warning
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in the back of the kitchen by the exit door in poor condition exposing the insulation and rusting. Door to close very loose Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in interior soiled. Warning
- 14-20-4:Basic - Ripped contact paperused as shelf cover. Warning
- 08B-12-5:Basic - Stored food not covered. Unprotected food 3 meat patties sitting on top of a box in reach in freezer Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm of chlorine, corrected with quaternary sanitizer at 200ppm. Warning
- 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. 0ppm Repeat Violation Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled accumulated soil hard to clean. Can opener very soiled and greasy,buffalo Chopper in rear of the building heavy accumulation of food debris, Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with big trash bins and other unnecessary stuff preventing employees from washing hands Warning
- 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. Warning
Food safety inspection conducted on 5/2/2024 revealed 18 total violations (2 high priority, 3 intermediate, 13 basic).
Inspection on 1/29/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - From follow-up inspection 2024-01-29: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Three freezer chest lids in poor shape, rusted and not closing correctly. - From follow-up inspection 2024-01-29: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. First chest freezer with ice cream tubs. - From follow-up inspection 2024-01-29: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Ice cream tubs not covered in first chest freezer. Corrected On-Site - From follow-up inspection 2024-01-29: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. - From follow-up inspection 2024-01-29: **Time Extended**
Food safety inspection conducted on 1/29/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 1/25/2024
High Priority
2
Intermediate
8
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 06-09-1:Basic - 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. Educated operator regarding rop fish procedures.
- 14-11-5:Basic - Equipment in poor repair. Three freezer chest lids in poor shape, rusted and not closing correctly.
- 08B-38-4:Basic - Food stored on floor. Cooked potatoes stored on floor. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer. First chest freezer with ice cream tubs.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Ice cream tubs not covered in first chest freezer. Corrected On-Site
- 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. 0 ppm, change container now 100 ppm. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48f, gyro 49f, chicken salad 48f, roast beef 47f, corned beef 48f, sliced cheese 48f,all found in single reach in cooler on line, operator states items were put up in cooler @8 am. All items moved to walk in cooler for quick chill. **Corrective Action Taken** Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced American cheese, feta.
- 11-27-4:Intermediate - 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes 98f, moved to walk in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cooked potatoes stored on floor in front of Hand sink. Items moved. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at end of line used for dump sink as evident by ice in sink.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Thermometer not used to check cold temperatures of food as evident by entire reach in cooler food not at correct safe temperatures. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. lasagna, cooked turkey, cooked meatloaf, cooked corned beef,cooked chicken, tomato sauce , sausage gravy,
Food safety inspection conducted on 1/25/2024 revealed 19 total violations (2 high priority, 8 intermediate, 9 basic).
Inspection on 11/17/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : 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. Amanda training expired 3/2023 David expired 2020 - From follow-up inspection 2023-11-17: **Time Extended**
Food safety inspection conducted on 11/17/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/16/2023
High Priority
4
Intermediate
5
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food (pots of potatoes ) stored on floor in back kitchen - employee relocated potatoes Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together at front counter - manager changed solution- recheck 100 ppm chlorine Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm chlorine when run twice Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager changed sanitizer bucket- recheck 100 ppm chlorine- Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2023 Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F, cooked ham 52 F , dolmades 51 F , garlic butter 50F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F , dolmades 51 F , garlic butter 50F cooked ham 52 F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by reach in cooler -manager removed no working cooler and replaced with working cooler- hand wash sink accessible -reviewed with operator hand wash sinks must be accessible at all time Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( eggs benedict ) covered by the consumer advisory.
- 11-26-1:Intermediate - 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.Reviewed with manager importance of monitoring food temperatures
- 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. Amanda training expired 3/2023 David expired 2020
Food safety inspection conducted on 11/16/2023 revealed 11 total violations (4 high priority, 5 intermediate, 2 basic).