THE PAPER BAG
209 NW 75 ST STE 30
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/4/2025
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind soda machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen. **Repeat Violation**
- 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 kitchen prep table. Employee removed phone during inspection. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filter in beverage area not covered. Employee placed filter in plastic bag. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket of dirty water next to mop sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pickles in kitchen reach-in cooler. Manager moved eggs to bottom shelf. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in make line reach-in cooler: sausage (49F - Cold Holding). Employee stated sausage placed in cooler two hours prior to temperature being taken. Employee moved sausage to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with five employees working.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored in dry storage area. **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand washing sink, 75F.
Food safety inspection conducted on 2/4/2025 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 10/24/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in prep area.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles on counter in prep area.
Food safety inspection conducted on 10/24/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).