DirtyFLRestaurant Inspection Data

PAPI CHULO

1556 US HWY 1

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10792798

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10785977

  • 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. At back storage area- Commercially processed reduced oxygen packaged tuna bearing a label to remove from packaging before thaw not removed- see stop sale.
  • 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 bags stored over food at dry storage area. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return did not wash hands do after handling clean plates and utensils - educated operator- employee wash hands properly. *Corrective Action Taken** **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found At bar area- approximately 6 small flying insects landing on bar counter and bottles of alcohol. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At back storage area- Commercially processed reduced oxygen packaged tuna bearing a label to remove from packaging before thaw not removed- see stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline prep counter- Cooked rice 122F- hot holding - food left out on counter- food out of temperature for 30 minute- operator placed in walk in cooler to quick chill. **Corrective Action Taken**

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10781121

  • 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. Walk in cooler: Black beans (52F - cooling) at 11:38; cooling since 2/17 @ 4pm. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed Raw shrimp in same container as fully cooked plantains and over bottled beer at walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Black beans (52F - cooling) at 11:38; cooling since 2/17 @ 4pm. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grill drawers: diced beef (44F - Cooling) at 11:31; cooling since 10:31 - 44F at 11:56 ; chipotle mayo (54F - Cooling) at 11:33; cooling since 10:00 - 54F at 11:56 At current rate of cooling product will not reach 41F within 4 hours. Operator moved products to reach in freezer to quick chill. **Corrective Action Taken** Repeat Violation

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8882771

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over cooked macaroni and cheese at chest freezer. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut watermelon (67F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to add to time control. Operator placed time mark for remaining 2 hours. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (48F - Cooling) at 1:35; cooling since 11:00 - 51F at 1:55 Observed in large squirt bottle filled several inches over fill line of pan at flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath. **Corrective Action Taken**

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8773490

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Plates stored on dusted storage rack by cook line.
  • 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. Observed Tuna in reduced oxygen packaging still sealed. Educated operator.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over macaroni and cheese at reach in freezer at cook line. Operator stored properly. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sushi rice. Time control procedure not available at time of inspection. Time control procedure sent to operator.

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8460981

  • 10-01-5:Basic - In-use scoop in non-time/temperature control for safety food not stored with handle above top of scallions within a closed container on cookline. Operator removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed towel in sanitizer container. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Beans 45°F-50°F on speed rack in walk in cooler. Beans are bagged loosely in zip lock bags and were cooled yesterday. Cook placed a bus bin of cooked ground beef 155°F on speed rack under the beans, heating up the beans. Cook stated he placed ground beef on speed rack 30 minutes ago. Cook removed ground beef and placed ice on the beans. **Corrective Action Taken**

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8372405

  • 22-41-4:High Priority - Observed: 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. Dishwasher (Chlorine 10ppm); operator fixed chlorine to 100 ppm Corrected On-Site Priority: High Priority
  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (60F - Cooling)at 10:30 to 60 F at 10:55 since 8:00; in reach in cooler at cook line; food covers during cooling; at this rate food will not reach 41° For below within 6 hours; Operator placed food in ice and uncovered ; Corrected On-Site Repeat Violation Priority: Intermediate
  • 08B-32-4:Basic - Observed: Food being prepared outside- corn in the husk being cleaned outside by back door; manager educated and moved inside Corrected On-Site Priority: Basic
  • 08B-38-4:Basic - Observed: Food stored on floor- container of chips at cook line Operator stored properly Corrected On-Site Priority: Basic
  • 21-10-4:Basic - Observed: Soiled dry wiping cloth in use. Operator educated and set up sanitizer bucket to store cloth towels Corrected On-Site Priority: Basic