DirtyFLRestaurant Inspection Data

PAPA JOE'S OF COLONIAL TOWN PARK

Food safety records indicate PAPA JOE'S OF COLONIAL TOWN PARK in LAKE MARY has 12 inspections with a 2.3/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 12 reports on file

960 COLONIAL GRAND LANE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 12 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 10940858

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - dessert cooler door handle Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves
  • 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. - Dishwasher (Chlorine <50ppm) Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shrimp over mozzarella sticks at cookline
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over lasagna at walk in cooler
  • 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. - milk - deli turkey Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

1/7/2026· 2mo ago

Visit ID: 13608002

Met Inspection Standards

1 int, 1 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-01-07: **Time Extended**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2026-01-07: **Time Extended**

8/5/2025· 7mo ago

Visit ID: 13481148

Met Inspection Standards

2 high, 3 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on top of glass door reach-in cooler in front counter area, employee relocated Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -large stainless steel pots of sauce stored on the floor in the walk-in cooler
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, employee removed Corrected On-Site
  • 36-62-4:Basic - Light not functioning. -light over rear kitchen prep area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves -walk-in cooler fan covers have an accumulation of dust/debris Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0ppm, operator discarded and refilled, retested 50ppm Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -wiping cloth sanitizing solution stored on the pizza oven, operator elevated Corrected On-Site
  • 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 touched pizza slices with his bare hand while transferring from board to plate to serve
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza make table reach-in cooler: ham 59F and sliced meatballs 48F, per employee less than 90 minutes double panned, employee relocated to lower portion of reach-in cooler to rapidly cool **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -small white cutting board stained on salad station reach-in cooler
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink in rear kitchen, operator restocked Corrected On-Site
  • 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 portions and marinara sauce, both prepared on Sunday, 8/3/2025, operator dated Corrected On-Site

3/12/2025· 1y ago

Visit ID: 10789977

Met Inspection Standards

2 high, 2 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - front line make cooler - pizza cooler
  • 36-22-4:Basic - Floor area(s) covered with standing water. - deep grout lines causing retention of standing water
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled and rusted
  • 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: - pizza sauce (45f-52f - Cooling) made yesterday - chicken wings (44f-47f - Cooling) made yesterday
  • 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.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. - clams
  • 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. - pizza by the slice - pizza sauce Provided blank forms to operator

11/19/2024· 1y 3mo ago

Visit ID: 10720720

Met Inspection Standards

1 int, 2 basic

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - 1 stall no covered waste basket - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2024-11-19: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2024-11-19: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings - provided blank forms to operator - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2024-11-19: **Time Extended**

11/15/2024· 1y 3mo ago

Visit ID: 10719969

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - 1 stall no covered waste basket - From follow-up inspection 2024-11-15: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water - From follow-up inspection 2024-11-15: **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. - 4 around floor drains in dish station - 4 around dry storage rack Warning - From follow-up inspection 2024-11-15: 8 around rack storing pizza boxes. **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings - provided blank forms to operator - From follow-up inspection 2024-11-15: **Time Extended**

11/14/2024· 1y 3mo ago

Visit ID: 8745545

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. - 1 stall no covered waste basket
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - front deli style cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over cooked lasagna in walk in cooler
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 around floor drains in dish station - 4 around dry storage rack Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken wings over squid in reach in cooler
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings - provided blank forms to operator
  • 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. - par cooked chicken wings observed in walk in cooler.. Manager brought out from freezer yesterday

5/17/2024· 1y 9mo ago

Visit ID: 8674976

Met Inspection Standards

3 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the Parmesan cheese
  • 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches on the glue board
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -line hand sink - under side of the prep table
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. In the men's room
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in the sink
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies at the mop sink - follow up will occur on the next routine inspection
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the low boy line cooler raw wings over sauces
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in the cooler dated 4/3 . Employee stated made yesterday related Corrected On-Site

3/28/2024· 1y 11mo ago

Visit ID: 8640446

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Butcher block needs to be refinished - From follow-up inspection 2024-03-28: **Time Extended**

3/26/2024· 1y 11mo ago

Visit ID: 8565342

Follow-up Inspection Required

1 high, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.ice bin divider has a black mold like substance present
  • 14-09-4:Basic - Butcher block needs to be refinished
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. -missing several hood filters
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 36-62-4:Basic - Light not functioning. In the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the cooler at the fry station
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the mop sink 3 small flies observed,operator needs to clean out the mop sink to eliminate the debris that is present scrub the sides to remove the film of grease Repeat Violation Warning

12/6/2023· 2y 3mo ago

Visit ID: 8564788

Met Inspection Standards

2 int, 4 basic

  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. -under the can rack floor soiled -freezer floor soiled - From follow-up inspection 2023-12-06: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line - From follow-up inspection 2023-12-06: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. In the hood In the kitchen - From follow-up inspection 2023-12-06: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the dessert coolerv - From follow-up inspection 2023-12-06: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. Quat test kit at the dish machine - From follow-up inspection 2023-12-06: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make cooler pasta not dated, soups - From follow-up inspection 2023-12-06: **Time Extended**

12/4/2023· 2y 3mo ago

Visit ID: 8363428

Follow-up Inspection Required

2 high, 2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White divider on the ice machine
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. -under the can rack floor soiled -freezer floor soiled
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line
  • 36-62-4:Basic - Light not functioning. In the hood In the kitchen
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the dessert coolerv
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on the line equipment, between the grill and the oven , grill and fryer
  • 08B-12-5:Basic - Stored food not covered. Calamari in the low boy cooler
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the mop sink 10 flies Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet from the wall has no back flow preventor
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. Quat test kit at the dish machine
  • 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. In the make cooler pasta not dated, soups