DirtyFLRestaurant Inspection Data

PAPA JOHN'S PIZZA #782

With 4 inspections documented, PAPA JOHN'S PIZZA #782 maintains a 4.0/5 food safety rating in NEW SMYRNA BEACH. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 4 reports on file

601 S DIXIE HWY

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 4 health inspection reports

All Inspection Reports

12/1/2025· 3mo ago

Visit ID: 10939525

Met Inspection Standards
  • N/A:No Violations Were Observed

5/16/2025· 10mo ago

Visit ID: 10841260

Met Inspection Standards

2 int, 2 basic

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Drain for front handsink
  • 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. New employee with no food handler training
  • 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. Robin

9/12/2024· 1y 6mo ago

Visit ID: 8784847

Met Inspection Standards

1 int, 2 basic

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler handles
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Back hand sink Corrected On-Site
  • 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. Opened cheesecake mix

7/11/2023· 2y 8mo ago

Visit ID: 8383362

Met Inspection Standards

1 high, 2 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Outside walk in cooler
  • 24-26-4:Basic - Pizza screens on the floor were picked up by manager and returned to be reused. Manager stated they could not be washed due to curing. Advised to wash, rinse, and sanitize all food contact surfaces
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. String cheese and cheese crust 67F and 69F, just left out per operator. Operator added a time mark to discard within 4 hours. Corrected On-Site