PAPPAS DRIVE IN AND FAMILY RESTAURANT
1103 Dixie Freeway
New Smyrna Beach, Florida, 32168
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/28/2024
High Priority
6
Intermediate
2
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-09-5:Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refiling - deli meat in 1/3 pan in front reach in cooler filled with portioned deli meat without washing
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site
- 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. Chili in vacuum sealed bags lined up in pan up to 50F in the middle, walk in cooler overnight, see stop sale
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Country fried steak over fries Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets improperly iced 64F. Operator added to time plan. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Cheese, eggs Corrected On-Site
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Cheese sauce in squeeze bottle 118F, reheating in 1/3 pan on steam table approximately 2 hours. Operator added to time plan **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Issued to operator and posted. Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 11 total violations (6 high priority, 2 intermediate, 3 basic).
Inspection on 11/21/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelving next to office for dry storage - fan cover dish area Warning - From follow-up inspection 2023-11-21: **Time Extended**
Food safety inspection conducted on 11/21/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/18/2023
High Priority
5
Intermediate
6
Basic
4
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Rack of dirty cups ready to run through machine over clean metal pans. Corrected On-Site Warning
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Remove to clean. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelving next to office for dry storage - fan cover dish area 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. 0 ppm cl - machine not dispensing sanitizer Corrected to 100 ppm cl 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. Server plating toast. Discussed with manager Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made in house 9/9 Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream pie 51F, spinach pie 51F, feta 46F, egg beaters 47F. Dessert cooler for approximately 2 hours. Moved to walk in cooler Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dining room, greater than 200 ppm cl. Corrected to 100 ppm cl Corrected On-Site Warning
- 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. Emailed to operator Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station Corrected On-Site Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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. Employees with no proof of food handler training Warning
- 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. Emailed to operator Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill Warning
Food safety inspection conducted on 9/18/2023 revealed 15 total violations (5 high priority, 6 intermediate, 4 basic).