PAPA GIO'S OF CHULUOTA
East Colonial Drive
Orlando, Florida, 32803
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/25/2025
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables
- 29-18-4:Basic - Drain cover(s) missing, in mop sink
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad while wearing bracelet Employee frying wings while wearing a bracelet
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing wings with no hair restraints
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oil kept by mixer
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on men's bathroom. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coke product stored over raw burgers in reach in cooler. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.salad cooler
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs kept on stove for less than 4 hrs with temperature of 106F. Ask manager to reheat up to 165F . **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. D w 40 stored with yeast by mixer Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located on men's bathroom. Repeat Violation
Food safety inspection conducted on 4/25/2025 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).
Inspection on 12/9/2024
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small middle prep table on cook line And cutting board at front counter prep cooler
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In cheese container Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl used for scoop in Italian wedding soup. Operator immediately removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer and gaskets at front prep table cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 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. Provided operator with forms all employees signed on site Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by walk in cooler.
- 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.
Food safety inspection conducted on 12/9/2024 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 7/3/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small cup use to scoop salt, grated Parmesan, pepper flakes.
- 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. White fish kept thawing in walk in cooler and kept in package. Thawing instructions say to remove from package before thawing. Operator discarded Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign located in mens bathroom Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in freezer over restaurant food. Employee ice cream stored over gnocchi in reach in freezer
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface and have mold like substance.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale 2 cans of ground tomatoes
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Breaded chicken kept overnight in reach in cooler across from flat top with temperature of 50F Gyro meat kept overnight on reach in cooler across from flat top with temperature of 48F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken kept overnight in reach in cooler across from flat top with temperature of 50F Gyro meat kept overnight on reach in cooler across from flat top with temperature of 48F
- 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 mark. Cheese pizza kept at room temperature for 20 minutes with no time mark. Corrected On-Site
- 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. Inspector emailed to operator and operator printed and posted. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located by three bay sink Corrected On-Site
Food safety inspection conducted on 7/3/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 1/26/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in scoop sugar Corrected On-Site
- 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. 3 mahi fish. Operator discarded Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Phone and drinks on shelf above prep table. Advised operator to keep all employee items outside of food prep areas Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On fryer handle Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler by front counter
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef removed from original packaging over French fries in reach in freezer
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 114F less than 2hours per operator. Advised to reheat to 165F for temperature recovery . Operator turned up burner **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Food safety inspection conducted on 1/26/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 11/15/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-11-15: **Time Extended**
Food safety inspection conducted on 11/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/14/2023
High Priority
6
Intermediate
3
Basic
7
Total
16
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Cup use to scoop grated cheese kept inside walk in cooler . Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. 6 dead roaches on and around water heather and floor 1 dead roach on floor under rack that has bulk sugar 1 dead roach on floor by mixer Total= 8 dead roaches Repeat Violation Admin Complaint
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees working on the cook line while wearing watch and bracelets. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Employees working on cook line with no hair restraint. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil kept by water heather.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Leak from pipe under hand sink by three bay sink.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of olives.
- 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 veal stored over stuffed shells on tall reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked chicken on walk in cooler. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on floor under water heather 2 live roaches on wall by water heather 1 live roach on floor under rack that has chemicals Total= 5 live roaches Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic oil kept on pizza station overnight with temperature of 84F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzaki sauce kept on cook line reach in cooler for less than 4 hrs with temperature of 50F, butter kept on cook line reach in cooler for less than 4 hrs with temperature of 57F. Garlic oil kept on pizza station overnight with temperature of 84F. Divided butter into smaller container and place sauce under cooler. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Hand sink blocked by trash can. Corrected On-Site
- 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/ Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by three bay sink. Corrected On-Site
Food safety inspection conducted on 11/14/2023 revealed 16 total violations (6 high priority, 3 intermediate, 7 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
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. Ceiling at walk in cooler
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading outside
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by walk in cooler Corrected On-Site
- 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. Printed operator food employee reporting agreement and observed operator sign document Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).