DirtyFLRestaurant Inspection Data

PAPA JIM'S KITCHEN

Health inspection records show PAPA JIM'S KITCHEN in TAMPA has 5 inspections with a food safety rating of 2.8/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

11225 RACE TRACK RD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 10907970

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On pizza prep cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach-in cooler at cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A styrofoam cup stored in handwash sink next to dish machine. Removed. Corrected On-Site

3/5/2025· 1y ago

Visit ID: 10741977

Met Inspection Standards

1 high, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with dust
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside 3-door freezer
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes on shelf in back kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over mozzarella sticks in reachin freezer in back kitchen. Employee removed. Corrected On-Site

12/12/2024· 1y 3mo ago

Visit ID: 8725002

Met Inspection Standards

1 int, 2 basic

  • 36-11-4:Basic - Floors not maintained smooth and durable. Throughout the kitchen area.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
  • 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. Repeat Violation

3/29/2024· 1y 11mo ago

Visit ID: 8561487

Met Inspection Standards

2 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on pizza prep cooler. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
  • 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. Repeat Violation
  • 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. Chicken salad and cooked chicken not date marked in walk-in cooler.

11/29/2023· 2y 3mo ago

Visit ID: 8346505

Met Inspection Standards

3 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. At kitchen area. Walk-in cooler floor covered with unsealed wood. Repeat Violation
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean food containers with old labor stored on shelves by walk-in freezer.
  • 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. Observed employee walked outside and returned to kitchen, then engaged to work with food at cook line. Discussed proper handwash procedures with operator.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in walk-in cooler. Operator moved eggs to bottom shelf. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw bacon 44 F stored in reach-in cooler at cook line.
  • 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. Provided by email. **Corrective Action Taken**