Chef Papas Cafe and Catering
Last inspected: Feb 20, 2026
58
Score
Inspectors have visited Chef Papas Cafe and Catering 14 times, with records going back to 2022. The most recent visit was on Feb 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
When inspectors have written things up, “ceiling/ceiling tile shows damage or is in disrepair” has been the most frequent reason, cited two times.
That's lower than the typical Daytona Beach restaurant, which scores around 71. The record is unremarkable in either direction.
14
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
29-37-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -drink station **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -lid to ice machine falls off when opened -gasket torn on true cooler in prep area **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -burners on stove soiled **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
14-17-4
58
Feb 18, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
33
Aug 27, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -reach in cooler **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -shelves rust next to 3 compartment sink -shelves in walk in cooler rusted and soiled **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
22-08-4
82
Aug 26, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
39
Feb 20, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard **Warning** - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -shelves rusted next to dish machine -shelves in walk in cooler -gasket turn on true refrigerator **Warning** - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -by dish machine -by walk in cooler **Warning** - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven under flat grill -oven under stove -oven prep area **Warning** - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease **Warning** - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
23-03-4
74
Feb 19, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler sauerkraut,potato salad,turkey,cheese ,corn beef 45f to 46f -reach in cooler with ice bath feta 60f less than 4 hours -dressing cooler sour cream 46f **Warning** - From follow-up inspection 2025-02-19: Potato salad,tuna salad ,chicken salad,pasta salad ,ham ,turkey 44f to 51f per manager turn thermometer down and was reading 35f. Less than 4 hours **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
29-37-4
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. -pasta - From follow-up inspection 2025-02-19: Chicken **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -shelves rusted next to dish machine -shelves in walk in cooler -gasket turn on true refrigerator **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -by dish machine -by walk in cooler **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven under flat grill -oven under stove -oven prep area **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooler with ice bath **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
22-16-4
43
Feb 18, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
33
Sep 11, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200 plus ppm
41-27-4
High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles store next container lids on storage shelf next to 3 compartment sink
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -boiled eggs 60f ,roast beef 50f less than 4 hours Advised to pace more ice around product
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -deli meat
02C-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -flour
14-01-5
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. -mahi
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee cup on prep table -drinks on shelf with spices above reach in cooler
12B-07-4
Basic - Equipment in poor repair. -storage shelf next to 3 compartment sink rusted -walk in cooler shelves rusted
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cookline -top oven in prep area
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -Flour
02D-01-5
39
Mar 12, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. -package of salmon with deli meats
08A-08-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Tcs soup date marked 3/5 and 3/2,employee discarded
01B-24-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
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 hire
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. -fish in standing water **Corrected On-Site**
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse next to napkins at bar
40-06-5
Basic - Single-service articles improperly stored. -bag of napkins
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -top of stove soiled with grease
23-03-4
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. **Corrected On-Site**
06-09-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over true refrigerator
36-32-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -all ovens
22-08-4
Basic - Equipment in poor repair. -leg to not attached to prep sink
14-11-5
39
Nov 9, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Single-service containers not constructed with the required characteristics. -non food grade bags used to store bread **Warning** - From follow-up inspection 2023-11-08: **Time Extended** - From follow-up inspection 2023-11-09: **Time Extended**
25-28-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard -can opener **Warning** - From follow-up inspection 2023-11-08: Slicer guard soiled **Time Extended** - From follow-up inspection 2023-11-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood filters -shelves soiled under prep tables **Warning** - From follow-up inspection 2023-11-08: **Time Extended** - From follow-up inspection 2023-11-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -imperial oven -top stove in prep area **Warning** - From follow-up inspection 2023-11-08: **Time Extended** - From follow-up inspection 2023-11-09: **Time Extended**
22-08-4
70
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Single-service containers not constructed with the required characteristics. -non food grade bags used to store bread **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
25-28-4
High Priority - - From initial inspection : High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. -per manager uses cold smoke salmon ,catering menu **Warning** - From follow-up inspection 2023-11-08: Smoke salmon is only for catering. Currently does not have salmon in restaurants **Time Extended**
01D-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard -can opener **Warning** - From follow-up inspection 2023-11-08: Slicer guard soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -imperial oven -top stove in prep area **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood filters -shelves soiled under prep tables **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
23-03-4
61
Nov 7, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. -per manager uses cold smoke salmon ,catering menu **Warning**
01D-03-5
High Priority - Single-service containers not constructed with the required characteristics. -non food grade bags used to store bread **Warning**
25-28-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -stuffed mushrooms -cooked chicken -deli meat **Corrected On-Site** **Warning**
02C-01-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna ,catering menu **Warning**
01D-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -catering menu **Warning**
02B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard -can opener **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Salmon and tuna on catering menu. Per manager salmon and tuna are only used for catering **Warning**
02B-01-5
Basic - Dead roaches on premises. -2 dead roaches under storage shelves **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. -employee drink on shelf above reach in cooler **Warning**
12B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -imperial oven -top stove in prep area **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood filters -shelves soiled under prep tables **Warning**
23-03-4
33
May 16, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
30
Nov 2, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw stuffed meat mushroom caps stored over stuffed cheese mushroom caps. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun holster soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Kitchen ceiling /ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Kitchen lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
55
Frequently Asked Questions
When was Chef Papas Cafe and Catering last inspected?
The most recent health inspection at Chef Papas Cafe and Catering on file is from Feb 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Chef Papas Cafe and Catering?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited two times, more than any other issue at Chef Papas Cafe and Catering.
How does Chef Papas Cafe and Catering compare to other restaurants in Daytona Beach?
Chef Papas Cafe and Catering most recently scored 58 out of 100, which is lower than the Daytona Beach average of 71.
Has Chef Papas Cafe and Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Chef Papas Cafe and Catering have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chef Papas Cafe and Catering means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chef Papas Cafe and Catering inspected?
Based on the inspection history on file, Chef Papas Cafe and Catering is inspected around four times per year on average.
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