Louis Pappas Market Cafe
Last inspected: Jun 18, 2024
95
Score
Going back to 2022, Louis Pappas Market Cafe has five inspections in the public record. The newest entry in the record is dated Jun 18, 2024. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about six violations before that.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
Among Clearwater restaurants, the typical score is 79; Louis Pappas Market Cafe is comfortably above that bar. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jun 18, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in restrooms soiled with dust and mold like substance. Vent/ceiling in kitchen area soiled with dust **Repeat Violation**
36-34-5
95
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked chicken in walk-in cooler, order corrected **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. An opener blade soiled
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Drain cover(s) missing. Under dish machine **Repeat Violation**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf above cook line
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use scoops in 87F water, removed for cleaning
10-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
55
Oct 30, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed grape leaves.
02C-02-5
Basic - Drain cover(s) missing. Under dish machine.
29-18-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
74
Apr 21, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Employee washed hands with no soap. After changing sanitizer buckets an Employee rinsed hands no soap and put gloves on and began prepping food.
12A-20-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near dish machine.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (93F - held on counter); gyro (74F - held on counter) gyro was out of temperature less than 4 hours operator place gyro on grill for reheat. Reheat temperature 170F
03B-01-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled shirt with gloved hand and than touched gyro meat. Discussed proper hand washing with employee and operator .
12A-28-4
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. Discussed and provided handout pertaining to vomit and diarrheal events
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed spoon in hand wash sink behind the line. Discussed the need to use hand wash sink for washing hands only **Repeat Violation**
31A-11-4
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. Discussed and provided employee agreement
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding Cooked grape leaves and rice in freezer. Discussed proper date marking in both freezing and refrigeration of TCS foods
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line prep area
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table, employee moved purse from prep table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Spatula between equipment
10-04-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles touching lettuce, cheese and tomatoes. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish washer
23-03-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp thawed under running water 70F.
06-03-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled with common name. Spice container not labeled with common name **Corrected On-Site**
02D-01-5
25
Nov 9, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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 chlorine - air in line - manager primed dish machine - recheck 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dolmades at 46 F in tall cooler next to oven - temperatures taken this day- moved to freezer for quick chill down recheck 41 F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled can openers on prep table in back kitchen - manager put can opener in dish washing area to be cleaned
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - large pots stacked in front of dishwashing area hand wash sink - manager relocated pots- reviewed with manager that accessibility of hand wash sinks at all times **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front salad station area and back dish washing area - manager placed paper towels in dispensers **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. - inside microwave is rusted and not smooth and easily cleanable
14-11-5
Basic - Food ( containers of chicken stock ) stored on floor in walk in cooler - manager rearranged food **Corrected On-Site**
08B-38-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in men's bathroom.
36-30-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table and cart - manager placed towels in wiping buckets **Corrected On-Site**
21-12-4
Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength at cook line area - manager changed solution - recheck Triple sink /Wiping buckets 272 ppm DDBSA / 704ppm Lactic acid SmartpowerSink and Surface **Corrected On-Site**
21-08-4
43
Frequently Asked Questions
When was Louis Pappas Market Cafe last inspected?
The most recent health inspection at Louis Pappas Market Cafe on file is from Jun 18, 2024. The public record contains five inspections in total.
What is the most common violation at Louis Pappas Market Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Louis Pappas Market Cafe.
How does Louis Pappas Market Cafe compare to other restaurants in Clearwater?
Louis Pappas Market Cafe most recently scored 95 out of 100, which is higher than the Clearwater average of 79.
Has Louis Pappas Market Cafe's inspection record improved over time?
Yes. Recent inspections at Louis Pappas Market Cafe have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Louis Pappas Market Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Louis Pappas Market Cafe inspected?
Based on the inspection history on file, Louis Pappas Market Cafe is inspected around three times per year on average.
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