Papa D
Last inspected: Dec 11, 2025
64
Score
Across the available record, Papa D has eight inspections on file, the first dated 2022. The most recent report on file is from Dec 11, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
Restaurants in Orlando average 79, so Papa D trails the local norm. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled /stained with food debris, mold-like substance or slime. White cutting boards on cooks line
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Pizza racks on cooks line rusted
22-31-4
Basic - Floor soiled/has accumulation of debris. Corner of fryer on cooks line
36-73-4
Basic - Ice buildup in white reach-in freezer in back area near dry storage **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on cooks line , operator moved **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer on cooks line **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Underneath prep table on cooks line On top of stove top shelve on cooks line
14-20-4
64
May 1, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Held overnight, per operator in make table across from pizza ovens. Operator discarded items. shredded cheese (56F - Cold Holding); sliced ham (52F - Cold Holding); **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled Stand mixer in kitchen soiled
22-02-4
Basic - Floor tiles missing and/or in disrepair througout kitchen **Repeat Violation**
36-17-5
Basic - Food stored on floor. Oil on floor by kitchen hand wash sink. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in white reach-in freezer. **Repeat Violation**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled Door Gaskets soiled throughout establishment. Walk-in cooler fans have debris
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door open. **Corrected On-Site**
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer next to cooks line. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Cut mushrooms in walk-in cooler. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen by stand mixer.
36-27-5
47
Aug 13, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink when entering the kitchen Blocked with trash can. Hand sink in prep area.
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board in the kitchen
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink cup on prep table
40-06-5
Basic - Floor tiles missing and/or in disrepair. At cooks line At prep area and three compartment sink
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On stove handle **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler gaskets - Reach in freezer Gaskets -walk in cooler fan covers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer next to cooks line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in at prep area.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
14-17-4
52
Apr 24, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked chicken wings per operator cooked on 4/17/2024, operator discarded
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes 45F, per operator less than 3 hours double panned in top of reach-in cooler, operator relocated to walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer sharpening tool has an accumulation of grease and food debris -green cutting board heavily stained
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage salt container lid cracked/broken.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white stand up freezer
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large pots stored on top of cart, operator inverted **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. -walk-in cooler door gasket torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -salt container lacking label, operator labeled **Corrected On-Site**
02D-01-5
41
Sep 7, 2023
Routine - Food
3 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Sep 6, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 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. 0ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over chicken wings in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella 50F diced sausage 53F Items in pizza cooler less than 4 hours per operator. Whole pizza cooler is showing out of temp, operator has removed items from cooler and returned to walk in for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings Butter
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over pizza table
36-32-5
Basic - Clean utensils or equipment stored in dirty rack. Plastic container hanging on wall over reach in cooler
24-06-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in chopped lettuce.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler Interior of reach in cooler. Shelves of walk in cooler Dish rack for dish machine
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment.
36-64-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple locations in kitchen
36-27-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
39
Mar 30, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
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 and the time removed from temperature control cannot be determined. Operator was able to determine time for pizza by the slice. 2 cheese pies on display. Operator added time marking **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red sauce on stove 120F Operator increased heat for temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Mixer head Metal racks to toast subs. Ice chute on soda machine
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven door. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has grease and dust build up.
23-03-4
Basic - Single-service articles stored on a soiled surface. To go metal bowls stored on metal shelf that is peeling and soiled. Advised operator to put lining in between shelf and inverted to go containers.
25-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All walls throughout kitchen soiled. Food splatter near fire suppression tank
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above make table
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatula and strainer stored on plastic lid wrapped in foil against dirty wall to right of stove.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at prep table and make table
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink On shelf above make table. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Pizza cook wearing bracelet.
13-07-4
43
Dec 13, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Red sanitizer bucket solution too strong, operator remade bucket. Over 200ppm Retested 50ppm **Corrected On-Site**
41-15-5
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 and the time removed from temperature control cannot be determined. Operator was able to determine time, pizza by the slice prepared less than 1 hour. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk in prepared previous day not date marked.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board White cutting board at prep cooler.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks and bagged lunches not separated in walk-in cooler. **Corrected On-Site**
08B-49-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Hanging from oven door. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Canoli cream not covered. **Corrected On-Site**
08B-12-5
55
Frequently Asked Questions
When was Papa D last inspected?
The most recent health inspection at Papa D on file is from Dec 11, 2025. The public record contains eight inspections in total.
What is the most common violation at Papa D?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Papa D.
How does Papa D compare to other restaurants in Orlando?
Papa D most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Papa D's inspection record improved over time?
Results have been roughly steady. Inspections at Papa D have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Papa D 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 Papa D inspected?
Based on the inspection history on file, Papa D is inspected around three times per year on average.
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