Papa's Ny Diner
Last inspected: Feb 11, 2026
19
Score
The health department has logged 20 inspections at Papa's Ny Diner, the earliest from 2022. The latest inspection on file is from Feb 11, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing 13 times across the record.
Papa's Ny Diner's latest score of 19 falls below the Clearwater average of 79. Diners may want to weigh the inspection history when deciding to visit.
20
Inspections
4
Critical latest
1
Major latest
19
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
4 critical violations. 1 major violation. 19 minor violations.
View 24 violations
High Priority - Nonfood-grade bags used in direct contact with food. Steak stored in thank you bags in walk in. **Repeat Violation**
14-31-5
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. Dish machine improper ppm measuring 0ppm. Sanitizer bucket was empty, operator replaced bucket. Measuring 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato 51F at 9:00am. Operator cut and placed tomatoes in cooler at 3:00am. Operator discarded. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomato 51F at 9:00am. Operator cut and placed tomatoes in cooler at 3:00am. Operator discarded. **Corrective Action Taken**
01B-02-5
Intermediate - Food-contact surface soiled with food debris. Interior of reach in freezers by dry storage soiled with food debris. **Repeat Violation**
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bathroom door left open other than during cleaning or maintenance in employee restroom.
32-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted. Operator inverted. **Corrected On-Site**
24-05-4
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. 3 pieces of 6 oz raw salmon fully thawed in vacuum packing in walk in. Manager discarded. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom no covered receptacle.
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator relocated. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting over soda machine at front counter.
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine. Do not use dishes/equipment not properly sanitized. Detergent and sanitizers lines reversed. Employee switched to proper containers. **Corrected On-Site**
16-13-5
Basic - Equipment in poor repair. Interior of reach in freezers in disrepair on cook line and near 3CS. Near 3CS broken hinge. Cook line damaged insulation in corner. Freezer in dry storage has a damaged lid. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bucket of pickles stored on floor of walk in cooler. Operator relocated **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Wood under microwave not easily cleanable. Walk in cooler door peeling at bottom.
14-13-4
Basic - In-use tongs stored on equipment door handle between uses. Operator relocated. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water. Employee removed water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
Basic - Reuse of single-service or single-use articles. Reuse of sour cream containers for food storage in walk-in cooler. Educated operator.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not stored inverted. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Cooked breakfast potatoes, onions, cut melon, and pickles spears stored uncovered in walk in cooler. Operator covered items. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over uncovered ready to eat pickles in walk in cooler. Operator rearranged. **Corrected On-Site**
08B-17-4
Basic - Utensils in poor condition. Spatula on cook line in poor condition. Bulk container lid for sugar is broken.
14-12-4
19
Nov 18, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks . **Repeat Violation** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-11-18: Cutting board in cook line area soiled with food build up in cracks **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Tammy, Luis, Marisol and Lillie certificates are copies . - From follow-up inspection 2025-09-16: Original missing for Luis. **Time Extended** - From follow-up inspection 2025-11-18: Proof of required food handler original training certificates not available **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas. - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-11-18: Ceiling not smooth and easily cleanable in food prep area near walk in cooler , food storage area and ware washing areas **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-11-18: Cutting board at cook line no longer smooth and easily cleanable **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-11-18: Walk in cooler shelves with rust and pitted **Time Extended**
14-17-4
70
Sep 16, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Samantha hired over 30 days previously per Manager Samantha - From follow-up inspection 2025-09-16: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks . **Repeat Violation** - From follow-up inspection 2025-09-16: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Tammy, Luis, Marisol and Lillie certificates are copies . - From follow-up inspection 2025-09-16: Original missing for Luis. **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas. - From follow-up inspection 2025-09-16: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line - From follow-up inspection 2025-09-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer chest lid is damaged in storage room in back kitchen near back exit - From follow-up inspection 2025-09-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit opposite grill - From follow-up inspection 2025-09-16: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-09-16: **Time Extended**
14-17-4
58
Sep 15, 2025
Routine - Food
8 critical violations. 7 major violations. 14 minor violations.
View 29 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. Wiping bucket more than 200 ppm chlorine on shelf near Nutella at cook line . Manager changed solution . Recheck 100 ppm chlorine and moved to separate area **Corrected On-Site**
41-15-5
High Priority - Toxic substance/chemical improperly stored. -WD -40stored on kitchen prep table next to deli slicer. Manager relocated chemicals **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 70 F packets on counter and tables for less than 3 hours . Manager placed butter packets in freezer for quick chill down . Recheck 38 F at 11:37 am Reviewed with manager proper handling and storage of of butter packets -Pooled eggs 52 F on ice at cook line - employee added ice to container . Recheck 41 F - cut lettuce 52 F , Swiss cheese 53 F, cheddar cheese 53 F , mozzarella cheese 51 F , pepper jack 51 F in cooler, , sauerkraut 52 F, shredded pork 56 F ,pork 54 F, chicken salad 55 F , corn beef 56 F , tuna salad 55 F , stuffed with rice grape leaves 52 F in cooler opposite grill over 4 hours 45 minutes . No temperatures taken this day Food discarded - spinach pie 44 F in walk in cooler -no temperature taken this morning **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- cut lettuce 52 F , Swiss cheese 53 F, cheddar cheese 53 F , mozzarella cheese 51 F , pepper jack 51 F in cooler, , sauerkraut 52 F, shredded pork 56 F ,pork 54 F, chicken salad 55 F , corn beef 56 F , tuna salad 55 F , stuffed with rice grape leaves 52 F in cooler opposite grill over 4 hours 45 minutes . No temperatures taken this day . Food discarded -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. Salmon 49 F and grouper 39 F in ROP package on food prep table in back kitchen . Reviewed with manager . Manager discarded seafood . - spinach pie 44 F in walk in cooler . No temperatures taken this morning . **Corrective Action Taken** **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw frozen steak over frozen potatoes and sweet potatoes in Reach in freezer in food storage area . **Repeat Violation**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. -Raw meat stored in shopping bags in walk in cooler
14-31-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. 0 ppm chlorine - tube not in sanitizer . Manager placed line in sanitizer and primed dish machine recheck 10 ppm chlorine run 3 times. Manager primed again recheck 50 ppm chlorine **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Dented cans of tomatoe purée, pineapple juice, ground tomatoes, corned beef hash , strawberry glaze present in storage room . See stop sale. Manager segregated cans for return **Corrective Action Taken**
01B-01-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Samantha hired over 30 days previously per Manager Samantha
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks . **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping bucket inside hand wash sink in front counter area .
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -Expired food manager Agustin Hernandez ServSafe certificate with an expired date of 8/6/2025 . No current certified food managers employed at establishment
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line hand wash sink . Manager placed paper towels at hand wash sink **Corrected On-Site**
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Tammy, Luis, Marisol and Lillie certificates are copies .
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled in front counter area . Employee labeled spray bottle . **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cellphone next to to go containers and above reach in cooler -employee cellphone stored on top of container of oil at cook line Manager relocated cellphones **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in freezer chest lid is damaged in storage room in back kitchen near back exit
14-11-5
Basic - Food stored on floor. Jug of oil stored on floor in storage room adjacent to back kitchen exit and mop sink. Manager relocated food **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit opposite grill
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees in the women's restroom . Manager placed sign at hand wash sink **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line
12B-13-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -large ladder stored above slicer in food prep area in back kitchen . Manager relocated ladder away from above food prep. area but now it's above food storage above reach in cooler. Manager in process of relocating ladder at the end of the inspection .**Corrective Action Taken** **Corrective Action Taken**
42-03-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quaternary in front counter area . Employee changed solution . Recheck 200 ppm quaternary **Corrected On-Site**
21-07-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-09-4
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. Salmon 49 F and grouper 39 F in ROP package on food prep table in back kitchen. Per box " do not thaw at room temperature" . Reviewed with manager . Manager discarded seafood **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Ceiling tile missing in back food prep area and dish washing areas Manager placed ceiling tile in place over food prep area and dishwashing area Discussed tile must be smooth and easily cleanable . **Corrective Action Taken**
36-36-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
36-37-5
7
Apr 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks. - From follow-up inspection 2025-04-11: **Time Extended** - From follow-up inspection 2025-04-22: Per manager, cutting boards are on order **Time Extended**
22-02-4
90
Apr 11, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. **Admin Complaint** - From follow-up inspection 2025-04-11: **Admin Complaint**
50-17-3
High Priority - - From initial inspection : 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 . Manager set up triple sink 100 ppm chlorine **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-04-11: Dish machine at 10 ppm . Per manager , service is scheduled. The triple sink is in use until dish machine is working correctly **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks. - From follow-up inspection 2025-04-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager - From follow-up inspection 2025-04-11: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees hired over 60 days with no training Izabel and David . Reviewed with manager - From follow-up inspection 2025-04-11: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas . - From follow-up inspection 2025-04-11: **Time Extended**
36-73-4
52
Apr 10, 2025
Routine - Food
7 critical violations. 6 major violations. 6 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52 F, cheddar cheese 52 F , mozzarella cheese 53 F , gyro 55 F in small cooler opposite grill . Cooler stocked from walk in cooler 2 hours previously. Employee moved food to freezer for quick chill down **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper , instructions state product must be removed from vacuum bag before defrosting Reviewed with manager .
01B-02-5
High Priority - Raw animal food ( raw beef in open bag ) stored over or with ready-to-eat food ( fries ) in a freezer - not all products commercially packaged. Reviewed with manager . Manager rearranged food **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. **Admin Complaint**
50-17-3
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 . Manager set up triple sink 100 ppm chlorine **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - Cooked potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area .
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - Cooked potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area .
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Faucet removed from hand wash sink at cook line . Manager to repair this day.
31A-09-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in dishwashing area . Manager adjusted paper towels to dispense . Dispensed temporarily worked . With additional uses the dispenser did not work . Manager placed paper towels at hand wash sink **Corrective Action Taken** **Repeat Violation**
31B-05-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 45 F in ice water. Reviewed with manager .
05-06-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees hired over 60 days with no training Izabel and David . Reviewed with manager
53B-13-5
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 in walk in cooler . Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper , instructions state product must be removed from vacuum bag before defrosting Reviewed with manager . **Repeat Violation**
06-09-1
Basic - Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas .
36-73-4
Basic - Food ( cans of corn beef hash) stored on floor in storage room .
08B-38-4
Basic - Food ( pot of cooked potatoes ) stored in a location that is exposed to splash/dust in dishwashing area . Reviewed with manager . Cooked potatoes discarded due to improper cooling .
08B-36-4
Basic - Inside bathroom not available for employee and customer use due to new floor tiles installed in the hallway by bathrooms and floor cannot be walked on. Dining area by bar is closed off to customers . This area is the access area to bathrooms . New tiles have been installed in this area , incompletely . Per operator , floor tiles cannot be walked on for an hour in the hallway to bathroom, additional tiles will be installed in front of the bathrooms tomorrow night and tiles cannot be walked on four hours thereafter The establishment is open 24 hours . The operator placed a portable toilet out side for customer and employee use due. Operator removed partition and made available inside restrooms for customer and employee use during this inspection . **Corrected On-Site** **Admin Complaint**
32-09-4
Basic - Standing water or very slow draining water in handwash sink in employee restroom in back kitchen .
29-20-5
14
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
64
Jul 31, 2024
Complaint Partial
4 minor violations.
View 4 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
82
Jun 4, 2024
Complaint Partial
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. **Warning** - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: Menus will be reprinted **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing **Warning** - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in the employees bathroom **Warning** - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like **Warning** - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
23-03-4
74
May 30, 2024
Complaint Partial
2 critical violations. 1 major violation. 7 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. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold. **Warning** - From follow-up inspection 2024-05-30: Ham 45F Gyro meat 46F Chicken salad 45F Tuna 45F Cut lettuce 46F All items removed from reach in cooler and put in walk in cooler, items were put in reach in cooler around 10am **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) **Warning** - From follow-up inspection 2024-05-30: No stop sale issued **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris **Repeat Violation** **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in the employees bathroom **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-05-30: **Time Extended**
33-16-4
47
May 29, 2024
Complaint Partial
6 critical violations. 4 major violations. 13 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 122F hot hold. Operator reheated to 167F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to strawberries **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the kitchen prep area 1 live fly in the front counter area of the Restaurant **Repeat Violation** **Warning**
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch pot of potatoes twice with bare hands and touched the top of bake mousak with bare hands. **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained yellow cutting board **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with garbage can by the triple sink **Repeat Violation** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna,, cooked beef, cooked beef, operator was able to determine the prep date and will date accordingly **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
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. White fish in ROP packaging indicating to remove from original packaging not removed **Warning**
06-09-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing **Warning**
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep table. Discussed the need to keep employees beverages separate from clean utensils and food. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees belongings in dry storage area on top of canned food and in top of front counter area and under counter next to utensils, Soiled aprons stored on an opened box of unwashed baking potatoes **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris **Repeat Violation** **Warning**
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Hole in or other damage to wall. Wall in the employees bathroom **Warning**
36-24-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed fryer basket left on top of soiled surface next to the fryer **Warning**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with stickers on next to lettuce in reach in. Discussed with operator the need to wash produce and remove stickers before prepping **Warning**
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table. **Corrected On-Site** **Warning**
21-12-4
14
May 10, 2024
Complaint Partial
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door **Warning** - From follow-up inspection 2024-05-10: 1 fly by back door **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled accumulated soil hard to clean. Can opener very soiled and greasy,buffalo Chopper in rear of the building heavy accumulation of food debris, **Repeat Violation** **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator doesn't have current license displayed. Expired license is on display by kitchen door. **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep area, storage area. Under and behind fixed equipment and in dining area. Wall behind cook line. **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in the back of the kitchen by the exit door in poor condition exposing the insulation and rusting. Door to close very loose **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Stored food not covered. Unprotected food 3 meat patties sitting on top of a box in reach in freezer **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
08B-12-5
55
May 2, 2024
Complaint Partial
2 critical violations. 3 major violations. 13 minor violations.
View 18 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 **Repeat Violation** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled accumulated soil hard to clean. Can opener very soiled and greasy,buffalo Chopper in rear of the building heavy accumulation of food debris, **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with big trash bins and other unnecessary stuff preventing employees from washing hands **Warning**
31A-09-4
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. **Warning**
53B-14-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm of chlorine, corrected with quaternary sanitizer at 200ppm. **Warning**
21-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Stored food not covered. Unprotected food 3 meat patties sitting on top of a box in reach in freezer **Warning**
08B-12-5
Basic - Ripped contact paperused as shelf cover. **Warning**
14-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in interior soiled. **Warning**
22-16-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in the back of the kitchen by the exit door in poor condition exposing the insulation and rusting. Door to close very loose **Warning**
14-36-5
Basic - Food stored on floor. Fry oil and watermelon stored on the floor in dry storage. Discussed the need to store food a minimum of 6" off the floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep area, storage area. Under and behind fixed equipment and in dining area. Wall behind cook line. **Warning**
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters hanging in shelf next to canned food in dry storage area. Employees purses under counter next to wrapped in napkins silverware . **Warning**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. Operator doesn't have current license displayed. Expired license is on display by kitchen door. **Warning**
50-09-4
Basic - Clean utensils or equipment stored in heavily soiled cart. Discussed the need to store clean dishes on clean surfaces. **Warning**
24-06-4
Basic - Cardboard used to line food-contact shelves.Rustic shelves in walking cooler, and dry storage area. Cardboard on shelves **Warning**
14-05-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
29
Jan 29, 2024
Complaint Full
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. Can opener blade. - From follow-up inspection 2024-01-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Stored food not covered. Ice cream tubs not covered in first chest freezer. **Corrected On-Site** - From follow-up inspection 2024-01-29: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. First chest freezer with ice cream tubs. - From follow-up inspection 2024-01-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Three freezer chest lids in poor shape, rusted and not closing correctly. - From follow-up inspection 2024-01-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - From follow-up inspection 2024-01-29: **Time Extended**
14-45-4
74
Jan 25, 2024
Complaint Full
2 critical violations. 8 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48f, gyro 49f, chicken salad 48f, roast beef 47f, corned beef 48f, sliced cheese 48f,all found in single reach in cooler on line, operator states items were put up in cooler @8 am. All items moved to walk in cooler for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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, change container now 100 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced American cheese, feta.
02C-03-5
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.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes 98f, moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooked potatoes stored on floor in front of Hand sink. Items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at end of line used for dump sink as evident by ice in sink.
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Thermometer not used to check cold temperatures of food as evident by entire reach in cooler food not at correct safe temperatures. **Repeat Violation**
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. lasagna, cooked turkey, cooked meatloaf, cooked corned beef,cooked chicken, tomato sauce , sausage gravy,
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
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. Educated operator regarding rop fish procedures.
06-09-1
Basic - Equipment in poor repair. Three freezer chest lids in poor shape, rusted and not closing correctly.
14-11-5
Basic - Food stored on floor. Cooked potatoes stored on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. First chest freezer with ice cream tubs.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Ice cream tubs not covered in first chest freezer. **Corrected On-Site**
08B-12-5
21
Nov 17, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Amanda training expired 3/2023 David expired 2020 - From follow-up inspection 2023-11-17: **Time Extended**
53B-14-5
90
Nov 16, 2023
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F , dolmades 51 F , garlic butter 50F cooked ham 52 F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F, cooked ham 52 F , dolmades 51 F , garlic butter 50F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2023 **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm chlorine when run twice Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager changed sanitizer bucket- recheck 100 ppm chlorine- **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by reach in cooler -manager removed no working cooler and replaced with working cooler- hand wash sink accessible -reviewed with operator hand wash sinks must be accessible at all time **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( eggs benedict ) covered by the consumer advisory.
02B-01-5
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.Reviewed with manager importance of monitoring food temperatures
05-10-4
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. Amanda training expired 3/2023 David expired 2020
53B-14-5
Basic - Food (pots of potatoes ) stored on floor in back kitchen - employee relocated potatoes **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together at front counter - manager changed solution- recheck 100 ppm chlorine **Corrected On-Site**
21-03-4
30
Jun 29, 2023
Routine - Food
4 critical violations. 6 major violations. 3 minor violations.
View 13 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.
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw fish stored over ready to eat frozen vegetables in reach in freezer. Operator relocated at time of inspection. **Corrected On-Site**
08A-20-5
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 time marked raw shell eggs during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
05-05-4
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.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled.
22-02-4
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.
11-26-1
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.
53B-14-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat vegetables and prepped product. **Repeat Violation**
08B-17-4
Basic - Standing water in bottom of reach-in-cooler. Water filters also not changed per manufacturers instructions.
29-49-6
Basic - Equipment in poor repair. Cutting board deeply grooved. Reach in cooler lid damaged.
14-11-5
26
Oct 7, 2022
Complaint Full
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
32
Frequently Asked Questions
When was Papa's Ny Diner last inspected?
The most recent health inspection at Papa's Ny Diner on file is from Feb 11, 2026. The public record contains 20 inspections in total.
What is the most common violation at Papa's Ny Diner?
Across the inspection record, “food-contact surface soiled with food debris” has been cited 13 times, more than any other issue at Papa's Ny Diner.
How does Papa's Ny Diner compare to other restaurants in Clearwater?
Papa's Ny Diner most recently scored 19 out of 100, which is lower than the Clearwater average of 79.
Has Papa's Ny Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Papa's Ny Diner have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Papa's Ny Diner means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Papa's Ny Diner inspected?
Based on the inspection history on file, Papa's Ny Diner is inspected around six times per year on average.
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