Papa's Raw Bar
Last inspected: Dec 1, 2025
74
Score
The health department has logged nine inspections at Papa's Raw Bar, the earliest from 2022. The newest entry in the record is dated Dec 1, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited two times.
Compared to other Lighthouse Point restaurants (averaging 80), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
Jul 22, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Observed blue painters tape used to repair cracked sushi display door. 2. Observed torn door gasket on two door True reach in cooler in main kitchen. 3. Observed torn door gaskets on drawers on reach in cooler under cookline in main kitchen. 4. Broken handle on microwave in kitchen. **Warning** - From follow-up inspection 2025-07-22: Observed same. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen next to seafood case. 2. Door gaskets on reach in freezer in kitchen. **Warning** - From follow-up inspection 2025-07-22: Observed same. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on wall between flip top coolers in orep area next to seafood case. **Warning** - From follow-up inspection 2025-07-22: Observed same. **Time Extended**
36-27-5
86
Jul 21, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Feb 18, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 23, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed rice cakes stored in reach-in cooler at sushi prep dated 9/22, prepared with rice held using time as a public health control per operator and not discarded. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed rice cakes stored in reach-in cooler at sushi prep dated 9/22, prepared with rice held using time as a public health control per operator and not discarded. See stop sale.
03F-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on two door reach in cooler opposite stove top in kitchen. 2. Reach in freezer door gaskets in kitchen. Operator cleaned during inspection. **Corrected On-Site**
23-03-4
70
Apr 10, 2024
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
78
Jan 30, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at cookline in raw market kitchen. Operator labeled bleach. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, can opener blade in kitchen.
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing a bracelet and watch. Employee removed watch and bracelet. **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Walk in cooler door gasket torn.
14-11-5
Basic - Floor area(s) covered with standing water underneath handsink in the kitchen.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Large hole in the floor in front of reach-in cooler in the kitchen.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven door handle in the market kitchen. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water with stored utensils , 75F next to the cook line in the kitchen. Operator moved utensil water to flame on stove top. Reheated to 140F. **Corrected On-Site**
10-07-4
Basic - No container installed for catching grease from hood drip tray in the market kitchen.
14-73-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers stored on clean utensil storage rack in warewashing area.
16-46-4
50
Apr 18, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster stored above ready to eat craw fish in grab and go cooler. Operator reorganized **Corrected On-Site**
08A-05-6
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. Sushi rice at sushi bar has no time marking. Operator states rice has been out for 1.5 hours. Operator time marked item **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to rinse utensils. Discussed with operator **Repeat Violation**
31A-11-4
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. Fish still partially frozen. Operator opened up packaging **Corrected On-Site**
06-09-1
64
Dec 16, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small reach in freezer-Hamachi not commercially packaged over fries- operator moved to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At main kitchen dish machine- employee handled dirty dishes to clean dishes without washing hands educated operator- employee washed hands. **Corrected On-Site**
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/ mussel and oyster tag removed from original container prior to container being emptied. **Corrected On-Site**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at prep kitchen with pitcher inside- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice- emailed to operator- operator printed. **Corrected On-Site**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over sushi rolling pad- operator removed phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil on floor in kitchen - operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.At prep area handwash sink. **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. In small reach in freezer pasta and shrimp not covered operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled at prep kitchen- operator labeled. **Corrected On-Site**
02D-01-5
39
Frequently Asked Questions
When was Papa's Raw Bar last inspected?
The most recent health inspection at Papa's Raw Bar on file is from Dec 1, 2025. The public record contains nine inspections in total.
What is the most common violation at Papa's Raw Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Papa's Raw Bar.
How does Papa's Raw Bar compare to other restaurants in Lighthouse Point?
Papa's Raw Bar most recently scored 74 out of 100, which is lower than the Lighthouse Point average of 80.
Has Papa's Raw Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Papa's Raw Bar have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Papa's Raw Bar 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's Raw Bar inspected?
Based on the inspection history on file, Papa's Raw Bar is inspected around three times per year on average.
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