Papi Louie Caribbean Market II and Restaurant
Last inspected: Jul 7, 2025
90
Score
Going back to 2022, Papi Louie Caribbean Market II and Restaurant has six inspections in the public record. Papi Louie Caribbean Market II and Restaurant was last inspected on Jul 7, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to three violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Arcadia restaurant scores 77. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 7, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
90
May 21, 2025
Routine - Food
No violations found.
100
Jan 9, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw sewage on ground of establishment. Observed grease trap at back door leaking on to ground through uncapped line. **Warning**
28-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed raw meat debris on meat saw that has been closed down but not cleaned. **Warning**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Dead roaches on premises. Observed 5 dead roaches in grease behind the reach in cooler at prep /storage area. Observed 7 dead roaches in debris and grease under cookline along wall. Observed 5 dead roaches in corner beside 3 bay sink on debris. Heavy debris along wall. Observed one dead roach on wall behind the electrical outlet box at cookline end of cookline beside 3 bay sink. No live roaches found. Per Kay Opal Emmanuel next day callback. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observedphone on top of microwave and purse on shelf ver prep table. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Hole in or other damage to wall. Observed heavy black growth on wall on bathroom behind sink. **Warning**
36-24-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black growth on wall at cove base in back hall where grain in stored. **Warning**
36-27-5
61
Aug 1, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed Turkey 1 hour on steam table (63F - Reheating) . Operator removed to stove to quickly reheat to 165F within 1 hour. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salted cod fish (83F - Cold Holding held at room temperature from the day before. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salted cod fish (83F - Cold Holding held at room temperature from the day before. See stop sale. **Warning**
01B-02-5
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. Inspector provided handout at inspection via email. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of beef, chicken, beans, pork, cooked on site with no date marks and person on charge is unaware of dates foods were cooked. See stop sale. **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout at inspection via email **Warning**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatillo and peppers stored over cooked beans on reach in cooler. **Warning**
08B-17-4
37
Nov 9, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked carrots (44F - Cold Holding) Observed foods at cold buffet not at 41F. Operator added more ice to buffet to bring foods to 41F or colder.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ziplock bag of raw chorizo stored with and touching packages of open hotdogs and over ready to eat cooked foods in reach on cooler at side prep area. Operator moved chorizo to lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at prep table and cutting board at clean dish storage with black stains.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator using time as a public health control on foods on buffet, with no written plan. Provided operator with form.
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy dripping grease on hood filters.
23-03-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dish rack beside handsink and 3bay with visible splash on dishes. Dishes with observed splash to be rehashed. **Corrective Action Taken**
24-27-4
Basic - Food stored on floor. Observed bottled drinks on floor at side hall.
08B-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
43
Aug 3, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cold buffet bar observed green sauce (59F - Cold Holding); avocado sauce (60F - Cold Holding) Operator added ice and water Tom the bar to creat contact of ice to exterior of food containers. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed chicarones stored in cardboard box. After frying. Foods moved to food contact container. **Corrective Action Taken**
14-15-4
Intermediate - No paper towels or mechanical hand drying device provided at either handwash sink . Manager replaced. **Corrected On-Site**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 3 bay sink. Advised and washed in handsink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink at kitchen blocked by fan. Manager moved fan for access to sink. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observed bag of beans stored on the floor at front near handsink. ,box of potatoes on floor under shelving. Bottles of water at back hallway stored on floor.Manager moved to shelf. **Corrected On-Site**
08B-38-4
52
Frequently Asked Questions
When was Papi Louie Caribbean Market II and Restaurant last inspected?
The most recent health inspection at Papi Louie Caribbean Market II and Restaurant on file is from Jul 7, 2025. The public record contains six inspections in total.
What is the most common violation at Papi Louie Caribbean Market II and Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Papi Louie Caribbean Market II and Restaurant.
How does Papi Louie Caribbean Market II and Restaurant compare to other restaurants in Arcadia?
Papi Louie Caribbean Market II and Restaurant most recently scored 90 out of 100, which is higher than the Arcadia average of 77.
Has Papi Louie Caribbean Market II and Restaurant's inspection record improved over time?
Yes. Recent inspections at Papi Louie Caribbean Market II and Restaurant have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Papi Louie Caribbean Market II and Restaurant 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 Papi Louie Caribbean Market II and Restaurant inspected?
Based on the inspection history on file, Papi Louie Caribbean Market II and Restaurant is inspected around two times per year on average.
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