Papys Place
Last inspected: Feb 12, 2026
26
Score
Across the available record, Papys Place has nine inspections on file, the first dated 2022. The latest inspection on file is from Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to five violations before.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
The city-wide average sits at 72, which Papys Place's 26 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
6
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table: mashed potatoes (125F - Hot Holding). Employee stated mashed potatoes prepared and placed in steam table two hours prior to temperature being taken. Employee placed mashed potatoes in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: Swiss cheese (48F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager voluntarily discarded cheese. **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. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.
01B-02-5
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. Employee placed shredded cheese on top of eggs with bare hands. Manager had employee wash hands and put on gloves. **Corrective Action Taken**
09-01-4
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no working probe thermometer.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf next to three compartment sink. **Repeat Violation**
41-17-4
Basic - Food stored on floor. Bag of salt pellets on ground next to water softener. Manager placed salt pellets on shelf. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Case of to go cups stored on floor in dry storage room. Manager placed cups on shelf. **Corrected On-Site**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager called vendor to fix dispenser. **Corrective Action Taken**
21-08-4
26
Oct 9, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on prep table next to cook line: sausage (117F,122F - Hot Holding). Manager stated sausage placed in warmer thirty minutes prior to temperature being taken. Manager placed sausage in oven to reheat sausage. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: provolone cheese (48F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded cheese. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed three cracked eggs in reach-in cooler next to kitchen reach-in freezer.
01B-14-4
High Priority - Live, small flying insects found. Observed two flies in kitchen area.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table next to cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink next to three compartment sink. Manager removed knife from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area.
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 phone on prep table across from three compartment sink. Manager removed phone during inspection. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid. Dumpster behind building. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on top of kitchen reach-in freezer. **Repeat Violation**
25-06-4
Basic - Stored food not covered. Iced tea stored in wait station. Manager placed cover on tea during inspection. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Grits stored underneath kitchen prep table in front of passenger through window.
02D-01-5
32
Apr 24, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled three-compartment sink drain the put on clean gloves without washing hands first then prepared sandwich touching Ready-To-Eat items such as lettuce tomato and bacon. Cook wearing gloves cracked raw shelled eggs then handled cooking equipment then took a slice of cheese to grill from flip-top make table cooler , without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Food with mold-like growth. See stop sale. Bag of pasta with mold in walk-in-cooler . Manager discarded pasta
01B-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by side door had spray cleaner inside sink. Manager removed spray bottle.
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Open cup of coffee stored on top shelf of clean ware rack above clean equipment. employee drinks stored over take out cutlery.
12B-07-4
Basic - Ceiling tile missing. Missing ceiling tile above reach in cooler in kitchen
36-36-4
Basic - Single-service articles improperly stored. single service cups stored on floor in dry goods storage area
25-05-4
Basic - Hole in or other damage to wall. Men's restroom has a door with a hole for a lock but no lock is in place. The door does not lead to anywhere and a wall can be seen through the hole.
36-24-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Food stored on floor. One onion and green pepper on floor in walk-in-cooler.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top rack of clean ware rack **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
45
Jul 29, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
61
Nov 29, 2023
Routine - Food
No violations found.
100
Nov 16, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs and then handle cooking utensils and grab plates to place food. . Issue was discussed with employee. **Corrective Action Taken**
12A-27-4
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 on cook line not wearing gloves take toast from toaster and place on prep table. Employee then placed gloves on and prepared the sandwich. Discussed with Manager and they spoke with employee **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items in steam Bain in corner of kitchen: peas (116F - Hot Holding); corn (115F - Hot Holding); Ground beef (128F - Hot Holding); Gravy (116F - Hot Holding). Items had been reheated 1 hour earlier. Employee took items to be reheated**Warning** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector.
29-42-4
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. Observed two food handler certificates expired
53B-14-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Hole in or other damage to wall. Observed door in men's room missing door handle leaving a hole. A wall exists on the other side of the door and is 2 inches from door
36-24-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment . **Repeat Violation**
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed three male employees on cook line with beards and no beard guard.
13-04-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape at the end of the dishmachine handle. Manager removed duct tape. **Corrected On-Site**
14-71-4
39
Aug 3, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
67
Mar 24, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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 female kitchen staff cutting tomatoes that will be stored, no gloves. The manager requested she wash hands and put on gloves, and she did. **Corrected On-Site**
09-01-4
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. Observed raw shell eggs on the wire racks at the cook line, no time mark. An adjusted time was added. ALSO, the pancake batter was lacking a time mark. An adjusted time mark was added. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. A vacuum breaker was added. **Corrected On-Site**
29-42-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed lack of test strips for the 3 compartment sink quaternary amonia.
16-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed the chef knife on the cook line stored between the make table reach-in cooler and flip top cover.
10-17-4
Basic - Hole in or other damage to wall. Observed there is a hole in the wall behind the dish wash machine.
36-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on the prep table with cut tomatoes. These were moved below. **Corrected On-Site**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk outside co2 is not secured.
51-11-4
47
Nov 28, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly on the electric slicer. Air curtains and others measures are in use. **Repeat Violation** **Admin Complaint**
35A-02-6
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 and the time removed from temperature control cannot be determined. Observed the pancake batter lacking a time mark. The batter that was in use was finished within the 4 hour time frame and mare batter was freshly put out for service. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed packaged slice cheese by the first make reach-in cooler by the swinging doors, 56F. This was moved to a working reach-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed the front line hand wash sink has ice in it.
31A-11-4
58
Frequently Asked Questions
When was Papys Place last inspected?
The most recent health inspection at Papys Place on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Papys Place?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Papys Place.
Has Papys Place's inspection record improved over time?
No. Recent inspections at Papys Place have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Papys Place 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 Papys Place inspected?
Based on the inspection history on file, Papys Place is inspected around three times per year on average.
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