Paul's Eatery
Last inspected: Aug 19, 2025
39
Score
Paul's Eatery has been inspected seven times since 2022. Inspectors last stopped by on Aug 19, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
By comparison, the average Webster facility scores 77, putting Paul's Eatery on the weaker side. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
5
Critical latest
1
Major latest
2
Minor latest
Inspection History
Aug 19, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries in stable table hot holding team 126F. Operator put it in fryer reheated 174 **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced American white cheese (50F - Cold Holding), in upright white cooler, Operator put it in freezer **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs above hot dogs in vertical refrigerator. Operator moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine establishment is using is not for food contact surfaces, establishment has quaternary tablets. Manager discarded chlorine sanitizer and refilled bucket with quaternary tablets **Corrected On-Site**
22-48-5
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 handling money then scooping ice and touching Togo cups and containers without washing hands.
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved on prep table, operator removed it **Corrective Action Taken**
14-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
39
Jun 2, 2025
Food-Licensing Inspection
3 critical violations. 1 major violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes from an ambient temperature prepared at 7:00 AM and temperature at 46F at 11:30 AM. Issued stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Corn Dogs (118F - Hot Holding) in steam table with heat lamp near service window. Operator removed from service. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes from an ambient temperature prepared at 7:00 AM and temperature at 46F at 11:30 AM. Issued stop sale.
03D-06-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary. Discussed with operator.
16-37-1
58
Oct 28, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Wesley no manager certification **Warning** - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-10-28: Wesley did not get his food manager certificate. There is no other food manager at this location. **Admin Complaint**
53A-02-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-10-28: Operator does not have test strips at this inspection. **Admin Complaint**
16-37-1
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Concrete floors have paint that is chipping. **Warning** - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-10-28: Floors still have areas that the paint is chipping and peeling. **Admin Complaint**
36-11-4
78
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
78
Dec 18, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
64
May 15, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temperature of raw eggs on cook line was 86f. No written controls. Operator discarded (20) voluntarily. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs sitting on cook line, at 86F, see stop sale. Operator voluntarily discarded **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Pattie's under heat lamp at 109F, operator put back on grill and heated up to 180F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Presence of insects, rodents, or other pests. 3, live, adult flies observed NOT landing on food contact surfaces. **Warning**
35A-09-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. PIC unable to name all of the big 6. **Warning**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener rusty and soiled. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Operator (Lisa), has an expired food manager certificate. **Warning**
53A-02-7
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator mop stored in wringer on mop bucket. Operator hung for proper drying on site. **Corrected On-Site** **Warning**
42-01-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Service windows observed left open while operating, 3 live flies observed. **Warning**
35B-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on multiple equipment units. Observed large fan blowing into kitchen area with accumulation of dust. **Warning**
23-03-4
Basic - Interior of oven/microwave has accumulation of food debris. **Warning**
22-08-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease traps not on solid pad. **Warning**
33-23-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor between cooking equipment and chemical storage area. **Warning**
36-06-4
30
Oct 24, 2022
Routine - Food
1 minor violation.
View 1 violation
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
95
Frequently Asked Questions
When was Paul's Eatery last inspected?
The most recent health inspection at Paul's Eatery on file is from Aug 19, 2025. The public record contains seven inspections in total.
What is the most common violation at Paul's Eatery?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Paul's Eatery.
How does Paul's Eatery compare to other restaurants in Webster?
Paul's Eatery most recently scored 39 out of 100, which is lower than the Webster average of 77.
Has Paul's Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Paul's Eatery have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Paul's Eatery 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 Paul's Eatery inspected?
Based on the inspection history on file, Paul's Eatery is inspected around two times per year on average.
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