PAPA JOE’S ITALIAN REST Inspection – July 30, 2025

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats 48F cold hold and milk 59F cold hold more than 4 hours. Stop Sale. Operator discarded butter pats and milk. Observed chopped ham 58F cold hold, salami 60F cold hold in reach in cooler across from salad prep reach in cooler less than 4 hours. Operator placed foods in working reach in cooler. **Corrective Action Taken**

Corrective Action TakenStop Sale

Intermediate 2

#6Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris. Can opener and behind slicer blade. Educated operator on cleaning can opener and slicer daily. **Repeat Violation**

Repeat Violation

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense chicken bouillon.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to three compartment sink.

#3Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler across from salad prep reach in cooler.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Chicken bouillon.

Florida Food Watch