PAPA'S NY DINER INC
1764 GULF TO BAY BLVD · CLEARWATER · Pinellas County · FL 33755
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 6
09-01-4High 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 touch pot of potatoes twice with bare hands and touched the top of bake mousak with bare hands. **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the kitchen prep area 1 live fly in the front counter area of the Restaurant **Repeat Violation** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to strawberries **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F – Cold Holding); shredded pork (49F – Cold Holding); pork (49F – Cold Holding) **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F – Cold Holding); shredded pork (49F – Cold Holding); pork (49F – Cold Holding) see stop sale. lettuce (48F – Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F – Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 122F hot hold. Operator reheated to 167F. **Corrected On-Site** **Warning**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained yellow cutting board **Repeat Violation** **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink blocked with garbage can by the triple sink **Repeat Violation** **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna,, cooked beef, cooked beef, operator was able to determine the prep date and will date accordingly **Warning**
Basic 13
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing **Warning**
06-09-1Basic – 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. White fish in ROP packaging indicating to remove from original packaging not removed **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep table. Discussed the need to keep employees beverages separate from clean utensils and food. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees belongings in dry storage area on top of canned food and in top of front counter area and under counter next to utensils, Soiled aprons stored on an opened box of unwashed baking potatoes **Corrected On-Site** **Repeat Violation** **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris **Repeat Violation** **Warning**
33-20-4Basic – Grease on the ground and/or pad around grease receptacle. **Warning**
36-24-5Basic – Hole in or other damage to wall. Wall in the employees bathroom **Warning**
10-02-4Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed fryer basket left on top of soiled surface next to the fryer **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like **Warning**
33-16-4Basic – Open dumpster lid. **Warning**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Avocado with stickers on next to lettuce in reach in. Discussed with operator the need to wash produce and remove stickers before prepping **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 4, 2026 1:17 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.