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Licensee
Name: PAPA'S NY DINER INC License Number: SEA6212798
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 1764 GULF TO BAY BLVD
CLEARWATER, FL 33755

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/21/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
12 11 27
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-03-4    Basic - Accumulation of debris inside warewashing machine.
29-38-4    Basic - Backflow device not located for convenient service or maintenance access.in indoor mop sink
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in dry storage with open food
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.some in kitchen
50-09-4    Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
35A-03-4    Basic - Dead roaches on premises.1 by water heater
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.in kitchen
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.front glasses
08B-30-4    Basic - Food stored in dry storage area not covered.sprinkles, flour, sugar noodles
08B-38-4    Basic - Food stored on floor.bakery room flour, sugar buckets
23-07-4    Basic - Gaskets with slimy/mold-like build-up. On cookline
36-24-5    Basic - Hole in or other damage to wall.holes in wall through out also not finished around pass through window
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-69-4    Basic - Ice buildup in reach-in freezer.all
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
51-18-6    Basic - No copy of latest inspection report available.
40-01-4    Basic - No suitable facilities provided to store employee clothing and other possessions.stored in bakery room and on dry storage
16-46-4    Basic - Old labels stuck to food containers after cleaning.
33-16-4    Basic - Open dumpster lid.
08A-27-4    Basic - Raw animal food not properly separated from unwashed produce.beef over onions
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.on cookline
08B-14-4    Basic - Stored food not covered in reach-in freezer.muffins
02D-01-5    Basic - Working containers of food removed from original container not identified by common name.cup sugar in kitchen
03A-16-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.prime rib 45°, Cole slaw 49°, lazagna 44° lurked down, maintenance on the way
11-02-4    High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
41-07-4    High Priority - Container of medicine improperly stored.above prep table **Corrected On-Site**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale.2 in dry storage sauerkraut and tomato puree
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Beginning work after putting on apron and hat **Corrective Action Taken**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.dish washer **Corrective Action Taken**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approx 5 small through out
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage on the cook line 68° patties and 84° links, put on grill to reheat 191 patties, 198 links **Corrected On-Site**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit.chicken over beef in walk in cooler
08A-17-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.beef liver over fish
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handling raw egg than clean plates **Corrective Action Taken**
41-08-4    High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. In draw with utensils over clean pots
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Table top in bakery room
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.shredded cheese, lunch on meats
22-05-4    Intermediate - Cutting board(s) stained/soiled.
22-22-4    Intermediate - Encrusted material on can opener blade.
53A-03-5    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Raw egg pans on cookline **Corrected On-Site**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.missing on the breakfast menu
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.desserts in dessert case
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
22-06-4    Intermediate - Slicer blade soiled with old food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.