CHEF PAPAS CAFE AND CATERING

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Warning - From follow-up inspection 2026-02-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -drink station Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -lid to ice machine falls off when opened -gasket torn on true cooler in prep area Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -burners on stove soiled Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -reach in cooler Warning - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -shelves rust next to 3 compartment sink -shelves in walk in cooler rusted and soiled Warning - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2025-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard Warning - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -shelves rusted next to dish machine -shelves in walk in cooler -gasket turn on true refrigerator Warning - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -by dish machine -by walk in cooler Warning - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven under flat grill -oven under stove -oven prep area Warning - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease Warning - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-02-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -boiled eggs 60f ,roast beef 50f less than 4 hours Advised to pace more ice around product

High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles store next container lids on storage shelf next to 3 compartment sink

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200 plus ppm

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -deli meat

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount

Basic - Bowl or other container with no handle used to dispense food. -flour

Basic - 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. -mahi

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee cup on prep table -drinks on shelf with spices above reach in cooler

Basic - Equipment in poor repair. -storage shelf next to 3 compartment sink rusted -walk in cooler shelves rusted

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cookline -top oven in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease

Basic - Working containers of food removed from original container not identified by common name. -Flour

High Priority - Raw animal food stored in same container as ready-to-eat food. -package of salmon with deli meats

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Tcs soup date marked 3/5 and 3/2,employee discarded

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over true refrigerator

Basic - 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. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse next to napkins at bar

Basic - Equipment in poor repair. -leg to not attached to prep sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -all ovens

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -top of stove soiled with grease

Basic - Single-service articles improperly stored. -bag of napkins

Basic - Time/temperature control for safety food thawed in an improper manner. -fish in standing water Corrected On-Site

High Priority - - From initial inspection : High Priority - Single-service containers not constructed with the required characteristics. -non food grade bags used to store bread Warning - From follow-up inspection 2023-11-08: Time Extended - From follow-up inspection 2023-11-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard -can opener Warning - From follow-up inspection 2023-11-08: Slicer guard soiled Time Extended - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -imperial oven -top stove in prep area Warning - From follow-up inspection 2023-11-08: Time Extended - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood filters -shelves soiled under prep tables Warning - From follow-up inspection 2023-11-08: Time Extended - From follow-up inspection 2023-11-09: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw hamburger over raw fish

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw chicken over raw Fish -raw beef over cooked beef

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. - catering menu - London broil,sirloin

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Basic - 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.

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door

Basic - Floor tiles missing and/or in disrepair. -by dishmachine

Basic - Interior of oven has accumulation of black substance/grease/food debris. -oven under stove

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw stuffed meat mushroom caps stored over stuffed cheese mushroom caps. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun holster soiled with food debris. Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Kitchen ceiling /ceiling tile shows damage or is in disrepair.

Basic - Kitchen lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched hair and continued to prepare food without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in True reach in cooler prepared 24 hours ago. Operator updated.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese dressing 47F . Operator discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -wait station soda gun soiled with food and mold like debris .

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled by dish machine. Corrected On-Site

Basic - Dead roaches on premises. 1-dead roach on behind reach in cooler in dry storage area floor. Corrected On-Site

Basic - Employees with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Container of frying oil stored on storage area floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Kitchen lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Storage area ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen glass door reach in cooler creamer (54 - Cold Holding)/20 minutes; operator recently returned to unit. Double door reach in cooler in food preparation area spinach (47 - Cold Holding); potatoes (44 - Cold Holding). Operator placed ice. Warning - From follow-up inspection 2021-12-14: Blue Air glass door reach in cooler Cream 49°F, butter 44°F. Placed overnight. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - walk in cooler shelves soiled with food debris. -slicer guard soiled with food debris. - soda gun holster soiled with grime by wait station ice bin Warning - From follow-up inspection 2021-12-14: walk in cooler shelves and soda gun holster. Sliced guard complied. Time Extended