Papa John's Pizza #1122
4220 NW 16 Blvd Ste A, Gainesville, FL 32605 · Permanent Food Service · License 1102689
What drove the grade
Exterior door has a gap at the threshold that opens to the outside.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection7 basic (2 repeats)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed : the scoop handles for olives, dough and jalapeños are touching product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : open Pepsi on the hot bag prep counter.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed : the back/side door has multiple bolt holes from past locking/latching mechanisms.
Repeat violation
Outer openings not protected with self-closing doors.
Observed : the front door does not completely self close.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed : cove base missing at the start of the ovens, and by the hot bag table.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed : ceiling tiles compromised at these locations: back box storage, back store room.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed : the wet mop is piled in the mop sink.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.