Papa Luigis
143 SE Hwy 349, Old Town, FL 32680 · Permanent Food Service · License 2500167
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection4 high priority (fixed by the Oct 14 follow-up, 2 repeats), 1 intermediate, 4 basic (1 repeat)-24
- Administrative complaint on Oct 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
White refrigerator in dining area COLD HOLDING raw shelled eggs 58°F; Cheese 56°F; Flip-top make table cooler in kitchen Marinara Sauce 58°F; Sausage 50°F. All items had been in the refrigerator and flip-top make table cooler overnight
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
White refrigerator in dining area COLD HOLDING raw shelled eggs 58°F; Cheese 56°F; Flip-top make table cooler in kitchen Marinara Sauce 58°F; Sausage 50°F All items had been in the refrigerator and flip-top make table cooler overnight
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using lavender scented chorine for three-compartment sink
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two flies in kitchen area
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strips for chlorine three-compartment sink
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Tray of plastic water bottles on the floor
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip-top make table cooler Ambient Temperature 44°F; white refrigerator in dining area Ambient Temperature 58°F
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cellphone on prep table. Manager removed cellphone
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.