Papa John's Pizza #375

4224 W Cortez Rd, Bradenton, FL 34210 · Permanent Food Service · License 5103818

A
Grade A
Safety score 93 of 100
Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Warewashing sanitizing solution exceeding the maximum concentration allowed.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 29 routine inspection
    1 high priority (fixed on the spot), 1 intermediate, 1 basic
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitOct 29, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.

      Observed their quaternary triple sink at 50ppm. Operator remade it to 200ppm.

      Fixed on the spot

    Intermediate1

    • Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed only 3 out of 20 certificates for their staff

    Basic1

    • Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

      Observed their scoop handles buried in product in the pizza line. Operator removed some of them.

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

In-use utensils properly stored1
Chemicals and toxic substances1
Manager certification and employee training1