Papa Johns #377
15428 NW 77 Ct, Miami Lakes, FL 33016 · Permanent Food Service · License 2324652
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-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 visitSep 16, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employees arrived to work and placed metal tray on the rack without washing hands. Instructed operator regarding the hand washing procedure. Operator properly washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed metal drainage on hand sink located next to three compartment sink. Operator removed it.
Fixed on the spot
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.. Employees Juan with 4 months of being hired
Basic1
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole on the wall next to three compartment sink.
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.