Papa Johns # 1145
15900 SW 137 Ave, Miami, FL 33177 · Permanent Food Service · License 2326340
What drove the grade
Metal stem-type thermometer soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 repeat), 6 basic-16
- Safety score84
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 visitAug 7, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink next to the triple sink blocked with boxes, and shelf.
Repeat violation
Handwash sink used for purposes other than handwashing.
Observed red sanitizer bucket stored inside of the handwash sink next to the triple sink.
Basic6
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 at cheese in the pack line.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking from pipe under handwash sink next to the triple sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed on floor in front of the triple sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed display license expired since October 1, 2024.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.