Papa Joe's Waterfront
79786 Overseas Hwy, Islamorada, FL 33036 · Permanent Food Service · License 5428486
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
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 13, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked pork ribs46F
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. glass washer @147°F COS 183°F
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Inside bar
No soap provided at handwash sink.
Inside bar Down stairs prep area .
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp in standing water . Water was turned on to thaw shrimp
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Down stairs prep area
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.