Papa D Pizza
5106 Dr Phillips Blvd, Orlando, FL 32819 · Permanent Food Service · License 5811420
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection5 intermediate, 3 basic-18
- Safety score82
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 visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Per operator pizza is normally changed every 4 hours, was not able to provide plan
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Rust on metal trays in back kitchen area
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container in handwashing sink by prep area
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On cooks line behind reach
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating on cooks line
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.