Papa John's Pizza #262
7501 E Colonial Dr Ste B, Orlando, FL 32807 · Permanent Food Service · License 5811841
What drove the grade
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection7 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 visitRoutine inspection
- First visitNov 6, 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
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in cooler in pizza assembly. Operator corrected.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Tongues in spinach container at pizza assembly coolers.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go boxes at pizza press. Operator corrected.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
At mop sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Next to pizza making coolers. Emailed operator hand washing sign.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in employee bathroom.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed operator choking poster.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.