Papa Johns Pizza #918
5922 Turkey Lake Rd Ste B, Orlando, FL 32819 · Permanent Food Service · License 5808796
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 high priority (fixed by the Oct 12 follow-up), 4 intermediate (2 fixed on the spot), 11 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee touched top of sandwich top top
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Pizza screens
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
In three comp sink blocked by mop bucket
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing clear toxic substance not labeled.
On chemical rack on three comp sink
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
Code 12, Handwashing and hygienic practices: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
Under prep table
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing watch
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On top of prep table
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1)Cords on bump screen at pizza cheese 2) gaskets on pizza prep table 3) filters to hood
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet at three comp sink
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
By hand sink outside walk in cooler
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
By hand wash sink. Outside walk in cooler
Objectionable odors in bathroom or other areas of the establishment.
By three comp sink
Code 38, Lighting: Light shield damaged/in disrepair.
Water in light shield above pizza oven
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Speaker by pizza station with sauces on table
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to manager and he posted
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.