Papa John’s Pizza
22771 SR 7, Boca Raton, FL 33428 · Permanent Food Service · License 6011079
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority, 2 intermediate, 1 basic-25
- Safety score75
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 visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cheese (59°F - Cold Holding); (59°F) in cooler over six hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter flip top at cooked sausage (49°F - Cold Holding); cooked beef (49°F - Cold Holding); cooked chicken wings (50°F - Cold Holding) Employee said the unit was not on, he just put items in appropriately 1 hour ago. Turned cooler on and moved all items to walk in cooler till cooler is ready. cheese (59°F - Cold Holding); (59°F) was in unit all night. See stop sale
Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Three compartment sink drainage pipes goes into drain either no air gap
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink in back prep room hot water handle for hot water is broken, cannot turn on hot water
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Stop sale
- An order that the food can’t be sold or served.