Papa Giuseppe Cafe & Pizza
900 Linton Blvd Ste 920, Delray Beach, FL 33444 · Permanent Food Service · License 6021972
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 high priority (5 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic-39
- Administrative complaint on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score41
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 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....fresh garlic in oil 64°F in reach in cooler at pizza station . ..lasagna 47°F to 42°F in flip top reach in cooler improper storage .
Food not prep or portioned today , food being held less than 4 hours . Operator removed food in room temperature with time marked . Lasagna properly stored and replace food bottom acceptable cooler .
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...multiple employees brought dirty dishes from customers table and then handle cleaned dishes, serve food without washing hands, employee washed hands after discussion.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food....stored bread in garbage bags at bread warmer .
Operator removed.
Fixed on the spot
Non-food grade paper/paper towel used as liner for food container in chopped basil.
Employee removed paper towel .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...pizza slicer .
Operator time marked,
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...lasagna date marked 10/03/26 at walk in cooler .
Operator stated that it was cooked date for freezer. Operator date marked for thawing .
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , meat pounder.
Employee cleaned.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor...shrimp in walk in freezer .
Flour by dough machine, carrots in walk in cooler .Operator properly stored.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...knives , meat pounder in 67°F water .
Operator removed to water 200°F .
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning at walk in cooler , dry storage shelf .
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses at coffee station .
Employee removed paper.
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.
- 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.