Pappa Jimmy's
149 S Lake Ave, Pahokee, FL 33476 · Permanent Food Service · License 6019654
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat)-15
- Administrative complaint on Aug 26Counts in full until a follow-up finds the problems fixed-20
- Safety score65
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 visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table: cooked sausage (131°F - Hot Holding) As per operator, stored since 7am. Advised operator to reheat to 165+F.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw fish stored over sliced ham and turkey - not all products commercially packaged. Operator fixed.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At reach in cooler: sliced tomatoes (51°F at 10:00am; 52°F at 10:35am- Ambient Cooling) As per operator, cooling since 7:30am; sliced cheese (48°F at 10:00am; 49°F at 10:35am - Ambient Cooling) As per operator, cooling since 7am. At current rate of cooling, products will not cool to 41°F within 4 hours. Advised operator to quick chill products.
Repeat violationAdministrative complaint
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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