Papa's NY Diner INC
1764 Gulf To Bay Blvd, Clearwater, FL 33755 · Permanent Food Service · License 6212798
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 Aug 3 complaint inspection4 high priority (2 fixed by the Aug 4 follow-up, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 8 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Oven to be detailed this day per manager
More time given
- First visitAug 3, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Potato salad 51°F , feta cheese 49°F , garlic butter 55°F , shell eggs with ambient reading 57°F , cream cheese 48°F , cut lettuce 45°F in small reach in cooler at cook line overnight . No temperatures taken today . Manager discarded food
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Cooked potatoes 45/46°F at 9:50 am in walk in cooler cooked last night 11:00pm See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Potato salad 51°F , feta cheese 49°F , garlic butter 55°F , shell eggs with ambient reading 57°F , cream cheese 48°F , cut lettuce 45°F in small reach in cooler at cook line overnight . No temperatures taken today . Manager discarded food
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked potatoes 45/46°F at 9:50 am in walk in cooler cooked last night 11:00pm
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Reviewed with the manager the use of the thermometer to regularly monitor food temperatures
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting board in food prep area soiled with food build up in cracks at cook line . - soiled can opener on back kitchen prep table - Employee cleaned the can opener ( corrected on site)
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hoses stored inside hand wash sink in the dishwashing / food prep area . Hoses removed . Reviewed with manager hand wash sinks must be accessible at all times
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Wiping bucket stored inside hand wash sink in the front counter area . Reviewed manager hand wash sinks are for washing hands only and must be available at all times . Wiping bucket relocated
Fixed on the spot
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit in the storage area .
Manager placed a thermometer inside cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food( cooked whole potatoes) not covered in walk in cooler Manager covered potatoes
Fixed on the spot
Unwashed fruits/vegetables( broccoli ) stored with ready-to-eat food ( cut peppers ) on shelf in walk in cooler.
Manager rearranged food.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Manager with no hair restraint while engaging in food preparation- mixing sauce .
Reviewed with the manager . Manager put hair net on
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line .
Reviewed with manager .
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from ceiling at cook line in front of the grill .
Water collected in a bucket . Observed employee avoiding this area under the drip when preparing and plating food . Reviewed with the manager the concerns . Manager to contact service
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.
- employer stuffed toy hanging from shelf over toaster oven at cook line. Manager relocated item
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.