Papa Joe's Pizza
766 Marilee Pl Ste 100, The Villages, FL 32163 · Permanent Food Service · License 7000681
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 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 cold held at greater than 41°F.
Operator removed the cheese and stored in walk in cooler to get right temp. shredded cheese time taken at 2:38 pm (46°F - Cold Holding); shredded cheese Recheck time 3:30 pm (41°F - Cold Holding).
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
In the kitchen of Papa Joes Pizza: 1 live fly, sitting on the bag in the box beverage mix 1 live fly, at the service area. The operator killed the flies, swept them up, and sanitized the area.
Fixed on the spot
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided the operator with the DBPR HR 5030-104. The operator posted.
Fixed on the spot
Basic2
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Discussed with operator to remove the device in the prep area to a different spot.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided the operator with the DBPR HR form 5030-105. The operator 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
- 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.