Chef Papas Cafe and Catering
156 S Beach St, Daytona Beach, FL 32114 · Permanent Food Service · License 7405906
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 fixed by the Aug 25 follow-up, 1 repeat), 3 intermediate, 9 basic (1 repeat)-30
- Extension granted on Aug 21, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
More time given
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- 1st follow-up visitAug 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pasta salad 41f,corn beef 50f ,tuna salad 41f ,potatoes salad 53f . Per manager took temperatures this morning and was in normal range and had adjusted thermostat yesterday Less than 4 hours Using ice bath in cooler
More time given
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
More time given
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Improved
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 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.
-reach in cooler Chicken, pasta ,potato salad chicken salad ,turkey ,ham ,cheese 44f to 57f placed in cooler less than 4 hours ago ,employee place product on ice -true cooler tcs soup 59f per manager was sitting out less than 4 hours
Repeat violation
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Tuscan sauce
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-slicer
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-catering menu automatically gratitude not listed and on line.
Basic9
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in ice machine.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-flour
Equipment in poor repair.
-gaskets torn on true cooler cookline and in prep area -hole in front of cabinet at bar
Shelves with rust that has pitted the surface.
-next to dish machine -some shelves in walk in cooler rusted
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters soiled above char grill
Code 25, Single-service items: Single-service articles improperly stored.
-bag of Togo containers on floor in storage area
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-floor tile cracked by dish machine
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
-by drink station
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.