PAPA GIUSEPPE CAFE & PIZZA

Name: PAPA GIUSEPPE CAFE & PIZZA
Address: 900 LINTON BLVD STE 920, DELRAY BEACH, FL, 33444, US
Rating: 1.7

900 LINTON BLVD STE 920, DELRAY BEACH, FL 33444

License #6021972

🍕 Pizza/Italian ℹ️

1.7 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 13 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

PAPA GIUSEPPE CAFE & PIZZA in DELRAY BEACH currently holds an InspectFL Health Score of 1.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 69 total violations — 28 critical, 26 major, 15 minor.

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The latest inspection on October 19, 2026 shows 13 observation rows: 6 critical, 3 major, and 4 minor.

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Inspection coverage

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Inspector notes

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PAPA GIUSEPPE CAFE & PIZZA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...knives , meat pounder in 67F water . Operator removed to water 200F .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses at coffee station . Employee removed paper.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , meat pounder. Employee cleaned.
[53A-05-6] 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/
[08B-38-4] Food stored on floor...shrimp in walk in freezer . Flour by dough machine, carrots in walk in cooler .Operator properly stored.
[14-86-1] Non-food grade paper/paper towel used as liner for food container in chopped basil. Employee removed paper towel .
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food....stored bread in garbage bags at bread warmer . Operator removed.
[16-46-4] Old labels stuck to food containers after cleaning at walk in cooler , dry storage shelf .
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...pizza slicer . Operator time marked,
[12A-02-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[02C-08-5] 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 .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 64F in reach in cooler at pizza station . ..lasagna 47F to 42F 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 .

Disposition: Warning Issued
[08B-12-5] Stored food not covered....garlic sauce, Alfredo sauce, chicken stock , meat sauce , brown sauce in reach in cooler across from burner at kitchen. Employee discarded food
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 61°, marinara sauce 54°, white sauce 55° in walk in cooler . Per Cook food was cooked yesterday. Stop sale issue . Operator discarded food .
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....00 ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately 7 or 9 small flying insects on box soda dispenser. Operator spray on them and killed .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw veal , eggwash above raw sea food at reach in cooler . Employee properly stored food .
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed raw breaded chicken to cooked and then touched cooked chicken with same gloves. Reheating chicken again 165° . Employee changed gloves washing hands .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken wings 51°, cheeses 52°, lasagna 51° , eggplant 49°, roasted pepper 50°, mozzarella cheese 49° , raw steak 50°, raw chicken 50° in flip top reach cooler across from fryer and pasta 54°, meat sauce 52°, white sauce 54°, brown sauce 50°, risotto 53°, bruschetta 54°, backedzite sauce 52° , Alfredo sauce 54° raw sea food 49° in flip top reach in cooler across from burner at kitchen . Per operator food being held more than 4 hours . ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 61°, marinara sauce 54°, white sauce 55° in walk in cooler . Per Cook food was cooked yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken wings 51°, cheeses 52°, lasagna 51° , eggplant 49°, roasted pepper 50°, mozzarella cheese 49° , raw steak 50°, raw chicken 50° in flip top reach cooler across from fryer and pasta 54°, meat sauce 52°, white sauce 54°, brown sauce 50°, risotto 53°, bruschetta 54°, backedzite sauce 52° , Alfredo sauce 54° raw sea food 49° in reach in cooler across from burner at kitchen . Per operator food being held more than 4 hours . Stop sale issue accept raw sea food, raw chicken, raw steak . Stop sale issue . operator cooking food fully today according to food code. ...butter 61° at server station, mixed salad 47° at expo line at kitchen being held less than 4 hours . Operator time marked food.
[41-10-4] Toxic substance/chemical improperly stored....bleach , degreaser, cleaner spray bottles stored with box soda dispenser. Operator moved bottles .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled.... bleach , degreaser, cleaner spray bottles , employee labeled.