PAPA'S NY DINER INC

Name: PAPA'S NY DINER INC
Address: 1764 GULF TO BAY BLVD, CLEARWATER, FL, 33755, US
Rating: 54.6

1764 GULF TO BAY BLVD, CLEARWATER, FL 33755

License #6212798

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

54.6 Grade F / 100

Failing Health Score

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Quick take

PAPA'S NY DINER INC in CLEARWATER currently holds an InspectFL Health Score of 54.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 54 total violations — 8 critical, 9 major, 37 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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DBPR

*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.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato 51F at 9:00am. Operator cut and placed tomatoes in cooler at 3:00am. Operator discarded.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 pieces of 6 oz raw salmon fully thawed in vacuum packing in walk in. Manager discarded.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting over soda machine at front counter.
[25-32-4] Reuse of single-service or single-use articles. Reuse of sour cream containers for food storage in walk-in cooler. Educated operator.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator relocated.
[22-02-4] Food-contact surface soiled with food debris. Interior of reach in freezers by dry storage soiled with food debris.
[32-02-4] Bathroom door left open other than during cleaning or maintenance in employee restroom.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over uncovered ready to eat pickles in walk in cooler. Operator rearranged.
[08B-12-5] Stored food not covered. Cooked breakfast potatoes, onions, cut melon, and pickles spears stored uncovered in walk in cooler. Operator covered items.
[14-31-5] Nonfood-grade bags used in direct contact with food. Steak stored in thank you bags in walk in.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomato 51F at 9:00am. Operator cut and placed tomatoes in cooler at 3:00am. Operator discarded.
[14-12-4] Utensils in poor condition. Spatula on cook line in poor condition. Bulk container lid for sugar is broken.
[08B-38-4] Food stored on floor. Bucket of pickles stored on floor of walk in cooler. Operator relocated
[14-13-4] Food-contact surface not smooth and easily cleanable. Wood under microwave not easily cleanable. Walk in cooler door peeling at bottom.
[14-11-5] Equipment in poor repair. Interior of reach in freezers in disrepair on cook line and near 3CS. Near 3CS broken hinge. Cook line damaged insulation in corner. Freezer in dry storage has a damaged lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not stored inverted. Operator inverted.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator relocated.
[45-02-4] Portable fire extinguisher gauge in red zone near back exit. For reporting purposes only.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine. Do not use dishes/equipment not properly sanitized. Detergent and sanitizers lines reversed. Employee switched to proper containers.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Employee restroom no covered receptacle.

Administrative complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 49 F and grouper 39 F in ROP package on food prep table in back kitchen. Per box " do not thaw at room temperature" . Reviewed with manager . Manager discarded seafood
[51-18-6] No copy of latest inspection report available.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers at cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at cook line hand wash sink . Manager placed paper towels at hand wash sink
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping bucket more than 200 ppm chlorine on shelf near Nutella at cook line . Manager changed solution . Recheck 100 ppm chlorine and moved to separate area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cellphone next to to go containers and above reach in cooler -employee cellphone stored on top of container of oil at cook line Manager relocated cellphones
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit opposite grill
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 70 F packets on counter and tables for less than 3 hours . Manager placed butter packets in freezer for quick chill down . Recheck 38 F at 11:37 am Reviewed with manager proper handling and storage of of butter packets -Pooled eggs 52 F on ice at cook line - employee added ice to container . Recheck 41 F - cut lettuce 52 F , Swiss cheese 53 F, cheddar cheese 53 F , mozzarella cheese 51 F , pepper jack 51 F in cooler, , sauerkraut 52 F, shredded pork 56 F ,pork 54 F, chicken salad 55 F , corn beef 56 F , tuna salad 55 F , stuffed with rice grape leaves 52 F in cooler opposite grill over 4 hours 45 minutes . No temperatures taken this day Food discarded - spinach pie 44 F in walk in cooler -no temperature taken this morning
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Samantha hired over 30 days previously per Manager Samantha
[08B-38-4] Food stored on floor. Jug of oil stored on floor in storage room adjacent to back kitchen exit and mop sink. Manager relocated food
[01B-01-4] Dented cans of tomatoe purée, pineapple juice, ground tomatoes, corned beef hash , strawberry glaze present in storage room . See stop sale. Manager segregated cans for return
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quaternary in front counter area . Employee changed solution . Recheck 200 ppm quaternary
[14-31-5] Nonfood-grade bags used in direct contact with food. -Raw meat stored in shopping bags in walk in cooler
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -large ladder stored above slicer in food prep area in back kitchen . Manager relocated ladder away from above food prep. area but now its above food storage above reach in cooler. Manager in process of relocating ladder at the end of the inspection .
[36-36-4] Ceiling tile missing in back food prep area and dish washing areas Manager placed ceiling tile in place over food prep area and dishwashing area Discussed tile must be smooth and easily cleanable .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks .
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. 0 ppm chlorine - tube not in sanitizer . Manager placed line in sanitizer and primed dish machine recheck 10 ppm chlorine run 3 times. Manager primed again recheck 50 ppm chlorine

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