PAPA GIUSEPPE CAFE & PIZZA

Name: PAPA GIUSEPPE CAFE & PIZZA
Address: 900 LINTON BLVD STE 920, DELRAY BEACH, FL, 33444, US
Rating: 52.1

900 LINTON BLVD STE 920, DELRAY BEACH, FL 33444

License #6021972

🍕 Pizza/Italian ℹ️

52.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 2, 2026 · 8 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PAPA GIUSEPPE CAFE & PIZZA in DELRAY BEACH currently holds an InspectFL Health Score of 52.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 56 total violations — 22 critical, 23 major, 11 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 2, 2026 shows 8 observation rows: 3 critical, 4 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bar .
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes from the customer table and then serve food without washing hands . Server washed hands after discussion.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... single serve butter 56, cut lettuce 49F, dressing made with feta cheese 50F, fresh garlic in oil 51F at expo line . Food not prepped or portioned today, food being held less than 4 hours . Operator time marked.
[31A-11-4] Handwash sink used for purposes other than handwashing...container , cup stored in both handwashing sink at bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar.
[31B-03-4] No soap provided at handwash sink at bar .
[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 cooked date marked 1/20/26 , operator stated food brought up from freezer to thawed. Operator date marked properly.

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.