PAPA JOHN'S PIZZA

Name: PAPA JOHN'S PIZZA
Address: 731 DUVAL STATION RD, STE 121, JACKSONVILLE, FL, 32218, US
Rating: 88.6

731 DUVAL STATION RD, STE 121, JACKSONVILLE, FL 32218

License #2613838

🍕 Pizza/Italian ℹ️

88.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Latest inspection

February 18, 2026 · 8 findings · 1 critical

Routine - Food

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Quick take

PAPA JOHN'S PIZZA in JACKSONVILLE currently holds an InspectFL Health Score of 88.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 27 total violations — 4 critical, 3 major, 20 minor.

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The latest inspection on February 18, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

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Inspector notes

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PAPA JOHN'S PIZZA looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic containers stacked before air drying.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At pizza make line, wall behind wall racks soiled with food residue. At pizza box station, floor under rack soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At pizza make reach-in cooler, gaskets have build up,of food debris. At pizza make line, wall racks have build up of food residue/debris.
[25-05-4] Single-service articles improperly stored. At pizza box station, 2 packs of pizza boxes stored on floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. At dough area, large plastic container of flour not labeled.
[41-10-4] Toxic substance/chemical improperly stored. In walk-in cooler, spray bottle of orange pro equipment cleaner stored on shelf above case of ranch cups. Employee moved chemical to proper storage.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee present stated she has worked at establishment approximately 6 months, no certificate available.

Disposition: Met Inspection Standards
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop in bucket of water in back kitchen area. Mop removed.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Shared dumpster outside of establishment. Lid closed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At front counter, scoop for bulk flour. Scoop moved.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go paper plates near front counter. Plates inverted.
[08B-12-5] Stored food not covered. Peppers on prep table across from pizza oven. Peppers covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. At front counter, bulk container of flour. Flour labeled.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled peppers that were placed in a pizza box with pizza. Employee handled cooked chicken wings from pan on make line to be reheated immediately but handled ones that were not immediately reheated.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On front prep table near pizza make line, container of string cheese and container of cheesecake filling have no time mark. Manager states she does not know when items were removed from temperature control.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On front prep table near pizza make line, container of string cheese and container of cheesecake filling have no time mark. Manager states she does not know when items were removed from temperature control.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of pizza conveyor oven.