PAPYS PLACE

Name: PAPYS PLACE
Address: 9475 NE JACKSONVILLE RD, ANTHONY, FL, 32617, US
Rating: 67.4

9475 NE JACKSONVILLE RD, ANTHONY, FL 32617

License #5201154

67.4 Grade F / 100

Failing Health Score

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Latest inspection

February 12, 2026 · 12 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PAPYS PLACE in ANTHONY currently holds an InspectFL Health Score of 67.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 51 total violations — 17 critical, 10 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 29, 2023

The latest inspection on February 12, 2026 shows 12 observation rows: 6 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

PAPYS PLACE 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: Warning Issued
[08B-38-4] Food stored on floor. Bag of salt pellets on ground next to water softener. Manager placed salt pellets on shelf.
[25-05-4] Single-service articles improperly stored. Case of to go cups stored on floor in dry storage room. Manager placed cups on shelf.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager called vendor to fix dispenser.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
[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 placed shredded cheese on top of eggs with bare hands. Manager had employee wash hands and put on gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: Swiss cheese (48F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager voluntarily discarded cheese.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table: mashed potatoes (125F - Hot Holding). Employee stated mashed potatoes prepared and placed in steam table two hours prior to temperature being taken. Employee placed mashed potatoes in oven to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.
[05-08-4] No probe thermometer provided to measure temperature of food products. Establishment has no working probe thermometer.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle on shelf next to three compartment sink.

Disposition: Warning Issued
[33-16-4] Open dumpster lid. Dumpster behind building.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from three compartment sink. Manager removed phone during inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on top of kitchen reach-in freezer.
[08B-12-5] Stored food not covered. Iced tea stored in wait station. Manager placed cover on tea during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Grits stored underneath kitchen prep table in front of passenger through window.
[35A-02-7] Live, small flying insects found. Observed two flies in kitchen area.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed three cracked eggs in reach-in cooler next to kitchen reach-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: provolone cheese (48F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded cheese.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on prep table next to cook line: sausage (117F,122F - Hot Holding). Manager stated sausage placed in warmer thirty minutes prior to temperature being taken. Manager placed sausage in oven to reheat sausage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table next to cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink next to three compartment sink. Manager removed knife from hand washing sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Missing ceiling tile above reach in cooler in kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Open cup of coffee stored on top shelf of clean ware rack above clean equipment. employee drinks stored over take out cutlery.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top rack of clean ware rack
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[08B-38-4] Food stored on floor. One onion and green pepper on floor in walk-in-cooler.
[36-24-5] Hole in or other damage to wall. Mens restroom has a door with a hole for a lock but no lock is in place. The door does not lead to anywhere and a wall can be seen through the hole.
[25-05-4] Single-service articles improperly stored. single service cups stored on floor in dry goods storage area
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled three-compartment sink drain the put on clean gloves without washing hands first then prepared sandwich touching Ready-To-Eat items such as lettuce tomato and bacon. Cook wearing gloves cracked raw shelled eggs then handled cooking equipment then took a slice of cheese to grill from flip-top make table cooler , without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[01B-07-4] Food with mold-like growth. See stop sale. Bag of pasta with mold in walk-in-cooler . Manager discarded pasta
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink by side door had spray cleaner inside sink. Manager removed spray bottle.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment .
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle provided in womens bathroom.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed duct tape at the end of the dishmachine handle. Manager removed duct tape.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed three male employees on cook line with beards and no beard guard.
[36-24-5] Hole in or other damage to wall. Observed door in mens room missing door handle leaving a hole. A wall exists on the other side of the door and is 2 inches from door
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs and then handle cooking utensils and grab plates to place food. . Issue was discussed with employee.
[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. Observed employee on cook line not wearing gloves take toast from toaster and place on prep table. Employee then placed gloves on and prepared the sandwich. Discussed with Manager and they spoke with employee
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items in steam Bain in corner of kitchen: peas (116F - Hot Holding); corn (115F - Hot Holding); Ground beef (128F - Hot Holding); Gravy (116F - Hot Holding). Items had been reheated 1 hour earlier. Employee took items to be reheated
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two food handler certificates expired