Papa Willies Bar and Grill
Last inspected: Feb 20, 2026
17
Score
Papa Willies Bar And Grill, located at 4105 N Lecanto Hwy in Beverly Hills, FL, had a high-risk inspection on February 20, 2026, with a score of 17. The inspection identified 8 critical, 5 major, and 1 minor violation, including issues with employee beverages on prep surfaces and improper handwashing procedures. This inspection continues a historical pattern of mostly high-risk scores across 13 recorded inspections for the establishment.
16
Inspections
8
Critical latest
5
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
8 critical violations. 5 major violations. 1 minor violation.
17
Aug 12, 2025
Routine - Food
1 critical violation. 2 major violations.
70
Jun 3, 2025
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
1 major violation. 4 minor violations.
74
Mar 12, 2024
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
39
Oct 18, 2023
Complaint Full
1 major violation. 14 minor violations.
45
Jul 6, 2023
Complaint Full
2 critical violations. 3 major violations. 12 minor violations.
30
May 11, 2023
Complaint Partial
No violations found.
100
May 3, 2023
Complaint Partial
1 minor violation.
95
Apr 27, 2023
Complaint Full
2 major violations. 1 minor violation.
78
Feb 23, 2023
Routine - Food
No violations found.
100
Feb 23, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
30
Feb 23, 2023
Routine - Food
No violations found.
100
Feb 23, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
30
Dec 19, 2022
Complaint Full
3 critical violations. 9 major violations. 8 minor violations.
17
Aug 22, 2022
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
33
Violations — Feb 20, 2026 Inspection
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees beverages on prep tables/shelves throughout kitchen. **Warning**
12B-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining room area and placed gloves on to prepare food. Discussed with employee who removed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender touched face and hair then touched beverage glasses in bar area. Operator removed glasses to be washed. **Corrective Action Taken** **Warning**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cocktail sauce in walk in cooler. Operator corrected shelves. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Rice dated 2/11 Beef dated 2/11 **Warning**
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee shucked raw oysters then touched tickets and items on expo line shelf without washing hand. Discussed with employee who washed his hands. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese pizza at front pizza area. In front pizza cooler, items held in cooler overnight. Manager states they do not do temperature monitoring. See stop sale. cut tomatoes (54F - Cold Holding); cut lettuce (51F - Cold Holding); cut lettuce (48F - Cold Holding); provolone cheese (52F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front pizza cooler, items held in cooler overnight. Manager states they do not do temperature monitoring. See stop sale. cut tomatoes (54F - Cold Holding); cut lettuce (51F - Cold Holding); cut lettuce (48F - Cold Holding); provolone cheese (52F - Cold Holding) On counter at cook line in breading station- raw chicken strip (51F - Cold Holding); raw fish filet (54F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pizza prep area. See stop sale. cheese pizza (91F - Hot Holding) **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Can opener blade rusted Multiple cutting boards soiled throughout kitchen **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish machine area storing dishes. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Kitchen manager Tracy **Warning**
53A-01-7
Intermediate - No soap provided at handwash sink. Hand wash sink at cook line area **Warning**
31B-03-4
Intermediate - Soap squeeze bottle containing toxic substance not labeled in dish machine area. **Warning**
41-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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