Pappa Louies Restaurant
Last inspected: Apr 23, 2026
52
Score
Inspectors have visited Pappa Louies Restaurant nine times, with records going back to 2022. The most recent report on file is from Apr 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited two times.
Pappa Louies Restaurant's latest score of 52 falls below the Port St. Lucie average of 81. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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. 0 ppm reran 100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fresh mozzarella, raw breaded chicken over cooked onions Employee moved **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. On prep table, employee moved **Corrected On-Site**
41-10-4
Intermediate - Equipment drain line draining into handwash sink. Hand Sink in bar
31A-10-4
Basic - Single-service articles improperly stored. Pizza boxes on floor, employee moved **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan needs to be dusted
23-03-4
52
Oct 15, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Mar 27, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Live, small flying insects found 2 flys in bar area
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 67f-101f hot holding was put out less than 30 mins ago 3:05, clarified butter 139f hot holding, reheated butter 171f reheat **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Stainless cleaner stored by pots and plates
41-10-4
High Priority - 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. Acknowledge kitchen 0 ppm replaced chemical and reran 100ppm. Bar dish machine 0ppm primed machine and now 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Dough hook in sink **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - 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.
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both rest room
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Soda gun has no holder at bar area.
14-11-5
Basic - Food stored on floor. Bag in a box soda
08B-38-4
29
Dec 10, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
95
May 17, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground sausage 46f cold holding, green peppers 45f cold holding, shredded cheese 46f cold holding, whipping cream 48f cold holding. Manager placed items in freezer. Temperatures were taken less than 2 hours ago.
03A-02-5
High Priority - 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. Manager made less than a hour ago time marked. **Corrected On-Site**
03F-02-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
16-59-1
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
May 8, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. In the kitchen in multiple area.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Light fixture in walk in cooler and cooler fan guards.
23-03-4
Basic - Open dumpster lid. In a shared mall area.
33-16-4
Basic - Stored food not covered. Multiple containers of sauce in walk in cooler. Informed Manager. **Corrected On-Site**
08B-12-5
78
Nov 29, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Coffee pot in sink **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
82
Jun 20, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Oct 26, 2022
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
86
Frequently Asked Questions
When was Pappa Louies Restaurant last inspected?
The most recent health inspection at Pappa Louies Restaurant on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Pappa Louies Restaurant?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Pappa Louies Restaurant.
How does Pappa Louies Restaurant compare to other restaurants in Port St. Lucie?
Pappa Louies Restaurant most recently scored 52 out of 100, which is lower than the Port St. Lucie average of 81.
Has Pappa Louies Restaurant's inspection record improved over time?
No. Recent inspections at Pappa Louies Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Pappa Louies Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pappa Louies Restaurant inspected?
Based on the inspection history on file, Pappa Louies Restaurant is inspected around three times per year on average.
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