Papa John's Pizza #1128
- scoreScored 80
- last inspectedMay 19, 2026 β
- address9222 W Parmer Ln Ste D, Austin 78717
Is Papa John's Pizza #1128 clean?
Papa John's Pizza #1128 is currently Scored 80 from Austin Public Health, from an inspection on May 19, 2026. On Cooked's ladder that reads mid π¬.
What did inspectors find at Papa John's Pizza #1128?
An empty list here means the data does not exist, not that the kitchen was spotless.
When was Papa John's Pizza #1128 last inspected?
Papa John's Pizza #1128 has 4 inspections on record going back to January 4, 2024, averaging 88 points.
May 19, 2026 80
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View full inspection βDecember 11, 2025 93
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View full inspection βJune 9, 2025 90
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View full inspection βJanuary 4, 2024 90
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View full inspection βPapa John's Pizza #1128 vs 78717
78717 runs 49% clean across 38 tracked restaurants β 18 clean, 19 mid, 0 cooked.
Against the 38 spots Cooked tracks in 78717, this one comes out cleaner than 19% of them.
Other spots in 78717
How Austin grades restaurants
Austin scores restaurants out of 100, and higher is better. Inspectors start at 100 and deduct for each violation, weighted by how likely it is to make someone sick. Under Texas rules a score below 70 is failing and brings a re-inspection. Austin Public Health publishes the scores but not the itemized violations behind them, so this page can tell you exactly how a kitchen scored and when β but not what specifically was written up. Cooked reads 90 and above as clean, 70 to 89 as mid, and below 70 as cooked.
Read the Austin ratings guide β
Austin publishes inspection scores and dates, but no itemized violations in this feed. Cooked checks daily, but the authority publishes in batches, so a recent visit may not appear yet. Read the date on each result and check the official source for newer information.
Source: Austin Public Health via Austin Open Data. Cooked refreshes this data daily β this listing's most recent inspection is dated May 19, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.
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