A R FRENCH PIZZERIA AND TAVERN
3104 TOWN CENTER AVE STE 101, New Port Richey FL 34655 · 727-494-7615
Last inspected Apr 28, 2026 · 6 visits since December 2023
MAY 24
JAN 25
MAY 25
JAN 26
APR 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
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. Manager touched top bun with bare hand when putting knife inside bun, discussed with manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017022918 | May 10, 2017 | Jun 15, 2017 | $800 |
| 3--2016004070 | Jan 6, 2016 | Feb 25, 2016 | $160 |
Inspection history
6 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Harry, expired 1/11/26
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. Andrea
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, pizza make - temperatures taken at approximately 10 am, all 41F or less, all moved to freezer - ricotta cheese (46F - Cold Holding);recheck 37F, cooked ribs (45F - Cold Holding); recheck 35F, cooked meatballs (46F - Cold Holding), recheck 37F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium sanitizer greater than 500 ppm, corrected to 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Orange, red and white cutting boards stained
May 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, manager switched out sanitizer bucket and primed machine, now at 100ppm
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. Manager touched top bun with bare hand when putting knife inside bun, discussed with manager
Stop Sale issued due to food not being in a wholesome, sound condition.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in salad prep area soiled Bar gun soiled at end of bar
Non-pitting surface rust on food-contact equipment. Inside ice machine has rust exposed
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Pan used to scoop flour, pan removed
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper and tuna in original packaging thawed, packaged states to removed from packaging before thawing
Cutting board has cut marks and is no longer cleanable. White cutting board in salad prep area Orange and yellow cutting boards on cook line Red cutting board in pizza make area
Equipment in poor repair. Reach in cooler gaskets torn on salad cooler Reach in cooler gaskets on cook line torn
Food storage container/container lid cracked or broken. Flour container lid broken and cracked
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Both Soda guns at bar soiled
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. Steve Lauren Do not have their food handlers training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Spray hose at dish sink lower than flood rim of sink. At dish pit
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator
Cutting mats on cook line have cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. On cook line and walk in cooler
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with DBPR Form HR 5030-081, operator printed and posted on wall by entrance
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Fry oil on floor, oil put up on crates
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed
No handwashing sign provided at a hand sink used by food employees. At hand sink in bar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.