BRIX
8351 SR 54 UNIT 109, New Port Richey FL 34655 · 7278357912
Last inspected Mar 4, 2026 · 7 visits since August 2023
5 inspections trending up, 26 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked salmon date marked 11/22
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cook line -ceasar dressing (45F - Cold Holding); guyere cheese (45F - Cold Holding); Brie (44F - Cold Holding) all put on ice bath. Recheck - Brie 41F, guyere 41F, ceasar dressing 41F
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler, raw fish moved to top shelf
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Bowl or other container with no handle used to dispense food. Bowl used for flour, bowl removed
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna (44F - Cold Holding) in salad prep cooler, manager put in walk in cooler, cooked mushroom (44F - Cold Holding) in reach in cooler next to stove,manager put ice packs on top of product
Food-contact surface soiled with food debris. All cutting boards in kitchen stained.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler. Operator discarded.
Standing water in bottom of reach-in-cooler. Bottom of lift top cooler next to stove
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator set up quaternary sanitizer sink to sanitize dishes, sanitizer at 200ppm
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked salmon date marked 11/22
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked salmon date marked 11/22
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Employee put hair net on
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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.