ESTUARY
6220 GRAND BLVD, New Port Richey FL 34652 · 727-807-5914
Last inspected Aug 11, 2026 · 8 visits since April 2024
DEC 24
FEB 25
DEC 25
JAN 26
AUG 26
— STEADY
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding) sitting out on cook line, manager states they just put it out on cook,ice about 15 minutes ago, manager put back in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained
Standing water in bottom of reach-in-cooler. 2 door cooler on cook line, operator wiped out
Unwashed fruits/vegetables stored with ready-to-eat food. Case of cauliflower above cooked bacon, butter, operator moved cauliflower to bottom shelf
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Towel bucket 100 ppm, operator corrected to 200 ppm
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation
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. Small white board stained, grooved
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not identified as raw on menu, operator put asterisk next to tuna on all menus, consumers advisory has asterisk next to it.
Unwashed fruits/vegetables stored with ready-to-eat food. In vertical cooler in kitchen - unwashed lettuce over portioned ketchup and mayonnaise. Operator moved lettuce to walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket on cook line 0 ppm, corrected to 200 ppm
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitizer bucket on prep table over clean containers, operator moved to shelf
Feb 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler across from reach in freezer - house made Parmesan dressing (45F - Cold Holding)moved to walk in cooler, unknown if temps were taken today. Recheck -feta 43F, Parmesan dressing 42F
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on
Jul 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled.
Jun 4, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled.
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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled.
Apr 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority9 Intermediate1 Basic
Show 13 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding) sitting out on cook line, manager states they just put it out on cook,ice about 15 minutes ago, manager put back in cooler
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Sunday not date marked
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled.
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can removed
Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Raw pre-shucked oysters on a tray with only the date they were put in the cooler, no original label
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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday not date marked
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees food handlers certificates from other establishments
Stored food not covered. Fish in walk in cooler from Saturday not covered
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.