FREDDIE'S RESTAURANT
6476 RIDGE RD, Port Richey FL 34668 · 727-844-3928
Last inspected May 6, 2026 · 11 visits since August 2023
MAR 24
SEP 24
MAR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Server picked up toast with bare hands, discussed with manager on duty
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025090550 | Dec 10, 2025 | May 4, 2026 | $600 |
| 3--2022050881 | Sep 21, 2022 | Dec 21, 2022 | $400 |
| 3--2019043228 | Apr 26, 2019 | Nov 12, 2019 | $880 |
| 3--2019028072 | Apr 9, 2019 | Jun 20, 2019 | $320 |
| 3--2019022788 | Apr 9, 2019 | Jun 19, 2019 | $400 |
Inspection history
11 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. 1 bottle not labeled. The operator labeled the bottle.
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 drink on the reach in cooler. The operator moved the drink.
Employee with no hair restraint while engaging in food preparation. 1 employee engaging in food preparation with no hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guard in the walk in cooler soiled with mold like substance.
Utensils in poor condition. 1 metal strainer in poor condition. The operator discarded the metal strainer.
Dec 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Lana Freddy Joe Joe K.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at rear exit of kitchen
Floor soiled/has accumulation of debris. Under prep tables in front line area Baseboards near rear exit of kitchen soiled
Dec 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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. 0ppm,operator set up 3 compartment sink
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Florim, owner
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. Lana Freddy Joe Joe K.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at rear exit of kitchen
Floor soiled/has accumulation of debris. Under prep tables in front line area Baseboards near rear exit of kitchen soiled
Nonfood-contact surface soiled with grease. Sides of cooking equipment in cook line area
Walk-in cooler shelves with rust that has pitted the surface.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
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. 0ppm,operator set up 3 compartment sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cucumbers in walk in cooler. Employee corrected shelves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. turkey (49F - Cold holding); ham (48F - Cold holding); chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); pancake batter (48F - Cold Holding); hollandaise (49F - Cold Holding);(51F - Cold Holding); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding); tzatziki (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, operator states they did not take temperatures in cooler this morning and did not get a delivery. See stop sale. turkey (49F - Cold holding); ham (48F - Cold holding); chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); pancake batter (48F - Cold Holding); hollandaise (49F - Cold Holding); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding) tzatziki (50F - Cold Holding)
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. Cooked sausage and raw shell eggs. Operator time marked.
Toxic substance/chemical improperly stored. Lubricant spray stored on prep table in dish machine area
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 12/8
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in front line area
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Florim, owner
No soap or paper towels provided at handwash sink in prep area. Operator provided soap and paper towels
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. Lana Freddy Joe Joe K.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard under cooking equipment in cook line area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage cups on back prep table by dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, chargers and speaker on back prep table/shelf
Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at rear exit of kitchen
Floor soiled/has accumulation of debris. Under prep tables in front line area Baseboards near rear exit of kitchen soiled
Food stored on floor. Soda bag in a box cases on floor in front line area
Nonfood-contact surface soiled with grease. Sides of cooking equipment in cook line area
Open dumpster lid.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
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. Chlorine Sanitizer bucket empty. No other sanitizer in establishment. Corrected to 50 ppm Operator purchased approved sanitizer before end of inspection.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer- raw beef over cooked sausage and gyro.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over produce, operator moved chicken to bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station, removed from refrigeration 2.5 hours ago. Will add to time control plan, operator will discard at 1:00, wrote time on paper in basket In reach in cooler - sliced provolone (47F - Cold Holding)moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board statined
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
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. 2 employees, signed form
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.
Interior of oven/microwave has accumulation of grease/food debris. Microwave on cook line
Sep 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris. Cutting board at lift top on cook line stained
Handwash sink used for purposes other than handwashing. Server filled towel bucket in hand wash sink, discussed with manager on duty and staff
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in server/ prep area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 50 ppm. Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with staff and manager on duty.
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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. Server picked up toast with bare hands, discussed with manager on duty
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer in prep room - raw chicken in plastics wrap over lasagna
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bat dude wait station -butter pads (68F - Cold Holding), removed from refrigeration approximately 30 minutes ago. Moved back to cooler discussed using time control.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Towels in hand wash sink at wait station, operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan for owner.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At expo window, moved to bottom shelf
Unprotected ice machine in a customer/nonsecure area. Ice machine at side wait station.
Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, operator emptied bucket and made new with only chlorine.
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Kyriakos Provatopoulas
Equipment in poor repair. Gaskets of reach in cooler on cook line torn
Aug 18, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Manager or person in charge lacking proof of food manager certification. Kyriakos Provatopoulas
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu does not show that the eggs are undercooked.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided form (5030-103)
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gaskets of reach in cooler on cook line torn
Aug 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen- hash browns (71F - Cold Holding); home fries (60F - Cold Holding), removed from refrigerator approximately 1.5 hours ago, discussed using time control, provided time as a public health control form to operator In walk in cooler - hard boiled eggs (45F - Cold Holding); sliced corned beef (46F - Cold Holding); sliced turkey (46F - Cold Holding); grits (45F - Cold Holding); sausage gravy (46F - Cold Holding)all moved to freezer, eggs down to 41F, grits 41F, corned beef 40F, sliced turkey 40F, sausage gray 45F, beef gravy (46F - Cold Holding); chicken gravy (46F - Cold Holding)moved to freezer
Manager or person in charge lacking proof of food manager certification. Kyriakos Provatopoulas
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu does not show that the eggs are undercooked.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided form (5030-103)
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gaskets of reach in cooler on cook line torn
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station- 0 ppm, corrected to 100 ppm Wet towel left on cutting board at lift top, moved to bucket.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw salmon over bread, operator moved to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen- hash browns (71F - Cold Holding); home fries (60F - Cold Holding), removed from refrigerator approximately 1.5 hours ago, discussed using time control, provided time as a public health control form to operator In walk in cooler - hard boiled eggs (45F - Cold Holding); sliced corned beef (46F - Cold Holding); sliced turkey (46F - Cold Holding); grits (45F - Cold Holding); sausage gravy (46F - Cold Holding)all moved to freezer, eggs down to 41F, grits 41F, corned beef 40F, sliced turkey 40F, sausage gray 45F, beef gravy (46F - Cold Holding); chicken gravy (46F - Cold Holding)moved to freezer
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen, greater than 200 ppm, corrected to 50 ppm.
Handwash sink used for purposes other than handwashing. Ice in hand wash sink at wait stand, discussed use of sink with operator
Manager or person in charge lacking proof of food manager certification. Kyriakos Provatopoulas
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu does not show that the eggs are undercooked.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided form (5030-103)
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on shelf over stove, operator moved on counter next to coffee maker at wait station
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in walk in cooler, moved to bottom, labeled
Equipment in poor repair. Gaskets of reach in cooler on cook line torn
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station- 0 ppm, corrected to 100 ppm Wet towel left on cutting board at lift top, moved to bucket.
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.