GRANDMA SALLYS REST
5330 GRAND BLVD, New Port Richey FL 34652 · 727-846-7223
Last inspected Apr 21, 2026 · 8 visits since December 2023
MAR 24
JAN 25
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee washed hands with cold water. Water temperature 76F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen- > 200 ppm, corrected to 50 ppm
Wet wiping cloths stored in detergent and sanitizer mixed together. Bucket on cook line greater than 200 ppm and mixed with soap. Operator made new bucket with only chlorine. 50 ppm
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Towel bucket at front counter - 0 ppm, corrected to 100 ppm
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 11 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. 0 ppm, operator put new chemical jug on, corrected to 50 ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler - raw beef over cooked sausage. Raw chicken over ham
Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (53F - Cold Holding); made yesterday, 4pm, see stop sale, butter pats (55F - Cold Holding) temperatures not taken since Thursday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - deli ham (45F - Cold Holding); marinara (53F - Cold Holding); see stop sale made yesterday, 4pm, see stop sale, potato salad (45F - Cold Holding); feta (45F - Cold Holding)all prepared yesterday, temperatures taken yesterday at 12:00pm were 40F. Operator states there was a delivery this morning and the door was left open. Food moved to freezer or put on ice. In wait station cooler -butter pats (55F - Cold Holding) temperatures not taken since Thursday. See stop sale
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. Shell eggs removed from refrigeration 30 minutes ago, operator wrote time on tray. Sausage links and patties, operator cooked 1 hour ago, will write time.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line- chlorine sanitizer > 400 ppm, corrected to 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained
Equipment in poor repair. Ice build up in walk in cooler, food not at proper temperature. Operator called for repair.
Food stored on floor. Bucket of fish on floor by cook line, moved to shelf.
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cook Line, cooler at wait station, fan guard.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards and side of flat top, moved to bucket At wait station- too many towels in bucket, not in solution.
Apr 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face then clean utensils without changing gloves or washing hands
Employee washed hands with cold water. Water temperature 76F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cream cheese in freezer, raw pork moved
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled Slicer soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, potatoes in walk in cooler not date marked
Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on
In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above washed celery and macaroni and cheese
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put dirty dishes in dish machine then put gloves on to handle clean dishes without washing hands, discussed proper hand washing with manager and dishwasher took gloves off and properly washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hair net on then continued preparing food without washing hands, discussed proper hand washing with manager, cook removed gloves and properly washed hands
Employee with no hair restraint while engaging in food preparation. Employees put hair nets on
In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and proceed to grab a clean plate to serve food without washing hands. Operator discussed with employee.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station - rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding)see stop sale
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 Cooks wearing watches and wrist jewelry
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Prep cook went outside with gloved hands, came back in and continued to slice potatoes with out glove change or hand wash, discussed with manager on duty, manager on duty asked cook to remove d Gloves and wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in vertical 2 door cooler, cook move to bottom
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station - rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding)see stop sale
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as undercooked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rosa B.
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. Salmon in package, completely thawed, package states to remove before thawing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup of coffee on slicer, operator discarded
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 Cooks wearing watches and wrist jewelry
Equipment in poor repair. Gasket of 3 door cooler torn
Reach-in cooler interior/shelves have accumulation of soil residues. 3 door on cook line
Wet wiping cloth not stored in sanitizing solution between uses. 2 on cutting board, 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.