HAROLD SELTZER'S STEAKHOUSE
9409 US HWY 19 N # 493, Port Richey FL 34668
Last inspected Mar 26, 2024 · 8 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
JAN 24
MAR 24
≈ ERRATIC
3 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flies in bar by hand wash sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024007193 | Jan 11, 2024 | Mar 18, 2024 | $400 |
| 3--2017059156 | Nov 30, 2017 | Jan 17, 2018 | $400 |
Inspection history
8 visits, newest first
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dish room
Presence of insects, rodents, or other pests. Approximately 10 small insects on floor and rug across from walk in cooler. Operator took rug outside
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical coolers on end of cook line-raw beef over desserts, cheese ticks, operator moved all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - Holding); cut ribeye (44F - Cold Holding); whole ribeye (44F - Cold Holding); filet (44F - Cold Holding), moved to other walk in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at expo > 500 ppm, corrected to 200 ppm
Handwash sink not accessible for employee use at all times. Trash can in front of sink in bar, operator moved trash can
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer
Nonfood-grade basting brush used in food. By broiler, operator discarded
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 144F
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. Ahi tuna in package that says to remove before thawing
Food stored in a location that is exposed to splash/dust. At salad dressing station, dressing cooler too close to soap dispenser. Operator moved cooler
No handwashing sign provided at a hand sink used by food employees. At sink in bar, No paper towels or sign.
Jan 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area
Floor tiles missing and/or in disrepair. Throughout the kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line, in prep area, in dish area
Jan 13, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No handwash sink for employees. Hand sink removed from next to ice machine
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area
Floor tiles missing and/or in disrepair. Throughout the kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line, in prep area, in dish area
Jan 12, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 Small flies around the racks of rolls at front counter 5 small flies around high chairs in kitchen 2 small flies on shelf above clean silverware 7 small flies on wall under dish machine 4 small flies in dry storage 18 small flies in back prep room by press 3 flies on cook line landing on Togo boxes 3 small flies on employee food sitting in banquet room 6 small flies in bar 3 small flies on wall next to oven at front counter
Rodent activity present as evidenced by rodent droppings found. -6 rodent droppings on floor in dry storage -16 rodent droppings on shelf in dry storage -3 rodent droppings on floor in room where pans are stored
No handwash sink for employees. Hand sink removed from next to ice machine
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand wash sign a5 bar hand sink
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area
Floor area(s) covered with standing water. Throughout kitchen, on cook line
Floor soiled/has accumulation of debris. Throughout kitchen, under and behind equipment In front area where bread in being cooked
Floor tiles missing and/or in disrepair. Throughout the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves and oven soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All floor drains soiled
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line, in prep area, in dish area
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area
Jan 11, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Food with mold-like growth. See stop sale. Bread on cook line with green mold like growth on it
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 Small flies around the racks of rolls at front counter 5 small flies around high chairs in kitchen 2 small flies on shelf above clean silverware 7 small flies on wall under dish machine 4 small flies in dry storage 18 small flies in back prep room by press 3 flies on cook line landing on Togo boxes 3 small flies on employee food sitting in banquet room 6 small flies in bar 3 small flies on wall next to oven at front counter
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored above sauces in reach in cooler, raw burgers moved to bottom shelf
Rodent activity present as evidenced by rodent droppings found. -6 rodent droppings on floor in dry storage -16 rodent droppings on shelf in dry storage -3 rodent droppings on floor in room where pans are stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); chicken wings (47F - Cold Holding); garlic butter (47F - Cold Holding); Beef (45F - Cold Holding) in reach in cooler on cook line, all food voluntarily discarded
Handwash sink not accessible for employee use at all times. Hand sink at bar blocked by storage shelves
No handwash sink for employees. Hand sink removed from next to ice machine
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand wash sign a5 bar hand sink
Nonfood-grade basting brush used in food. Paint brushes used on cook line for sauces
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Handles of all equipment soiled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
Floor area(s) covered with standing water. Throughout kitchen, on cook line
Floor soiled/has accumulation of debris. Throughout kitchen, under and behind equipment In front area where bread in being cooked
Floor tiles missing and/or in disrepair. Throughout the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves and oven soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All floor drains soiled
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line, in prep area, in dish area
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flies in bar by hand wash sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and shrimp over bottles of wine in walk in cooler, operator moved seafood
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium buckets on cook line > 400 ppm, corrected to 200 ppm
Floor tiles missing and/or in disrepair. On cook line
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.