HARPS OF TRINITY IRISH PUB AND EATERY
7813 MITCHELL BLVD 101, New Port Richey FL 34655 · 727-264-6852
Last inspected Jun 3, 2026 · 8 visits since December 2023
JUN 24
DEC 24
JUN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In plastic tub on cook line - blanched French fries (58F - Cold Holding) removed from walk in cooler 1 hour ago, operator moved back to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef and carrots (94F - Hot Holding); gravy (104F - Hot Holding); both cooked at 11, moved to steam table 1 hour ago, 3:00, operator moved to oven. Beef and carrots 166F, gravy 164F
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 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. Dish machine in bar - 0 ppm, operator put new jug of sanitizer, corrected to 50 ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for less than 10 seconds total. Discussed proper hand wash with manager on duty.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 5 packages of grouper, thawed, 8oz. Package
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above stove- cream cheese sauce (51F - Cold Holding)removed from refrigeration 30 minutes ago, operator moved back to cooler.
Toxic substance/chemical improperly stored. Bottle of chemical cleaner next to plates on bottom shelf of expo, operator moved to other shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Red nozzles of soda gun in bar soiled
Handwash sink used for purposes other than handwashing. Green scrubby in hand wash sink by 3 compartment sink, removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna nachos on menu, nothing to advise consumer that the tuna is raw. There is an asterisk next to the consumer advisory but not next to the ahi tuna nachos.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machines
No soap provided at handwash sink. At sink by 3 compartment sink, dispenser broken
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. 5 packages of grouper, thawed, 8oz. Package
Floors not constructed to be easily cleanable. Walk in cooler floors give way when stepped on, manager on duty states they are being repaired
Food stored on floor. 2 boxes/ plastic jugs of fry oil on floor under dry storage shelf, moved to shelf
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Observed - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25
Observed - From initial inspection : Intermediate - Menu contains an item made with an undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna nachos
Observed - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in cooler floors
Jun 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25
Menu contains an item made with an undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna nachos
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.
Floors not maintained smooth and durable. Walk in cooler floors
Dec 14, 2024Inspection Completed - No Further ActionRoutine 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, mold-like substance or slime. Dicer on wall soiled
Spray bottle containing toxic substance not labeled. Spray bottle with reddish liquid in it on shelf in dish area not labeled
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee with no hair restraint while engaging in food preparation. Employee put hat on
Floors not constructed to be easily cleanable. Walk in cooler floor
Aug 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not identified that it is served raw
Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floors not constructed to be easily cleanable. Floor in walk in cooler
Jun 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Manager is sous vide cooking pork with temperature set to 131F
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Pork in sour vide temperature set at 131F, is removed from sous vide and put in walk in cooler to be cooled, once cooled it is removed from packaging and put on grill when order comes in
Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink, discussed proper use of hand sink with employees
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not identified that it is served raw
Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on cook line while working with food, cook discarded it
Floors not constructed to be easily cleanable. Floor in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line, knife removed
Time/temperature control for safety food thawed in an improper manner. Fish in pan in sink thawing at room temperature, water was turned on
Dec 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 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 put hat on then did not wash hands before touching clean plate
Employee washed hands with cold water. Employees washing hands with cold water, water temperature is 77F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with DBPR HR 5030-104 in printed form, manager posted
Food-contact surface soiled with food debris, mold-like substance or slime. Potato dicer soiled
Handwash sink not accessible for employee use at all times. Two garbage cans in front of hand sink on cook line, trash cans removed Blender in hand sink on cook line, blender removed
No soap provided at handwash sink. No soap at hand sink on cook line No soap at hand sink next to 3 compartment sink
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at hand sink next to soda dispenser in kitchen does not work
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
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. Tuna thawed in walk in cooler still in original packaging, discussed proper procedure for fish with manager
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table next to containers of soup, drink removed
Employee with no hair restraint while engaging in food preparation. Cooks put hats on
Floors not constructed to be easily cleanable. Floor of walk in cooler
Food stored on floor. Buckets of pickles on floor in walk in cooler, buckets of pickles put on shelf
Plumbing system in disrepair. Hot water faucet at hand sink next to soda dispenser in kitchen does not work
Waste line missing at soda gun holster. Both soda gun holsters at bar
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.