HERITAGE SPRINGS COMMUNITY ASC
11345 ROB TRENT JONES PKWY, New Port Richey FL 34655 · 727-372-5411
Last inspected May 21, 2026 · 9 visits since December 2023
APR 24
JAN 25
APR 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 3 door reach in cooler on cook line- heavy cream (51F - Cold Holding) In reach in cooler over night, above fill line,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $675
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023010411 | Dec 8, 2022 | May 16, 2023 | $275 |
| 3--2022021626 | Mar 11, 2022 | May 27, 2022 | $400 |
Inspection history
9 visits, newest first
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line-salmon (44F - Cold Holding); trout (45F - Cold Holding); shredded cheese (46F - Cold Holding); canned artichoke (46F - Cold Holding); fresh mozzarella (45F - Cold Holding); all moved to walk in cooler. Temperatures not taken today.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in middle of cook line, operator cleaned
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. One 3 lb 7oz can of sliced olives, one 7lb 3oz can of ketchup, dented on seam.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 3 door reach in cooler on cook line- heavy cream (51F - Cold Holding) In reach in cooler over night, above fill line,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door reach in cooler on cook line- heavy cream (51F - Cold Holding) In reach in cooler over night, above fill line, see stop sale In table top cooler- coleslaw (47F - Cold Holding); butter balls (50 F - Cold Holding); sour cream (47F - Cold Holding);all food was in walk in cooler overnight, moved to table top cooler 1.5 hours ago, all moved back to walk in cooler In 3 door cooler at wait station /galley- Butter pads (46F - Cold Holding), in cooler overnight, moved to walk in freezer. Recheck - butter pads 29F, butter balls 34F, coleslaw 44F, sour cream 45F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on cook line
Handwash sink not accessible for employee use at all times. Plastic pan in hand wash sink installed prep area, operator removed Ice in hand wash sink at server galley, discussed use of hand wash sink with manager on duty
Damaged/spoiled/recalled food not properly segregated. 1 3 lb 7oz can of sliced olives, 1 7lb 3oz can of ketchup, dented on seam
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at expo line, operator removed moved discarded
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, 2 door salad prep, server cooler at galley
Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer solution in bucket, toweled not in solution. Operator removed 1 towel
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, manager changed out sanitizer bucket, now at 100ppm
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. Dish washer putting dirty dishes into dish machine then handling clean dishes without washing 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. Employee put gloves on after putting beard guard on without washing hands and started preparing food
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above cooked chicken in reach in cooler, cooked chicken moved to top shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled Green cutting board
Spray bottle containing toxic substance not labeled. Bottle with clear liquid not labeled, manager properly labeled spray bottle
Cutting board has cut marks and is no longer cleanable. Green cutting board
Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
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. Soda gun at bar soiled
Records/documents for required employee training do not contain all of the required information. Training date and expiration date missing from certificates, manager states training was done beginning of this month
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Oven soiled on cook line
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm for dish machine, establishment using dish machine at time of inspection, directed manager to stop using dish machine to sanitize dishes and set up three compartment sink to sanitize dishes, quaternary sanitizer sink atn200ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put beard guard on did not change gloves or wash hands, discussed proper hand washing with manager
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on soiled dry towel then engaged in preparing food touching clean utensils without washing hands or changing gloves Discussed proper hand washing with manager
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. Employee put cut lemon on top of cooked fish with bare hands to be served to a customer, discussed the importance of no bare hand contact with ready to eat food with employee, employee discarded lemon
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers above cooked potatoes in walk in cooler, raw burgers moved to bottom shelf on rack
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check sanitizer at dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, ice buckets inverted
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee eating in a food preparation or other restricted area. Employee eating on expo line
Employee with no beard guard/restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle, tongs removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Oven soiled on cook line
Soiled dry wiping cloth in use. Soiled dry towels being used on cook line, soiled towels removed
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream in wait station and in bar reach-in coolers opened for more than 24 hours without a date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris.
Dec 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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. Observed dishmachine with chlorine sanitizing solution at 0 ppm. Operator contacted service company to come out and repair machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Heavy Cream (50F - Cold Holding) in bar area in reach-in cooler with wine with Ambient Air Temperature of reach-in cooler at 48F. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Heavy Cream (50F - Cold Holding) in bar area in reach-in cooler with wine with Ambient Air Temperature of reach-in cooler at 48F. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Vegetable Soup (130F - Hot Holding) in holding unit near kitchen entrance. Operator stated the soup had been in unit for less than 30 minutes. Operator turned up unit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream in wait station and in bar reach-in coolers opened for more than 24 hours without a date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris.
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.