HERSCHEL'S SCRATCH KITCHEN
5749 MAIN ST, New Port Richey FL 34652 · 727.807.3138
Last inspected Aug 21, 2026 · 14 visits since November 2023
MAR 25
JUN 25
OCT 25
APR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
Live, small flying insects found. 1 fly in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,620
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026003298 | Oct 27, 2025 | Feb 23, 2026 | $360 |
| 3--2022058330 | Nov 29, 2022 | May 19, 2023 | $800 |
| 3--2023010383 | Feb 23, 2023 | May 11, 2023 | $800 |
| 3--2021055759 | Nov 15, 2021 | May 27, 2022 | $160 |
| 3--2018058251 | Sep 18, 2018 | Dec 12, 2018 | $300 |
| 3--2017050303 | Aug 30, 2017 | Mar 1, 2018 | $200 |
Inspection history
14 visits, newest first
Aug 21, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and smoked salmon not marked as under cooked on menu.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish wash area, on equipment cords. Floors soiled under equipment in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist Jewelry on cook
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of reach in cooler on cook line Exterior of toaster
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go boxes in storage shed, in plastic wrapper but removed from boxes, ceiling is not smooth and cleanable.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside, put gloves on, no hand wash, discussed proper hand wash with staff, and manager on duty. Cook washed hands again
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook, total hand wash time less than 12 seconds, discussed proper hand wash with staff. Server washed hands less than 10 seconds.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cook came in from outside with gloves on, put food in to go box, no hand wash.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and smoked salmon not marked as under cooked on menu.
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Pet dog on patio.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish wash area, on equipment cords. Floors soiled under equipment in kitchen
Cutting board has cut marks and is no longer cleanable. At salad prep cooler, toaster
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Reading glasses touch on shelf with dishes, touching bowl. Across from waffle iron operator moved to deck area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist Jewelry on cook
Employee with no hair restraint while engaging in food preparation. Cook, put cap on
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. AC unit dripping onto clean pans.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of reach in cooler on cook line Exterior of toaster
Reach-in cooler interior/shelves have accumulation of soil residues. Salad prep station
Ripped/worn tin foil used as shelf cover. Shelf under waffle iron, slicer
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go boxes in storage shed, in plastic wrapper but removed from boxes, ceiling is not smooth and cleanable.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler -unwashed Produce above cut carrots
Utensils in poor condition. Handles of large knives melted, pitted
Walk-in cooler shelves with rust that has pitted the surface.
Apr 15, 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 ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chlorine bucket empty, operator put new bucket on, corrected to 50 ppm.
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. Polled eggs, removed from refrigerator 1 hour, cooked home fries removed from Refrigerator 1 hour ago. Operator wrote times in notepad.
Toxic substance/chemical improperly stored. Dish soap on top of ice bin in bar, operator moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and wait station stained and grooved. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Towel bucket in hand wash sink in bar, operator moved to shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of dish machine, moved to bottom shelf
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Pots and pans in kitchen on drying rack under AC unit that is drippings water onto them.
Food stored on floor. In kitchen - fry oil, vinegar, hot sauce, operator moved to shelf In walk in freezer - case of bread, cod, bag of tortillas In walk in cooler - containers of sauce, shrimp, soup
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in bar- 0 ppm, corrected to 50ppm
Dec 29, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (51F - Cold Holding), in glass door cooler in dining room. Operator says they were out of cooler while she waited on table, moved to freezer to quick chill
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. CFM expired. 10/23/25 Gerald.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ dishwasher, cook, 2 servers. No CFM, Gerald, CFM expired
Reach-in cooler interior/shelves have accumulation of soil residues. Lift top cooler on cook line.
Stored food not covered. In walk in cooler - cheese, butter, fish not covered
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed cucumbers melon, herbs over bread. Operator states moved bread to top shelf
Oct 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (51F - Cold Holding), in glass door cooler in dining room. Operator says they were out of cooler while she waited on table, moved to freezer to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. poached eggs (110F - Hot Holding) cooked 1 hour ago, holding on flat top grill, cook moved pan directly Onto flat top to heat
Handwash sink not accessible for employee use at all times. Multiple towels in hand wash sink in kitchen, operator removed.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. CFM expired. 10/23/25 Gerald.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ dishwasher, cook, 2 servers. No CFM, Gerald, CFM expired
No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area
Nonfood-grade basting brush used in food. 2inch paint brush in margarine for buttering toast.
Reach-in cooler interior/shelves have accumulation of soil residues. Lift top cooler on cook line.
Stored food not covered. In walk in cooler - cheese, butter, fish not covered
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed cucumbers melon, herbs over bread. Operator states moved bread to top shelf
Jun 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. On cook line
Jun 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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,
Live, small flying insects found. 1 fly in kitchen
Floor soiled/has accumulation of debris. On cook line
Mar 28, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher put gloves on and began to get food out of reach in cooler, no hand wash. discussed proper hand wash with person in charge
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside to walk in cooler with gloves on, came back in, put potatoes in deep fryer, no glove change or hand wash. discussed proper hand wash with person in charge
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (97F - Hot Holding)in steam table, heated in deep fryer 1.5 hours ago. Put back into fryer, heated to 165F poached eggs (102F - Hot Holding)in pan of water on flat top grill.
Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer being cleaned with solution of detergent and chorine. Discussed proper cleaning with staff and manager on duty
Mar 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher put gloves on and began to get food out of reach in cooler, no hand wash. discussed proper hand wash with person in charge
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 machine, then put clean dishes away, no hand wash. Discussed proper hand wash with manager on duty.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on counter on cook line, discussed time control, provided time control form for operator
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside to walk in cooler with gloves on, came back in, put potatoes in deep fryer, no glove change or hand wash. discussed proper hand wash with person in charge
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pats (69F - Cold Holding) removed from refrigeration 3.25 hours ago
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (69F - Cold Holding) removed from refrigeration 3.25 hours ago, see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (97F - Hot Holding)in steam table, heated in deep fryer 1.5 hours ago. Put back into fryer, heated to 165F poached eggs (102F - Hot Holding)in pan of water on flat top grill.
Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in 3 compartment sink. Inspectors asked him to wash in designated sink, discussed proper hand wash with person in charge
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 kitchen employees, 2 servers, no person in charge
Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer being cleaned with solution of detergent and chorine. Discussed proper cleaning with staff and manager on duty
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to slicer
Food being prepared outside. Prep person cutting potatoes outside the back door, all moved inside
No handwashing sign provided at a hand sink used by food employees. At sink by dish machine
Wet wiping cloths stored in detergent and sanitizer mixed together. Solution for clean in place slicer is chlorine and detergent, discussed proper clean in place method and sanitizer solution with staff.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 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 sanitizer at 0ppm, sanitizer bucket empty. Put new sanitizer bucket on now at 100ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 6 seconds, discussed proper hand washing with employees
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put hair net on then touched clean containers without washing hands, discussed proper hand washing with dishwasher, he went and washed his hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction documentation for cold smoked salmon, operator was able to obtain from food provider.
Evidence of feeding stray/wild animals - food/water bowls provided outside. Food and water bowl on porch, food and water removed
Handwash sink not accessible for employee use at all times. Bowl of lettuce on hand sink next to dish area, bowl removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 3 servers with no food manager on duty
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. Lisa and Chrystal food handler's certification expired
Employee with no hair restraint while engaging in food preparation.
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 7 findings ▾
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated he had 2 new employees start two weeks ago. Emailed handout to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control paperwork to manager
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, soup, and gravies in walk in cooler
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.
Current Hotel and Restaurant license not displayed. Current copy available expired 2-1-2024
No handwashing sign provided at a hand sink used by food employees. At either hand sink in kitchen.
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 2-20lb propane tanks under front counter
May 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 11 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
Toxic substance/chemical improperly stored. Observed bottle of cleaner on shelf next to Hollandaise mix on cook line. Employee removed
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated he had 2 new employees start two weeks ago. Emailed handout to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control paperwork to manager
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, soup, and gravies in walk in cooler
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.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink by prep area. Manager put soap
Current Hotel and Restaurant license not displayed. Current copy available expired 2-1-2024
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. At either hand sink in kitchen.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 2-20lb propane tanks under front counter
Dec 4, 2023□ 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. White cutting board on steam table White cutting board on prep cooler
Employee with no beard guard/restraint while engaging in food preparation.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in walk in cooler
Nov 27, 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 ▾
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 touched hair with gloved hands, cut sausage without changing gloves or washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee went out and came back in the back door and started preparing food without washing hands -Dishwasher handling dirty dishes then clean dishes without washing hands
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 touched toast with bare hands, toast at 109F
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 operator with portioned copy of DBPR HR 5030-104, operator posted in employee area
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans show a hand sink next to dish machine in kitchen, there is no hand sink
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink in kitchen, employee put soap and paper towels at hand sink
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 operator with printed copy of DBPR Form HR 5030-103
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. Shashi prep cook has no food handlers certification
Cutting board has cut marks and is no longer cleanable. White cutting board on steam table White cutting board on prep cooler
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Employee put hair net on
Food stored on floor. Oil and vinegar on floor on cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.