HUNGRY FEAST
9910 LITTLE RD, New Port Richey FL 34654 · 727-605-3900
Last inspected May 21, 2026 · 4 visits since December 2025
DEC 25
MAY 26
Live, small flying insects found 1 fly on cook line 2 flies in dining area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 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. 23 recorded, 6 high priority.
6 High priority5 Intermediate12 Basic
Show 23 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment did not have parasite destruction for raw fresh salmon. Operator called Harvest Valley and obtained parasite destruction letter.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored above cook crab legs and containers of sauces in walk in cooler. Employee moved eggs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 lb of cut cabbage at 70F cold holding at 1:17, placed on counter 10am from walk in cooler. 3oz red snapper (52F - Cold Holding at 1:35, placed in cooler yesterday); 3oz escolar (50F - Cold Holding at 1:35, placed in cooler yesterday)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 lb of cut cabbage at 70F cold holding at 1:17, placed on counter 10am from walk in cooler. 3oz red snapper (52F - Cold Holding at 1:35, placed in cooler yesterday) 3oz escolar (50F - Cold Holding at 1:35, placed in cooler yesterday)
Toxic substance/chemical improperly stored. Box of band aids stored above prep table on cook line
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket stored in server alley with chlorine 200ppm. Employee made new sanitizer bucket with chlorine 50ppm
Can opener attached to prep table in back prep area soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand washing sink at kitchen entrance blocked by cart. Hand washing sink in back prep area blocked by equipment and buckets. Employee moved all items
Handwash sink used for purposes other than handwashing. Observed hand washing sink storing fryer equipment inside. Employee removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment had no written plan provided to operator until inspector noticed time marked white boards kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any ready to eat products in walk in cooler.
Bowl or other container with no handle used to dispense food. Bottle stored inside soy sauce container on cook line to use as scoop. Employee removed.
Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed wok being cleaned with metal Brillo pads and hot water on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink above pull top reach in cooler on cook line. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1 phone stored on prep table in back prep area. Employee removed. 1 phone stored above reach in pull top cooler on cook line. Employee removed.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in stacked clear cup in server alley
Missing drain plug at dumpster.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open redbull can in reach in cooler at beginning on cook line. Employee removed
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mangos stored with ready to eat sushi fish in reach in cooler behind sushi bar
Utensils in poor condition. Steel wool Brillo pads in poor repair being used to scrub the wok on cook line.
Dec 11, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine temperature at 156F
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Dish machine not sanitizing properly and sneeze guard missing on one of the cold holding buffet tables.
Live, small flying insects found 1 fly on cook line 2 flies in dining area
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on one cold holding buffet table, sneeze guard installed during inspection
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. Emailed operator form 5030-104
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No Heimlich maneuver/choking sign posted. Emailed operator form 5030-105
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.