NUYORICAN KITCHEN
9409 US 19, Port Richey FL 34668 · 813-607-9774
Last inspected May 7, 2026 · 5 visits since June 2024
4 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef in plastic bowl- 103F, put on stove to reheat, made 2.5 hours ago, reheated to 263F
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
No probe thermometer provided to measure temperature of food products.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In vertical cooler - raw chicken and beef over bottled water and sodas
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In vertical cooler - raw chicken and beef over bottled water and sodas
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. Tania M.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm, corrected to 100 ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Recorded at 9400 US 19, Port Richey — this licence has since moved.
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic containers of raw chicken and beef over plantains in vertical cooler. Operator removed plantains
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef in plastic bowl- 103F, put on stove to reheat, made 2.5 hours ago, reheated to 263F
Handwash sink not accessible for employee use at all times. Plastic containers and lids in sink, operator removed all
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased proper sanitizer before end of inspection
Food stored on floor. Fry oil, moved to shelf
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.