PIT BOSS BAR B QUE & PUB
4221 LITTLE RD, New Port Richey FL 34655 · 727-376-2677
Last inspected Aug 25, 2026 · 14 visits since November 2023
JUN 25
DEC 25
MAR 26
AUG 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 flies at front counter 1 fly in kitchen on 3 compartment sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 25, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. 10 droppings, under the 3 compartment sink area. The operator swept up the droppings and sanitized the area.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The two vents above the 3 compartment sink at the bar is soiled with dust.
Dead roaches on premises. 1 dead roach, under the hand sink at the front counter. 1 dead roach, under the prep table at the front counter. The operator swept up the dead roach and sanitized the area.
Employee with no beard guard/restraint while engaging in food preparation. 1 employee engaging in food preparation no beard guard. The employee put on a beard guard.
No handwashing sign provided at a hand sink used by food employees. At the bar area. Provided the operator with a hand washing sign.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 8, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Records/documents for required employee training do not contain all of the required information. Operator only has employee part of certificate from SafeStaff book, does not show birthdate or day the training was completed
Equipment in poor repair. Gasket torn on reach in cooler at wait station
Exterior door has a gap at the threshold that opens to the outside. Under back door, tiles broken by door
Floor soiled/has accumulation of debris. In kitchen Walk in cooler Walls soiled in kitchen
Floor tiles missing and/or in disrepair. Hole in floor under prep table across from 3 compartment sink
Aug 7, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Live, small flying insects found. 2 flies at front counter 1 fly in kitchen on 3 compartment sink
Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings under 3 compartment sink 2 rodent droppings on floor in storage room under bag in box soda 10 rodent droppings on floor in beer storage room by shelves 1 rodent dropping under ice bin at server station
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced turkey (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); Swiss cheese (53F - Cold Holding); sliced ham (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lift top cooler on cook line -chicken wings (51F - Cold Holding); in walk in cooler over night, moved to reach in cooler 4 hours ago, moved to freezer, sliced turkey (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); Swiss cheese (53F - Cold Holding); sliced ham (50F - Cold Holding) In lift top cooler at wait station -butter pads (47F - Cold Holding); cheesecake (47F - Cold Holding), removed from refrigeration at 11am, operator moved both back to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler Soda gun in bar
Handwash sink used for purposes other than handwashing. Hand wash sink at server station - ice and plastic cups in hand wash sink, wet towel hanging on sink Green scrubby in hand wash sink in bar, all removed
Records/documents for required employee training do not contain all of the required information. Operator only has employee part of certificate from SafeStaff book, does not show birthdate or day the training was completed
Equipment in poor repair. Gasket torn on reach in cooler at wait station
Exterior door has a gap at the threshold that opens to the outside. Under back door, tiles broken by door
Floor soiled/has accumulation of debris. In kitchen Walk in cooler Walls soiled in kitchen
Floor tiles missing and/or in disrepair. Hole in floor under prep table across from 3 compartment sink
Food stored on floor. Bucket of bbq sauce on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler Frame around doors of reach in cooler Knife holder by 3 compartment sink
Reach-in cooler interior/shelves have accumulation of soil residues. Lift top cooler on cook line
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on Cooler at front counter, moved to bucket
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - case if I washed bell peppers, I washed tomatoes over cooked potatoes, coleslaw mix. Operator moved produce.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets on counter of bar. Employee placed item in ice. butter packets (67F - Cold Holding) Discussed Time As A Public Health Control As an Option
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. 200 ppm. Operator added water. Rechecked chlorine sanitizer solution. Reading 50ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled with black substance between cracks.
Squeeze bottle on hand wash sink in bar area containing pink soap not labeled. Operator labeled squeeze bottle.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink on cooks line.
Plumbing system in disrepair. No running hot water at hand wash sink on cooks line.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Jun 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Some expired on 3/01/2025 Dominica.
Jun 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 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. Ran two times, 0ppm chlorine. Primed and ran again. 0ppm. Operator set up 3 compartment sink, 50ppm. Discontinue use of dishmachine until working properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well for less than 4 hours: cooked corn on the cobb (120F - Hot Holding) reheat 194F; vegebtable stew (115F - Hot Holding) reheated to 174F. Operator reheated both to a minimum of 165F.
Food-contact surface soiled with food debris. Stained cutter board flip top cooler a white cutting board.
Handwash sink not accessible for employee use at all times. Handwashing sink in the cookline blocked by trash can. Operator relocated.
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. Some expired on 3/01/2025 Dominica.
Dead roaches on premises. 6 dead roaches under triple sink. Operator cleaned and sanitized area.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats in beer cooler at front counter - butter pats (62F - Cold Holding), operator had on counter less than 1.5 hours,put back in cooler, discussed time control and emailed form to manager
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink because there is no hot water at hand wash sink, discussed with staff
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards on cook line
Handwash sink not accessible for employee use at all times. Colander in hand wash sink at bar, operator 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, bartender, dishwasher, bartender. Manager arrived during inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line, no water comes out of hot water side Water temp in ladies room 72F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop plate in ice machine soiled, operator cleaned
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Server cutting lemons with bare hands. Employee put gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili reheated at 11:00- checked at 11:38 at 75F. Operator reheated to 177
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled. Operator replaced cutting board Interior of oven.
Handwash sink not accessible for employee use at all times. Trash can in front of sink Operator removed
Spray bottle containing toxic substance not labeled. Blue bottle with degreaser
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above cooks line Backpack on counter next to silverware Operator removed
Food stored in a location that is exposed to splash Open ice bin next to hand sink Operator added plexiglass glass
Food stored on floor. Food on Walk in freezer floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backs of fryers Sides of equipment. Walk in cooler shelves
Walls, floors soiled with accumulated grease, and food debris Walk in coolers
Feb 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 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. Chlorine dishwasher machine at 0ppm, sanitizer bucket empty, employee put new sanitizer bucket on dish machine and is not sanitizing, employee set up 3 compartment sink to sanitize dishes, chlorine sanitizer at sink 100ppm
Handwash sink not accessible for employee use at all times. Hand sink at bar has strainer stored in it, strainer removed
Spray bottle containing toxic substance not labeled.Spray bottle with blue liquid in dish area not labeled, operator properly labeled spray bottle
Cutting board has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation. Dishwasher with no beard guard
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers soiled
Feb 12, 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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers soiled
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
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. Employee using cell phone then touched clean to go box to put food in, discussed proper hand washing with cook Dishwasher handling dirty dishes then clean dishes without washing hand discussed proper hand washing with dishwasher Both employees properly washed hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 5 seconds, discussed proper hand washing with cook, cook properly washed hands
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can moved
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Tim Scerrell owner, no other manager for the establishment
Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid in it not labeled, spray bottle properly labeled
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on rack above reach in cooler next to bread Speaker on rack above reach in cooler next to bread Items 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. Food containers on shelf stacked not dry
Food stored in a location that is exposed to splash/dust. Container of onions uncovered next to hand sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in bar, sanitizer bucket put up on 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.