SOCIAL NPR
5650 MAIN ST, New Port Richey FL 34652 · 727-834-8137
Last inspected Mar 20, 2026 · 13 visits since September 2023
MAR 24
AUG 24
MAY 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Viewed current license
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Can of diced tomatoes dented
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 at 0ppm, employee switched 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 handling dirty dishes then clean dishes with no hand washing, discussed with manager
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink in dish area
Show the remaining 1 finding ▾
Damaged/spoiled/recalled food not properly segregated. Dented can of diced tomatoes on prep table to be used.
Feb 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Stop Sale issued due to adulteration of food product. Raw tuna in ROP package defrosted completely without removing from the package I reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced chicken (46F - Cold Holding) in top rail of reach in cooler, employee put in bottom of reach in cooler, product over the recommended fill line.
Toxic substance/chemical improperly stored. Sanitation bucket on floor in cook line. Operator put it double container to left it up.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. Trash can blocked hand washing sink in cook line. Operator removed it
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on menu served raw not identified
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened bad blue cheese no date mark over 24 hours in walk in cooler. Operator makes it correctly
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in ROP package deforested completely not removed package in walk in cooler, see stop sale
Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation, manager asked him put it on
Food stored on floor in walk in freezer
Open dumpster lid. Shared dumpster lids open. Operator closed it
Working containers of food removed from original container not identified by common name. Unlabeled food containers in prep area, operator labeled.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna above shredded cheese in reach in cooler on cook line, raw tuna moved to bottom shelf Raw beef above bread pudding in walk in cooler All raw items moved to bottom shelf
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, manager inverted ice buckets
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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 at 0ppm, operator changed out sanitizer bucket, now at 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
Ice scoop handle in contact with ice. Ice scoop handle removed from ice
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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, chlorine sanitizer not hooked up, 2 rinse additives were hooked up instead. Operator hooked up chlorine, still 0 ppm.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 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, chlorine sanitizer not hooked up, 2 rinse additives were hooked up instead. Operator hooked up chlorine, still 0 ppm.
Operating with an expired Division of Hotels and Restaurants license. Viewed current license
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink > 400 ppm
Handwash sink used for purposes other than handwashing. Towel in hand wash sink in prep area, operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bar on top of cooler, operator discard
Equipment and utensils not properly air-dried - wet nesting. Plastic pans
Interior of oven has accumulation of black substance/grease/food debris.
Wiping cloth sanitizing solution stored on the floor. On cook line and in bar, Moved into pan
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at roof bar not working at all, employees are bringing all dishes to dish machine in the main kitchen
Dec 2, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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 at roof bar not working at all, employees are bringing all dishes to dish machine in the main kitchen
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 beard guard then touched clean plate without washing hands or changing gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked meatloaf (45F - Cold Holding) 41F; raw sirloin (45F - Cold Holding); raw chicken (45F - Cold Holding) in walk in cooler, ambient temperature is 42F, manager turned temperature of walk in down and out bags of ice on all product -sliced tomatoes (48F - Cold Holding); blue cheese crumbles (49F - Cold Holding); coleslaw (46F - Cold Holding); Beef (45F - Cold Holding) reach in cooler across from grill on cook line, ambient temperature is 46F, manager iced all product
Dec 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 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 at roof bar not working at all, employees are bringing all dishes to dish machine in the main kitchen
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 beard guard then touched clean plate without washing hands or changing gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked noodles in walk in cooler, raw beef moved to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked meatloaf (45F - Cold Holding) 41F; raw sirloin (45F - Cold Holding); raw chicken (45F - Cold Holding) in walk in cooler, ambient temperature is 42F, manager turned temperature of walk in down and out bags of ice on all product -sliced tomatoes (48F - Cold Holding); blue cheese crumbles (49F - Cold Holding); coleslaw (46F - Cold Holding); Beef (45F - Cold Holding) reach in cooler across from grill on cook line, ambient temperature is 46F, manager iced all product
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, slicer cleaned
No paper towels or mechanical hand drying device provided at handwash sink. No soap, paper towels or hand wash signs at two hand sinks in roof top bar
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Cases of chicken on floor in walk in freeezer, cases removed from floor
Ice scoop handle in contact with ice. At bar, manager removed ice scoop
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and tongs in standing water on cook line, Water temperature 88F, utensils removed from water, put into dish area to be washed
Sep 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooled asparagus (70F); green beans (70F - Cold Holding).manager put product in reach in cooler and discussed time as a public health control.
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.
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.