SUSIES TOO FAMILY RESTAURANT
8010 OLD COUNTY RD 54, New Port Richey FL 34653 · 7273769534
Last inspected May 29, 2026 · 7 visits since September 2023
APR 24
DEC 24
APR 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Cook put bacon from plate above flat top grill onto plate for customer.
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Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with food debris. The operator moved the can opener to the dishwashing area to be cleaned.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. The operator placed paper towels.
Hood filter missing from automatic fire suppression/exhaust system.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked an egg and then handled clean equipment and utensils without washing their hands. Discussed proper handwashing procedures with the employee and the manager on duty. After discussing, the employee started washed their hands after cracking raw shell eggs.
Rust on the can of Tapioca Pudding and Apple Pie Filling. See stop sale.
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 the operator with the DBPR HR form 5030-104. The operator posted.
The food-contact surface of the microwave above the non-functioning reach-in cooler is soiled with food debris. The operator cleaned the interior of the microwave.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored. Burn gel on prep table by slicer, operator removed
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.cook cracked shell eggs then to go box for customer, no hand wash, discussed proper hand wash with manager on duty
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. Cook put bacon from plate above flat top grill onto plate for customer.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line -> 200 ppm corrected to 50 ppm
Handwash sink used for purposes other than handwashing. Cook washed fruit in hand wash sink, discussed use of hand wash sink with manager on duty
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on cook line, moved to shelf
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Server, after bringing soiled plates to dish machine, total hand wash time 8 seconds. Discussed proper hand wash with manager on duty
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm, corrected to 100 ppm
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish wash area, employee drinking from cup with no lid or straw, put lid on with straw, beverage on table over food, moved to bottom shelf
Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on end of cook line, moved to shelf
Wet wiping cloths stored in detergent and sanitizer mixed together. On cook line, operator changed bucket to just chlorine
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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, operator changed chlorine bucket, still 0 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -sliced tomatoes (45F - Cold Holding); coleslaw (46F - Cold Holding); operators will monitor cooler, turned temperature down.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 50 ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on freezer, discarded
Wiping cloth sanitizing solution stored on the floor. On cook line, moved to shelf
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line, came back, put glove on and took customers food from microwave, no hand wash, Put gloves on again, went to walk in cooler, came out with croissant on plate, put croissant on grill. Changed gloves, no hand wash, Left cook line, put water in skillet, took to cook line, removed gloves, got biscuit from walk in cooler, buttered and put on grill, left cook line, got English muffin, from storage area, took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel, went to cook line and cut English muffin, still 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. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago.
Handwash sink used for purposes other than handwashing. Cook rinsed Ladel in hand wash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and eggs Benedict on menus, nothing noting that they are undercooked. Manager on duty put asterisks next to both items and consumer advisory on all menus before end of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time written on shell eggs next to grill, removed from refrigeration 1 hour ago, will discard if not used in 4 hours but has no written plan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table next to gears of lettuce, operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on slicer in prep room
Equipment and utensils not washed, rinsed and sanitized in the correct order. Do not use dishes/equipment not properly sanitized. Cook took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel. Discussed proper wash, rinse, sanitize with manager on duty.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of freezer on cook line, moved to shelf
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed produce over chicken salad, cut onions, cut lettuce
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.