TOAST
7121 SR 54, New Port Richey FL 34653 · 727-376-7121
Last inspected May 21, 2026 · 7 visits since July 2023
MAR 24
NOV 24
MAR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. 1 pack of Swiss cheese and 2 packs of provolone cheese found with mold spots on them in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019053253 | Sep 3, 2019 | Jun 11, 2020 | $160 |
Inspection history
7 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. Observed eye contact solution and bandaids stored on shelf of dry food storage rack next to dishwasher. Employee moved
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. Observed chlorine 0ppm at dish machine. Employee fixed machine. Rechecked at chlorine 50ppm
Food with mold-like growth. See stop sale. 1 pack of Swiss cheese and 2 packs of provolone cheese found with mold spots on them in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in freezer to the left of the cook line with raw beef and sausage links above frozen French fries and chicken tenders. Employee switched cases around
Show the remaining 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding at 10:00, reheated to 170F at 10:30 for hot holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution at 200ppm. Employee replaced at 50ppm
No paper towels provided at handwash sink at kitchen entrance. Employee replaced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink tumbler stored on shelf of dry food storage next to dishwasher. Employee moved item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee wallet and phone stored on shelf of dry food storage rack. Employee moved.
Employee with no beard guard/restraint while engaging in food preparation. Employee missing beard guard and has an ineffective hair restraint. He put on beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed screen on fan motor of tall reach in cooler in kitchen next to drink station soiled with grease. Discussed with cleaning it with owner.
Reach-in cooler interior/shelves have accumulation of soil residues across from grill
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface: The fan in the reach-in refrigerator on the left side of the kitchen, to the left as you walk in, is soiled with a mold-like substance
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Hood filter missing from automatic fire suppression/exhaust system.
Open dumpster lid. The operator closed the dumpster lid.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Spray bottles on rack facing clean dishes, moved to other shelf
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Towel bucket Chloe > 200 ppm on shelf over syrup, moved to sink shelf, corrected to 100 ppm.
Handwash sink used for purposes other than handwashing. Operator filled towel bucket in hand wash sink by 3 compartment sink, discussed use of hand wash sink
Accumulation of black mold-like substance in the interior of the ice machine/bin. On sllver drop plate, operator cleaned
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 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 jug empty, operator connected new jug, 50 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen by glass door cooler, butter pats (71F - Cold Holding), operator stated that it is on time control, removed from refrigerator 2 hours ago, is discarded after 4 hours if not used, operator put time on container
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. butter pats (71F - Cold Holding), operator stated that it is on time control, removed from refrigerator 2 hours ago, is discarded after 4 hours if not used. Operator put time on container
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm, corrected to 50 ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine, moved to bottom shelf
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler- unwashed pineapple over coleslaw dressing and cheese
Utensils in poor condition. Wood stick used for putting toast in toaster is grooved, worn, not cleanable
Mar 26, 2024Inspection 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 ▾
Reach-in cooler shelves with rust that has pitted the surface. On cook line
Sep 11, 2023□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of waffle iron Frame around drawers on cook
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawers on cooklinev
Reach-in cooler shelves with rust that has pitted the surface. On cook line
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw eggs for French toast, removed gloves and put on new without hand wash
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Stefano Mouratoglou
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and florentine are under cooked and not indicated on menu as such
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 115F, thermoworks thermometer recorded 111.9F
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. Under equipment in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of waffle iron Frame around drawers on cook
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawers on cooklinev
Reach-in cooler shelves with rust that has pitted the surface. On cook line
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.