TRINITY SPORTS GRILL
3523 LITTLE ROAD, New Port Richey FL 34655 · 727-232-2945
Last inspected Apr 24, 2026 · 9 visits since December 2023
MAR 24
DEC 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026032019 | Apr 23, 2026 | Jun 10, 2026 | $400 |
| 3--2025090687 | Dec 11, 2025 | Jan 21, 2026 | $200 |
| 3--2017041615 | Aug 22, 2017 | Sep 15, 2017 | $400 |
Inspection history
9 visits, newest first
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 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. Operator cutting celery, celery will not be cooked, operator put gloves on
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/ bartender, 2 cooks, server, no Food manager.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in cook line across from grill
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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. Operator cutting celery, celery will not be cooked, operator put gloves on
Operating with an expired Division of Hotels and Restaurants license. Open and operating, serving food to customers. License expired since 2/1/2026. Home Screen now shows expiration date of 2/1/2027.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - pico de gallo (49F - Cold Holding); portioned corned beef (49F - Cold Holding); sliced ham (44F - Cold Holding); cooked shredded chicken (48F - Cold Holding); shredded lettuce (49F - Cold Holding); diced tomatoes (49F - Cold Holding); (49F - Cold Holding); house made ranch dressing (51F - Cold Holding) house made blue cheese dressing (48F - Cold Holding)raw chicken breast, (49F - Cold Holding); temperatures taken today, operator states at 10:10 were 41F. All food moved to freezer. Ambient temperature is 49F. Operator has called for repairs
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/ bartender, 2 cooks, server, no Food manager.
Food stored on floor. Buckets of pickles on floor in walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in cook line across from grill
Dec 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved, yellow and green boards Fry baskets Soda gun nozzle in bar
Accumulation of black/green mold-like substance in the interior of the ice machine. On top inside of ice machine.
Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line, food debris, standing water
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dish room
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Two 6 lb 14 oz cans of black beans dented at seam.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (55F - Cold Holding); cut tomatoes (54F - Cold Holding), on ice for 1.5 hours, At expo line -sour cream portion (53F - Cold Holding); house made ranch dressing (53F - Cold Holding); blue cheese dressing (50F - Cold Holding); chipotle ranch house made (53F - Cold Holding); butter pads (53F - Cold Holding); butter pads (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on cook line- cut lettuce (55F - Cold Holding); cut tomatoes (54F - Cold Holding), on ice for 1.5 hours, see stop sale At expo line -sour cream portion (53F - Cold Holding); house made ranch dressing (53F - Cold Holding); blue cheese dressing (50F - Cold Holding); chipotle ranch house made (53F - Cold Holding); butter pads (53F - Cold Holding); butter pads (52F - Cold Holding) see stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved, yellow and green boards Fry baskets Soda gun nozzle in bar
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Jimmy, no CFM certificate
No soap provided at handwash sink. No soap or paper towels at hand wash sink on cook line. Operator put soap and towels at hand wash sink
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menu or wall. Provided advisory to manager on duty and it was placed in dining room.
Spray bottle containing toxic substance not labeled. Quaternary Ammonium spray bottles not labeled, operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine. On top inside of ice machine.
Damaged/spoiled/recalled food not properly segregated. Two 6 lb 14 oz cans of black beans dented at seam.
Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line, food debris, standing water
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dish room
Wet wiping cloth not stored in sanitizing solution between uses. 2 buckets on cook line, towels hanging on side
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (44F - Cold Holding) in server area, employee put into pan and put inside cooler
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. Emailed manager form 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Can opener soiled Bar soda gun holster soiled inside
Handwash sink not accessible for employee use at all times. Hand sink on cook line has sanitizer bucket inside it, sanitizer bucket removed
Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Employee with no beard guard/restraint while engaging in food preparation.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from grill
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen
Dec 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cutting board has cut marks and is no longer cleanable. All cutting boards
Equipment and utensils not properly air-dried - wet nesting. Pans stored in dry storage stacked still wet
No conspicuously located ambient air temperature thermometer in holding unit. In two flip top coolers on cook line, operator installed ambient thermometer in coolers
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda in reach in cooler on cook line, bottle removed
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line next to white freezer
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen and on cook line
Mar 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers - raw shrimp (46F - Cold Holding); cooked cauliflower (45F - Cold Holding); blue cheese (44F - Cold Holding); raw chicken (48F - Cold Holding); cheese curds (49F - Cold Holding); southwest egg rolls (47F - Cold Holding) At expo line -sour cream (51F - Cold Holding) 9 house made ranch (55F - Cold Holding) 24 House made blue cheese dressing (51F - Cold Holding); 18 butter pads (51F - Cold Holding)9see stop sale, other foods moved to walk in cooler unknown if temperatures were taken today.
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese curds (49F - Cold Holding) sour cream (51F - Cold Holding) 9 house made ranch (55F - Cold Holding) 24 House made blue cheese dressing (51F - Cold Holding); 18 butter pads (51F - Cold Holding)9
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers - raw shrimp (46F - Cold Holding); cooked cauliflower (45F - Cold Holding); blue cheese (44F - Cold Holding); raw chicken (48F - Cold Holding); cheese curds (49F - Cold Holding); southwest egg rolls (47F - Cold Holding) At expo line -sour cream (51F - Cold Holding) 9 house made ranch (55F - Cold Holding) 24 House made blue cheese dressing (51F - Cold Holding); 18 butter pads (51F - Cold Holding)9see stop sale, other foods moved to walk in cooler unknown if temperatures were taken today.
Toxic substance/chemical improperly stored. Above pizza boxes are expo station
Handwash sink used for purposes other than handwashing. In bar- ice in hand wash sink, discussed nurse of hand wash sink with manager on duty
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At expo line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In bar, soda lines over ice bin.
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.