HERSCHEL'S SCRATCH KITCHEN
5749 MAIN ST · NEW PORT RICHEY · Pasco County · FL 34652
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher put gloves on and began to get food out of reach in cooler, no hand wash. discussed proper hand wash with person in charge
12A-13-4High Priority – 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. Dishwasher put dirty dishes in machine, then put clean dishes away, no hand wash. Discussed proper hand wash with manager on duty .
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on counter on cook line, discussed time control, provided time control form for operator
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside to walk in cooler with gloves on, came back in, put potatoes in deep fryer, no glove change or hand wash . discussed proper hand wash with person in charge
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pats (69F – Cold Holding) removed from refrigeration 3.25 hours ago
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (69F – Cold Holding) removed from refrigeration 3.25 hours ago, see stop sale
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (97F – Hot Holding)in steam table, heated in deep fryer 1.5 hours ago. Put back into fryer, heated to 165F poached eggs (102F – Hot Holding)in pan of water on flat top grill. **Corrective Action Taken**
Intermediate 2
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in 3 compartment sink. Inspectors asked him to wash in designated sink, discussed proper hand wash with person in charge **Corrective Action Taken**
53A-05-6Intermediate – 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/ 4 kitchen employees, 2 servers, no person in charge **Repeat Violation**
Basic 5
16-29-4Basic – Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer being cleaned with solution of detergent and chorine. Discussed proper cleaning with staff and manager on duty
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to slicer
08B-32-4Basic – Food being prepared outside. Prep person cutting potatoes outside the back door, all moved inside **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At sink by dish machine
21-03-4Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. Solution for clean in place slicer is chlorine and detergent, discussed proper clean in place method and sanitizer solution with staff.
Inspector observations synchronized from DBPR on September 12, 2026 11:47 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.