EARLY BIRD
8536 RIDGE RD · NEW PORT RICHEY · Pasco County · FL 34654
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
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Total hand wash time less than 10 seconds. **Repeat Violation** **Warning**
50-08-7High Priority – Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ open and operating, serving time/temperature for safety foods, unable to issue license, previous AC issued for plan review 5/20/25 put on warning for food temperatures out. **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef in pans over cooked potatoes, operator moved raw to bottom. **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line -diced ham (51F – Cold Holding); shredded cheddar (57F – Cold Holding); cooked sausage (57F – Cold Holding); sliced Swiss cheese (61F – Cold Holding); sausage patties (55F – Cold Holding). At expo window – butter pads (75F – Cold Holding) **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line -diced ham (51F – Cold Holding); shredded cheddar (57F – Cold Holding); cooked sausage (57F – Cold Holding); sliced Swiss cheese (61F – Cold Holding); sausage patties (55F – Cold Holding) ; corned beef hash (46F – Cold Holding) At expo window – butter pads (75F – Cold Holding) Food was moved from walk in cooler to reach in cooler at 9 am. Temperatures not taken since Saturday. See stop sale. Operator will put all time/temperature for safety items on time control until cooler is repaired **Repeat Violation** **Warning**
Intermediate 2
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and smoked salmon on menu, nothing notating that they undercooked or raw.operator marked menu with dot next to items and consumer advisory. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by mop sink **Warning**
Basic 3
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line not keeping food cold, standing water in bottom of cooler. **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. On cook line -soiled towels, food debris **Warning**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over bags of shredded cheese, operator moved raw moved unwashed produce to bottom. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 12, 2026 8:45 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.