ALBANESE CATERING
4136 BARKER DR · NEW PORT RICHEY · Pasco County · FL 34652
Inspection Summary
Emergency Closure 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
22 full violation description(s) documented by the inspector during this visit.
High Priority 8
08B-02-4High Priority – Displayed food not properly protected from contamination. Cookies not covered at front counter. Employee covered. **Corrected On-Site**
09-01-4High Priority – 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. Employee started pealing hard boiled eggs with bare hands. Employee had washed hands properly, but failed to put on gloves. Employee rewashed hands and put on gloves. **Corrected On-Site**
22-38-4High Priority – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employees went into the janitorial closet in the senior center to get bleach **Corrected On-Site**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. milk (69°F – Cold Holding). Employee put milk in ice bath for quick chill. **Corrective Action Taken**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Employee reheated product to 190°F quiche (99°F – Hot Holding); quiche (108°F – Hot Holding) Operator stated the products were out of the oven for approximately one hour. Employee returned products to the oven to reheat to 165°F. And will hold at 135°F. **Corrected On-Site**
02C-01-4High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mac and cheese 1/28/2020 Mozzarella ricotta mix 1/28/2020 Sausage 1/29/2020 Quiche 1/29/2020.
01B-24-4High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac and cheese, ricotta and mozzarella cheese mix, sausage patties, and ham and cheese quiche. All products past seven day limit and were dated 1/28 and 1/29
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 33 total droppings in kitchen and dry storage area. -One dropping inside cabinet under coffee maker at service counter. 15 droppings under three door and two door coolers -15 droppings on shelves next to clean equipment in dry storage area. -One dropping on a tray in tray rack in dry storage. – One dropping on the floor in dry storage area.
Intermediate 5
11-07-4Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
02C-03-4Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in two door cooler not dated. Employee stated that milk was opened two days ago. Employee dated product. Macaroni salad not dated. Employee dated product. **Corrected On-Site**
16-35-4Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Sink at back of kitchen by dry storage area. Employee provided towels. **Corrected On-Site**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
Basic 9
50-09-4Basic – Current Hotel and Restaurant license not displayed.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Long board on flip top cooler has several cut marks.
40-06-4Basic – Employee personal items stored in or above a food preparation area. Employee purse on shelf next to clean dishes. Employee removed. Keys on clean prep table. Employee removed. **Corrected On-Site**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employees have no hair restraints.
36-71-4Basic – Floor drains/drain covers heavily soiled. Drain under ice machine.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of coke and water in three door cooler. Employee removed. **Corrected On-Site**
14-41-4Basic – Reach-in cooler gasket torn/in disrepair. Door on right hand side of three door cooler.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Mop not hung to dry mop in empty bucket. Employee stored mop properly. **Corrected On-Site**
14-06-4Basic – Wood food-contact surface not properly sealed. Inside drawers in cabinet by two compartment sink has exposed wood spots and shows signs of water damage. Discussed with employee the need to repair.
Inspector observations synchronized from DBPR on August 10, 2026 6:52 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 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.