DirtyFLRestaurant Inspection Data

A R FRENCH PIZZERIA AND TAVERN

With 5 documented inspections, A R FRENCH PIZZERIA AND TAVERN in NEW PORT RICHEY has achieved a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 5 reports on file

3104 TOWN CENTER AVE STE 101

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 10939489

Met Inspection Standards

2 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, pizza make - temperatures taken at approximately 10 am, all 41F or less, all moved to freezer - ricotta cheese (46F - Cold Holding);recheck 37F, cooked ribs (45F - Cold Holding); recheck 35F, cooked meatballs (46F - Cold Holding), recheck 37F. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium sanitizer greater than 500 ppm , corrected to 200 ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Orange, red and white cutting boards stained

5/22/2025· 9mo ago

Visit ID: 10753380

Met Inspection Standards

3 high, 2 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pan used to scoop flour, pan removed Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper and tuna in original packaging thawed, packaged states to removed from packaging before thawing
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in salad prep area Orange and yellow cutting boards on cook line Red cutting board in pizza make area
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn on salad cooler Reach in cooler gaskets on cook line torn
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Flour container lid broken and cracked
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, manager switched out sanitizer bucket and primed machine, now at 100ppm Corrected On-Site
  • 09-01-4:High 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. Manager touched top bun with bare hand when putting knife inside bun, discussed with manager
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in salad prep area soiled Bar gun soiled at end of bar Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Inside ice machine has rust exposed

1/3/2025· 1y 2mo ago

Visit ID: 8773045

Met Inspection Standards

2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Both Soda guns at bar soiled
  • 53B-13-5:Intermediate - 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. Steve Lauren Do not have their food handlers training

5/14/2024· 1y 10mo ago

Visit ID: 8576141

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting mats on cook line have cut marks and is no longer cleanable.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cook line and walk in cooler
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At dish pit
  • 11-27-4:Intermediate - 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 copy to operator **Corrective Action Taken**

12/15/2023· 2y 2mo ago

Visit ID: 8372010

Met Inspection Standards

2 int, 4 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Fry oil on floor, oil put up on crates Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in bar
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with DBPR Form HR 5030-081, operator printed and posted on wall by entrance Corrected On-Site