DirtyFLRestaurant Inspection Data

ESTUARY

With 7 documented inspections, ESTUARY in NEW PORT RICHEY has achieved a 3.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

6220 GRAND BLVD

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13604588

Met Inspection Standards

2 int, 2 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In vertical cooler in kitchen - unwashed lettuce over portioned ketchup and mayonnaise. Operator moved lettuce to walk in cooler Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket on cook line 0 ppm, corrected to 200 ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white board stained, grooved
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not identified as raw on menu, operator put asterisk next to tuna on all menus, consumers advisory has asterisk next to it. Corrected On-Site

12/11/2025· 3mo ago

Visit ID: 10895993

Met Inspection Standards

1 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitizer bucket on prep table over clean containers, operator moved to shelf Corrected On-Site

2/26/2025· 1y ago

Visit ID: 10778512

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler across from reach in freezer - house made Parmesan dressing (45F - Cold Holding)moved to walk in cooler, unknown if temps were taken today. Recheck -feta 43F, Parmesan dressing 42F Corrected On-Site

12/19/2024· 1y 2mo ago

Visit ID: 8760557

Met Inspection Standards

1 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on

7/18/2024· 1y 7mo ago

Visit ID: 8687585

Met Inspection Standards

3 int

  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-18: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-18: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended** - From follow-up inspection 2024-07-18: Reviewed inspection with Lisa Lambert, haccp has been received, time extension of violation **Time Extended**

6/4/2024· 1y 9mo ago

Visit ID: 8646154

Follow-up Inspection Required

4 int

  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-06-04: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-06-04: **Time Extended**
  • 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended**

4/2/2024· 1y 11mo ago

Visit ID: 8640276

Follow-up Inspection Required

3 high, 9 int, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Fish in walk in cooler from Saturday not covered Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding) sitting out on cook line, manager states they just put it out on cook ,ice about 15 minutes ago, manager put back in cooler Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Sunday not date marked Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can removed Corrected On-Site Warning
  • 01C-08-4:Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Raw pre-shucked oysters on a tray with only the date they were put in the cooler, no original label Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday not date marked Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees food handlers certificates from other establishments Warning