DirtyFLRestaurant Inspection Data

SEVEN SPRINGS MAIN DINING ROOM

With 7 documented inspections, SEVEN SPRINGS MAIN DINING ROOM in NEW PORT RICHEY has achieved a 2.9/5 food safety rating. Recent inspections show improving food safety practices.

3535 TROPHY BLVD, NEW PORT RICHEY 346551934

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10745562

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from grill.
  • 08B-12-5:Basic - Stored food not covered. Bin storing ice at wait station not covered. Operator covered bin. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hoses connected to water faucet with y-splitter underneath drainboard in warewashing area without vacuum breaker.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food buildup between cracks. Meat slicer used more than 4 hours ago soiled with food buildup.

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8735911

  • 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.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in cooler next to hand sink, energy drink removed from cooler Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw fish in reach in cooler, raw chicken moved to bottom shelf Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area locked by large floor fan, fan removed from area Corrected On-Site

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8679962

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated , dust. In dish area

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8642303

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris. Warning - From follow-up inspection 2024-04-10: **Time Extended**

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8548383

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. (46F - Cold Holding), Pepper Jack Cheese Slices (46F - Cold Holding), Mild Cheddar Cheese (46F - Cold Holding), Cream Cheese (46F - Cold Holding), Mozzarella Pearls (46F - Cold Holding), Feta Cheese (46F - Cold Holding), Shredded Mozzarella Cheese (46F - Cold Holding), Blue Cheese Crumbles (46F - Cold Holding), Turkey (46F - Cold Holding), Roast Beef (46F - Cold Holding), Cotija Cheese (46F - Cold Holding), Cooked Potatoes (46F - Cold Holding), Pork (47F - Cold Holding), Cooked Mahi (46F - Cold Holding), Cooked Salmon (45F - Cold Holding), Prime Rib (49F - Cold Holding), Stuffed Shells (46F - Cold Holding), Gnocchi with Cream Sauce (47F - Cold Holding), Half and Half (45F - Cold Holding), Butter Chips (45F - Cold Holding), Heavy Cream (45F - Cold Holding), Whipped Cream (45F - Cold Holding), Buttermilk (45F - Cold Holding), Liquid Eggs (45F - Cold Holding), Milk (45F - Cold Holding), American Cheese Slices (45F - Cold Holding), Provolone Cheese (45F - Cold Holding), Boursin Cheese (45F - Cold Holding), Crab Meat (45F - Cold Holding), Ricotta (45F - Cold Holding), Hummus (45F - Cold Holding), Cottage Cheese (45F - Cold Holding), Sour Cream (45F - Cold Holding), Butter (45F - Cold Holding), Whipped Butter (45F - Cold Holding), Beef Franks (46F - Cold Holding), Cannoli Cream (45F - Cold Holding), Cooked Noodles (47F - Cold Holding), and Sole (45F - Cold Holding) in walk-in cooler. Items had been in walk-in cooler overnight and a temperature was not taken this morning. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (46F - Cold Holding), Pepper Jack Cheese Slices (46F - Cold Holding), Mild Cheddar Cheese (46F - Cold Holding), Cream Cheese (46F - Cold Holding), Mozzarella Pearls (46F - Cold Holding), Feta Cheese (46F - Cold Holding), Shredded Mozzarella Cheese (46F - Cold Holding), Blue Cheese Crumbles (46F - Cold Holding), Turkey (46F - Cold Holding), Roast Beef (46F - Cold Holding), Cotija Cheese (46F - Cold Holding), Cooked Potatoes (46F - Cold Holding), Pork (47F - Cold Holding), Cooked Mahi (46F - Cold Holding), Cooked Salmon (45F - Cold Holding), Prime Rib (49F - Cold Holding), Stuffed Shells (46F - Cold Holding), Gnocchi with Cream Sauce (47F - Cold Holding), Half and Half (45F - Cold Holding), Butter Chips (45F - Cold Holding), Heavy Cream (45F - Cold Holding), Whipped Cream (45F - Cold Holding), Buttermilk (45F - Cold Holding), Liquid Eggs (45F - Cold Holding), Milk (45F - Cold Holding), American Cheese Slices (45F - Cold Holding), Provolone Cheese (45F - Cold Holding), Boursin Cheese (45F - Cold Holding), Crab Meat (45F - Cold Holding), Ricotta (45F - Cold Holding), Hummus (45F - Cold Holding), Cottage Cheese (45F - Cold Holding), Sour Cream (45F - Cold Holding), Butter (45F - Cold Holding), Whipped Butter (45F - Cold Holding), Beef Franks (46F - Cold Holding), Cannoli Cream (45F - Cold Holding), Cooked Noodles (47F - Cold Holding), and Sole (45F - Cold Holding) in walk-in cooler. Items had been in walk-in cooler overnight and a temperature was not taken this morning. See stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with toxic chemical stored on rack next to clean glasses. Operator moved and stored correctly. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator placed paper towels. Corrected On-Site Warning

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8547952

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In back prep area In dish area Repeat Violation Warning - From follow-up inspection 2023-12-08: **Time Extended**

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8351459

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board Repeat Violation Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temperature dish machine temperature at 154F, quaternary sanitizer 3 compartment sink at 200ppm **Corrective Action Taken** Repeat Violation Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In back prep area In dish area Repeat Violation Warning
  • 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. High temperature dish machine temperature at 154F, manager set up 3 compartment sink to sanitize dishes, quaternary sanitizer 3 compartment sink at 200ppm **Corrective Action Taken** Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 5 seconds Warning
  • 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 81F Warning
  • 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. Repeat Violation Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning