DirtyFLRestaurant Inspection Data

SUSIES TOO FAMILY RESTAURANT

8010 OLD COUNTY RD 54, NEW PORT RICHEY 34653

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10746803

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on cook line, moved to shelf Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Burn gel on prep table by slicer, operator removed Corrected On-Site Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.cook cracked shell eggs then to go box for customer, no hand wash, discussed proper hand wash with manager on duty
  • 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. Cook put bacon from plate above flat top grill onto plate for customer.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line -> 200 ppm corrected to 50 ppm Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook washed fruit in hand wash sink, discussed use of hand wash sink with manager on duty

Inspection Date: 12/18/2024

Inspection #: Visit ID: 8717993

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish wash area, employee drinking from cup with no lid or straw, put lid on with straw, beverage on table over food, moved to bottom shelf Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on end of cook line, moved to shelf Corrected On-Site
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On cook line, operator changed bucket to just chlorine Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server, after bringing soiled plates to dish machine, total hand wash time 8 seconds. Discussed proper hand wash with manager on duty
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm, corrected to 100 ppm Corrected On-Site

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8650276

  • N/A:No Violations Were Observed

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8513518

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on freezer, discarded Corrected On-Site Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, moved to shelf Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator changed chlorine bucket, still 0 ppm
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -sliced tomatoes (45F - Cold Holding); coleslaw (46F - Cold Holding); operators will monitor cooler, turned temperature down. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 50 ppm Corrected On-Site

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8339654

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table next to gears of lettuce, operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on slicer in prep room
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order. Do not use dishes/equipment not properly sanitized. Cook took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel. Discussed proper wash, rinse, sanitize with manager on duty.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of freezer on cook line, moved to shelf Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed produce over chicken salad, cut onions, cut lettuce
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line, came back, put glove on and took customers food from microwave, no hand wash, Put gloves on again, went to walk in cooler, came out with croissant on plate, put croissant on grill. Changed gloves, no hand wash, Left cook line, put water in skillet, took to cook line, removed gloves, got biscuit from walk in cooler, buttered and put on grill, left cook line, got English muffin, from storage area, took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel, went to cook line and cut English muffin, still no hand wash.discussed proper hand wash with manager on duty.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed Ladel in hand wash sink .
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and eggs Benedict on menus, nothing noting that they are undercooked. Manager on duty put asterisks next to both items and consumer advisory on all menus before end of inspection Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time written on shell eggs next to grill, removed from refrigeration 1 hour ago, will discard if not used in 4 hours but has no written plan.