DirtyFLRestaurant Inspection Data

FREDDIE'S RESTAURANT

With 5 documented inspections, FREDDIE'S RESTAURANT in PORT RICHEY has achieved a 3.1/5 food safety rating. Food safety practices have remained consistent.

6476 RIDGE RD

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/29/2025

Inspection #: 3601117

Inspection Date: 12/16/2025

Inspection #: 3601117

Inspection Date: 12/10/2025

Inspection #: Visit ID: 10884781

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard under cooking equipment in cook line area
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage cups on back prep table by dish machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, chargers and speaker on back prep table/shelf
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at rear exit of kitchen
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under prep tables in front line area Baseboards near rear exit of kitchen soiled
  • 08B-38-4:Basic - Food stored on floor. Soda bag in a box cases on floor in front line area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease. Sides of cooking equipment in cook line area
  • 33-16-4:Basic - Open dumpster lid.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 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. 0ppm,operator set up 3 compartment sink **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cucumbers in walk in cooler. Employee corrected shelves. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. turkey (49F - Cold holding); ham (48F - Cold holding); chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); pancake batter (48F - Cold Holding); hollandaise (49F - Cold Holding);(51F - Cold Holding); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding); tzatziki (50F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, operator states they did not take temperatures in cooler this morning and did not get a delivery. See stop sale. turkey (49F - Cold holding); ham (48F - Cold holding); chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); pancake batter (48F - Cold Holding); hollandaise (49F - Cold Holding); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding) tzatziki (50F - Cold Holding) Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked sausage and raw shell eggs. Operator time marked. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lubricant spray stored on prep table in dish machine area
  • 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 12/8
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in front line area
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Florim, owner
  • 31B-03-4:Intermediate - No soap or paper towels provided at handwash sink in prep area. Operator provided soap and paper towels Corrected On-Site
  • 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. Lana Freddy Joe Joe K.

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10806034

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of grease/food debris. Microwave on cook line
  • 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. Chlorine Sanitizer bucket empty. No other sanitizer in establishment. Corrected to 50 ppm Operator purchased approved sanitizer before end of inspection. Corrected On-Site Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer- raw beef over cooked sausage and gyro.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over produce, operator moved chicken to bottom. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station , removed from refrigeration 2.5 hours ago. Will add to time control plan, operator will discard at 1:00, wrote time on paper in basket In reach in cooler - sliced provolone (47F - Cold Holding)moved to walk in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board statined Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees, signed form Corrected On-Site
  • 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.

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8889361

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in server/ prep area
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 50 ppm. Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with staff and manager on duty. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Cutting board at lift top on cook line stained
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server filled towel bucket in hand wash sink, discussed with manager on duty and staff