5PM Moments
8528 Ridge Rd, New Port Richey, FL 34654 · Permanent Food Service · License 6114120
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (fixed on the spot), 1 intermediate, 8 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Egg rolls 67°F held on counter-1:21pm 63°F cooling, hot dog 46°F cold hold,42 at 1:21pm, shrimp 42°F cold hold, 1:21pm42F cooling, fried chicken 47°F cold hold, at 1:21pm 43 cooling. All food was brought to cooler at time of opening, less than 4 hours. All food returned to walk in cooler to cool to a minimum of 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler raw chicken stored over raw beef. Operator rearranged food during inspection to gain compliance
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Egg rolls made Tuesday.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles and shakers containing food removed from the original container not label with common name.
Code 08, Food protection and cross-contamination: Stored food not covered.
Walk in cooler- prepared onions, cooked pasta,uncooked shrimp, rice noodles. Operator covered food during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Operator stored his lunch, partially eaten on prep table, operator moved lunch to designated employee area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining the top pf prep table near fryer.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table located at entrance of kitchen on the right side as you walk in. Out holding temperature.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.wiping cloth used under white cutting board in prep area.
Discussed the need to use only non porous materials under the cutting board to stop it from slipping.
Cloth used as a food-contact surface.
Wiping cloth used to cover prepared raw broccoli. Cloth removed from broccoli.
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
Establishment using used #10 cans to hold utensils between uses.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.