Brisas del Valle #2
6809 Massachusetts Avenue, New Port Richey, FL 34653 · Permanent Food Service · License 6102176
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored over ready-to-eat cilantro in reach-in cooler on cook line. Operator moved and stored correctly. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach-in cooler in storage area off dishpit area in kitchen. Operator moved and stored correctly.
Fixed on the spot
Intermediate1
Code 27, Water source: Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
No hot water at the three compartment sink and no hot water for entire establishment due to pending repair. Maximum temperature at 83°F.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed several chickens sitting on counter in a thawing process to prepare for portioning. Discussed with operator proper methods of thawing. Operator corrected.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag stored on shelf with dry storage container of beans. Operator moved.
Fixed on the spotRepeat violation
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.