Christinas Family Restaurant
5821 Main St, New Port Richey, FL 34652 · Permanent Food Service · License 6101231
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (1 fixed on the spot), 2 intermediate (1 repeat), 4 basic-26
- Safety score74
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 visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Horchata made with rice, dated 9 days ago
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Horchata dated 9/19, nine days ago, made with rice, in house, see stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In freezer by walk in cooler - open box of raw Philly cheesesteaks and raw fish above bags of onion rings and ice. Operator moved beef and fish to bottom shelf
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs Benedict on menu not identified as undercooked
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
In prep room- hot water does not turn on, cold water is 78°F
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn on 3 door cooler and single door cooler on cook line
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic tumblers at soda station
Silverware/utensils stored upright with the food-contact surface up.
On cook line, spoons, spatulas, operator put all handles up
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under equipment on cook line Fan guards and condenser unit in walk in cooler
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.