Grandma Sallys Rest

5330 Grand Blvd, New Port Richey, FL 34652 · Permanent Food Service · License 6101067

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 31, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 8 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug312026

Routine inspection

13 violations found

First visitAug 31, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 4 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  butter pads 44-50°F - 12 Eggs on counter 58°F ambient. 114 eggs, some broken
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler at wait station- butter pads 44-50°F see stop sale, all other foods in cooler at proper temperature
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Eggs on counter 58°F ambient. 114 eggs, some broken See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In lift top cooler- raw chicken above fruit, operator moved chicken to other cooler
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade, moved to dish wash area Cutting boards
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fry oil, chicken base, moved to shelf
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Between lift top and reach in cooler , operator removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On prep table by cooling soup and by prep area in kitchen, both moved to bottom shelf
  Fixed on the spot
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Towel under tortilla taco bowls, operator removed towel
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  On prep counter, moved to bucket
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  On table next to tea pitchers over wine bottles, moved to bottom shelf
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler on cook line across from flat top grill
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach in cooler
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.