Herschel's Scratch Kitchen
5749 Main St, New Port Richey, FL 34652 · Permanent Food Service · License 6113004
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 20 complaint inspection3 high priority (2 fixed by the Oct 21 follow-up, 1 fixed on the spot), 2 intermediate, 14 basic (1 repeat); basic violations cost 12 at most-27
- Extension granted on Aug 21, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
Boxes open, sleeves of lids not in box
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitAug 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
More time given
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee came in from outside, put gloves on, no hand wash, discussed proper hand wash with staff, and manager on duty. Cook washed hands again
Fixed on the spot
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
cook came in from outside with gloves on, put food in to go box, no hand wash.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Cook, total hand wash time less than 12 seconds, discussed proper hand wash with staff. Server washed hands less than 10 seconds.
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 and smoked salmon not marked as under cooked on menu.
Code 35, Insects, rodents, pests and animals: Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
Pet dog on patio.
Basic14
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler -unwashed Produce above cut carrots
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook, put cap on
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Wrist Jewelry on cook
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At salad prep cooler, toaster
Utensils in poor condition.
Handles of large knives melted, pitted
Walk-in cooler shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover.
Shelf under waffle iron, slicer
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Salad prep station
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Back of reach in cooler on cook line Exterior of toaster
Code 24, Clean equipment storage and air drying: Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
AC unit dripping onto clean pans.
Repeat violation
Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
To go boxes in storage shed, in plastic wrapper but removed from boxes, ceiling is not smooth and cleanable.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen and dish wash area, on equipment cords. Floors soiled under equipment in kitchen
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.
Reading glasses touch on shelf with dishes, touching bowl. Across from waffle iron operator moved to deck area
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.