Seafire Grill/ Sunset Cove Grill & Bar

4927 US Hwy 19, New Port Richey, FL 34652 · Permanent Food Service · License 6113735

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 15 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
4 high priority (2 fixed by the Oct 15 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 8 basic
-31
Administrative complaint on Oct 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score57

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

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
  More time given
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 4 High priority
- 4 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.
  shredded mozzarella (57°F - Cold Holding); cooked mushrooms (54°F - Cold Holding); cooked spaghetti (53°F - Cold Holding); cooked asparagus (62°F - Cold Holding); house made blue cheese dressing (54°F - Cold Holding); crumbled feta (58°F - Cold Holding); crumbled blue cheese (57°F - Cold Holding); shredded. mixed cheese (57°F - Cold Holding); crab stuffed mushrooms (56°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler on cook line across from fryers - shredded mozzarella (57°F - Cold Holding); cooked mushrooms (54°F - Cold Holding); cooked spaghetti (53°F - Cold Holding); cooked asparagus (62°F - Cold Holding); house made blue cheese dressing (54°F - Cold Holding); crumbled feta (58°F - Cold Holding); crumbled blue cheese (57°F - Cold Holding); shredded. mixed cheese (57°F - Cold Holding); crab stuffed mushrooms (56°F - Cold Holding)all in cooler since 11 am. See stop sale Reach in cooler across from broiler - crab cakes (46°F - Cold Holding); shredded mozzarella (45°F - Cold Holding); risotto (46°F - Cold Holding) moved to walk in cooler In bar - house made blue cheese dressing (46°F - Cold Holding), moved to walk in cooler temperatures not taken today.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in bar not sanitizing, sanitizer jug empty, operator replaced jug, primed still 0ppm, machine in use when inspector arrived. Operator set up 3 compartment sink. 3 compartment sink 50 ppm chlorine, advised operator to put "do not use" sign on dis machine
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical Spray bottle on counter, operator removed Bottle of dawn dish soap on counter above clean glasses, operator removed
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Colander in hand wash sink in bar, reviewed plan, both sinks in bar are hand wash sinks. Operator removed colander
  Fixed on the spot
  No soap provided at handwash sink.
  In bar- no soap or paper towels
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Alexis
  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Bar tender use quaternary ammonium test strips to test chlorine sanitizer in dish machine
Basic8
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In ice bin in, operator put handle up
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Stainless cup in ice bin in bar, operator removed
  Fixed on the spot
  Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Pink mold like substance inside ice machine near drop
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan guards in walk in cooler
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Downstairs bar
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Bare Wood floors to downstairs, heavily soiled
  Floor soiled/has accumulation of debris.
  Stairway to downstairs bar
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.
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.