The Social Npr
5650 Main St, New Port Richey, FL 34652 · Permanent Food Service · License 6113669
What drove the grade
Cutting board has cut marks and is no longer cleanable.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection7 basic-7
- Safety score93
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 visitOct 9, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Pineapple in pan with cooked portioned pasta, operator removed pineapple In bar - unwashed produce above pans of simple syrup.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At lift top cooler
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Both reach in coolers on cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Frame around doors of reach in cooler on cook line Gaskets of single door cooler on cook line, operator began to clean Keg cooler in bar.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Cooler across from broiler
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In front of walk in cooler, tiles broken, holding water
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 beverages above food for customers in walk in cooler, operator moved to bottom shelf
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.