Trinity Sports Grill

3523 Little Road, New Port Richey, FL 34655 · Permanent Food Service · License 6113114

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
4 high priority (no follow-up needed), 3 intermediate, 6 basic
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

13 violations found

First visitOct 6, 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
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Ketchup- dented on seam
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Garlic spread with Parmesan cheese (74°F - Cold Holding) buttermilk (57°F - Cold Holding)
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Ice, 400 lbs
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On speed rack on cook line -garlic butter with Parmesan (74°F - Cold Holding) on rack since 11 am In single door cooler by fryer- buttermilk (57°F - Cold Holding) in cooler since 11 am, see stop sale
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Green cutting board stained Can opener and base
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink in dish room blocked by floor fans
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, bartender, server .
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open employee beverage on shelf above utensils, at expo, operator discarded
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  At server station
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Yellow slime substance on inside top of ice machine, dripping onto ice. Black mold like substance on inside door of ice machine. Operator turned off ice machine and removed all ice to clean. See stop sale
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Floor fans on cook line and by hws in dish room soiled Drawer gaskets on cook line Single door cooler by fryers- gasket, side of door In bar- pipes covered with duct tape have mol like substance
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In walk in cooler - pipe cracked in back of walk in cooler and has left puddle in half of the cooler. Operator mopped and squeegeed water, pipe slightly dripping, bucket was put under drip. Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ice machine, some vents rusted
  Fixed on the spot
  Floor soiled/has accumulation of debris.
  On cook line, under equipment
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.
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.