Whiskey Joes Bar & Grill - Port Richey INC

7835 Bayview St, Port Richey, FL 34668 · Permanent Food Service · License 6113606

A
Grade A
Safety score 99 of 100
Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Utensils in poor condition.Basic · fixed on the spot

How the score was calculated

  • Starting score100
  • Violations at the Nov 5 complaint inspection
    1 basic
    -1
  • Safety score99

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

Inspection history

2 inspections · 2 visits

Latest inspection

Complaint inspection

1 violation found
  1. First visitNov 5, 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.

    1 violation found:

    • 1 Basic
    What the inspector cited

    Basic1

    • Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.

      1 spatula in poor condition. The operator discarded the spatula.

      Fixed on the spot

    Official report, on the Florida DBPR website

Earlier inspections 1

A97Complaint inspection2 violations No follow-up needed
  1. First visitSep 8, 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.

    2 violations found:

    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      The handsink by the front counter. The operator placed the paper towels.

      Fixed on the spot

    Basic1

    • Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

      Open red bull on the cook line prep table area. The operator moved the drink.

      Fixed on the spot

    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.

Most cited

Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1