Brix 33
Last inspected: Mar 4, 2026
86
Score
Brix 33 has been inspected seven times since 2022. Inspectors last stopped by on Mar 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Among New Port Richey restaurants, the typical score is 78; Brix 33 is comfortably above that bar. The full picture is one of consistent compliance.
7
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cook line -ceasar dressing (45F - Cold Holding); guyere cheese (45F - Cold Holding); Brie (44F - Cold Holding) all put on ice bath. Recheck - Brie 41F, guyere 41F, ceasar dressing 41F **Corrected On-Site**
03A-02-5
86
Jun 26, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler, raw fish moved to top shelf **Corrected On-Site**
08A-20-5
86
Jan 9, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used for flour, bowl removed **Corrected On-Site**
14-01-5
86
Jun 20, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna (44F - Cold Holding) in salad prep cooler, manager put in walk in cooler, cooked mushroom (44F - Cold Holding) in reach in cooler next to stove,manager put ice packs on top of product
03A-02-5
Intermediate - Food-contact surface soiled with food debris. All cutting boards in kitchen stained.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen
14-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler. Operator discarded. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of lift top cooler next to stove
29-49-6
67
Dec 6, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator set up quaternary sanitizer sink to sanitize dishes, sanitizer at 200ppm **Corrective Action Taken** **Warning**
22-49-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked salmon date marked 11/22 **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked salmon date marked 11/22 **Warning**
02C-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on **Corrected On-Site** **Warning**
13-03-4
52
Aug 9, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2023-08-09: **Time Extended**
22-02-4
90
Dec 14, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding) operator will start keeping butter on time and reduce the amount out at one time. Issued operator time as a public health control form.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed
29-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Issued to operator
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar employee replaced. **Corrected On-Site**
31B-02-4
Basic - Floors not maintained smooth and durable. Kitchen floors worn.
36-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wood food-contact surface not properly sealed. Wood in kitchen
14-06-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled and bar area.
36-73-4
45
Frequently Asked Questions
When was Brix 33 last inspected?
The most recent health inspection at Brix 33 on file is from Mar 4, 2026. The public record contains seven inspections in total.
What is the most common violation at Brix 33?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Brix 33.
How does Brix 33 compare to other restaurants in New Port Richey?
Brix 33 most recently scored 86 out of 100, which is higher than the New Port Richey average of 78.
Has Brix 33's inspection record improved over time?
Yes. Recent inspections at Brix 33 have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Brix 33 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Brix 33 inspected?
Based on the inspection history on file, Brix 33 is inspected around two times per year on average.
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