Craft Street
Last inspected: Jan 23, 2026
61
Score
The health department has logged seven inspections at Craft Street, the earliest from 2022. The newest entry in the record is dated Jan 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
That's lower than the typical New Port Richey restaurant, which scores around 78. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. 3 cans, 6 lb 10oz peeled tomatoes dented on seam, see stop sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garbanzo beans (49F - Cold Holding)removed from refrigeration less than an hour ago, moved to walk in cooler farrow (44F - Cold Holding); crumbled Feta (44F - Cold Holding); beets (45F - Cold Holding)recheck 43F, beets43F, feta 41F, garbanzo beans 47F, operator discarded **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar, operator moved cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on top of cooler on cook line, operator moved removed. **Corrected On-Site**
12B-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. 3 cans, 6 lb 10oz peeled tomatoes dented on seam , see stop sale.
08B-20-4
61
Jun 21, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area **Repeat Violation**
22-02-4
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. Approximately 9 employees training expired
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Pink spray bottle in server station. Operator labeled. **Corrected On-Site**
41-17-4
74
Dec 14, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender scratched his head then prepared and drink touching straw to stir drink with out washing hands, discussed with manager proper hand washing procedure
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then clean dishes without washing hands
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun close to window soiled **Repeat Violation**
22-02-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Dish washer handling clean dishes with no beard guard on, dish washer put beard guard on **Corrected On-Site**
13-04-4
Basic - Food stored on floor. Case of French fries on floor in walk in freezer, food put on shelf **Corrected On-Site**
08B-38-4
58
Jun 6, 2024
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Employee washed hands with cold water. Water temperature 80F
12A-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area, paper towels restocked **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand sink by cook line, soap restocked **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in dish area at 80F
27-16-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked by linen bag, linen bag moved **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in dish area full of ice
31A-11-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while working with food, employee discarded gum **Corrected On-Site**
12B-09-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
41
Aug 22, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
50
Jun 28, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (68F - Cold Holding) sitting on cook line
03A-02-5
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Dec 8, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46F operator placed in reach in freezer to rapidly cool.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce operator reheated to 165 and hot held **Corrected On-Site**
03B-01-6
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not dispensing chemicals properly, operator called for repairs and will use 3 compartment sink until repairs are completed. **Repeat Violation**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and floor drains, heavy build up in service and bar areas.
36-73-4
58
Frequently Asked Questions
When was Craft Street last inspected?
The most recent health inspection at Craft Street on file is from Jan 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Craft Street?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Craft Street.
How does Craft Street compare to other restaurants in New Port Richey?
Craft Street most recently scored 61 out of 100, which is lower than the New Port Richey average of 78.
Has Craft Street's inspection record improved over time?
Results have been roughly steady. Inspections at Craft Street have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Craft Street means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Craft Street inspected?
Based on the inspection history on file, Craft Street is inspected around two times per year on average.
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