Estuary
Last inspected: Jan 7, 2026
74
Score
The health department has logged eight inspections at Estuary, the earliest from 2023. The most recent visit was on Jan 7, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
The city-wide average sits at 78, which Estuary's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white board stained, grooved
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not identified as raw on menu, operator put asterisk next to tuna on all menus, consumers advisory has asterisk next to it. **Corrected On-Site**
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket on cook line 0 ppm, corrected to 200 ppm **Corrected On-Site**
21-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In vertical cooler in kitchen - unwashed lettuce over portioned ketchup and mayonnaise. Operator moved lettuce to walk in cooler **Corrected On-Site**
08B-17-4
74
Dec 11, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitizer bucket on prep table over clean containers, operator moved to shelf **Corrected On-Site**
21-44-1
95
Feb 26, 2025
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Dec 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on
13-04-4
95
Jul 18, 2024
Complaint Full
2 major violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jun 4, 2024
Complaint Full
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. **Warning** - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended**
03G-46-1
Intermediate - - From initial inspection : 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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. **Warning** - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended**
03G-50-1
67
Apr 2, 2024
Complaint Full
3 critical violations. 9 major violations. 1 minor violation.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding) sitting out on cook line, manager states they just put it out on cook ,ice about 15 minutes ago, manager put back in cooler **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds **Warning**
12A-17-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees food handlers certificates from other establishments **Warning**
53B-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Sunday not date marked **Warning**
02C-03-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. **Warning**
03G-46-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Raw pre-shucked oysters on a tray with only the date they were put in the cooler, no original label **Warning**
01C-08-4
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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday not date marked **Warning**
02C-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Stored food not covered. Fish in walk in cooler from Saturday not covered **Warning**
08B-12-5
25
Jan 18, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
82
Frequently Asked Questions
When was Estuary last inspected?
The most recent health inspection at Estuary on file is from Jan 7, 2026. The public record contains eight inspections in total.
How does Estuary compare to other restaurants in New Port Richey?
Estuary most recently scored 74 out of 100, which is lower than the New Port Richey average of 78.
Has Estuary's inspection record improved over time?
Results have been roughly steady. Inspections at Estuary have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Estuary 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 Estuary inspected?
Based on the inspection history on file, Estuary is inspected around three times per year on average.
Nearby Restaurants