Grandma Sallys Rest
Last inspected: Apr 21, 2026
78
Score
Grandma Sallys Rest appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Apr 21, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
Compared to the broader New Port Richey restaurant scene, this is about average. The record reflects steady performance over time.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen- > 200 ppm, corrected to 50 ppm **Corrected On-Site**
41-27-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bucket on cook line greater than 200 ppm and mixed with soap. Operator made new bucket with only chlorine. 50 ppm **Corrected On-Site**
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Towel bucket at front counter - 0 ppm, corrected to 100 ppm **Corrected On-Site**
21-07-4
78
Nov 12, 2025
Routine - Food
No violations found.
100
Nov 7, 2025
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator put new chemical jug on, corrected to 50 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler - raw beef over cooked sausage. Raw chicken over ham **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (53F - Cold Holding); made yesterday, 4pm, see stop sale, butter pats (55F - Cold Holding) temperatures not taken since Thursday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - deli ham (45F - Cold Holding); marinara (53F - Cold Holding); see stop sale made yesterday, 4pm, see stop sale, potato salad (45F - Cold Holding); feta (45F - Cold Holding)all prepared yesterday, temperatures taken yesterday at 12:00pm were 40F. Operator states there was a delivery this morning and the door was left open. Food moved to freezer or put on ice. In wait station cooler -butter pats (55F - Cold Holding) temperatures not taken since Thursday. See stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Shell eggs removed from refrigeration 30 minutes ago, operator wrote time on tray . Sausage links and patties, operator cooked 1 hour ago, will write time . **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line- chlorine sanitizer > 400 ppm, corrected to 100 ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained **Repeat Violation** **Warning**
22-02-4
Basic - Equipment in poor repair. Ice build up in walk in cooler, food not at proper temperature. Operator called for repair. **Warning**
14-11-5
Basic - Food stored on floor. Bucket of fish on floor by cook line, moved to shelf . **Corrected On-Site** **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cook Line, cooler at wait station, fan guard. **Warning**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards and side of flat top, moved to bucket At wait station- too many towels in bucket, not in solution. **Corrected On-Site** **Warning**
21-12-4
30
Apr 18, 2025
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 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. Cook touched face then clean utensils without changing gloves or washing hands **Repeat Violation**
12A-25-4
High Priority - Employee washed hands with cold water. Water temperature 76F
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cream cheese in freezer, raw pork moved **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled Slicer soiled
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, potatoes in walk in cooler not date marked
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above washed celery and macaroni and cheese
08B-17-4
45
Jan 3, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put dirty dishes in dish machine then put gloves on to handle clean dishes without washing hands, discussed proper hand washing with manager and dishwasher took gloves off and properly washed hands **Corrective Action Taken**
12A-13-4
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. Cook put hair net on then continued preparing food without washing hands, discussed proper hand washing with manager, cook removed gloves and properly washed hands **Corrective Action Taken**
12A-25-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed **Corrected On-Site**
10-17-4
67
Mar 27, 2024
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Feb 5, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding) **Warning** - From follow-up inspection 2024-02-05: Cream cheese packs 62F, **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station - rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding)see stop sale **Warning** - From follow-up inspection 2024-02-05: Cream cheese packs 62F, operator checked cooler on Saturday **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 Cooks wearing watches and wrist jewelry **Warning** - From follow-up inspection 2024-02-05: 3 cooks with watches or wrist jewelry **Time Extended** **Corrected On-Site**
13-07-4
70
Dec 5, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Prep cook went outside with gloved hands, came back in and continued to slice potatoes with out glove change or hand wash, discussed with manager on duty, manager on duty asked cook to remove d Gloves and wash hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in vertical 2 door cooler, cook move to bottom **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station - rice pudding (62F - Cold Holding); butter pats (63F - Cold Holding)see stop sale **Warning**
03A-02-5
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. Rosa B. **Repeat Violation** **Warning**
53B-14-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as undercooked. **Warning**
02B-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in package, completely thawed, package states to remove before thawing. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup of coffee on slicer, operator discarded **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 Cooks wearing watches and wrist jewelry **Warning**
13-07-4
Basic - Equipment in poor repair. Gasket of 3 door cooler torn **Warning**
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door on cook line **Repeat Violation** **Warning**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 on cutting board, moved to bucket **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
33
Mar 1, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg open then touched clean plate
12A-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 4 seconds
12A-17-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2023, operator went online and paid during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over strawberry topping in reach in cooler on cook line, cook moved raw fish to bottom shelf **Corrected On-Site** **Repeat Violation**
08A-05-6
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. David, Jennifer, Barbra, Jerry, Theodore, Dave, April, Jean, Chrissy, Dyanne expired **Repeat Violation**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, manager cleaned Slicer soiled **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted ice bucket **Corrected On-Site**
24-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed **Corrected On-Site**
10-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line Reach in cooler in prep area **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths out on cook line, all wiping cloths removed **Corrected On-Site** **Repeat Violation**
21-12-4
37
Nov 16, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish over lettuce and cooked meats, operator moved them. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus. Turning the test strip white and Balck, operator diluted water **Corrective Action Taken**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - No soap provided at handwash sink. In kitchen. Operator replaced. **Corrected On-Site**
31B-03-4
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.
53B-14-5
Basic - Reach-in coolers and reach in coolers in kitchen interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on tables. Discussed with operator.
21-12-4
50
Frequently Asked Questions
When was Grandma Sallys Rest last inspected?
The most recent health inspection at Grandma Sallys Rest on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Grandma Sallys Rest?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Grandma Sallys Rest.
How does Grandma Sallys Rest compare to other restaurants in New Port Richey?
Grandma Sallys Rest most recently scored 78 out of 100, which is about the same as the New Port Richey average of 78.
Has Grandma Sallys Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Grandma Sallys Rest have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grandma Sallys Rest 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 Grandma Sallys Rest inspected?
Based on the inspection history on file, Grandma Sallys Rest is inspected around three times per year on average.
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