Harold Seltzer's Steakhouse
Last inspected: Mar 26, 2024
100
Score
Harold Seltzer's Steakhouse appears in inspection records five times, starting in 2022. The newest entry in the record is dated Mar 26, 2024. Low risk indicates the latest report didn't flag anything that would worry the average customer. The file hasn't been updated since Mar 26, 2024, so take the current picture with that in mind.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about four violations before that.
Compared to the broader Port Richey restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2024
Routine - Food
No violations found.
100
Jan 18, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line, in prep area, in dish area **Warning** - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-13: **Time Extended** - From follow-up inspection 2024-01-18: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area **Warning** - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-13: **Time Extended** - From follow-up inspection 2024-01-18: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen **Warning** - From follow-up inspection 2024-01-12: **Time Extended** - From follow-up inspection 2024-01-13: **Time Extended** - From follow-up inspection 2024-01-18: **Time Extended**
36-17-5
86
Dec 13, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flies in bar by hand wash sink
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and shrimp over bottles of wine in walk in cooler , operator moved seafood **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium buckets on cook line > 400 ppm, corrected to 200 ppm **Corrected On-Site**
41-27-4
Basic - Floor tiles missing and/or in disrepair. On cook line
36-17-5
61
Apr 24, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager on duty, she printed **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
11-27-4
82
Dec 20, 2022
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (55F - Cold Holding); sour cream (54F - Cold Holding, on expo line, employee put items in reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (114F - Hot Holding); rice (118F - Hot Holding) in steam well, manager reheated items rice at 187F, mashed potatoes at 173F **Corrected On-Site**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cleaned something off floor then put gloves on without washing hands
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar has container stored in it, bartender removed container **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in prep area has lettuce and cheese debris in it
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line, manager put paper towels at hand sink **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at hand sink by ice machine, manager turned water on under hand sink **Corrected On-Site**
27-16-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
24-05-4
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. Tuna in package thawed, package states to remove from package before thawing
06-09-1
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2022
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to parsley, drink removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speakers on shelf above sautéed onions in walk in cooler, employee removed speaker **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor tiles missing and/or in disrepair. On cook line, through out the kitchen
36-17-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen
36-02-5
Basic - Waste line missing at soda gun holster. At bar
29-17-4
20
Frequently Asked Questions
When was Harold Seltzer's Steakhouse last inspected?
The most recent health inspection at Harold Seltzer's Steakhouse on file is from Mar 26, 2024. The public record contains five inspections in total.
How does Harold Seltzer's Steakhouse compare to other restaurants in Port Richey?
Harold Seltzer's Steakhouse most recently scored 100 out of 100, which is higher than the Port Richey average of 80.
Has Harold Seltzer's Steakhouse's inspection record improved over time?
Yes. Recent inspections at Harold Seltzer's Steakhouse have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Harold Seltzer's Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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