Harps of Trinity Irish Pub and Eatery
Last inspected: Dec 9, 2025
25
Score
Public records show nine inspections at Harps of Trinity Irish Pub and Eatery stretching back to 2022. On Dec 9, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “floors not constructed to be easily cleanable” is the recurring theme, flagged five times.
Harps of Trinity Irish Pub and Eatery's latest score of 25 falls below the New Port Richey average of 78. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
5
Critical latest
5
Major latest
3
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 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. Dish machine in bar - 0 ppm, operator put new jug of sanitizer, corrected to 50 ppm **Corrected On-Site**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for less than 10 seconds total. Discussed proper hand wash with manager on duty.
12A-17-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 5 packages of grouper, thawed, 8oz. Package
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Bottle of chemical cleaner next to plates on bottom shelf of expo, operator moved to other shelf **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above stove- cream cheese sauce (51F - Cold Holding)removed from refrigeration 30 minutes ago, operator moved back to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red nozzles of soda gun in bar soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Green scrubby in hand wash sink by 3 compartment sink, removed **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna nachos on menu, nothing to advise consumer that the tuna is raw. There is an asterisk next to the consumer advisory but not next to the ahi tuna nachos. **Repeat Violation** **Admin Complaint**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machines
16-37-1
Intermediate - No soap provided at handwash sink. At sink by 3 compartment sink, dispenser broken
31B-03-4
Basic - Food stored on floor. 2 boxes/ plastic jugs of fry oil on floor under dry storage shelf, moved to shelf **Corrected On-Site**
08B-38-4
Basic - Floors not constructed to be easily cleanable. Walk in cooler floors give way when stepped on, manager on duty states they are being repaired **Repeat Violation**
36-12-4
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. 5 packages of grouper, thawed, 8oz. Package
06-09-1
25
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Observed - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25 **Admin Complaint** - From follow-up inspection 2025-09-04: Expired 2/1/2025 **Admin Complaint**
50-17-3
Intermediate - Observed - From initial inspection : Intermediate - Menu contains an item made with an undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna nachos **Warning** - From follow-up inspection 2025-09-04: Nothing on menu to show consumer that ahi Tina is raw or undercooked **Admin Complaint**
02B-04-5
Basic - Observed - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in cooler floors **Repeat Violation** **Warning** - From follow-up inspection 2025-09-04: Rubber mats on floor that are buckets and have holes in them **Time Extended**
36-11-4
74
Jun 21, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25 **Admin Complaint**
50-17-3
Intermediate - Menu contains an item made with an undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna nachos **Warning**
02B-04-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Floors not maintained smooth and durable. Walk in cooler floors **Repeat Violation** **Warning**
36-11-4
67
Dec 14, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on wall soiled
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with reddish liquid in it on shelf in dish area not labeled **Repeat Violation**
41-17-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. **Repeat Violation**
12B-09-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on **Corrected On-Site**
13-03-4
Basic - Floors not constructed to be easily cleanable. Walk in cooler floor **Repeat Violation**
36-12-4
70
Aug 20, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not identified that it is served raw **Warning** - From follow-up inspection 2024-08-20: **Admin Complaint**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled **Warning** - From follow-up inspection 2024-08-20: Bottle with blue liquid not labeled Bottle with red liquid not labeled **Admin Complaint**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-20: **Admin Complaint**
22-20-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floor in walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-08-20: **Admin Complaint**
36-12-4
74
Jun 21, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Manager is sous vide cooking pork with temperature set to 131F **Warning**
03C-61-5
High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Pork in sour vide temperature set at 131F, is removed from sous vide and put in walk in cooler to be cooled, once cooled it is removed from packaging and put on grill when order comes in **Warning**
03G-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink, discussed proper use of hand sink with employees **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not identified that it is served raw **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled **Warning**
41-17-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on cook line while working with food, cook discarded it **Corrected On-Site** **Warning**
12B-09-5
Basic - Floors not constructed to be easily cleanable. Floor in walk in cooler **Repeat Violation** **Warning**
36-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line, knife removed **Corrected On-Site** **Warning**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish in pan in sink thawing at room temperature, water was turned on **Corrective Action Taken** **Warning**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
43
Dec 2, 2023
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Employee washed hands with cold water. Employees washing hands with cold water, water temperature is 77F
12A-19-4
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 hat on then did not wash hands before touching clean plate
12A-25-4
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. Provided manager with DBPR HR 5030-104 in printed form, manager posted **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato dicer soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Two garbage cans in front of hand sink on cook line, trash cans removed Blender in hand sink on cook line, blender removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at hand sink on cook line No soap at hand sink next to 3 compartment sink
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at hand sink next to soda dispenser in kitchen does not work
27-16-4
Basic - Accumulation of black/green 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 thawed in walk in cooler still in original packaging, discussed proper procedure for fish with manager **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table next to containers of soup, drink removed **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks put hats on **Corrected On-Site**
13-03-4
Basic - Floors not constructed to be easily cleanable. Floor of walk in cooler
36-12-4
Basic - Food stored on floor. Buckets of pickles on floor in walk in cooler, buckets of pickles put on shelf **Corrected On-Site**
08B-38-4
Basic - Plumbing system in disrepair. Hot water faucet at hand sink next to soda dispenser in kitchen does not work
29-08-4
Basic - Waste line missing at soda gun holster. Both soda gun holsters at bar
29-17-4
29
Jun 28, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65F held on counter, discussed the use of time as a public health control. Provided paperwork via email **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Fresh eggs stored over raw shrimp, operator rearranged shelf to gain compliance **Corrected On-Site** **Warning**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table. Operator removed keys **Corrected On-Site** **Warning**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with food removed from its original container not labeled with common name **Warning**
02D-01-5
58
Dec 14, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (44F - Cold Holding); cream (44F - Cold Holding) operator moved them to other cooler **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice bin operator replaced **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen prep sink and bar sink had items in them. Operator removed them. **Corrected On-Site**
31A-09-4
Basic - Floors not maintained smooth and durable. Wall cove in kitchen and floors in walk in cooler
36-11-4
Basic - Floor soiled/has accumulation of debris.floors throughout kitchen under equipment.and bar areas
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink **Corrected On-Site**
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
52
Frequently Asked Questions
When was Harps of Trinity Irish Pub and Eatery last inspected?
The most recent health inspection at Harps of Trinity Irish Pub and Eatery on file is from Dec 9, 2025. The public record contains nine inspections in total.
What is the most common violation at Harps of Trinity Irish Pub and Eatery?
Across the inspection record, “floors not constructed to be easily cleanable” has been cited five times, more than any other issue at Harps of Trinity Irish Pub and Eatery.
How does Harps of Trinity Irish Pub and Eatery compare to other restaurants in New Port Richey?
Harps of Trinity Irish Pub and Eatery most recently scored 25 out of 100, which is lower than the New Port Richey average of 78.
Has Harps of Trinity Irish Pub and Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Harps of Trinity Irish Pub and Eatery have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Harps of Trinity Irish Pub and Eatery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Harps of Trinity Irish Pub and Eatery inspected?
Based on the inspection history on file, Harps of Trinity Irish Pub and Eatery is inspected around three times per year on average.
Nearby Restaurants