Heritage Springs Community Asc
Last inspected: Feb 9, 2026
43
Score
Heritage Springs Community Asc appears in inspection records nine times, starting in 2022. The most recent visit was on Feb 9, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
Heritage Springs Community Asc's latest score of 43 falls below the New Port Richey average of 78. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 3 door reach in cooler on cook line- heavy cream (51F - Cold Holding) In reach in cooler over night, above fill line,
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door reach in cooler on cook line- heavy cream (51F - Cold Holding) In reach in cooler over night, above fill line, see stop sale In table top cooler- coleslaw (47F - Cold Holding); butter balls (50 F - Cold Holding); sour cream (47F - Cold Holding);all food was in walk in cooler overnight, moved to table top cooler 1.5 hours ago, all moved back to walk in cooler In 3 door cooler at wait station /galley- Butter pads (46F - Cold Holding), in cooler overnight, moved to walk in freezer. Recheck - butter pads 29F, butter balls 34F, coleslaw 44F, sour cream 45F.
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. One 3 lb 7oz can of sliced olives, one 7lb 3oz can of ketchup, dented on seam.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic pan in hand wash sink installed prep area, operator removed Ice in hand wash sink at server galley, discussed use of hand wash sink with manager on duty **Corrective Action Taken**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer solution in bucket, toweled not in solution. Operator removed 1 towel **Corrected On-Site**
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, 2 door salad prep, server cooler at galley
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at expo line, operator removed moved discarded **Corrected On-Site**
12B-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. 1 3 lb 7oz can of sliced olives, 1 7lb 3oz can of ketchup, dented on seam
08B-20-4
43
Apr 11, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above cooked chicken in reach in cooler, cooked chicken moved to top shelf **Corrected On-Site**
08A-05-6
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. Employee put gloves on after putting beard guard on without washing hands and started preparing food
12A-25-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, manager changed out sanitizer bucket, now at 100ppm **Corrected On-Site**
22-49-4
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. Dish washer putting dirty dishes into dish machine then handling clean dishes without washing hands
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled Green cutting board **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear liquid not labeled, manager properly labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on **Corrected On-Site** **Repeat Violation**
13-04-4
41
Jan 15, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Training date and expiration date missing from certificates, manager states training was done beginning of this month
53B-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Repeat Violation**
14-09-4
74
Apr 19, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Oven soiled on cook line **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-04-19: **Time Extended**
13-04-4
86
Apr 12, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers above cooked potatoes in walk in cooler, raw burgers moved to bottom shelf on rack **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee put cut lemon on top of cooked fish with bare hands to be served to a customer, discussed the importance of no bare hand contact with ready to eat food with employee, employee discarded lemon **Corrective Action Taken** **Warning**
09-01-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on soiled dry towel then engaged in preparing food touching clean utensils without washing hands or changing gloves Discussed proper hand washing with manager **Corrective Action Taken** **Warning**
12A-28-4
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. Employee put beard guard on did not change gloves or wash hands, discussed proper hand washing with manager **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm for dish machine, establishment using dish machine at time of inspection, directed manager to stop using dish machine to sanitize dishes and set up three compartment sink to sanitize dishes, quaternary sanitizer sink atn200ppm **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-49-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check sanitizer at dish machine **Warning**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, ice buckets inverted **Corrected On-Site** **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on expo line **Warning**
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, tongs removed **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Oven soiled on cook line **Warning**
22-08-4
Basic - Soiled dry wiping cloth in use. Soiled dry towels being used on cook line, soiled towels removed **Corrected On-Site** **Warning**
21-10-4
27
Jan 12, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. Observed heavy cream in wait station and in bar reach-in coolers opened for more than 24 hours without a date mark. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-12: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris. **Warning** - From follow-up inspection 2024-01-12: **Time Extended**
22-02-4
82
Dec 27, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jun 7, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
23
Dec 8, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salmon (51F - Cold Holding); scallops (50F - Cold Holding); raw bacon (51F - Cold Holding); pepper jack (49F - Cold Holding); shrimp (51F - Cold Holding); cut tomato (49F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (51F - Cold Holding); scallops (50F - Cold Holding); raw bacon (51F - Cold Holding); pepper jack (49F - Cold Holding); shrimp (51F - Cold Holding); cut tomato (49F - Cold Holding). Food items where discarded by operator, See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. Bar
31B-03-4
Basic - Employee eating in a food preparation or other restricted area. Drinks above clean prep areas **Warning**
12B-02-4
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. No sanitizer operator will set up sanitation in 3 compartment sink until repairs are made. **Warning**
16-55-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. My walk in cooler and in dry storage. **Warning**
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. On hot line **Warning**
22-16-4
Basic - Floors not maintained smooth and durable. Large pits in floors in kitchen. **Warning**
36-11-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen and large build up of debris in bar area. **Warning**
36-73-4
45
Frequently Asked Questions
When was Heritage Springs Community Asc last inspected?
The most recent health inspection at Heritage Springs Community Asc on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Heritage Springs Community Asc?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Heritage Springs Community Asc.
How does Heritage Springs Community Asc compare to other restaurants in New Port Richey?
Heritage Springs Community Asc most recently scored 43 out of 100, which is lower than the New Port Richey average of 78.
Has Heritage Springs Community Asc's inspection record improved over time?
Results have been roughly steady. Inspections at Heritage Springs Community Asc have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Heritage Springs Community Asc 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 Heritage Springs Community Asc inspected?
Based on the inspection history on file, Heritage Springs Community Asc is inspected around three times per year on average.
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