Hilltop Cafe
Last inspected: Oct 22, 2025
78
Score
Inspectors have visited Hilltop Cafe 11 times, with records going back to 2022. The newest entry in the record is dated Oct 22, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “wiping cloth chlorine sanitizing solution not” has been the most frequent reason, cited four times.
Among New Port Richey restaurants, this is a fairly standard result. The record reflects steady performance over time.
11
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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. Christopher and Sheree - From follow-up inspection 2025-10-22: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle by triple sink. Yellow spray bottle in wait station. - From follow-up inspection 2025-10-22: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Interior side door on refrigerator in wait station in disrepair. - From follow-up inspection 2025-10-22: **Time Extended**
14-11-5
78
Oct 10, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
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 dish machine measured at 10ppm. Operator set up 3 compartment sink to manually sanitize at 50ppm. **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee did not change gloves and wash after cracking eggs. Proceeded to add cheese to omelette. Discussed with operator who had employee wash hands. **Corrective Action Taken**
12A-27-4
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. Sent to operator form HR 5030-104
11-27-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased approved chlorine sanitizer for food contact surfaces during inspection. **Corrected On-Site** **Admin Complaint**
22-38-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent form HR 5022-090
03F-10-5
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. Christopher and Sheree
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle by triple sink. Yellow spray bottle in wait station.
41-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils in wait station.
24-18-4
Basic - Hole in or other damage to wall. Hole in wall by back door.
36-24-5
Basic - Equipment in poor repair. Interior side door on refrigerator in wait station in disrepair.
14-11-5
Basic - Employee beverage container on shelf above 3 compartment sink with clean equipment. Operator removed beverage container. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine in wait station.
22-20-5
35
Mar 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Reach in cooler on cook line **Warning** - From follow-up inspection 2025-03-28: **Time Extended**
22-02-4
90
Mar 19, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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, pooled eggs - less than 2 hours, hash browns less than 1 hour, **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door cooler in kitchen- raw beef in metal pan over breaded egg plant and raw bacon. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer in kitchen - raw bacon over frozen peas and carrots moved to other cooler **Corrected On-Site** **Warning**
08A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0 ppm **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris. Reach in cooler on cook line **Warning**
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In vertical cooler in kitchen- unwashed mushrooms over cheese **Corrected On-Site** **Warning**
08B-17-4
47
Jan 22, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small refrigerator at expo- butter pats (63F - Cold Holding), out of refrigeration for 30 minutes then put back, discussed using time control. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-26: Operator using time control for butter pats, time written on white board at wait station. In small refrigerator at wait station- cream cheese 47F, butter pats 47F, cloth moved to refrigerator in kitchen. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-01-22: Cream cheese 47F, moved to inside from door shelf, butter pats 41f **Time Extended**
03A-02-5
86
Nov 26, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small refrigerator at expo- butter pats (63F - Cold Holding), out of refrigeration for 30 minutes then put back, discussed using time control. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-26: Operator using time control for butter pats, time written on white board at wait station. In small refrigerator at wait station- cream cheese 47F, butter pats 47F, cloth moved to refrigerator in kitchen. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 5 New employees have not signed employee health agreement **Warning** - From follow-up inspection 2024-11-26: 2 signed, 3 more still needed **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-26: 5 employees that have worked more than 60 days, no training **Time Extended**
53B-13-5
70
Nov 22, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food re-served to customers. Server put butter pats taken off table back into cooler, discussed reserving potentially hazardous food with manager on duty , see stop sale **Warning**
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small refrigerator at expo- butter pats (63F - Cold Holding), out of refrigeration for 30 minutes then put back, discussed using time control. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Server put butter pats taken off table back into cooler, discussed reserving potentially hazardous food with manager on duty
01B-13-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 5 New employees have not signed employee health agreement **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. On cook line **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 50 ppm **Corrected On-Site** **Repeat Violation** **Warning**
21-07-4
45
Feb 12, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station-butter pads (61F - Cold Holding), removed from freezer at 7 am, put back into refrigerator at 10 am, moved to freezer . Discussed adding to time control. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Greg B., George D. Laura D. All expired **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and tray next to flat top
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station, hot water faucet is missing.
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line, 0 ppm, corrected to 50 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cook line
22-16-4
Basic - Food stored on floor. At wait station, tubs of jelly, creamer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink at wait station **Repeat Violation**
23-03-4
45
Jul 27, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in Glassdoor cooler on end of cook line
08A-20-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Greg B.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Radio in hand wash sink, operator removed **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 dishwasher, 4 servers, 4 cooks.
53A-05-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line 10 ppm, corrected to 50 ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. on cook line, forks in plastic cup, operator inverted **Corrected On-Site**
24-18-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack shelving in dish room
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line Accumulation of black/green mold-like substance in the interior of the ice machine. At wait station
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, purses over to go packets, sugar, crackers **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. In kitchen
36-34-5
47
Nov 17, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and toaster tray soiled with food debris in server area **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in coolers **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease dumpster out back on the ground next to the wall by the garage area **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled **Warning** - From follow-up inspection 2022-11-17: **Time Extended**
23-03-4
70
Sep 12, 2022
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked burrito touched with bare hands
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hard boiled eggs in reach in cooler, operator moved raw burgers to bottom shelf **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using bleach that is not for food contact surfaces, employee went to store and came back with the proper bleach **Corrected On-Site**
22-48-5
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. Operator touched cooked burrito and cut in half placed in a Togo box with his bare hands
09-01-4
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 and the time removed from temperature control cannot be determined. No time marked on eggs sitting out, operator marked time that he put out on counter **Corrective Action Taken**
03F-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Samantha Booth manager on duty no manager certification available with 3 cooks, 2 servers and dish washers
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan, inspector provided operator with DBPR Form HR 5022-090, manager printed and filled out paperwork **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. 3 spray bottles with liquid in them in dish area not labeled, spray bottles properly labeled **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drinks in server reach in cooler above container of individual butter, drinks removed **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet sanitizer towel on cutting board on reach in cooler, wiping cloth put in sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line and server area at 0ppm, employee refilled sanitizer bucket now at 100ppm **Corrected On-Site**
21-07-4
29
Frequently Asked Questions
When was Hilltop Cafe last inspected?
The most recent health inspection at Hilltop Cafe on file is from Oct 22, 2025. The public record contains 11 inspections in total.
What is the most common violation at Hilltop Cafe?
Across the inspection record, “wiping cloth chlorine sanitizing solution not” has been cited four times, more than any other issue at Hilltop Cafe.
How does Hilltop Cafe compare to other restaurants in New Port Richey?
Hilltop Cafe most recently scored 78 out of 100, which is about the same as the New Port Richey average of 78.
Has Hilltop Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Hilltop Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hilltop Cafe 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 Hilltop Cafe inspected?
Based on the inspection history on file, Hilltop Cafe is inspected around four times per year on average.
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