Lena Steakhouse
Last inspected: Mar 25, 2026
78
Score
Lena Steakhouse has been inspected six times since 2022. The latest inspection on file is from Mar 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
The most common issue across all inspections has been “no currently certified food service manager on duty”, showing up two times.
Lena Steakhouse scores about where you'd expect for a New Port Richey restaurant. There isn't much in the file that would give a customer pause.
6
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On 2 threaded faucets at mop sink
29-42-4
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 server, 1 cook, 1 dishwasher, 1 person in charge **Repeat Violation**
53A-05-6
78
Jun 27, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Stained cutting board on flip top cooler. **Warning** - From follow-up inspection 2025-06-27: **Time Extended**
22-02-4
90
Jun 25, 2025
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head with gloves, grabbed food from the walk in cooler, and then touched clean equipment. Manager discussed with employee who washed his hands. **Warning**
12A-10-4
High Priority - Live, small flying insects found 6 live flies near the exits door by trash cans. 3 live flies where plates are stores on cook line. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Siting above fill line in flip top cooler for less than 4 hours: pork (52F - Cold Holding). Operator relocated to inside cooler. 3 door cooler on cookline: beef (48F - Cold Holding) beef was relocated. Operator placed ambient thermometer in cooler. Reading is 50F. All food was relocated. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in handwashing sink on cookline. Operator relocated. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris. Stained cutting board on flip top cooler. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by ice machine and on cookline blocked by trash can. Trash cans relocated. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator stocked hand wash sink. **Corrected On-Site** **Warning**
31B-02-4
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/ 2 servers, 1 dishwasher, 2 cooks, and the person in charge. Only certified food manager for establishment is Yansel who was not present at time of inspection. **Warning**
53A-05-6
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. Chorizo and shrimp thawed from package with no date mark. Operator states it was prepared this weekend. Operator put date mark in food items. Flan and créme brûlée prepared on Saturday with no date mark.**Corrected On-Site** **Corrected On-Site** **Warning**
02C-03-5
Basic - Dead roaches on premises. 1 dead roach in the room where hot water tank is located. Operator discarded and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
33
Dec 6, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under cut broccoli and sweet potato in single door reach in cooler
14-86-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on stack of plates above reach in cooler on cook line, operator moved to bottle shelf, discussed using straw or equivalent instead of drinking from bottle **Corrected On-Site**
12B-07-4
82
Jun 8, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
45
Dec 16, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from walk in cooler to kitchen without washing hands.
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cooler by make station Employee moved to reach in freezer to be rapidly cooled down crab (46F - Cold Holding); shrimp (46F - Cold Holding); imitation crab (45F - Cold Holding); imitation crab (46F - Cold Holding) all items under 43F before end of inspection, operator will ice down or wait for repairs before reloading cooler **Corrected On-Site**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear pods and other electrical devices on clean prep stations
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled, and drains
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cracked tiles in back of kitchen
36-17-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchwn
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water above make station
12B-07-4
45
Frequently Asked Questions
When was Lena Steakhouse last inspected?
The most recent health inspection at Lena Steakhouse on file is from Mar 25, 2026. The public record contains six inspections in total.
What is the most common violation at Lena Steakhouse?
Across the inspection record, “no currently certified food service manager on duty” has been cited two times, more than any other issue at Lena Steakhouse.
How does Lena Steakhouse compare to other restaurants in New Port Richey?
Lena Steakhouse most recently scored 78 out of 100, which is about the same as the New Port Richey average of 78.
Has Lena Steakhouse's inspection record improved over time?
Yes. Recent inspections at Lena Steakhouse have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Lena 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.
How often is Lena Steakhouse inspected?
Based on the inspection history on file, Lena Steakhouse is inspected around two times per year on average.
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