No 1 Kitchen
Last inspected: Mar 13, 2026
55
Score
Inspectors have visited No 1 Kitchen seven times, with records going back to 2022. The most recent report on file is from Mar 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to five violations.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
By comparison, the average Port Richey facility scores 80, putting No 1 Kitchen on the weaker side. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Several non-food-grade bags were found in the reach-in freezer, the reach-in cooler, and the walk-in cooler. **Warning**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board on the reach in cooler is soiled with mold-like substance. **Warning**
22-02-4
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. Qian W., Weiping P., and Lingyun X. **Warning**
53B-01-5
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. Provided the operator with the DBPR form HR 5030-103. **Warning**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. In the bathroom. Provided the operator with a handwashing sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Food stored on floor. 2 boxes of frying oil on the floor. The operator moved the boxes off the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. 3 employees engaging with food with no hair restraint. **Warning**
13-03-4
55
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken, beef over produce, operator moved raw foods to bottom. In vertical freezer - raw chicken in plastic wrap over beef, chicken moved to bottom. **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ceramic bowl rinsed in 3 compartment sink, sink not set up, bowl not sanitized. Discussed proper set up for 3 compartment sink
22-45-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook , total hand wash time 4 seconds. Discussed proper hand wash with manager on duty
12A-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby in hand wash sink, operator removed **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. By 3 compartment sink - no soap or paper towels
31B-03-4
Basic - Food stored on floor. Jug of oil on floor by wok table **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line **Repeat Violation**
22-16-4
47
Nov 22, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
82
Apr 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw beef over cut produce, operator moved beef **Corrected On-Site** **Repeat Violation**
08A-05-6
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.
53B-13-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Acoustic tiles in kitchen water damaged
36-32-5
74
Dec 28, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Jun 28, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Observed toxic chemical stored next to box of sauce packets in front counter area. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked noodles in reach-in freezer across from walk-in cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning product stored in handwash sink used to clean windows to the right of the three compartment sink. Operator removed from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
67
Oct 27, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in walk in cooler, raw chicken moved to bottom shelf **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut cabbage in walk in cooler, raw chicken moved to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Soap stored in hand sink on cook line Bucket in hand sink next to 3 compartment sink All items removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables soiled with food debris Table next to fryer soiled with food debris Reach in cooler gaskets soiled
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in cooler by front counter
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Dead roaches on premises. 1 on floor in front of 3 compartment sink 1 dead on floor in front of freezer by back door Operator discarded and sanitized the area **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on reach in cooler, cell phone removed **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on reach in cooler on cook line, drink removed **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
41
Frequently Asked Questions
When was No 1 Kitchen last inspected?
The most recent health inspection at No 1 Kitchen on file is from Mar 13, 2026. The public record contains seven inspections in total.
What is the most common violation at No 1 Kitchen?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at No 1 Kitchen.
How does No 1 Kitchen compare to other restaurants in Port Richey?
No 1 Kitchen most recently scored 55 out of 100, which is lower than the Port Richey average of 80.
Has No 1 Kitchen's inspection record improved over time?
No. Recent inspections at No 1 Kitchen have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at No 1 Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is No 1 Kitchen inspected?
Based on the inspection history on file, No 1 Kitchen is inspected around two times per year on average.
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