Pit Boss Bar B Que & Pub
Last inspected: Mar 30, 2026
95
Score
Inspectors have visited Pit Boss Bar B Que & Pub 11 times, with records going back to 2022. The latest inspection on file is from Mar 30, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
Pit Boss Bar B Que & Pub's latest score of 95 sits above the New Port Richey average of 78. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - case if I washed bell peppers, I washed tomatoes over cooked potatoes, coleslaw mix. Operator moved produce. **Corrected On-Site**
08B-17-4
95
Dec 15, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets on counter of bar. Employee placed item in ice. butter packets (67F - Cold Holding) Discussed Time As A Public Health Control As an Option **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. 200 ppm. Operator added water. Rechecked chlorine sanitizer solution. Reading 50ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled with black substance between cracks.
22-02-4
Intermediate - Squeeze bottle on hand wash sink in bar area containing pink soap not labeled. Operator labeled squeeze bottle. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink on cooks line.
27-16-4
Basic - Plumbing system in disrepair. No running hot water at hand wash sink on cooks line.
29-08-4
Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
22-16-4
50
Jun 25, 2025
Routine - Food
1 major violation.
View 1 violation
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. Some expired on 3/01/2025 Dominica. **Warning** - From follow-up inspection 2025-06-25: **Time Extended**
53B-14-5
90
Jun 17, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well for less than 4 hours: cooked corn on the cobb (120F - Hot Holding) reheat 194F; vegebtable stew (115F - Hot Holding) reheated to 174F. Operator reheated both to a minimum of 165F. **Corrected On-Site** **Warning**
03B-01-6
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. Ran two times, 0ppm chlorine. Primed and ran again. 0ppm. Operator set up 3 compartment sink, 50ppm. Discontinue use of dishmachine until working properly. **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the cookline blocked by trash can. Operator relocated. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Food-contact surface soiled with food debris. Stained cutter board flip top cooler a white cutting board. **Repeat Violation** **Warning**
22-02-4
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. Some expired on 3/01/2025 Dominica. **Warning**
53B-14-5
Basic - Dead roaches on premises. 6 dead roaches under triple sink. Operator cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
52
Jan 7, 2025
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats in beer cooler at front counter - butter pats (62F - Cold Holding), operator had on counter less than 1.5 hours,put back in cooler, discussed time control and emailed form to manager **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink because there is no hot water at hand wash sink, discussed with staff
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Colander in hand wash sink at bar, operator removed **Corrected On-Site** **Repeat Violation**
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. 2 cooks, bartender, dishwasher, bartender. Manager arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line, no water comes out of hot water side Water temp in ladies room 72F
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop plate in ice machine soiled, operator cleaned **Corrected On-Site**
22-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
22-16-4
47
Jun 20, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili reheated at 11:00- checked at 11:38 at 75F. Operator reheated to 177 **Corrected On-Site**
03B-01-6
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. Server cutting lemons with bare hands. Employee put gloves on. **Corrective Action Taken**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled. Operator replaced cutting board Interior of oven. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of sink Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue bottle with degreaser **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above cooks line Backpack on counter next to silverware Operator removed **Corrected On-Site**
40-06-5
Basic - Food stored in a location that is exposed to splash Open ice bin next to hand sink Operator added plexiglass glass **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Food on Walk in freezer floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backs of fryers Sides of equipment. Walk in cooler shelves
23-03-4
Basic - Walls, floors soiled with accumulated grease, and food debris Walk in coolers
36-27-5
43
Feb 19, 2024
Complaint Full
No violations found.
100
Feb 12, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 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 dishwasher machine at 0ppm, sanitizer bucket empty, employee put new sanitizer bucket on dish machine and is not sanitizing, employee set up 3 compartment sink to sanitize dishes, chlorine sanitizer at sink 100ppm **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar has strainer stored in it, strainer removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle with blue liquid in dish area not labeled, operator properly labeled spray bottle **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers soiled **Repeat Violation** **Warning**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled **Repeat Violation** **Warning**
22-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Dishwasher with no beard guard **Repeat Violation** **Warning**
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
58
Nov 7, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 5 seconds, discussed proper hand washing with cook, cook properly washed hands **Corrective Action Taken** **Warning**
12A-17-4
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. Employee using cell phone then touched clean to go box to put food in, discussed proper hand washing with cook Dishwasher handling dirty dishes then clean dishes without washing hand discussed proper hand washing with dishwasher Both employees properly washed hands **Corrective Action Taken** **Warning**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Tim Scerrell owner, no other manager for the establishment **Warning**
53A-02-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid in it not labeled, spray bottle properly labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers soiled **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line **Warning**
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in bar, sanitizer bucket put up on shelf **Corrected On-Site** **Warning**
21-38-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on rack above reach in cooler next to bread Speaker on rack above reach in cooler next to bread Items removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers on shelf stacked not dry **Warning**
24-08-4
Basic - Food stored in a location that is exposed to splash/dust. Container of onions uncovered next to hand sink **Warning**
08B-36-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled **Warning**
22-08-4
33
Jun 5, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
47
Sep 21, 2022
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Frequently Asked Questions
When was Pit Boss Bar B Que & Pub last inspected?
The most recent health inspection at Pit Boss Bar B Que & Pub on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pit Boss Bar B Que & Pub?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Pit Boss Bar B Que & Pub.
How does Pit Boss Bar B Que & Pub compare to other restaurants in New Port Richey?
Pit Boss Bar B Que & Pub most recently scored 95 out of 100, which is higher than the New Port Richey average of 78.
Has Pit Boss Bar B Que & Pub's inspection record improved over time?
Yes. Recent inspections at Pit Boss Bar B Que & Pub have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Pit Boss Bar B Que & Pub 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 Pit Boss Bar B Que & Pub inspected?
Based on the inspection history on file, Pit Boss Bar B Que & Pub is inspected around three times per year on average.
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