Sasha's
Last inspected: Mar 27, 2026
100
Score
Sasha's appears in inspection records 12 times, starting in 2022. The newest entry in the record is dated Mar 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about eight violations before that.
The pattern that stands out is “no measuring device available”, which has been cited four times.
That puts the facility ahead of the local pack: the average New Port Richey restaurant scores 78. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
No violations found.
100
Mar 26, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 11 small flies under dish machine. **Warning** - From follow-up inspection 2026-03-26: 4 small flies flying by dish racks by 3 compartment sink 6 small flies on wall next to dish machine **Admin Complaint**
35A-02-7
86
Mar 25, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Live, small flying insects found. 11 small flies under dish machine. **Warning**
35A-02-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Heat strip did not change color/ turn black **Warning**
16-54-4
70
Nov 19, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of medicine on shelf over reach in cooler on cook line, operator added moved to bottom shelf **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (50F - Cold Holding); pooled eggs (50F - Cold Holding); in bus tub next to stove, removed from walk in cooler 1 hour ago, moved to freezer to chill. Recheck- diced ham 39F, pooled eggs 41F, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar soiled **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
61
Apr 22, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : 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. Touched face then clean dishes without washing hands, discussed proper hand washing procedure with manager **Warning** - From follow-up inspection 2025-04-22: Cook put beard guard on then touch container with burgers in it without washing hands, discussed proper hand washing, cook washed hands **Time Extended** **Corrective Action Taken**
12A-25-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under and behind cooking equipment soiled Floor behind soda dispenser soiled **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
36-73-4
78
Apr 21, 2025
Routine - Food
8 critical violations. 2 major violations. 8 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above prepped spinach, fish moved to bottom shelf **Corrected On-Site** **Warning**
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. Touched face then clean dishes without washing hands, discussed proper hand washing procedure with manager **Warning**
12A-25-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (65F - Hot Holding) sitting on cart on cook line, employee put inside cooler to cool them **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage links (64F - Cold Holding); diced ham (58F - Cold Holding) on cook line sitting in bus tub over ice feta cheese (46F - Cold Holding) in top rail of reach in cooler, employee states it has been in cooler since last night butter (69F - Cold Holding); milk (47F - Cold Holding) in server cooler, employee put milk inside walk in cooler, ambient temperature of cooler is 52F, server had butter sitting out in kitchen before inspectors arrived. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw salmon date marked 4/1 **Warning**
02C-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified **Warning**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Soda gun holster soiled at bar **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 **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull next to clean pots **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above reach in cooler, cell phone removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on **Corrected On-Site** **Warning**
13-04-4
Basic - Floor soiled/has accumulation of debris. Floor under and behind cooking equipment soiled Floor behind soda dispenser soiled **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before cutting, employee voluntarily discarded mushrooms **Corrected On-Site** **Warning**
08B-39-4
17
Dec 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge not working
16-38-5
95
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Oct 30, 2023
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Order fish in drawer on cook line, operator removed towel. **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar soiled **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cherry, ice, and cream in hand wash sink in bar.
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. In bar
31B-04-4
67
Feb 20, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-02-10: **Time Extended** - From follow-up inspection 2023-02-20: **Time Extended**
16-62-1
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. Manager only as two food handlers certification for staff. **Warning** - From follow-up inspection 2023-02-10: **Time Extended** - From follow-up inspection 2023-02-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-02-10: **Time Extended** - From follow-up inspection 2023-02-20: **Time Extended**
14-09-4
78
Feb 7, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 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. High temperature dish machine not at proper temperature, manager set up 3 compartment sink to sanitize dishes **Corrective Action Taken** **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in reach in cooler on cook line, employee moved chicken to top shelf **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter sitting out on prep table **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes (45F - Cold Holding); coleslaw (45F - Cold Holding) in top of reach in cooler -butter (69F - Cold Holding) sitting out on prep table, operator voluntarily discarded **Warning**
03A-02-5
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. Inspector provided manager with DBPR HR 5030-104 **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. **Warning**
11-26-1
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. Manager only as two food handlers certification for staff. **Warning**
53B-13-5
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on cutting board next to cut cabbage, removed the towel **Corrected On-Site** **Warning**
21-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in standing water, water temperature 71F **Warning**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. 4 sets of tongs on oven door, tongs removed **Corrected On-Site** **Warning**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Dish washer with no hair restraint on, employee put hair net on **Corrected On-Site** **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker above reach in cooler, items removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board, drink removed **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, manager inverted ice bucket **Corrected On-Site** **Warning**
24-05-4
22
Sep 1, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sasha's last inspected?
The most recent health inspection at Sasha's on file is from Mar 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sasha's?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Sasha's.
How does Sasha's compare to other restaurants in New Port Richey?
Sasha's most recently scored 100 out of 100, which is higher than the New Port Richey average of 78.
Has Sasha's inspection record improved over time?
Yes. Recent inspections at Sasha's have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sasha's 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 Sasha's inspected?
Based on the inspection history on file, Sasha's is inspected around three times per year on average.
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