Seven Springs Main Dining Room
Last inspected: Dec 18, 2025
64
Score
Public records show 10 inspections at Seven Springs Main Dining Room stretching back to 2022. The most recent visit was on Dec 18, 2025. 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 two violations to closer to five violations.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
Seven Springs Main Dining Room's latest score of 64 falls below the New Port Richey average of 78. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Food with mold-like growth. See stop sale. Island oasis ice cream base , no date mark, has black mold like substance in bottom
01B-07-4
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. In bar - island oasis ice cream base, milk opened 2 days ago, see stop sale
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area, operator discarded and brought out new board Soda guns in bar , operator cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf over hot hold drawers, moved to bottom shelf **Corrected On-Site**
21-44-1
Basic - Employee with no hair restraint while engaging in food preparation. Cook and prep cook
13-03-4
64
Mar 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hoses connected to water faucet with y-splitter underneath drainboard in warewashing area without vacuum breaker.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food buildup between cracks. Meat slicer used more than 4 hours ago soiled with food buildup.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from grill.
23-03-4
Basic - Stored food not covered. Bin storing ice at wait station not covered. Operator covered bin. **Corrected On-Site**
08B-12-5
67
Dec 17, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw fish in reach in cooler, raw chicken moved to bottom shelf **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area locked by large floor fan, fan removed from area **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in cooler next to hand sink, energy drink removed from cooler **Corrected On-Site**
12B-13-4
61
May 30, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated , dust. In dish area
36-34-5
95
Apr 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris. **Warning** - From follow-up inspection 2024-04-10: **Time Extended**
22-02-4
90
Mar 28, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
52
Dec 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In back prep area In dish area **Repeat Violation** **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
36-17-5
95
Nov 8, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee washed hands with cold water. Water temperature 81F **Warning**
12A-19-4
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 temperature at 154F, manager set up 3 compartment sink to sanitize dishes, quaternary sanitizer 3 compartment sink at 200ppm **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 5 seconds **Warning**
12A-17-4
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. **Repeat Violation** **Warning**
11-27-4
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
Basic - Floor tiles missing and/or in disrepair. In back prep area In dish area **Repeat Violation** **Warning**
36-17-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temperature dish machine temperature at 154F, quaternary sanitizer 3 compartment sink at 200ppm **Corrective Action Taken** **Repeat Violation** **Warning**
16-55-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board **Repeat Violation** **Warning**
14-09-4
41
Apr 6, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken above bottles of orange juice in walk in cooler, manager moved chicken to bottom shelf **Corrected On-Site**
08A-05-6
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. Dishwasher loaded dirty dishes in dish machine then took clean dishes out of rack and put away without washing hands
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey (46F - Cold Holding); tuna salad (46F - Cold Holding) in reach in cooler, manager iced product
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 operator with DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
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
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. Inspector provided operator with DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Basic - Ice scoop handle in contact with ice. At bar, ice scoop removed **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in prep area
05-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to food on cook line, manager moved sanitizer bucket **Corrected On-Site**
21-44-1
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, manager inverted ice buckets **Corrected On-Site**
24-05-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Temperature at 157F, manager set up 3 compartment sink to sanitize dishes **Corrective Action Taken**
16-55-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
30
Nov 9, 2022
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar is soiled, can opener soiled, discussed with operator, he moved the can opener to the dish area to be cleaned.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar operator moved **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar operator replaced **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar operator replaced **Corrected On-Site**
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
32-12-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling shows sign of water damage in kitchen and bar
36-32-5
Basic - Equipment in poor repair. - Gaskets on reach in cooler - containers broken cracked chipped
14-11-5
Basic - Floor soiled/has accumulation of debris. -Floors soiled at bar and kitchen - Walls soiled in kitchen and bar
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar operator replaced **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving in Walk in cooler -sides of cooking equipment - equipment at Bar
23-03-4
Basic - Plumbing system in disrepair. Overflow pipe at hand wash sink in dish area missing
29-08-4
47
Frequently Asked Questions
When was Seven Springs Main Dining Room last inspected?
The most recent health inspection at Seven Springs Main Dining Room on file is from Dec 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Seven Springs Main Dining Room?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Seven Springs Main Dining Room.
How does Seven Springs Main Dining Room compare to other restaurants in New Port Richey?
Seven Springs Main Dining Room most recently scored 64 out of 100, which is lower than the New Port Richey average of 78.
Has Seven Springs Main Dining Room's inspection record improved over time?
No. Recent inspections at Seven Springs Main Dining Room have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Seven Springs Main Dining Room 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 Seven Springs Main Dining Room inspected?
Based on the inspection history on file, Seven Springs Main Dining Room is inspected around three times per year on average.
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