Trinity Varsity Club
Last inspected: Apr 23, 2026
52
Score
Across the available record, Trinity Varsity Club has nine inspections on file, the first dated 2022. The most recent visit was on Apr 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The most common issue across all inspections has been “reach-in cooler interior/shelves have accumulation”, showing up five times.
The city-wide average sits at 78, which Trinity Varsity Club's 52 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. Operator cutting celery, celery will not be cooked, operator put gloves on **Corrective Action Taken** **Warning**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Open and operating, serving food to customers. License expired since 2/1/2026. Home Screen now shows expiration date of 2/1/2027. **Corrected On-Site** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - pico de gallo (49F - Cold Holding); portioned corned beef (49F - Cold Holding); sliced ham (44F - Cold Holding); cooked shredded chicken (48F - Cold Holding); shredded lettuce (49F - Cold Holding); diced tomatoes (49F - Cold Holding); (49F - Cold Holding); house made ranch dressing (51F - Cold Holding) house made blue cheese dressing (48F - Cold Holding)raw chicken breast, (49F - Cold Holding); temperatures taken today, operator states at 10:10 were 41F. All food moved to freezer. Ambient temperature is 49F. Operator has called for repairs **Repeat Violation** **Admin Complaint**
03A-02-5
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/ bartender, 2 cooks, server, no Food manager. **Warning**
53A-05-6
Basic - Food stored on floor. Buckets of pickles on floor in walk in cooler . **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in cook line across from grill **Warning**
22-16-4
52
Dec 15, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved, yellow and green boards Fry baskets Soda gun nozzle in bar **Repeat Violation** **Warning** - From follow-up inspection 2025-12-15: soda gun nozzle is clean **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. On top inside of ice machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-15: Ice machine has not been cleaned, water dripping from black mold- like substance onto ice. See stop sale. 300 lbs **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line, food debris, standing water **Warning** - From follow-up inspection 2025-12-15: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dish room **Repeat Violation** **Warning** - From follow-up inspection 2025-12-15: **Time Extended**
36-02-5
78
Dec 11, 2025
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Two 6 lb 14 oz cans of black beans dented at seam. **Warning**
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (55F - Cold Holding); cut tomatoes (54F - Cold Holding), on ice for 1.5 hours, At expo line -sour cream portion (53F - Cold Holding); house made ranch dressing (53F - Cold Holding); blue cheese dressing (50F - Cold Holding); chipotle ranch house made (53F - Cold Holding); butter pads (53F - Cold Holding); butter pads (52F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on cook line- cut lettuce (55F - Cold Holding); cut tomatoes (54F - Cold Holding), on ice for 1.5 hours, see stop sale At expo line -sour cream portion (53F - Cold Holding); house made ranch dressing (53F - Cold Holding); blue cheese dressing (50F - Cold Holding); chipotle ranch house made (53F - Cold Holding); butter pads (53F - Cold Holding); butter pads (52F - Cold Holding) see stop sale . **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved, yellow and green boards Fry baskets Soda gun nozzle in bar **Repeat Violation** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Jimmy, no CFM certificate **Warning**
53A-02-7
Intermediate - No soap provided at handwash sink. No soap or paper towels at hand wash sink on cook line. Operator put soap and towels at hand wash sink **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menu or wall. Provided advisory to manager on duty and it was placed in dining room. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Quaternary Ammonium spray bottles not labeled, operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. On top inside of ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. Two 6 lb 14 oz cans of black beans dented at seam. **Warning**
08B-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line, food debris, standing water **Warning**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dish room **Repeat Violation** **Warning**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 buckets on cook line, towels hanging on side **Corrected On-Site** **Warning**
21-12-4
30
May 15, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (44F - Cold Holding) in server area, employee put into pan and put inside cooler **Corrective Action Taken**
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. Emailed manager form 5030-104 **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Can opener soiled Bar soda gun holster soiled inside
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line has sanitizer bucket inside it, sanitizer bucket removed **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from grill
22-16-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen **Repeat Violation**
36-02-5
45
Dec 26, 2024
Food-Licensing Inspection
6 minor violations.
View 6 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored in dry storage stacked still wet
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In two flip top coolers on cook line, operator installed ambient thermometer in coolers **Corrected On-Site**
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda in reach in cooler on cook line, bottle removed **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line next to white freezer
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen and on cook line
36-02-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
14-09-4
74
Mar 22, 2024
Routine - Food
2 critical violations.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Employee Health Policies Present
FL-03
74
Dec 7, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
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 - Interior of oven/microwave has accumulation of black substance/grease/food debris. At expo line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In bar, soda lines over ice bin.
23-03-4
78
Jun 29, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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.
11-26-1
Basic - Accumulation of black mold-like substance in the interior of the ice machine
22-20-5
Basic - Ice buildup walk-in freezer on condenser lines
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled . Fan covers in walk in cooler soiled
23-03-4
Basic - Observed Heimlich maneuver/choking sign posted, was blocked by storage rack, so unable to view fully
51-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In upright cooler by grill on cook line
14-33-4
70
Dec 15, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding); cut lettuce (46F - Cold Holding); cheddar (46F - Cold Holding); mozzarella (46F - Cold Holding) reach in cooler across from grill, operator iced down items. **Warning**
03A-02-5
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/ Nicholas Berlo 9-30-2015, jeorge Alejandro 10-14-17, David is the only certification up. To date. **Warning**
53A-05-6
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. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back of kitchen **Warning**
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair., bent table shelving **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled, bar floor soiled. **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. Chipping paint exposed concrete **Warning**
36-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
45
Frequently Asked Questions
When was Trinity Varsity Club last inspected?
The most recent health inspection at Trinity Varsity Club on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Trinity Varsity Club?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Trinity Varsity Club.
How does Trinity Varsity Club compare to other restaurants in New Port Richey?
Trinity Varsity Club most recently scored 52 out of 100, which is lower than the New Port Richey average of 78.
Has Trinity Varsity Club's inspection record improved over time?
Results have been roughly steady. Inspections at Trinity Varsity Club have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Trinity Varsity Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Trinity Varsity Club inspected?
Based on the inspection history on file, Trinity Varsity Club is inspected around three times per year on average.
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