CANCUN BEACH BAR & GRILL

Name: CANCUN BEACH BAR & GRILL
Address: 5330 TREADWAY DRIVE, PORT RICHEY, FL, 34668, US
Rating: 95.3

5330 TREADWAY DRIVE, PORT RICHEY, FL 34668

License #6113868

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

95.3 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

CANCUN BEACH BAR & GRILL in PORT RICHEY currently holds an InspectFL Health Score of 95.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 9, 2025. Across those visits, inspectors documented 9 total violations — 4 critical, 2 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 9, 2025 included 4 critical violations, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler - cooked rice (59 - Cold Holding) made last night at 9pm Pork carnitas (53 - Cold Holding)made yesterday morning See stop sale
[36-17-5] Ceiling tiles missing and/or in disrepair.
[53B-13-5] 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.
[35A-02-7] Live, small flying insects found 1 fly in dish room
[08B-12-5] Stored food not covered. Cooked corn in storage area vertical cooler Condiment cubby In vertical freezer in storage area- empanadas and tamales
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell oysters. See stop sale. 1 case, received on 7/8/25. Tag discarded when oysters were received. Oysters stored in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blender on table in storage area Soda gun nozzle in bar, operator cleaned
[14-09-4] Cutting board on prep cooler has cut marks and is no longer cleanable.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in bucket over country crock Raw chicken over beef, operator moved moved to chicken to bottom. raw chicken on above beef on cooler drawer

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse