FREDDIE'S RESTAURANT

Name: FREDDIE'S RESTAURANT
Address: 6476 RIDGE RD, PORT RICHEY, FL, 34668, US
Rating: 62.4

6476 RIDGE RD, PORT RICHEY, FL 34668

License #6101307

62.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FREDDIE'S RESTAURANT in PORT RICHEY currently holds an InspectFL Health Score of 62.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 32 total violations — 6 critical, 8 major, 18 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.

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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 May 6, 2026 included 1 critical violation, 3 major, and 4 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
[14-12-4] Utensils in poor condition. 1 metal strainer in poor condition. The operator discarded the metal strainer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guard in the walk in cooler soiled with mold like substance.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 bottle not labeled. The operator labeled the bottle.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee engaging in food preparation with no hair restraint.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[01B-01-4] Dented/rusted cans present. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 drink on the reach in cooler. The operator moved the drink.

Administrative complaint recommended
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[31B-03-4] No soap or paper towels provided at handwash sink in prep area. Operator provided soap and paper towels
[41-10-4] Toxic substance/chemical improperly stored. Lubricant spray stored on prep table in dish machine area
[22-41-4] 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. 0ppm,operator set up 3 compartment sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at rear exit of kitchen
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 12/8
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. turkey (49F - Cold holding); ham (48F - Cold holding); chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); pancake batter (48F - Cold Holding); hollandaise (49F - Cold Holding);(51F - Cold Holding); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding); tzatziki (50F - Cold Holding)
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard under cooking equipment in cook line area
[33-16-4] Open dumpster lid.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage cups on back prep table by dish machine.
[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. Lana Freddy Joe Joe K.
[23-03-4] Nonfood-contact surface soiled with grease. Sides of cooking equipment in cook line area
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked sausage and raw shell eggs. Operator time marked.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, chargers and speaker on back prep table/shelf
[08B-38-4] Food stored on floor. Soda bag in a box cases on floor in front line area

Community reaction

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Community pulse