FREDDIE'S RESTAURANT

Name: FREDDIE'S RESTAURANT
Address: 6476 RIDGE RD, PORT RICHEY, FL, 34668, US
Rating: 58.7

6476 RIDGE RD, PORT RICHEY, FL 34668

License #6101307

58.7 Grade F / 100

Failing Health Score

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Latest inspection

May 6, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FREDDIE'S RESTAURANT in PORT RICHEY currently holds an InspectFL Health Score of 58.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 53 total violations — 13 critical, 17 major, 23 minor.

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The latest inspection on May 6, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

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Inspector notes

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FREDDIE'S RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee engaging in food preparation with no hair restraint.
[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.
[14-12-4] Utensils in poor condition. 1 metal strainer in poor condition. The operator discarded the metal strainer.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 bottle not labeled. The operator labeled the bottle.

Disposition: Warning Issued
[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
[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.
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. Under prep tables in front line area Baseboards near rear exit of kitchen soiled
[08B-38-4] Food stored on floor. Soda bag in a box cases on floor in front line area
[23-03-4] Nonfood-contact surface soiled with grease. Sides of cooking equipment in cook line area
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cucumbers in walk in cooler. Employee corrected shelves.
[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)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, operator states they did not take temperatures in cooler this morning and did not get a delivery. See stop sale. 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); chili (49F - Cold Holding); Swiss cheese (48F - Cold Holding); American cheese (49F - Cold Holding); raw bacon (51F - Cold Holding) tzatziki (50F - Cold Holding)
[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.
[41-10-4] Toxic substance/chemical improperly stored. Lubricant spray stored on prep table in dish machine area
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in front line area
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Florim, owner
[31B-03-4] No soap or paper towels provided at handwash sink in prep area. Operator provided soap and paper towels
[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.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of grease/food debris. Microwave on cook line
[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. Chlorine Sanitizer bucket empty. No other sanitizer in establishment. Corrected to 50 ppm Operator purchased approved sanitizer before end of inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer- raw beef over cooked sausage and gyro.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over produce, operator moved chicken to bottom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station , removed from refrigeration 2.5 hours ago. Will add to time control plan, operator will discard at 1:00, wrote time on paper in basket In reach in cooler - sliced provolone (47F - Cold Holding)moved to walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board statined
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
[11-26-1] 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. 2 employees, signed form
[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.