Susies Too Family Restaurant
Last inspected: Oct 1, 2025
61
Score
The health department has logged eight inspections at Susies Too Family Restaurant, the earliest from 2022. The most recent visit was on Oct 1, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “sanitizer bucket stored with food” is the issue that surfaces most often, recorded three times.
Compared to other New Port Richey restaurants (averaging 78), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Oct 1, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Rust on the can of Tapioca Pudding and Apple Pie Filling. See stop sale.
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked an egg and then handled clean equipment and utensils without washing their hands. Discussed proper handwashing procedures with the employee and the manager on duty. After discussing, the employee started washed their hands after cracking raw shell eggs. **Corrective Action Taken** **Repeat Violation**
12A-27-4
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. Provided the operator with the DBPR HR form 5030-104. The operator posted. **Corrected On-Site**
11-27-4
Intermediate - The food-contact surface of the microwave above the non-functioning reach-in cooler is soiled with food debris. The operator cleaned the interior of the microwave. **Corrected On-Site**
22-02-4
61
Apr 8, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line -> 200 ppm corrected to 50 ppm **Corrected On-Site**
41-27-4
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. Cook put bacon from plate above flat top grill onto plate for customer.
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.cook cracked shell eggs then to go box for customer, no hand wash, discussed proper hand wash with manager on duty
12A-27-4
High Priority - Container of medicine improperly stored. Burn gel on prep table by slicer, operator removed **Corrected On-Site** **Repeat Violation**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook washed fruit in hand wash sink, discussed use of hand wash sink with manager on duty
31A-11-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on cook line, moved to shelf **Corrected On-Site** **Repeat Violation**
21-44-1
47
Dec 18, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm, corrected to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server, after bringing soiled plates to dish machine, total hand wash time 8 seconds. Discussed proper hand wash with manager on duty
12A-17-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish wash area, employee drinking from cup with no lid or straw, put lid on with straw, beverage on table over food, moved to bottom shelf **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on end of cook line, moved to shelf **Corrected On-Site**
21-44-1
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On cook line, operator changed bucket to just chlorine **Corrected On-Site**
21-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line
22-16-4
61
Apr 22, 2024
Routine - Food
No violations found.
100
Apr 10, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - 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. 0 ppm, operator changed chlorine bucket, still 0 ppm
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -sliced tomatoes (45F - Cold Holding); coleslaw (46F - Cold Holding); operators will monitor cooler, turned temperature down. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 50 ppm **Corrected On-Site**
41-27-4
Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, moved to shelf **Corrected On-Site**
21-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on freezer, discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
58
Sep 29, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago.
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago. **Repeat Violation**
03A-03-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line, came back, put glove on and took customers food from microwave, no hand wash, Put gloves on again, went to walk in cooler, came out with croissant on plate, put croissant on grill. Changed gloves, no hand wash, Left cook line, put water in skillet, took to cook line, removed gloves, got biscuit from walk in cooler, buttered and put on grill, left cook line, got English muffin, from storage area, took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel, went to cook line and cut English muffin, still no hand wash.discussed proper hand wash with manager on duty.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed Ladel in hand wash sink .
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and eggs Benedict on menus, nothing noting that they are undercooked. Manager on duty put asterisks next to both items and consumer advisory on all menus before end of inspection **Corrected On-Site**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time written on shell eggs next to grill, removed from refrigeration 1 hour ago, will discard if not used in 4 hours but has no written plan.
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table next to gears of lettuce, operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on slicer in prep room
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order. Do not use dishes/equipment not properly sanitized. Cook took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel. Discussed proper wash, rinse, sanitize with manager on duty.
16-13-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of freezer on cook line, moved to shelf **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed produce over chicken salad, cut onions, cut lettuce
08B-17-4
37
Apr 5, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs left out on cook line, operator moved to reach in cooler **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over cooked potatoes, operator moved potatoes **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Coffee pots hung on inside of hand wash sink, operator removed **Corrected On-Site**
31A-09-4
Intermediate - 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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish machine , 2 not labled **Repeat Violation**
41-17-4
55
Oct 20, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
47
Frequently Asked Questions
When was Susies Too Family Restaurant last inspected?
The most recent health inspection at Susies Too Family Restaurant on file is from Oct 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Susies Too Family Restaurant?
Across the inspection record, “sanitizer bucket stored with food” has been cited three times, more than any other issue at Susies Too Family Restaurant.
How does Susies Too Family Restaurant compare to other restaurants in New Port Richey?
Susies Too Family Restaurant most recently scored 61 out of 100, which is lower than the New Port Richey average of 78.
Has Susies Too Family Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Susies Too Family Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Susies Too Family Restaurant 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 Susies Too Family Restaurant inspected?
Based on the inspection history on file, Susies Too Family Restaurant is inspected around three times per year on average.
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