When was Bam Bar LLC in New Port Richey last inspected?

Bam Bar LLC in New Port Richey was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 30, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Bam Bar LLC in New Port Richey had?

Bam Bar LLC in New Port Richey has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bam Bar LLC in New Port Richey find?

Bam Bar LLC in New Port Richey was most recently inspected by FDACS on March 30, 2026 (Met Sanitation Inspection Requirements).

Has Bam Bar LLC in New Port Richey had any stop-sale or stop-use orders?

No, Bam Bar LLC in New Port Richey has no stop-sale or stop-use orders on record with Florida FDACS.

Bam Bar LLC in New Port Richey

Name: Bam Bar LLC in New Port Richey Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

8536 Old County Road 54, New Port Richey, FL 34653

Pinellas County · Mobile Vendor (Free) · FDACS
FDACS Estab #: 397467

Overview

Bam Bar LLC in New Port Richey, FL has 4 FDACS food safety inspections on record with 29 violations.

4FDACS Insp.

29Violations

Last inspected FDACS: March 30, 2026

Bam Bar LLC in New Port Richey: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 30, 2026 — Met Sanitation Inspection Requirements· 13 violations· Met Requirements

Inspector: JEANINE WHITE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. At the time of inspection the FE did not have any Hemp products on site. The issues described in request # 5154207 were addressed with the person in charge during this inspection.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge could not correctly respond to questions pertaining to illnesses spread through food. Copy of employee health was emailed to owner. o

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Establishment could not supply verifiable documentation that employees are informed of reporting requirements. Reporting agreement emailed to owner.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Prep area: Internal temperature of various products on counter measured above 41 degree F. ( Butter 74 degrees F, sliced tomato 54 degrees F , cut lettuce 78 degrees F. COS: All mentioned foods were cooled to 41 degrees F or below due to time less than 2 hours out of temperature.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

There are no written procedures that involve the discharge of vomit or diarrhea. Information was emailed to the owner.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food prep area: Food employee left cash register, and donned gloves without washing hands to begin food service. COS: Discussed proper hand washing with the employee. Employee washed hands properly.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food prep area: Attachment for stand mixer store on hand wash sink. COS: Item was moved to ware wash area.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food prep area: Multiple working containers of sauces not labeled with common name. COS: Label was applied.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food prep area: Employee did not have on a hair restraint while preparing food.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food prep area: Observed scoop in sugar with handle in product. COS: Ice scoop was removed from bin.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food Prep Area: Spoons used for mixing drinks stored in standing water. COS: spoons were removed and washed, rinsed and sanitized. Water Was Discarded.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Small Refrigerator: Observed cardboard used as a shelf liner for shelves storing to go containers of cream cheese.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Ware wash area: Mop not hung to dry after use.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food prep area: Multiple employee drinks stored on food prep area. COS: Items were discarded.

2025 — 1 inspection

Jul 30, 2025 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: JEANINE WHITE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Violations Observed and Cited-Visit conducted per request # 5136248

Risk-Based Violations

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food prep area: Cheddar cheese stored on counter measuring a internal temperature of 79 degrees F. Person in charge stated cheese had been placed out more then for hours prior. COS: Product was voluntarily discarded. x

Food prep area: Employee did not wash hands before donning gloves before working with food. COS: Employee removed gloves and washed hands. o

Good Retail Practice Violations

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) PfRepeat

Food prep area: Multiple flying insects observed in food prep area.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food prep area: Bottom of refrigerator had a build up of debris and residue.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Unisex restroom: Covered waste receptacle not provided.

2023 — 1 inspection

Aug 10, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: FREDERICK HICKS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

Person in charge could not correctly answer questions about the transmission of foodborne disease by a food employee. o

There are no written procedures that involve the discharge of vomit or diarrhea. Information was emailed to the owner.

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Food Prep Area: Working containers of frosting stored without label or common name.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Food Prep Area: Clorox wipes and espresso machine cleaner stored directly over ready to eat foods. COS: Employee removed chemicals and placed in proper storage area. x

Good Retail Practice Violations

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Food Prep Area: Food service employee with artificial nails not wearing gloves while preparing food.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Prep Area: Food service employee wearing bracelet while preparing food.

Food Prep Area: Spoons used for mixing drinks stored in standing water. COS: spoons were removed and washed,rinsed and sanitized. Water Was Discarded.

Food prep Area: Ice scoop stored in Ice bin with handle touching ice. COS: Ice scoop was removed and stored properly.

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Warewash Area: Three compartment sink and hand wash sink not sealed to wall.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Unisex Bathroom: Covered waste receptacle not provided in unisex bathroom.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Current 2023 food permit not conspicuously displayed or available upon request o

2022 — 1 inspection

Jun 6, 2022 — Met Inspection Requirements· Met Requirements

Inspector: RACHEL BRULE, SANITATION AND SAFETY SPECIALIST

Comments: Request # 5079610

No violations or enforcement actions recorded for this inspection.

Bam Bar LLC in New Port Richey: Frequently Asked Questions

When was Bam Bar LLC in New Port Richey last inspected?: Bam Bar LLC in New Port Richey was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 30, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Bam Bar LLC in New Port Richey had?: Bam Bar LLC in New Port Richey has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bam Bar LLC in New Port Richey find?: Bam Bar LLC in New Port Richey was most recently inspected by FDACS on March 30, 2026 (Met Sanitation Inspection Requirements).
Has Bam Bar LLC in New Port Richey had any stop-sale or stop-use orders?: No, Bam Bar LLC in New Port Richey has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Bam Bar LLC in New Port Richey?: The most frequently cited FDACS violations at Bam Bar LLC in New Port Richey are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 5-501.17: Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf.
Does Bam Bar LLC in New Port Richey have any repeat violations?: Yes, Bam Bar LLC in New Port Richey has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 5-501.17: Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf.