Dirty Dining on the Peninsula: What's Hiding in Local Kitchens?
Restaurant health code inspections across the Virginia Peninsula—encompassing Newport News, Hampton, and York County—are strictly managed by the Virginia Department of Health to ensure public safety and mitigate foodborne illnesses. During routine and unannounced visits, inspectors for the Hampton and Peninsula Health Districts monitor dining establishments for both critical and non-critical violations.
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Harpoon Larry's Fishhouse & Oyster Bar
Newport News Seafood Spot Cited in April Health Inspection
Harpoon Larry's Fishhouse & Oyster Bar, a popular seafood restaurant on J. Clyde Morris Boulevard in Newport News, was inspected by the Peninsula Health District on April 6, 2026. Inspectors noted eight violations, including the absence of a Certified Food Protection Manager, inadequate employee health documentation, lack of vomit/diarrhea cleanup protocols, a non-functional dish machine sanitizer, and improper use of a handwashing sink.
One item of lobster mayo was discarded for exceeding the allowable date-marking period. Menu consumer advisories for raw or undercooked items also needed better linkage to the warning statement.
Food temperatures were well-maintained throughout the kitchen, raw bar, and warmers. Several violations were corrected during the visit, and the health department plans a follow-up on April 16 to ensure full compliance. The establishment remains open and permitted. Patrons can check full reports on the Virginia Department of Health’s inspection portal.
Health Inspection Summary: Harpoon Larry's Fishhouse & Oyster Bar Location: 621 J. Clyde Morris Blvd., Newport News, VA 23601 Inspection Date: April 6, 2026 Type: Full Service Restaurant (Risk Factor) Status: Permitted
Key Findings
The restaurant received several violations during the routine inspection, primarily in administrative, hygiene, sanitation, and consumer protection areas. No critical temperature violations were noted—food holding temperatures were generally compliant (cold foods ≤41°F, hot foods ≥140°F+).
Violations Observed:
- No Certified Food Protection Manager (CFPM) on site (Priority Foundation).
- Employee health policy posted but not verified/signed by staff.
- No written vomit/diarrheal cleanup procedures.
- Handwashing sink misused as a dump sink (ice and debris present).
- Missing handwashing reminder sign at main kitchen sink.
- Dish machine sanitizer at 0 ppm (main kitchen low-temp machine) — dishes not properly sanitized.
- One container of lobster mayo past its 7-day discard date (discarded on-site).
- Consumer advisory for raw/undercooked foods on menu lacked proper symbols/disclosure linking items to the warning.
Many issues were corrected on-site (COS). A follow-up inspection is scheduled for April 16, 2026 to verify fixes for the remaining items (CFPM, policies, dish machine, signage, etc.).
Overall Assessment: Mostly procedural and documentation issues rather than immediate food safety hazards. Temperatures and core food handling practices were solid. The restaurant should pass follow-up if corrections are completed.
Skrimp Shack
Skrimp Shack Cited for Temperature and Storage Issues in March Inspection
Skrimp Shack at 605 Newmarket Drive in Newport News received a routine health inspection from the Peninsula Health District on March 6, 2026. Inspectors noted four violations, including unsigned employee health policies, an open employee drink above dry goods, improper cold holding of several ready-to-eat items in the prep unit (50–59°F), and a sanitizer bucket stored above food.
Staff discarded affected foods, moved the chemical bucket, and addressed the drink issue on the spot. The inspector also advised better cooling methods for fish and hush puppy mix prepared with warm tap water. The fast-casual seafood spot remains open and permitted. Full details are available on the Virginia Department of Health inspection portal.
Health Inspection Summary: Skrimp Shack Location: 605 Newmarket Dr N Suite 28, Newport News, VA 23605 Inspection Date: March 6, 2026 Type: Fast Food (Risk Factor) Status: Permitted
Key Findings
The routine inspection identified four violations, with three corrected on-site (COS). The main issues involved employee documentation, cold holding temperatures, and chemical storage.
Violations Observed:
- 3 – Management awareness, policy present (Priority Foundation): New employees had not signed the employee health policy. Corrective Action: Ensure all employees sign before working with food.
- 6 – Proper eating, tasting, drinking, or tobacco products use (Priority): Open drink container stored on shelf above dry goods. Corrective Action: Drink was discarded by employee (COS).
- 22 – Proper cold holding temperatures (Priority): Multiple TCS foods in the prep unit and sandwich unit holding above 41°F (sliced tomatoes, shredded lettuce, coleslaw, crab at 50–59°F). Corrective Action: Affected items discarded; staff pulled replacements from the walk-in cooler (COS). Prep unit needs temperature check/adjustment.
- 28 – Toxic substances properly identified, stored & used (Priority): Wiping cloth bucket with sanitizer stored on shelf above breading. Corrective Action: Bucket moved to lower shelf (COS).
Additional Comments
- Cold water tap (~60°F) used for prepping fish and hush puppy mix is causing temperature control issues. Recommended faster cooling methods (e.g., ice baths) to bring items below 41°F.
- Previous GRP violations (flooring resurfacing and bathroom door self-closure) must be resolved before permit renewal in August 2026.
Food Temperatures (Selected)
- Problematic prep/sandwich unit items: 50–59°F (before discard).
- Walk-in cooler items: Mostly 36–44°F (some cooling).
- Hot holding: 178–189°F (excellent).
- Cooking: 169–201°F (compliant).
Overall Assessment: Moderate performance. Temperature control in the prep unit was the most significant issue, but it was addressed immediately. The restaurant should focus on consistent refrigeration maintenance and proper cooling procedures. No immediate follow-up inspection listed
Chihuahua's Mexican Grill
Chihuahua's Mexican Grill Cited for Date Marking and Storage Issues in January Inspection
Chihuahua's Mexican Grill at 309 Oyster Point Road in Newport News received a routine health inspection from the Peninsula Health District on January 15, 2026. Inspectors noted three violations: an over-date-marked pan of ground beef (prepared 12/31/2025), food items stored on the floor in the walk-in cooler/freezer, and multiple ready-to-eat foods left uncovered in refrigeration units.
All affected items were discarded or properly relocated on-site. The inspector required photo proof of covered food storage to close out the follow-up visit scheduled for January 23. Food temperatures were excellent throughout the kitchen. The restaurant remains open and permitted. Full details are available on the Virginia Department of Health inspection portal.
Health Inspection Summary: Chihuahua's Mexican Grill Location: 309 Oyster Point Rd Unit B, Newport News, VA 23602 Inspection Date: January 15, 2026 Type: Full Service Restaurant (Risk Factor) Status: Permitted
Key Findings
The routine inspection identified three violations, two of which were corrected on-site (COS). The primary issues involved date marking and food storage/protection practices.
Violations Observed:
- 23 – Proper date marking & disposition (Priority Foundation): Large pan of ground beef in the walk-in refrigerator marked with a preparation date of 12/31/2025 (exceeding the 7-day limit). Corrective Action: Person in Charge had the item removed, disposed of, and denatured on-site.
- 39 – Contamination prevented during food prep., storage, display (Core): Several large buckets of sauces and containers of chicken/chile rellenos stored directly on the floor in the walk-in refrigerator and freezer. Corrective Action: Staff immediately moved all items to proper shelving (at least 6 inches off the floor).
- 39 – Contamination prevented during food prep., storage, display (Core): Multiple foods in under-counter reach-in refrigerators and the walk-in cooler stored without lids, plastic wrap, or foil. Corrective Action: Required to cover all exposed foods. Person in Charge must send photo evidence of correction to satisfy the follow-up.
Food Temperatures
All temperatures were in excellent compliance:
- Cold holding: 30°F–41°F across all units (most in the 36–40°F range).
- Hot holding/cooking: 154°F–180°F (well above minimum requirements).
Overall Assessment: Good performance with mostly storage and documentation issues that were promptly addressed. Temperatures and core food safety practices were strong. A photo-based follow-up for the uncovered food violation is required by January 23, 2026
Cracker Barrel #184
Cracker Barrel #184 Earns Strong Marks in April Health Inspection
Cracker Barrel #184 at 12357 Hornsby Lane in Newport News received a clean routine health inspection from the Peninsula Health District on April 14, 2026. Inspectors noted full compliance across all food safety categories, with no violations cited.
A minor bare-hand contact issue with a serving plate was observed and immediately corrected by staff after inspector guidance. Temperatures for both cold and hot holding were excellent throughout the kitchen. The inspector described the facility as “well managed, maintained, clean and organized.”
This inspection also addressed a customer complaint from the previous day. The popular family restaurant remains open and permitted. Full inspection details are available on the Virginia Department of Health portal.
Health Inspection Summary: Cracker Barrel #184 Location: 12357 Hornsby Lane, Newport News, VA 23602 Inspection Date: April 14, 2026 Type: Full Service Restaurant (Risk Factor) Status: Permitted
Key Findings
This was a very strong routine inspection with zero priority or priority foundation violations. All food safety categories were marked Compliant.
Minor Observation (Corrected On-Site):
- A food employee was observed wiping crumbs from a serving plate with bare hands. Corrective Action: Inspector immediately corrected the employee, explained the issue, and a new plate was used.
Additional Comments from Inspector:
- Person in Charge provided all required documents and reviewed temperature logs.
- “Overall establishment is well managed, maintained, clean and organized.”
- Complaint received on 4/13/2026 was addressed during this inspection.
Food Temperatures
All temperatures were excellent:
- Cold holding: 36–37°F (hashbrowns, raw chicken, steaks, ham, cheese, etc.)
- Hot holding: 150–175°F (rice, mashed potatoes, green beans, collard greens, grits, etc.)
- Cooking: 163–180°F (sausage, scrambled eggs)
Equipment Temperatures: All refrigerators and freezers were in excellent range (walk-in cooler 25°F, low boys 24–30°F, freezers –28°F to –1°F).
Overall Assessment: Excellent performance. The restaurant maintains high standards of cleanliness, organization, and food safety. No follow-up required.
Plaza Azteca Jefferson Oyster Point
Plaza Azteca Jefferson Oyster Point Cited for Two Violations in April Inspection
Plaza Azteca at 12099 Jefferson Ave. in Newport News received a routine health inspection from the Peninsula Health District on April 16, 2026. Inspectors noted two priority violations: improper glove use by an employee handling raw meat then ready-to-eat food, and several raw proteins holding at 47°F in a low-boy refrigerator under the grill.
Both issues were corrected immediately — staff disposed of the affected foods and received retraining on hand hygiene and equipment use. Most other temperatures across the kitchen were in excellent compliance. The Mexican restaurant remains open and permitted. Full inspection details are available on the Virginia Department of Health’s public portal.
Health Inspection Summary: Plaza Azteca Jefferson Oyster Point Location: 12099 Jefferson Ave, Newport News, VA 23606 Inspection Date: April 16, 2026 Type: Full Service Restaurant (Risk Factor) Status: Permitted
Key Findings
The routine inspection identified two violations, both corrected on-site (COS). Most food safety categories were Compliant.
Violations Observed:
- 8 – Hands clean & properly washed (Priority): A food employee handled raw meat products with gloves and then attempted to serve ready-to-eat food without changing gloves or washing hands. Corrective Action: Inspector corrected on the spot and explained proper glove use/handwashing procedures.
- 22 – Proper cold holding temperatures (Priority): Raw chicken, fish, chopped shrimp, and beef in the low-boy refrigerator under the grill top were holding at 47°F (had been in the unit for over 24 hours). Drawers were not closing completely. Corrective Action: Person in Charge immediately removed and disposed of all affected items. Staff instructed to keep drawers fully closed to maintain 41°F or below.
Food Temperatures (Selected)
- Most cold holding: Excellent (36°F–41°F in other units and prep areas).
- Problematic low-boy items: 47°F (before disposal).
- Hot holding/cooking: Strong (160°F–198°F).
Overall Assessment: Good performance overall. The two issues were promptly addressed during the inspection. The main concern was proper drawer closure on the under-grill low-boy to prevent temperature abuse. No follow-up inspection mentioned. The facility appears well-managed with solid temperature control in most areas
Inspection Summary: UR Pizzeria
UR Pizzeria Earns Perfect Marks in May Health Inspection
Newport News pizzeria UR Pizzeria received a flawless health inspection from the Peninsula Health District on May 6, 2026. Inspectors found no violations and praised the restaurant as “well managed, organized, and clean.”
The full-service establishment at 341 Chatham Drive demonstrated full compliance in all critical areas, including employee health policies, hand hygiene, food protection, temperature control, date marking, and sanitation. Two Certified Food Protection Managers were present, and food temperatures were well-maintained throughout the kitchen and prep areas.
UR Pizzeria remains open and continues to operate at a high standard of food safety. Full inspection details are available on the Virginia Department of Health’s public portal.
Health Inspection Summary: UR Pizzeria Location: 341 Chatham Drive, Newport News, VA 23602 Inspection Date: May 6, 2026 Type: Full Service Restaurant (Risk Factor) Status: Permitted
Key Findings
This was an excellent routine inspection with zero violations noted. All 29 food safety categories were marked Compliant (or N/A/N/O where applicable).
Inspector’s Additional Comments: “This establishment is well managed, organized, and clean.”
Food Temperatures
- Most cold-held foods were at or below 41°F (many in the 30–38°F range) → excellent compliance.
- Cooling items: Spaghetti noodles at 73°F (cooling) and raw chicken at 42°F (cooling) — proper cooling process observed.
- No hot holding issues reported.
Other Highlights
- Two Certified Food Protection Managers on site.
- Strong employee health policy and procedures (including vomiting/diarrheal events).
- Proper handwashing, no bare-hand contact with ready-to-eat foods, and adequate facilities.
- All food sources approved, properly protected, and date-marked.
- Equipment temperatures solid (walk-in cooler at 16°F, freezers well below 0°F).
Overall Assessment: Outstanding performance. UR Pizzeria demonstrates excellent food safety practices and facility maintenance. No follow-up required
Gus's NY Pizza #3
Gus's NY Pizza #3 Receives Strong Health Inspection in Newport News
Gus's NY Pizza #3 at 620 Stoney Creek Lane in Newport News earned mostly positive marks during a Peninsula Health District inspection on May 1, 2026. Inspectors noted just one violation: raw ground beef stored above cooked chicken in a refrigerator, which was promptly corrected by staff on site.
The pizzeria was described as “very clean,” with all food temperatures properly maintained for both cold holding and cooking. Two Certified Food Protection Managers were on duty, and the establishment demonstrated strong overall compliance with food safety practices.
Minor recommendations included adding a covered waste receptacle in the women’s restroom and ensuring hair restraints are used when handling food. The restaurant remains open and permitted to operate. Full details are available on the Virginia Department of Health inspection portal.
Key Findings
This was a strong routine inspection with only one priority violation observed, which was corrected on-site (COS). All other food safety categories were marked Compliant.
Violation Observed:
- 15 – Food separated & protected (Priority): Raw ground beef stored above cooked boneless chicken in the reach-in refrigerator next to the pizza prep unit. Corrective Action: Person in Charge (PIC) immediately reorganized the refrigerator during the inspection.
Additional Comments from Inspector:
- Ensure a covered receptacle is placed in the women's toilet room prior to next inspection.
- Ensure hair restraints are utilized when handling food.
- Facility was very clean.
Food Temperatures
All checked items were in excellent range:
- Cold holding: 33°F–40°F (sliced tomatoes, cheeses, meats, eggs, milk, etc.)
- Cooking: Omelet at 166°F
Warewashing: Dish machine using chlorine sanitizer at 100 ppm (acceptable).
Overall Assessment: Very good performance. The single storage issue was minor and fixed immediately. The restaurant maintains high cleanliness standards and solid temperature control. Minor reminders on restroom waste and hair restraints were noted. No follow-up inspection required based on this report.
Juan's Mexican Cafe
Juan's Mexican Cafe Cited for Cold Holding Issue in April Inspection
Juan's Mexican Cafe at 561 Bland Blvd. in Newport News received a mostly positive health inspection from the Peninsula Health District on April 30, 2026. Inspectors found one priority violation involving an under-counter prep unit holding foods above the required 41°F (items measured 49–53°F). Staff immediately took the unit out of service, moved food to safe temperatures, and called for repairs.
The inspector praised the restaurant as “well managed, clean and organized.” Most other cold and hot holding temperatures were excellent, and the facility demonstrated strong overall compliance. A follow-up visit is scheduled for May 11 to ensure the prep unit is properly repaired or replaced. The restaurant remains open and permitted. Full reports are available on the Virginia Department of Health inspection portal.
Health Inspection Summary: Juan's Mexican Cafe Location: 561 Bland Blvd., Newport News, VA 23602 Inspection Date: April 30, 2026 Type: Full Service Restaurant (Risk Factor) Status: Permitted
Key Findings
The inspection identified one Priority violation related to cold holding temperatures, which was corrected on-site (COS). All other categories were Compliant.
Violation Observed:
- 22 – Proper cold holding temperatures (Priority): Prep unit (under counter) was running at 49°F. Multiple TCS foods in the top and bottom sections were measured between 49°F–53°F (cole slaw, sliced tomatoes, sour cream, pico de gallo, lettuce). Corrective Action: Person in Charge immediately placed the unit out of service, moved affected foods to the freezer or ice baths, called for repair, and relocated remaining items to working units.
Additional Comments from Inspector:
- “This establishment is well managed, clean and organized.”
- Person in Charge provided all required documentation.
- Follow-up inspection scheduled for May 11, 2026 to verify repair or replacement of the prep unit.
Food Temperatures (Selected)
- Most cold holding: 25°F–39°F (excellent in other units).
- Hot holding/cooking: 156°F–199°F (well above requirements).
- Problematic prep unit items were re-cooled or discarded as needed.
Overall Assessment: Strong performance with only one equipment-related issue that was promptly addressed. The restaurant is clean and well-run overall. Follow-up will confirm the prep cooler is fixed
Angelo's Steak & Pancake House
Angelo's Steak & Pancake House Cited for Refrigeration Issues in April Inspection
Angelo's Steak & Pancake House at 755 J. Clyde Morris Blvd. in Newport News received a routine health inspection from the Peninsula Health District on April 29, 2026. Inspectors found two violations involving cold holding temperatures on both makeline units (foods measured 55–59°F) and missing date marks on prepared foods in the walk-in cooler.
Staff responded quickly by placing affected foods on ice baths and date-marking all items. A follow-up inspection is planned for May 5 to confirm the makeline refrigeration units are repaired or replaced. Most other temperatures, including hot holding and other cold storage, were in compliance. The restaurant remains open and permitted. Full inspection details are available on the Virginia Department of Health portal.
Health Inspection Summary: Angelo's Steak & Pancake House Location: 755 J. Clyde Morris Blvd., Newport News, VA 23601 Inspection Date: April 29, 2026 Type: Full Service Restaurant (Risk Factor) Status: Permitted
Key Findings
Inspectors noted two violations, both related to time/temperature control for safety (TCS) foods. Both were addressed during the inspection.
Violations Observed:
- 22 – Proper cold holding temperatures (Priority): Both makeline units had TCS foods ranging from 55°F–59°F (ham cubes, diced tomatoes, cole slaw, sliced tomatoes, corn, etc.). Foods had been in the units for about 1.5 hours. Corrective Action: Staff immediately provided ice baths to bring all items below 41°F. Units to be repaired/replaced. Continue using ice baths until fixed.
- 23 – Proper date marking & disposition (Priority Foundation): Multiple TCS foods in the walk-in cooler (prepared the previous day) were not date-marked. Corrective Action: Manager had staff date-mark all applicable items during the inspection.
Follow-up
A follow-up inspection is scheduled for May 5, 2026 to verify that the two makeline refrigeration units have been repaired or replaced.
Food Temperatures (Selected)
- Problematic makeline items: 55–59°F (before correction)
- After re-temp/ice baths: Many items brought down to 39–40°F
- Other cold holding: 35–41°F (walk-ins, reach-ins)
- Hot holding/cooking: 137–209°F (compliant)
Overall Assessment: Good overall facility with two equipment/procedure issues that were promptly corrected on-site. The main concern is ensuring the makeline coolers are fixed to maintain proper temperatures consistently. The restaurant is clean and otherwise well-managed
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