Hooters

3805 N University Dr, Sunrise, FL 33351 · Permanent Food Service · License 1612516

Official report

out of 100

Grade A

Safety score 92 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 2 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 complaint inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot)
-8
Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Aug192026

Complaint inspection

3 violations found

First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
- 2 High priority
- 1 Intermediate
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cook line cooler Cooked onions; (48°F]Mushrooms; (50°F)Chicken (43°F)Burgers; (43°F) Manager discarded the cooked mushrooms and onions. Chicken and burgers were placed in Walk In Cooler for quick chill
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at interior bar not sanitizing properly Manager moved dirty glasses to dish machine in kitchen
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle containing a clear liquid identified as a cleaning solution not labeled. Manager labeled spray bottle
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026B84Complaint inspection8 violations, 2 high priority No follow-up needed

First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken and burger patties cold held in refrigerator drawers at 44-45°F. Per operator, both items transfer to unit 2 hours prior to the inspection. Operator placed ice packs on items for quick chill.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -Observed 2 live flying insects landing on walls in prep station.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of brown like substances buildup on can opener blade.
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed bags with unwashed lettuce stored over milk in walk in cooler.
  Food stored on floor.
  -Observed case with food items stored on walk in freezer floor. Operator removed and stored properly.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinks and food stored on food preparation table over various sauces. Operator removed and stored properly.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of brown like substances buildup on can opener holster.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.