Hooter's of PT Charlotte
1360 Tamiami Trl, Port Charlotte, FL 33948 · Permanent Food Service · License 1801591
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection1 high priority (fixed on the spot), 5 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 22, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed quaternary wiping cloth solution at 500ppm. The operator diluted the solution to 200ppm.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food.
Observed the scoop handle used for bacon bits not stored above the food. The operator properly stored the scoop.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverages stored on a food preparation table across from the three compartment sink. The operator properly stored the beverages
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a quaternary solution sanitizer bucket stored on a shelf near containers of wing sauce. The operator properly stored the sanitizer bucket.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Repeat violation
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.