Hooters

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Current license displayed
  • High priority: Establishment removed/defaced closure sign posted by the division. Observed closure sign has been removed from front door. Inspector placed another closure sign on door during this EO callback.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. At callback observed 4 rodent droppings in the following areas: 1 on shelf in upstairs storage room next to coffee mugs, 1 on floor across from large ice machine, 1 on ledge on dishwashing machine in bar area, and 1 on floor on side of bar dishwashing machine. Operator cleaned up and discarded the rodent droppings in upstairs storage room. No others were cleaned up during this callback.
  • High priority: Presence of insects, rodents, or other pests. At callback: Violation not observed. No dead roaches observed

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed, 1 rodent dropping in upstairs storage unit by stored tv's. Observed, 1 rodent dropping under dish machine. Observed, 3 rodent droppings behind atm next to bathrooms. Operator swept up and discarded
  • High priority: Presence of insects, rodents, or other pests. Observed, 2 dead roaches in storage area in kitchen. Operator swept up and discarded.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings on top of dishmachine in kitchen. Observed one rodent dropping on floor in upstairs overflow storage. Person in charge cleaned and discarded.
  • High priority: Presence of insects, rodents, or other pests. No dead roaches or dead insects observed.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served.
• Food out of temperature
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken held on time per person in charge brought out at 3pm, not re time marked. Mark observed is from 10am. Person in charge marked appropriately.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Door to main reach in cooler with jagged edge, improved since last inspection.
• Dishwashing facilities and test kits
  • Basic: Old food stuck to clean dishware/utensils. Observed old food on several clean dishware items.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server station with mold like substance accumulation.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings on floor in liquor closet off of dry storage. Observed two rodent droppings on the floor below dry storage shelving. Observed two rodent droppings on in use bag in box soda containers in dry storage area. Observed two rodent droppings on floor in overflow storage upstairs. Observed two rodent droppings on floor behind ice machine. Observed approximately eight rodent droppings on floor in bar area to right of dishmachine. Person in charge began cleaning and discarding.
  • High priority: Presence of insects, rodents, or other pests. Observed two dead roaches in glue trap in water heater room, observed one dead roach upstairs in glue trap on floor under shelving. Observed two dead insects in glue trap in water heater room.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Several tiles missing, cracked in main cookline area with standing water observed in missing tile area. Observed heavy grease accumulation on floor in cookline area. Observed ceiling tiles missing around fire suppression system by ice machine and by cookline on left side.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of employee training for all but one employee during inspection who is not a manager, but has CFM.

The inspector came back and found the problems fixed.

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Person in charge has added vacuum breaker at back mop sink hose bibb, needs to still add at parking lot side of building.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents have been cleaned, except vent over sell window. Needs more time to address.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. Person in charge has assigned training to employees.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Person in charge has called for service, is due to be repaired today.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Operator needs more time to obtain.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Improvements have been made, operator needs more time to address all vents.
• Misrepresentation or misbranding
  • Intermediate: Misrepresentation of a fruit or fruit juice. Operator needs more time to address with corporate.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. Operator needs more time to obtain.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Establishment has oyster verbiage on menu that does not match requirement. Sent to person in charge who posted at host stand.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Chicken in pan held on ice in kitchen at 50°F. Person in charge moved from walk in cooler less than 1 hour ago. Person in charge added more ice around pan. Also, in walk in cooler on shelf closest to door chicken, chicken, beef, shrimp at 45-47°F. Establishment just has delivery, door was open. Moved items to back of unit holding 41°F.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Door to walk in cooler bent leaving sharp edge. Also rusted. Observed several handles to utensils melted.
• Dishwashing facilities and test kits
  • Basic: Old food stuck to clean dishware/utensils. Observed old food debris and old labels/ label residue on multiple clean dishware items in kitchen.
• Food-contact surfaces clean and sanitized
  • 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. Dishmachine in bar testing at 0ppm. Will utilize main dishmachine until unit can be serviced.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of in use single service cases visibly soiled on shelf below prep table in kitchen. Soda plates at server station with mold like substance accumulation.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Hand wash sink at bar leaking at pipe underneath. Person in charge added catch bucket during inspection.
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at parking lot side of building missing vacuum breaker. Also, missing vacuum breaker at hose bibb on non chemical side of mop sink with black hose attached.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at employee restroom.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed three flying insects in back kitchen area by ice machine. Observed approximately six flying insects under soda station in server area.
  • Basic: Dead flying insects on premises. Observed approximately 10 dead flying insects on windows sills in dining room. Observed one dead flying insects on interior bottom of to go reach in cooler with drink and applesauce storage.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed three rodent droppings on the floor to right of ice machine in kitchen. Observed approximately 10 rodent droppings on the floor behind the ice machine in the kitchen. Observed approximately 5 rodent droppings on the floor in dry storage area by back in box soda storage. Observed approximately 50 rodent droppings on the floor of water heater room across from employee restroom in back kitchen. Observed 3 rodent droppings on floor upstairs in storage area in front of old safe.
  • High priority: Rodent burrow or rodent nesting materials present. Observed packet of jelly with chew marks on glue trap in dry storage area.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Holes in ceiling around soda lines above bag in box storage. Holes in wall at dishpit area. Ceiling holes in water heater room. Hole in wall at employee restroom. Hole in ceiling above ice machine. Ceiling tile missing in kitchen where computer is installed.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance and dust accumulated on vents throughout establishment, especially above server area, in dining room, at to go area.
  • Basic: Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease accumulation on floor at cookline. Observed large amount of standing water on the floor in the kitchen, in the bar area. Floor in kitchen missing tiles, not smooth and easily cleanable. Damage to floor under soda station at server area.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Bottles of various chemicals stored over cases of single service items on shelf in dry storage area. Also Lysol cleaner stored with sauce bottles on dry storage shelf.
• Misrepresentation or misbranding
  • Intermediate: Misrepresentation of a fruit or fruit juice. Establishment advertises "fresh lime juice" on multiple drink menu items. Per person in charge is utilizing Natalie's Bottled Juice, not squeezing on site from original fruit.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of employee training for any employee at time of inspection due to unable to provide date training was taken on computer system.