Hooters

4215 W Hillsborough Ave, Tampa, FL 33614 · Permanent Food Service · License 3903512

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 30 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
4 high priority (3 fixed by the Jul 30 follow-up, 1 fixed on the spot), 10 basic
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed tomatoes at 47f , prepped more than 24 hours and left stationary in the walk in cooler ,operator discarded item.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed tomatoes at 47f , prepped more than 24 hours and left stationary in the walk in cooler ,operator discarded item.
  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.Observed dishwasher used for glasses close to larger dishwasher not sanitizing properly.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee food in the walk in cooler, manager removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed an employee drink in the reach in cooler on the cook line. Manager removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in cooler ice buildup manager had employee remove ice.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Observed flour stuck on plastic containers on the ware washing drying rack, manager had employee rewash the containers.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet stacked containers on the dish drying area.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface, from handwashing sink closest to stove top , employee fixed pipe on sink to drain into the drain.
  Fixed on the spot
  Standing water in bottom of reach-in-cooler on bar area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at handwashing sink at end of cook line.
  Manager added sign.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid, manager closed lid on the dumpster.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in walk in cooler.
  Manager had employee remove water.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.