Hooters
10023 E Adamo Dr, Tampa, FL 33619 · Permanent Food Service · License 3910052
What drove the grade
Live, small flying insects found 4 live flies around the bar area were Cups are stored.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (fixed by the Oct 15 follow-up), 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 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 visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Sever went from the bathroom to the service line to grab customer plate no handwashing. Discussed the importance with the manager
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 4 live flies around the bar area were Cups are stored.
2 live flies by the cooks line
Basic4
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 within a closed container.
Scoop inside the shredded cheese top table. manager removed to proper storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Server chewing gum gum on service line server discarded gum. Discussed with manager the importance of not eating while handling food
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Clear containers on dry dish shelf. Employee began moving stickers.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Dish dry shelf.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.