Hungry Howie's
1640 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4502065
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 visitSep 4, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-commercially processed chicken wings (47°F - Cold Holding); shredded cheddar (49°F - Cold Holding), reach in cooler on pizza make line, more than four hours per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-commercially processed chicken wings (47°F - Cold Holding); shredded cheddar (49°F - Cold Holding), reach in cooler on pizza make line, more than four hours per operator.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-bottle of pink liquid and blue liquid on chemical storage rack, operator labeled.
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets on reach in coolers -ceiling in dish area and near pizza oven
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-front door
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-beside walk in cooler and computer 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.