Hooters of Hialeah

680 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2333797

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 26, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
5 high priority (3 fixed by the Aug 26 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 5 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken wings (45°F - Cold Holding); breaded chicken wings (51°F - Cold Holding) on reach in cooler at cook line. As per operator less than 2 hours. Operator add ice for rapid cooling.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored above raw shrimp on cart at walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Coached employee on proper procedures.
- 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 (Chlorine 0ppm).
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Observed Sanitizer Bucket (Quaternary +400ppm) at expo area, operator proceeded to add more water.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris can opener blade, operator moved to dishwashing area.
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour container not identified with common name at preparation area.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal drink on preparation table at cook line, operator removed.
  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 employee engaging food preparation wearing a watch.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on seasoning container at preparation area. Operator removed.
  Fixed on the spot
  Equipment in poor repair.
  Observed holes inside reach in cooler insulation at cook line.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 0ppm) across preparation area. Operator discarded.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with mold like substance gaskets on ice machine. Also observed soiled can opener holder.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water on both reach in coolers at expo area.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed under plastic mat at walk in cooler.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.