Hooters

5336 Treadway Dr, Port Richey, FL 34668 · Permanent Food Service · License 6101558

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 14, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 12 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug142026

Routine inspection

16 violations found

First visitAug 14, 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.
16 violations found:
- 3 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority3
- 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.
  Raw chicken over raw shrimp in walk in cooler. Operator moved shrimp.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Employees washed hands for 6 seconds.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  2 live flies in kitchen
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained can opener in back prep area. Cutting boards stained in kitchen.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of dressing, water, and oil unlabeled on cook line.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on handle of fry basket in cook line. Operator moved tongs.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage in prep table in kitchen. Operator moved beverage. Employee drink on shelf next to top ware washing area, operator moved drinks.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees not wearing beard guards in kitchen. Operator had employees wear beard guards.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting board in kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on containers in ware washing area.
  Old food stuck to clean dishware/utensils.
  Old food on plastic container in ware washing area.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Buildup of rust on grate under soda nozzles in outdoor waitstation station.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers in ware washing area.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  No waste lines at soda guns in outdoor bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Floor of dry storage had standing water. Operator cleaned standing water.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on towels near handwash sink. Operator removed phone.
  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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.