Hangry Joe's Hot Chicken
5347 Gall Blvd, Zephyrhills, FL 33542 · Permanent Food Service · License 6113459
What drove the grade
3 live small flying insects found near prep kitchen landing on lids of containers.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (3 fixed by the Aug 5 follow-up, 1 fixed on the spot), 3 basic-15
- Complaint after follow-up on Aug 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 5, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in walk-in freezer near fans.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair across from walk-in door and in dry storage area above shelves.
More time given
- 1st follow-up visitAug 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Observed Shredded Cheese (47°F - Cold Holding); Milk (47°F - Cold Holding); Raw Shell Eggs (52°F - Ambient Air Temperature); Mac & Cheese (49°F - Cold Holding); Waffle Batter (54°F - Cold Holding) in walk-in cooler overnight at time of callback inspection. Issued another stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Shredded Cheese (47°F - Cold Holding); Milk (47°F - Cold Holding); Raw Shell Eggs (52°F - Ambient Air Temperature); Mac & Cheese (49°F - Cold Holding); Waffle Batter (54°F - Cold Holding) in walk-in cooler at time of callback inspection. Items had been in cooler overnight and a temperature was not taken.
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in walk-in freezer near fans.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair across from walk-in door and in dry storage area above shelves.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Time/temperature control for safety food cold held at greater than 41°F. Observed Breaded Chicken (47°F - Cold Holding); Shredded Cheese (47°F - Cold Holding); Buttermilk (49°F - Cold Holding); Coleslaw (51°F - Cold Holding); Raw Shell Eggs (47°F - Cold Holding); Ranch and Blue Cheese - Buttermilk Dressing (47°F - Cold Holding) in walk-in cooler. Temperatures were not taken today. Issued stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Breaded Chicken (47°F - Cold Holding); Shredded Cheese (47°F - Cold Holding); Buttermilk (49°F - Cold Holding); Coleslaw (51°F - Cold Holding); Raw Shell Eggs (47°F - Cold Holding); Ranch and Blue Cheese - Buttermilk Dressing (47°F - Cold Holding) in walk-in cooler. Temperatures were not taken today. Issued stop sale.
Code 35, Insects, rodents, pests and animals: 3 live small flying insects found near prep kitchen landing on lids of containers.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemicals stored on shelf in prep area next to dry storage items. Cans of Lysol stored on shelf with cans of cooking spray. Items moved.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Toaster in kitchen in poor repair and heavily soiled.
Ice buildup in walk-in freezer near fans.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair across from walk-in door and in dry storage area above shelves.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.