Hungry Howies Pizza & Subs
6534 Caroline St, Milton, FL 32570 · Permanent Food Service · License 6701117
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 Aug 17 routine inspection3 high priority, 1 intermediate, 3 basic (2 repeats)-26
- Complaint after follow-up on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitAug 18, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Upon callback, observed one dead roach in dining room area at establishment. Manager removed dead roach and cleaned/sanitized area during callback.
Fixed on the spot
- First visitAug 17, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Upon inspection, observed precooked packaged pasta 54f in lower salad make bar cooler over 4 hours per employee. Also observed commercially processed marinara sauce 65f in bai Marie reheating for hot holding over 2 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed cooked sliced chicken 50f, shredded cheese 51f, julienne ham 48f, feta cheese 48f in upper salad make bar cooler, less than 4 hours. Also observed precooked packaged pasta 54f in lower salad make bar cooler, over 4 hours. Observed julienne ham 46f, cooked sliced chicken 46f, precooked chicken wings 46f in lower pizza make bar cooler, less than 4 hours.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
Upon inspection, observed marinara sauce 65f in Bain Marie, reheating for hot holding over 2 hours.
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Upon inspection, observed 3 dead roaches in back room storage area of establishment.
Repeat violation
Exterior door has a gap at the threshold that opens to the outside.
Upon inspection, observed rear storage area exterior door with a gap in the threshold and sides that light can be seen.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.