Hungry Howies

491 N State Road 434, Altamonte Springs, FL 32714 · Permanent Food Service · License 6902228

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 21 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
2 high priority (fixed by the Oct 21 follow-up), 1 intermediate, 5 basic
-14
Safety score86

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct192026

Licensing inspection

5 violations found

First visitOct 19, 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.
5 violations found:
- 5 Basic
What the inspector cited
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Tub of pizza sauce stored on the floor. Operator lifted from floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Underneath 3 compartment sink
  Floor tiles missing and/or in disrepair.
  Broken floor tiles at pizza oven.
  Hole in or other damage to wall.
  Underneath 3 compartment sink.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Above mixer hole in ceiling tile
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Oct72026B86Routine inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  2nd pizza make table ; mozzarella string cheese (46-50°F - Cold Holding); ham (46-50°F - Cold Holding); sausage (46-50°F - Cold Holding); marinara (46-50°F - Cold Holding) in reach in cooler less than 3 hours. Operator removed all items from reach in and placed in walk in cooler for temperature recovery.
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Pasta in reach cooler made two days ago per operator.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Pizza make table ambient thermometer 46°F.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Underneath 3 compartment sink.
  Floor tiles missing and/or in disrepair.
  Broken floor tiles at pizza oven
  Hole in or other damage to wall.
  Hole in wall underneath 3 compartment sink.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Above mixer hole in ceiling tile.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.