Hungry Howies
701 S Main St, Wildwood, FL 34785 · Permanent Food Service · License 7000389
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection3 high priority (1 fixed on the spot), 1 intermediate (1 repeat), 8 basic-27
- Administrative complaint on Sep 1Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Took temp at 1:40 operator moved to walk in cooler to get to proper temperature cut up Tomatoes (44°F - Cold Holding); cut up ham (46°F Cold Holding); lettuce (47°F - Cold Holding); mozzarella cheese (46°F - Cold Holding); Re take the temperature at 2:40Pm Cheese 42°F cold holding lettuce 41°F cold holding Tomatoes 41°F cold holding ham 42°F cold holding.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
4 flies in dish area
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 02/01/2026, establishment open and operating, serving food to the public
Administrative complaint
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag in the box beverage stored on the floor
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drinks in the walk in cooler
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee prepping food with out hair restraint.
Employee with no beard guard/restraint while engaging in food preparation.
Employee prepping food without beard Guard..
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer
2 reach in freezer ice buildup
Code 21, Wiping cloths and linens: Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
Soiled used towels stored in a garbage can under 3 compartment sink, operator moved to outside
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall
Wall behind the pizza oven several missing tiles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen and prep area vents are missing and soiled
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.