Ho Ho to Go
Last inspected: Mar 26, 2026
58
Score
Going back to 2022, Ho Ho to Go has eight inspections in the public record. The most recent report on file is from Mar 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around 10 violations to closer to six violations per visit over the last few inspections.
“Handwash sink not accessible for employee use” comes up most often, recorded four times in the inspection record.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A small container of raw chicken skewers stored over cooked food and sauce in walk-in cooler.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Multiple large pans stored in handwash sink in prep room at back kitchen. Operator removed items from handwash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep room at back kitchen.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked egg rolls and various cooked food in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood ventilation system soiled with accumulation of grease and dripping on walls at cook line.
36-68-5
Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor under stove range at cook line. A container of cut leafy greens stored on floor in walk-in cooler.
08B-47-4
58
Sep 18, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over bean sprouts in walk-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of chicken wings 53 F stored in reach-in cooler. It was left on counter top about 30 minutes during rush lunch hour and moved back to reach-in cooler not long ago. Re temp: 50 F. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at back kitchen blocked by mop bucket, large trash can and pots. Operator cleared items from handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked noodle and various cooked items in walk-in cooler.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Multiple food bins. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on cutting board at reach-in cooler. Operator removed cellphone but not sanitized the area. **Corrective Action Taken**
40-06-5
55
Apr 2, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over vegetables in lift top reach in cooler on cooks line at time of inspection.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are stained at time of inspection.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle filled with yellow liquid stored on shelf next to degreaser in prep room.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic togo bowls in bulk rice and sugar at time of inspection.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones stored on shelf over main lift top reach in cooler on cooks line.
40-06-5
Basic - Equipment in poor repair. Observed torn and damaged drawer gaskets on low reach in cooler on cooks line at time of inspection
14-11-5
Basic - Food stored on floor. Observed bulk bagged onions stored on floor at time of inspection.
08B-38-4
58
Aug 27, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle money at cash register and then proceed to handle clean equipment on cookline Inspection explained proper hand washing with employee
12A-29-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork with no date mark in walk-in cooler
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table next to soup station **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed creamer stored with sale food in walk-in cooler
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of sauce stored on floor on cookline Observed a bag of carrots and sauce stored on floor in walkin cooler **Repeat Violation**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer on cookline **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between 2 reachin coolers on cookline
10-17-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed 2 chest freezers in lobby
08B-63-4
58
Jan 23, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (67F - Cold Holding) stored on prep table on cookline Employee discarded product **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand sink to fill a container with water Inspector explained proper use of hand sinks
31A-11-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed exterior of door on the chest freezer is lined with cardboard adjacent to the 3-compartment sink
14-47-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on cookline wok range
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap on screen door to the back of the establishment
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of hot sauce stored on floor under sauce cart on cookline and a bay of onions stored on floor in back kitchen , Corrected observed employee place on shelf **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside chest freezer adjacent to front registers
14-69-4
55
Jul 26, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 45°, corrected action taken , inspector had operator place bean sprouts in walk in cooler to bring temperature to 41° of below . **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. One 10 can of Bamboo shoots with dent on brim of can . **Repeat Violation**
01B-01-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment set up with 0 ppm of chlorine, operator corrected three compartment sink to 100 ppm of chlorine. **Corrected On-Site** **Repeat Violation**
22-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands with water only .
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Equipment stored in employee hand wash sink in prep/three comp sink area . Corrected , operator removed items during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Toxic spray bottom at front area not labeled . **Repeat Violation**
41-21-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, cooked shrimp, cooked pork all held over 24 hrs not date marked . **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected , operator removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on rolling cart handle .
10-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks held in walk in cooler not identified nor separated from foods served to the general public . B.container of bulk oil stored on floor in back prep area.
08B-49-4
33
Jan 24, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
35
Jul 20, 2022
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. One 5.25 can of soy sauce with dent on brim . **Repeat Violation**
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef , cooked shrimp , cooked chicken held over 24 hours in walk in cooler not date marked . **Repeat Violation**
02C-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator prepping raw chicken and returning to cooks line with no hand washing, corrected action taken, inspector discussed with operator proper hand washing procedures after prep potentiality hazardous foods . **Corrective Action Taken**
12A-12-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink in back prep / 3 comp sink area blocked by buckets and trays , corrected , operator removed items during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters with heavy grease build up.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Bag of Carrots stored on floor in walk in cooler . **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Several areas on kitchen and prep , walls in disrepair. **Repeat Violation**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Large knife stored between chest freezer and table . **Repeat Violation**
10-17-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Large air gap under screen door . **Repeat Violation**
35B-05-4
Basic - Reuse of single-service or single-use articles. Soy containers reused . **Repeat Violation**
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled . **Repeat Violation**
02D-01-5
37
Frequently Asked Questions
When was Ho Ho to Go last inspected?
The most recent health inspection at Ho Ho to Go on file is from Mar 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Ho Ho to Go?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Ho Ho to Go.
How does Ho Ho to Go compare to other restaurants in Tampa?
Ho Ho to Go most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Ho Ho to Go's inspection record improved over time?
Yes. Recent inspections at Ho Ho to Go have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ho Ho to Go means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ho Ho to Go inspected?
Based on the inspection history on file, Ho Ho to Go is inspected around two times per year on average.
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