Hooters on 4th Street
Last inspected: Mar 9, 2026
90
Score
The health department has logged 10 inspections at Hooters on 4th Street, the earliest from 2022. The newest entry in the record is dated Mar 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average St. Petersburg restaurant scores 77. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in standing reach-in freezer located next to cook line.
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of Reach-in cooler located at chicken breading station.
29-49-6
90
Oct 20, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with buildup.
22-02-4
Basic - Floor soiled/has accumulation of debris in walk-in cooler.
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Container containing fry seasoning not labeled on bottom shelf of prep table in kitchen. Operator labeled container. **Corrected On-Site**
02D-01-5
82
May 29, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw ground beef changed gloves. Did not wash hands touched bump bar. Employee instructed to wash hands.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1 Mahi inside batter at battering station cooler 58 degrees 3 grouper inside ROP inside pull out drawer under flat top fully thawed no hole.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi inside batter at battering station cooler 58 degrees Employee disagarded
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Right side of cook line. Employee replaced **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at front inside bar not inverted. Employee inverted during inspection. **Corrected On-Site**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 grouper inside ROP inside pull out drawer under flat top fully thawed no hole.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep near sauce bowls. Employee moved
12B-07-4
Basic - Floor tiles missing and/or in disrepair. At cook line near dishwasher area.
36-17-5
Basic - Main dishwasher Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Reach-in cooler interior have accumulation of soil residues. Breaded chicken/fish interior bottom left reach in cooler.
22-16-4
43
Mar 18, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tile cracked on cooks line. **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
36-17-5
95
Mar 11, 2025
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then touch single-serve gloves without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from fat-fryers at 2:22pm. Employee placed chicken in ice bath. Rechecked at 3:01pm a. raw chicken wings (50F - Cold Holding) 44f **Corrected On-Site** **Warning**
03A-02-5
Intermediate - No handwash sink for employees. No running hot/cold water at hand wash sink in outside bar area. **Warning**
31A-12-4
Intermediate - Spray bottle in chemical room containing zyme clean gel not labeled. Operator labeled spray bottle by common name. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area reading 71f. Ran water for five minutes. **Warning**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above reach-in cooler on cooks line. Operator discarded item. Cleaned and sanitized area. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris in walk-in cooler. **Warning**
36-73-4
Basic - Floor tile cracked on cooks line. **Warning**
36-17-5
45
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
37
Apr 8, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
47
Oct 2, 2023
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned Soufflé cups of blue cheese date marked 9/21/23.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Portioned soufflé cups of blue cheese date marked 9/21/23.
01B-13-4
Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler interior has a accumulation of rust soil residues in bar area.
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda spray gun soiled with mold-like substance or slime. Soiled ice bin wait staff area by merchandise. Can opener soiled with food debris. Cutting boards soiled with food debris.
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. excess of 30 plus dead flys trap near office.
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine. Outside exterior of dishwashing machine in dish area has accumulation of debris.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup inside diced tomatoes container on prep table in prep area. Employee took soufflé cup out of container. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Order screens and Equipment door handles throughout the kitchen has accumulated buildup of food debris/soil residue.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. No State Restaurant License being displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait staff area by soda machine. Containers wet nesting on dish rack in dish area. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water in kitchen area. **Repeat Violation**
36-22-4
Basic - Floors not constructed to be easily cleanable. Grout between tiles missing in numerous locations causing standing water in the kitchen.
36-12-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce before washing. Employee was educated on correct procedure. **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior/shelves have accumulation of rust soil residues in bar area. Reach in coolers throughout kitchen have soiled gaskets and area surrounding door closure.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Drawer underneath reach-in cooler has accumulated sludgy water.
29-49-6
Basic - Stored food not covered. Frozen crab uncovered in the walk in freezer.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat foods in walk in cooler. Employee moved produce to different area. **Corrected On-Site**
08B-17-4
30
Apr 6, 2023
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over French fries in reach in freezer on cook line, fries removed. Raw beef patties over French fries in walk-in freezer **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up sanitation in triple sink and contacted service for dish machine, quaternary 200ppm **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area 1 live fly near dish machine
35A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose bibb on rear of building
29-34-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Portioned cheesecake slices in walk-in cooler not dated, date added **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line. Can opener blade soiled Soda gun nozzle at bar soiled.
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Service line, 0ppm, corrected 200ppm **Corrected On-Site**
21-08-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to scoop drink ice. Server observed scooping drink ice with plastic drink cups and not provided scoop
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents soiled over prep area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen, removed during inspection, employee beverage on storage shelf across from dish machine, removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen and phone on prep tables in kitchen, removed during inspection **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on shelf across from dish machine
24-08-4
Basic - Floor soiled/has accumulation of debris. Accumulation of food debris on floor of walk-in cooler. Accumulation of trash around cove molding at bar
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in rear prep room near dish machine
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line
23-03-4
26
Dec 13, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -9 live flies in dry storage area next to fryers -4 live flies above prep station adjacent to walk-in cooler **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken(50F - Cold Holding) Item was held out of temp for less than 4 hours Discussed not overflowing containers with chicken **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue **Warning**
22-02-4
Intermediate - Hot water supply not maintained during peak periods. -at hand-sink next to ice machine **Warning**
27-18-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates and soup containers at dish drying rack **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweaters above prep sink adjacent to walk-in cooler -cellphone on counter with condiments in hostess stand area Operator moved sweaters during time of inspection. **Corrective Action Taken** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. -at hand sink next to ice machine -floor at cooks line has accumulation of grease -ceiling above prep table adjacent to walk-in cooler **Warning**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in bar area stored in water at 65 degrees Fahrenheit **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour container in kitchen has accumulation of food residue -green racks next to flour containers in kitchen area -storage rack next to sauces has accumulation of food residue **Warning**
23-03-4
Basic - Single-service articles improperly stored. -coffee filters at hostess stand **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station in kitchen area **Warning**
02D-01-5
39
Frequently Asked Questions
When was Hooters on 4th Street last inspected?
The most recent health inspection at Hooters on 4th Street on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hooters on 4th Street?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Hooters on 4th Street.
How does Hooters on 4th Street compare to other restaurants in St. Petersburg?
Hooters on 4th Street most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Hooters on 4th Street's inspection record improved over time?
Results have been roughly steady. Inspections at Hooters on 4th Street have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hooters on 4th Street means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hooters on 4th Street inspected?
Based on the inspection history on file, Hooters on 4th Street is inspected around three times per year on average.
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