Hooters
Last inspected: Sep 15, 2025
70
Score
Going back to 2022, Hooters has nine inspections in the public record. On Sep 15, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly three violations before.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited three times.
Restaurants in Tampa average 79, so Hooters trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 15, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Manager primed and re-tested at 50ppm. Manager also called company to look at machine. **Corrected On-Site**
22-49-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles to the reach in cooler drawers under the grill being soiled with food debris.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting in the dish drying rack. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water in the walk in cooler in the back.
36-22-4
Basic - Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler in the salad making area.
14-33-4
70
Jul 30, 2025
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Provolone 45F in front line Reach in cooler. Employee placed into front line Reach in freezer, cooled to 40F at 2:26pm. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside Employee handwash sink at front line cook used to fill water for cooking pots. Manager removed bucket during time of inspection. Employee handwash sink adjacent to bar are used for dumping ice. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at Employee handwash sink adjacent bar area.
31B-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.
01C-05-4
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. Blue cheese in Walk in cooler not date marked. Employee added date during time of inspection. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled inside of gun.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods not segregated on shelf in alcohol Walk in cooler.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Located on drying rack in back kitchen area adjacent to unused fryers. **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with liquid on front line cook not labeled. **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine. **Repeat Violation**
22-20-5
43
Mar 5, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 13, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
74
Mar 13, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
22-20-5
Basic - Food storage container/container lid cracked or broken. Plastic containers on shelves by dishwasher have cracks and broken corners.
14-38-4
90
Aug 31, 2023
Routine - Food
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
86
Aug 28, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
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. At less than 50 ppm temperature of dish washing machine less than 120f ran over three times discussed with employee to use three compartment sink to sanitize the dishes.
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working dish machine washed soiled dish and than began putting away clean dishes. No hand washing observed.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by walk in cooler
35A-02-6
High Priority - Raw sewage/ waste water on ground of establishment back storage room by water heater grease room.Manager states water is coming into room when it rains from outside. Employees do not currently have to walk through area. Employee began cleaning room up. **Corrective Action Taken**
28-13-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By second kitchen area and by the mop sink.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel scrub stored in hand washing sink. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Backflow device not located for convenient service or maintenance access. Mop sink by the walk in freezer.
29-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and shoes Stored above to go containers in back room storage operator removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Dry dish storage shelf
24-08-4
Basic - Food stored on floor. Coconut sauce and grenadine stored on floor liquor storage room.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Dry dish storage shelf
16-46-4
Basic - Open dumpster lid. Manager closed. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler cooks line. employee removed. **Corrected On-Site**
12B-13-4
Basic - Plastic container dried with a towel/cloth employee washing in dish washing area. Discussed with employee to use the air dry method.
24-17-4
26
Mar 8, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 50 f Moved to walk in cooler 2nd temp 45 f **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for operator by e mail. **Corrective Action Taken**
11-27-4
Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
16-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler. Operator removed to proper storage. **Corrected On-Site**
08B-49-4
70
Jul 21, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: tarter sauce 44 f ranch dressing 48 f operator moved to walk in cooler 2nd temp all foods to 43 f **Corrected On-Site**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 200 ppm **Corrected On-Site**
22-43-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certification expired. **Repeat Violation**
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by single service items by dry storage shelf. Employee removed. **Corrected On-Site**
40-06-5
Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
16-01-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Discussed with operator the importance of not eating during food prep. **Corrective Action Taken**
12B-09-5
58
Frequently Asked Questions
When was Hooters last inspected?
The most recent health inspection at Hooters on file is from Sep 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Hooters?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Hooters.
How does Hooters compare to other restaurants in Tampa?
Hooters most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has Hooters' inspection record improved over time?
No. Recent inspections at Hooters have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hooters 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 Hooters inspected?
Based on the inspection history on file, Hooters is inspected around three times per year on average.
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