Hooters
Last inspected: Feb 11, 2026
55
Score
The health department has logged 13 inspections at Hooters, the earliest from 2022. On Feb 11, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly two violations before.
The pattern that stands out is “employee personal items stored”, which has been cited three times.
Compared to other Weston restaurants (averaging 72), there's room to close the gap. The record is unremarkable in either direction.
13
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Oct 2, 2025
Routine - Food
No violations found.
100
Oct 1, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
33
Jun 25, 2025
Routine - Food
No violations found.
100
Jun 18, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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. Observed at front bar. dishwasher machine at 00ppm after several attempts. Operator using dishwasher machine in kitchen.
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo counter under heating lamp - bowl of fries (113F - Hot Holding) as per operator items held out held out of temperature for approximately 20 minutes. Operator discarded items at will.
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw philly steak (not commercially packaged) stored directly above raw shrimp (commercially packaged) operator stored properly. **Corrected On-Site**
08A-02-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwashing sink next to thermolizer.
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored next to cut limes, on preparing table at front bar.
40-06-5
55
Jan 29, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at salad station Cole slaw (56F - Cold Holding) item held out of temperature for approximately 3 hours. As per operator Item not portioned or prepared today. Operator discarded at will. Observed at cooling drawers in cook line. mahi mahi (47F - Cold Holding) item held out of temperature for approximately 3 hours. As per operator Item not portioned or prepared today, - hot dog (47F - Cold Holding); Philly steak (46F - Cold Holding) item held out of temperature unknown. As per operator Item not portioned or prepared today. See stop sale. - From follow-up inspection 2025-01-29: Observed at cooling drawers in cook line. Mahi mahi (56F - Cold Holding) as per manager item held out of temperature for unknown time. See stop. **Admin Complaint**
03A-02-5
86
Jan 28, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at salad station Cole slaw (56F - Cold Holding) item held out of temperature for approximately 3 hours. As per operator Item not portioned or prepared today. Operator discarded at will. Observed at cooling drawers in cook line. mahi mahi (47F - Cold Holding) item held out of temperature for approximately 3 hours. As per operator Item not portioned or prepared today, - hot dog (47F - Cold Holding); Philly steak (46F - Cold Holding) item held out of temperature unknown. As per operator Item not portioned or prepared today. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers in cook line. hot dog (47F - Cold Holding); Philly steak (46F - Cold Holding) items held out of temperature unknown. As per operator Item not portioned or prepared today. See stop sale.
01B-02-5
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at outside bar. Operator provided item. **Corrected On-Site**
31B-03-4
67
Jul 12, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
61
Feb 26, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area, employee provided. **Corrected On-Site**
31B-02-4
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. Poster emailed to operator **Corrective Action Taken**
11-27-4
Intermediate - No soap provided at handwash sink. Bar area, employee provided **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing degreaser in front of main kitchen, employee labeled. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table in front of walk in cooler. Manager placed on sanitizer bucket **Corrected On-Site**
21-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. All hoods filters being wash, advised operator to place them back, since cook line is open for customers.
14-42-4
61
Jul 11, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table by cookline- operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
95
Jun 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Jun 16, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by make station/ salad station-sliced tomatoes 47-49F, diced tomatoes 48-50F- cold holding, chopped lettuce 47-50F- cold holding- operator states food not prepared or portioned today- food out of temperature overnight- see Stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by make station/ salad station-sliced tomatoes 47-49F, diced tomatoes 48-50F- cold holding, chopped lettuce 47-50F- cold holding- operator states food not prepared or portioned today- food out of temperature overnight- see Stop sale. **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At waitress clean up cart-Spray bottle ofQuaternary ammonium not labeled- operator labeled. **Corrected On-Site** **Warning**
41-17-4
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. Employee bag stored over clean dishes and equipment at dish rack- operator removed. **Corrected On-Site** **Warning**
40-06-5
61
Dec 21, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed a printed list with multiple employees in need of food handler training. **Warning**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles for table sanitizer without labels. Operator removed to label. **Corrective Action Taken**
41-17-4
82
Frequently Asked Questions
When was Hooters last inspected?
The most recent health inspection at Hooters on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hooters?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Hooters.
How does Hooters compare to other restaurants in Weston?
Hooters most recently scored 55 out of 100, which is lower than the Weston average of 72.
Has Hooters' inspection record improved over time?
No. Recent inspections at Hooters have averaged around five violations per visit, up from roughly two 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 four times per year on average.
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