Hungry Howie's #239

3073 18 Ave S, St. Petersburg, FL 33712

Pizza

Last inspected: Feb 2, 2026

Score

Low Risk

Inspectors have visited Hungry Howie's #239 four times, with records going back to 2022. The latest inspection on file is from Feb 2, 2026. Low risk means the most recent visit produced few or no significant findings.

Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about 14 violations before that.

When inspectors have written things up, “cardboard used to line nonfood-contact shelves” has been the most frequent reason, cited two times.

Compared to the broader St. Petersburg restaurant scene, where the average is 77, this is a stronger showing. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 2, 2026

Routine - Food

2 minor violations.

View 2 violations

Basic - Open dumpster lid. Discussed with manager to have lid closed during inspection. **Corrected On-Site**

33-16-4

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used line shelf holding pans in rear prep soiled. Discussed with operator to replace as needed. **Repeat Violation**

14-45-4

Jul 19, 2024

Routine - Food

1 critical violation. 3 major violations. 7 minor violations.

View 11 violations

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Hands Clean and Properly Washed

FL-08

Food Received at Proper Temperature

FL-12

Required Records Available; Shellstock Tags/Labels

FL-14

Food Contact Surfaces Clean and Sanitized

FL-22

Approved Thawing Methods Used

FL-31

Toxic Substances Properly Identified, Stored, Used

FL-32

Lighting Adequate; Required Shields in Place

FL-36

Wiping Cloths Properly Used and Stored

FL-41

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Toilet Rooms Maintained

FL-53

Jan 25, 2024

Routine - Food

2 critical violations. 6 major violations. 8 minor violations.

View 16 violations

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee opened bottle water stored on top of open bag of pizza crust. Operator discarded pizza crust. Stop sale not warranted. **Corrected On-Site**

01B-12-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near pizza oven at 11:14am Operator moved item to walk-in cooler. Re temp at 11:40am a. mac and cheese (46F - Cold Holding) 44f **Corrective Action Taken**

03A-02-5

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.

11-07-5

Intermediate - Certified food manager unable to answer basic questions about allergens. Will email DBPR Form 5030-038. Eight major allergens.

53A-16-4

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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.

11-27-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's restroom. Operator provided paper towels. **Corrected On-Site**

31B-02-4

Intermediate - No soap provided at handwash sink in men's restroom. Operator provided hand soap. **Corrected On-Site**

31B-03-4

Intermediate - Spray bottle located on shelf near pizza oven containing toxic substance not labeled. Operator labeled spray bottle degreaser. **Corrected On-Site**

41-17-4

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

32-04-4

Basic - Cardboard used to line bottom shelf of nonfood-contact shelves in warewashing area.

14-45-4

Basic - Covered waste receptacle not provided in women's bathroom.

32-12-5

Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.

51-13-4

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled water in reach-in cooler near pizza oven. Operator discarded water. **Corrected On-Site**

12B-13-4

Basic - Reach-in cooler in prep area, interior/shelves have accumulation of soil residues.

22-16-4

Basic - Walk-in cooler shelves with rust that has pitted the surface.

14-17-4

Basic - Bathroom facility not clean.

32-07-4

Jul 19, 2022

Routine - Food

2 minor violations.

View 2 violations

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table

40-06-5

Basic - Employee with no hair restraint while engaging in food preparation.

13-03-4

Frequently Asked Questions

When was Hungry Howie's #239 last inspected?

The most recent health inspection at Hungry Howie's #239 on file is from Feb 2, 2026. The public record contains four inspections in total.

What is the most common violation at Hungry Howie's #239?

Across the inspection record, “cardboard used to line nonfood-contact shelves” has been cited two times, more than any other issue at Hungry Howie's #239.

How does Hungry Howie's #239 compare to other restaurants in St. Petersburg?

Hungry Howie's #239 most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.

Has Hungry Howie's #239's inspection record improved over time?

Yes. Recent inspections at Hungry Howie's #239 have averaged around two violations per visit, down from roughly 14 earlier in the record.

What does a low risk rating mean?

A low risk rating at Hungry Howie's #239 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 Hungry Howie's #239 inspected?

Based on the inspection history on file, Hungry Howie's #239 is inspected roughly once per year on average.

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