Hungry Pants
Last inspected: Mar 4, 2026
55
Score
Public records show seven inspections at Hungry Pants stretching back to 2022. The most recent report on file is from Mar 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
“Employee with no beard guard/restraint while engaging” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Orlando facility scores 79, putting Hungry Pants on the weaker side. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
3
Major latest
6
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chopper on wall has debris
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For fresh minced garlic and oil at cook line. Product out for 1 1/2 hours at 61f.
03F-10-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Retail ROP packaging labels missing packaging date. ROP meats packaged and frozen not marked with the date frozen and the date the product was removed from freezer.
03G-06-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used in panko container as scoop
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at cook line **Repeat Violation**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at cook line
14-69-4
55
Aug 19, 2025
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom of grated cheese container **Repeat Violation**
14-86-1
Basic - Drain cover(s) missing. For mop sink
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Food stored on floor. Box of meat on the floor in walk in freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in back area
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights by hand sinks by walk in cooler **Repeat Violation**
38-12-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Cooler at cook line
29-49-6
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Plans still being reviewed
03G-54-1
52
Mar 25, 2025
Complaint Full
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of chop herbs in cooler **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ketchup with fresh garlic, oil made on site, date marked 3/13 1 quart Sliced provolone cheese date 3/13. 8ozs Crushed tomatoes open from can 2/29 1 quart Home made chili 3/13 2 quarts
01B-13-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with bracelets **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Corrected On-Site**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle door of oven **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Made and packaged brownies at front counter Repackaged hot dogs and sausages in stand up cooler by restrooms
02D-03-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light shield by walk in cooler
38-12-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Outer openings not protected with self-closing doors. Exit door to smoker
35B-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw beef. Establishment has submitted paperwork and waiting on approval
03G-54-1
50
Nov 14, 2024
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Washing Fruits and Vegetables
FL-42
82
Nov 28, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Chemical bottle on push cart **Corrected On-Site**
41-21-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. Gaskets torn on 2 door stand up cooler
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at 64f at server area. **Corrected On-Site**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in back prep area
38-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Feb 8, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. White trash bags used to store cashews
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time plan for stir fried noodles, cooked sweet potato and cooked black bean dumplings at cook line. Product only out for 3 hours, advised chef to discard at 4 hours and have written procedure for food items
03F-10-5
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. Salmon thawing in walk in cooler, item not completely frozen at this time
06-09-1
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights shields in dry storage area
38-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled over cook line
36-27-5
61
Sep 16, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries in reach in freezer at cook line Raw chicken over raw salmon and raw beef in walk in freezer **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Cashews in white trash bag
14-31-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line
27-16-4
Basic - Drain cover(s) missing. Mop sink **Corrected On-Site**
29-18-4
Basic - Equipment in poor repair. Gaskets torn in 2 door stand up cooler at cook line
14-11-5
Basic - Hole in or other damage to wall. Hole in wall at ware wash area
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No light shield on light in back storage area by ice machine Black end caps on light shield in hallway with dry storage
38-07-4
Basic - Plumbing system in disrepair. Hand sink at cook line not working correctly, per owner water backs up in basin, water turned off at hand sink. Sign on faucet has hand sink out of order , do not use
29-08-4
52
Frequently Asked Questions
When was Hungry Pants last inspected?
The most recent health inspection at Hungry Pants on file is from Mar 4, 2026. The public record contains seven inspections in total.
What is the most common violation at Hungry Pants?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited four times, more than any other issue at Hungry Pants.
How does Hungry Pants compare to other restaurants in Orlando?
Hungry Pants most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Hungry Pants' inspection record improved over time?
No. Recent inspections at Hungry Pants have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hungry Pants 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 Hungry Pants inspected?
Based on the inspection history on file, Hungry Pants is inspected around two times per year on average.
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