Portillo's Hot Dogs
Last inspected: Feb 17, 2026
100
Score
The health department has logged nine inspections at Portillo's Hot Dogs, the earliest from 2022. The latest inspection on file is from Feb 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged six times.
That puts the facility ahead of the local pack: the average St. Petersburg restaurant scores 77. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
No violations found.
100
Feb 12, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausages (50F - Cold Holding, retemped at 41F); hot dogs (50F - Cold Holding, retemped at 42F); raw sausage (50F - Cold Holding, retemped at 41F); cooked peppers (53F - Cold Holding, retemped at 43F) Reach in cooler under grill on drive thru window wall had accidentally been turned off. Operator stated that no food had been stored in that unit overnight, and it had been stocked at 10 AM, I took my temps at 11:30AM. Operator moved all food to walk in cooler and turned on reach in cooler. All retemped 43F and below at 11:50AM. Operator will not restock reach in cooler until it reaches 40F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink on service window wall. Operator restocked with soap. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink near kitchen entrance temping at 68F, operator turned hot water on and retemped at 93F. **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles soiled with accumulated debris -can opener blade is soiled **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Standing water or very slow draining water in handwash sink next to kitchen entrance. Operator unclogged sink drain and it's now draining properly. **Corrected On-Site**
29-20-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
55
Aug 11, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (46F - Cold Holding) in reach in cooler on cook line. Operator removed and placed in walk in cooler to cool. Retemped at 42F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions top of steam table(122F - Hot Holding), staff stirred onions **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea dispenser nozzles soiled with accumulation of debris. Can opener blade soiled with debris.
22-02-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice paddle stored on top of ice machine on wet shelf
24-06-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed new license and posted. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at end of cook line for slicing bread grooved with black substance in grooves. Operator replaced with new cutting board. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach on floor inside kitchen entrance next to order line. Operator cleaned and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage rack at end of dish wash line. **Repeat Violation**
24-08-4
Basic - Ice bucket stored on floor between uses. Operator removed and took to dish wash area to clean and sanitize.
10-14-5
47
Jan 6, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (50F - Cold Holding); cooked pasta (48F - Cold Holding) Items moved into walk in freezer to bring down the temperature. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at bread station heavily grooved. Manager removed and put a new cutting board. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on rack across from 3cs.
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs touching sliced roast beef stored inside reach in cooler. Employee removed. **Corrected On-Site**
10-06-5
74
Jul 10, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Jan 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area wet nesting.
24-08-4
95
Jul 25, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed tasks no glove change. Employee educated.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shedder cheese (53F - Cooling); butter package (46F - Cold Holding); shedder cheese (40F - Cooling); butter package (40 - Cold Holding); **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanit bucket in prep area storage above food **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple gaskets soiled Shake mixer nozzle soiled Soda nozzles soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine black mold like substance
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting board cut marks by grill area
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans in dish wet nesting on dish rack
24-08-4
Basic - Floor area(s) covered with standing water. In mop and ice machine area
36-22-4
Basic - Ice scoop handle in contact with ice. On line **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line and prep line oven soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of oil in prep not labeled. **Corrected On-Site**
02D-01-5
39
Jan 6, 2023
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Dec 8, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no hair restraint while engaging in food preparation. Manager put hat on **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area. Manager separated **Corrected On-Site**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Manager removed tongs from hot dog drawer on grill station **Corrected On-Site**
10-06-5
86
Frequently Asked Questions
When was Portillo's Hot Dogs last inspected?
The most recent health inspection at Portillo's Hot Dogs on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Portillo's Hot Dogs?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Portillo's Hot Dogs.
How does Portillo's Hot Dogs compare to other restaurants in St. Petersburg?
Portillo's Hot Dogs most recently scored 100 out of 100, which is higher than the St. Petersburg average of 77.
Has Portillo's Hot Dogs' inspection record improved over time?
Results have been roughly steady. Inspections at Portillo's Hot Dogs have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Portillo's Hot Dogs 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 Portillo's Hot Dogs inspected?
Based on the inspection history on file, Portillo's Hot Dogs is inspected around three times per year on average.
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