Super Hot
Last inspected: Mar 18, 2026
55
Score
Going back to 2023, Super Hot has 10 inspections in the public record. Super Hot was last inspected on Mar 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited four times.
By comparison, the average Tampa facility scores 79, putting Super Hot on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed the oven cleaner being stored next to frying dry mix. Employee corrected storage of chemical. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a box of raw chicken being stored over pork sausage in the walk in cooler.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on flip top unit and storage area for cutting boards.
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee beverages being stored above the flip top unit.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable on flip top unit and storage area.
14-09-4
Basic - Stored food not covered. Observed a container of crabs being stored with no covering in the walk in cooler.
08B-12-5
55
Aug 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board on the three compartment sink.
22-02-4
Basic - Wood food- non contact surface not properly sealed. Observed wooden shelves in the walk in cooler. Discussed sealing it with the person in charge.
14-06-4
Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit.
14-09-4
82
Feb 7, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employees fail to provide test strips. **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on the three compartment sink. **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several plates employee meals in the walk in cooler not segregated or labeled. **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
08B-49-4
74
Jan 30, 2025
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 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 dishwasher machine testing at 0ppm. Employee set up three compartment sink tested at 100ppm. **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed three containers of raw chicken being stored over ready to eat sauces. **Warning**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment doesn't have any live oysters at the time of inspection, person in charge stated that they ran out today, when asked where the past tags were they stated that they discarded them. Explained that tags must be kept on file for 90 days after the last one is sold. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a staining cutting board being stored above the three compartment sink. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employees fail to provide test strips. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees with no certified food manager on duty. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any kind of training for all employees. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several plates employee meals in the walk in cooler not segregated or labeled. **Warning**
08B-49-4
Basic - Food stored on floor. Observed a 5 gallon bucket of soy sauce being stored on the floor in the walk in cooler. Employee stored correctly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable on the three compartment sink. **Warning**
14-09-4
35
Aug 16, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in both male and female bathrooms. **Warning** - From follow-up inspection 2024-08-16: No handwashing sign provided at a hand sink used by food employees in both male and female bathrooms. **Time Extended**
31B-04-4
95
Aug 15, 2024
Food-Licensing Inspection
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. Observed raw chicken wings at 48 degrees F, cut raw sausage at 51 degrees F, and shelled eggs at 50 degrees F. Manager will move items to a reach in cooler to drop temperature. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken wings over unwashed produce. **Warning**
08A-04-5
Intermediate - No soap provided at handwash sink. Manager was able to provide soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in WIC behind the fan housing. **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees in both male and female bathrooms. **Warning**
31B-04-4
61
Apr 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
86
Oct 24, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken and cabbage in walk in cooler
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and cooked chicken in walk in cooler
02C-02-5
Intermediate - Soap dispenser at handwash sink on cook line not working/unable to dispense soap. **Repeat Violation**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed to go cups in bags of flours and starches in storage
14-01-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed cracked wooden bowls on cook line
14-10-4
Basic - Food stored on floor. Observed bin of sugar stored on floor
08B-38-4
Basic - Light shield damaged/in disrepair. Observed several damaged light shields in kitchen
38-01-4
58
Jun 19, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Mar 24, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Super Hot last inspected?
The most recent health inspection at Super Hot on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Super Hot?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Super Hot.
How does Super Hot compare to other restaurants in Tampa?
Super Hot most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Super Hot's inspection record improved over time?
Results have been roughly steady. Inspections at Super Hot have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Super Hot 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 Super Hot inspected?
Based on the inspection history on file, Super Hot is inspected around three times per year on average.
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