HOOTERS ON 4TH STREET
4125 4 ST N, Saint Petersburg FL 33703 · 727-822-6178
Last inspected Mar 9, 2026 · 8 visits since October 2023
NOV 24
MAR 25
MAY 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi inside batter at battering station cooler 58 degrees Employee disagarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in standing reach-in freezer located next to cook line.
Standing water in bottom of reach-in-cooler. Standing water in bottom of Reach-in cooler located at chicken breading station.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with buildup.
Floor soiled/has accumulation of debris in walk-in cooler.
Working containers of food removed from original container not identified by common name. Container containing fry seasoning not labeled on bottom shelf of prep table in kitchen. Operator labeled container.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw ground beef changed gloves. Did not wash hands touched bump bar. Employee instructed to wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1 Mahi inside batter at battering station cooler 58 degrees 3 grouper inside ROP inside pull out drawer under flat top fully thawed no hole.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi inside batter at battering station cooler 58 degrees Employee disagarded
No paper towels or mechanical hand drying device provided at handwash sink. Right side of cook line. Employee replaced
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at front inside bar not inverted. Employee inverted during inspection.
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. 3 grouper inside ROP inside pull out drawer under flat top fully thawed no hole.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep near sauce bowls. Employee moved
Floor tiles missing and/or in disrepair. At cook line near dishwasher area.
Main dishwasher Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Reach-in cooler interior have accumulation of soil residues. Breaded chicken/fish interior bottom left reach in cooler.
Mar 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tile cracked on cooks line.
Mar 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then touch single-serve gloves without washing hands. Discussed with operator proper hand-hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from fat-fryers at 2:22pm. Employee placed chicken in ice bath. Rechecked at 3:01pm a. raw chicken wings (50F - Cold Holding) 44f
No handwash sink for employees. No running hot/cold water at hand wash sink in outside bar area.
Spray bottle in chemical room containing zyme clean gel not labeled. Operator labeled spray bottle by common name.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area reading 71f. Ran water for five minutes.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above reach-in cooler on cooks line. Operator discarded item. Cleaned and sanitized area.
Floor soiled/has accumulation of debris in walk-in cooler.
Floor tile cracked on cooks line.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from dirty dishes to clean dishes with no hand wash in between.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over ready to eat foods in upright reach in freezer, not all products commercially packaged. Manager stored correctly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Hand wash sink at front of cook line used to fill water bottle.
Oysters tag removed from original container prior to container being emptied.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink towards end of cook line unable to dispense paper towels.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in mop sink area not properly secured.
Ceiling tile missing in dish pit area.
Floor area(s) covered with standing water underneath hand wash sink at front of cook line.
Open dumpster lid.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris. -Soda gun nozzle soiled with mold like suv stance in bar inside lobby area. -Outer area of soda nozzles on soda dispenser at server wait station near kitchen side entrance.
Handwash sink not accessible for employee use at all times. -Hand sink in outside bar area not easily accessible due to table placed in front of it.
Accumulation of debris on exterior of warewashing machine. -Outside top exterior of dish machine soiled with debris.
Cutting board has cut marks and is no longer cleanable. -On reach in deli coolers and stand alone freezer throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee water stored on shelf about prep table on expo line area. Manager moved water.
Equipment and utensils not properly air-dried - wet nesting. -Plastic cups wet nesting in both server wait station in dinning areas.
Equipment in poor repair. -Gasket in torn on reach in cooler on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. -Ice build up inside reach in freezer on cook line
No copy of latest inspection report available. -Manager provided copy of last inspection.
No handwashing sign provided at a hand sink used by food employees. -No handwashing sign at hand sink in outside bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket soiled with food debris and mold like substance on reach in deli coolers and pull out drawers under flat top in kitchen cook line area.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler soiled with residues and broken glass in bar area in dinning room.
Standing water in bottom of reach-in-cooler. -Standing water inside reach in deli cooler holding batter and flour on cook line. -Standing water inside reach in cooler on expo line holding desserts.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate14 Basic
Show 18 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned Soufflé cups of blue cheese date marked 9/21/23.
Stop Sale issued due to food not being in a wholesome, sound condition. Portioned soufflé cups of blue cheese date marked 9/21/23.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda spray gun soiled with mold-like substance or slime. Soiled ice bin wait staff area by merchandise. Can opener soiled with food debris. Cutting boards soiled with food debris.
Non-pitting surface rust on food-contact equipment. Reach-in cooler interior has a accumulation of rust soil residues in bar area.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. excess of 30 plus dead flys trap near office.
Accumulation of debris on exterior of warewashing machine. Outside exterior of dishwashing machine in dish area has accumulation of debris.
Bowl or other container with no handle used to dispense food. Soufflé cup inside diced tomatoes container on prep table in prep area. Employee took soufflé cup out of container.
Buildup of food debris/soil residue on equipment door handles. Order screens and Equipment door handles throughout the kitchen has accumulated buildup of food debris/soil residue.
Current Hotel and Restaurant license not displayed. No State Restaurant License being displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait staff area by soda machine. Containers wet nesting on dish rack in dish area.
Floor area(s) covered with standing water. Standing water in kitchen area.
Floors not constructed to be easily cleanable. Grout between tiles missing in numerous locations causing standing water in the kitchen.
Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce before washing. Employee was educated on correct procedure.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior/shelves have accumulation of rust soil residues in bar area. Reach in coolers throughout kitchen have soiled gaskets and area surrounding door closure.
Standing water in bottom of reach-in-cooler. Drawer underneath reach-in cooler has accumulated sludgy water.
Stored food not covered. Frozen crab uncovered in the walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat foods in walk in cooler. Employee moved produce to different area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.