Question 1

How many health inspections has HUNGRY HOWIE'S #135 had?

Accepted Answer

HUNGRY HOWIE'S #135 has had 7 inspections according to Florida DBPR records.

Question 2

Has HUNGRY HOWIE'S #135 ever been shut down?

Accepted Answer

No, HUNGRY HOWIE'S #135 has no emergency closures on record.

Question 3

What are the most common violations at HUNGRY HOWIE'S #135?

Accepted Answer

The most frequently cited violations at HUNGRY HOWIE'S #135 are: Allergen awareness, Proper hand/arm washing, Correct procedures.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V14 (Food contact surfaces) mean?

Accepted Answer

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

Question 6

What does Florida violation V51 (Premises clean) mean?

Accepted Answer

OVERALL SANITATION: Premises not clean or in disrepair indicate systemic food safety management failure. Unsanitary conditions support pest populations, bacterial growth, and cross-contamination. Dirty facilities correlate with higher rates of critical violations. A facility's general cleanliness is the strongest predictor of its food safety performance. Maintain entire premises in clean and sanitary condition. Develop and implement cleaning schedule covering all areas. Clean as you go during operations. Deep clean regularly. Remove unnecessary items and clutter. Maintain exterior areas to prevent pest attraction. Address all maintenance needs promptly.

HUNGRY HOWIE'S #135

Inspection History (7)

High Priority Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

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