DirtyFLRestaurant Inspection Data

HOTCHIX

HOTCHIX has 6 health inspections on file for its TAMPA location, with an overall rating of 2.6/5. Food safety practices have remained consistent.

Last inspection: 4 months ago · 6 reports on file

5208 N 22 ST STE B

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

11/5/2025· 4mo ago

Visit ID: 10905671

Met Inspection Standards
  • N/A:No Violations Were Observed

4/22/2025· 10mo ago

Visit ID: 10781548

Met Inspection Standards
  • N/A:No Violations Were Observed

2/17/2025· 1y ago

Visit ID: 8843309

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal drink in front kitchen area glass reach-in-cooler Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table near reach-in-cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk at 53 F. Operator placing on ice. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle of medicine on prep table near window. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 53B-01-5: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.
  • 11-26-1: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. Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near 3 compartment sink

7/29/2024· 1y 7mo ago

Visit ID: 8791837

Follow-up Inspection Required

2 high, 3 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 25-05-4:Basic - Single-service articles improperly stored. Single service items in boxes on floor in front kitchen area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk sitting at room temperature at 72 F for chicken batter across from fryers. Discussed with operators to use Time as a Public Health Control Form or cold holding under 41 F. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in Reach-In-Cooler
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
  • 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed child in front of kitchen eating and going in and out of kitchen. Discussed with manager violation.

2/5/2024· 2y 1mo ago

Visit ID: 8481564

Met Inspection Standards

1 high, 4 int, 8 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom door open. No swing. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
  • 35B-05-4:Basic - Outer openings not protected during operation.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At 3 compartment sink
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth sanitizing solution stored on the floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 11-26-1: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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

8/23/2023· 2y 6mo ago

Visit ID: 8462281

Met Inspection Standards

1 high, 1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employees restroom Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Melted butter at 102 F. On kitchen counter near bread oven. Placing on time as a public health control form **Corrective Action Taken**
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site