HUNGRY TARPON RESTAURANT Inspection – April 23, 2026

High Priority 2

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46*F – Cold Holding); diced tomatoes (47*F – Cold Holding); Fish (46*F – Cold Holding)

#10High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen **Corrected On-Site**

Corrected On-Site

Intermediate 2

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#12Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic 8

#1Basic08B-38-4

Basic – Food stored on floor. Potatoes **Corrected On-Site**

Corrected On-Site

#2Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#3Basic10-20-4

Basic – In-use tongs stored on fire equipment equipment between uses.

#4Basic16-38-5

Basic – Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

#5Basic29-08-4

Basic – Plumbing system in disrepair. The hot water at handwashing sink on cook line is off.

#6Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

#7Basic36-27-5

Basic – Walls soiled with accumulated grease, food debris, and/or dust. Over electric flattop , in kitchen , window sills also.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch