HOOKS FISH & CHICKEN

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Shared restroom missing a covered receptacle. Warning - From follow-up inspection 2026-03-31: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Manager provided employees with hats. Corrected On-Site Warning - From follow-up inspection 2026-03-31: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in freezer door frame torn. Warning - From follow-up inspection 2026-03-31: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line , flip top surface is soiled with food debris. Warning - From follow-up inspection 2026-03-31: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line , low boy reach in cooler shelves rusted. Repeat Violation Warning - From follow-up inspection 2026-03-31: Observed at callback same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At front dessert station , raw conch salad stored over ready to eat packaged cake. Educated operator on proper storage procedures. Operator removed conch salad from cooler . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At dessert case Raw Conch salad (49F - Cold Holding). Per operator, item not prepped or portioned today. Item held in unit over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dessert case Raw Conch salad (49F - Cold Holding). Per operator, item not prepped or portioned today. Item held in unit over night. See stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager was unfamiliar with the Big 6. Printer poster for establishment. Corrective Action Taken

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. Printed poster for establishment Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure provided for cooked chicken wings using Time as Public Health Control in cook line. Operator completed form during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front counter unlabeled bottles containing an unknown substance. Operator labeled bottles windex and bleach solution. Corrected On-Site Repeat Violation

Basic - 1.Walk-in cooler shelves with rust that has pitted the surface. 2. In 3 door low boy cooler in cook line , shelves accumulated with rust.

Basic - Cardboard used to line food-contact shelves. At walk in cooler cardboard lining shelves with food items such as raw meat, fish and vegetables. Operator removed cardboard Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dessert station area employees personal bags stored above food service single serve items. Employee removed to designated area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. At cook/ fryer station employees not wearing hair restraint. Educated manager on proper hair restraint for the employees.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 1. Inside fries walk in freezer ice build up on wall . 2. Inside main walk in freezer ice build up around fan. Repeat Violation

Basic - Ice scoop handle in contact with ice. At front counter two door cooler, ice scoop stored in ice bin , operator washed, rinsed and sanitized ice scoop during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Printed poster for establishment. Corrective Action Taken

Basic - Standing water in bottom of reach-in three door low boy cooler in cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - next to cook line wings, (56F - Cold Holding) - at drive through, cole slaw (53F - Cold Holding). Per operator, items have been out of temperature for approximately 30mins. Inspector suggested that items be held on time as a public health control for safety. Form sent to operator. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fry station, fries (128F - Hot Holding). Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing chlorine. Employee labeled bottle. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of fish stored less than 6 feet off the floor in walk-in freezer #2. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk-in freezer adjoining walk-in cooler" Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two bags of fish thawed in standing water in three compartment sink. PIC removed fish and placed under running water. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored over precooked conch fritter in walk-in cooler. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed spray bottle next to hand wash sink at front counter +200ppm. Corrected to 100ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored above dressing bottles.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by prep area, no paper towels provided. Operator provided paper towels Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. By handwashing sink at prep area, spray bottles containing sanitizer not labeled. Operator labeled bottles Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line and prep line soiled with dust.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around inside door of walk in freezer.

Basic - Light shield damaged/in disrepair. Above reach in cooler by drive up window, missing light shield.

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored above dressing bottles. Priority: High Priority

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by prep area, no paper towels provided. Operator provided paper towels Corrected On-Site Priority: Intermediate

Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate

Intermediate - Observed: Spray bottle containing toxic substance not labeled. By handwashing sink at prep area, spray bottles containing sanitizer not labeled. Operator labeled bottles Corrected On-Site Priority: Intermediate

Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line and prep line soiled with dust. Priority: Basic

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around inside door of walk in freezer. Priority: Basic

Basic - Observed: Light shield damaged/in disrepair. Above reach in cooler by drive up window, missing light shield. Priority: Basic

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. Emailed operator bulletin Corrective Action Taken Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups used as scoop in black pepper.complete seasoning and dried parsley.

Basic - Buildup of food debris/soil residue on equipment door handles. True reach in freezer

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining on prep table next to fryer.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee assisting cook .

Basic - Equipment in poor repair. Observed gaskets on true reach in freezer torn

Basic - Food stored on floor. Observed boxes of chicken stored on floor in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with rice and season salt Operator removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front display case. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle water in true reach in freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in low boy cooler opposite fry station shelves with rust that has pitted the surface.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler unwashed tomatoes and green peppers over RTE individual sauces in walk-in cooler. Observed cabbage and bag of onions over RTE dressing in walk-in cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line put up delivered frozen cases of food and returned to cook line without first washing hands before putting on gloves. Reviewed hand wash procedures and employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter DISPLAY CASE - portioned cheesecake (51F - Cold Holding); conch salad (52F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) front counter GLASSFRONTS x 2 - portioned cole slaw (49F - Cold Holding) //// portioned cole slaw (51F - Cold Holding) Per manager and date mark portioned from walk in cooler at 10:00am (temperature correct) . Non TCS items in unit overnight not at 41F. All cole slaw moved back to walk in cooler to rechill. 2) DISPLAY CASE - portioned cheesecake (51F - Cold Holding); conch salad (52F - Cold Holding). Per date marks items in unit overnight. See stop sale. Corrective Action Taken

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. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Ambient thermometer on display case reading 41F. TCS Food items in unit overnight reading 51F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on top of three door cooler opposite cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line employee wearing bracelet and watch. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee assisting on cook line not wearing hair restraint.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In right glassfront cooler at front counter.

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Sanitizer spray bottles at front counter reading 200ppm chlorine. Employee remade all bottles. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 3 door lowboy at cook line, container of raw chicken above container of raw fish. Manager inverted for proper separation. Corrected On-Site

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. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Knife and utensils in hand sink by three compartment sink. Manager removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch salad at front display case not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by drive through window. Employee labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage to wall. Hole in wall around plumbing repair in men's restroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Shrimp (65°F-67°F) sitting on prep table next to fryer in kitchen, per operator shrimp were out of temperature for less then 1 hour. Operator moved shrimp to freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen next to 3C sink blocked by a trash can. Operator removed trash can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by drive thru window.

Intermediate - No probe thermometer provided to measure 41°F or below temperature of food products.

Intermediate - No soap provided at handwash sink. Observed at hand wash sink by drive thru window.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed conch salad, banana cream, and cheesecake at front counter cooler display case not date marked. Reviewed proper date marking with operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water (62°F-66°F) at hand wash sink by drive thru window. Per operator hot water handle broke off.

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle in rice container in kitchen on prep table next to office. Operator removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle on prep table next to microwave. Operator removed water bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. (1) Observed employee keys and phone on prep table located in kitchen. Operator removed items. (2) Observed personal bag on prep table next to drive thru window. Operator removed bag. Corrected On-Site Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink by drive thru window.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in main kitchen at fry station.

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Main kitchen low boy reach in cooler across from fryer- observed shelves rusted.

Basic - Soiled dry wiping cloth in use. Main kitchen reach in cooler prep table across from fryer- observed wiping cloth on cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on the floor at fry station.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Main kitchen prep table- observed employee water bottle on prep table. Operator removed employee water bottle. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen low boy cooler-observed 16 ounce container inside of container of tilapia without handle. Operator removed container. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen across from prep table- observed soiled wiping cloth on top of container flour. Operator removed wiping cloth. Corrected On-Site

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. Front counter display cooler observed- lemon cake 15 each Pound cake 4 each Red velvet cake 4 each Supplier is not licensed. See Stop Sale.

High Priority - Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. Front counter display cooler observed- lemon cake 15 each Pound cake 4 each Red velvet cake 4 each Supplier is not licensed. See Stop Sale.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided Operator with Consumer Advisory.

Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen fry station- observed employee working fryer without hair restraint.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Main kitchen reach in cooler- observed service spoon inside with handle touching rice.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottle inside reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Main kitchen all reach in cooler shelves- observed shelves heavy soiled residue.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen fry station prep table- observed container of flour with no labeling.