Hook Fish & Chicken

1340 E University Ave, Gainesville, FL 32641 · Permanent Food Service · License 1102617

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Jul 27, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
3 high priority (2 fixed on the spot), 3 intermediate, 7 basic (2 repeats)
-30
Complaint after follow-up on Jul 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score50

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul242026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk-in cooler shrimp 41, chicken 41°. Glass reach-in cooler: livers 47°-50° Gizzards 47 Another ice bag was added/refreshed to each container.
  Administrative complaint
Basic2
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  No change
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  No change
  More time given
Official report, on the Florida DBPR website
First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : in the walk-in cooler chicken 47°, gizzards 52°, fish 49°. The cooling fins in the back of the fan has an ice pack building on it. All items got a scoop of ice. ALSO, the glass front reach-in cooler on the cook line gizzards 58°, chicken 59°, these were placed in the cheats freezer, and iced.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed : 2 flys by the back door, 1 fly in the kitchen and 1 fly in the dining area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed : spray bleach stored next to to go lids on the front line. This was moved to the floor.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the ice machine shroud has dark foreign substance on it. ALSO, the tea nozzle and the first fruit punch nozzles have drink build up.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed : lack of soap at all three kitchen/front line hand wash sinks. Some Bottles were filled with soap. Corrective Action Taken* ALSO, no paper towels at any hand wash sink in the establishment. C-fold napkins were added to some sinks. And, lack of signs at the 2 kitchen hand wash sink. Again, the restroom lacks soap and a sign and paper towels. The soap was moved around until multiple more bottles were purchased Abdinur Abdi distributed. Corrective Action Taken Repeat Violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed : unlabeled( bleach)spray bottle stored on the front line with single serve lids. 100 ppm chlorine.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed : the bulk seasoning containers lack clear labels in the necessary languages.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed : the walk-in cooler had fish, chicken and gizzards over 43°. There was a visible ice pad built up on the cooler coils.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed : a mixture of oil and flour on multiple handles, throughout.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed : the drain pipe for the kitchen hand wash sink is broken off.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed : when the back door is fully closed, sunlight emits around the edge.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed : multiple floor tiles in disrepair.
  Ceiling tile missing.
  Observed : the ceiling tile over the ice machine is not in place.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.