Hook & Reel

7841 Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1615239

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Jul 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Jul 14 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
5 high priority (2 fixed by the Jul 14 follow-up, 3 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot, 1 repeat), 11 basic (1 repeat)
-47
Administrative complaint on Jul 13, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score41

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

Inspection history

1 inspection · 2 visits

Jul132026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 4 Intermediate
- 3 Basic
What was still cited
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed same at callback inspection.
  More time given
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Observed same at callback inspection.
  More time given
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  Observed same at callback inspection.
  More time given
  Required employee training expired for some employees.
  Observed same at callback inspection.
  More time given
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed same at callback inspection.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed at callback inspection, shelves in Atosta cooler painted. Complied. Observed same at callback inspection, shelves in walk in cooler rusted.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Observed same at callback inspection.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 5 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In flip top cooler,er # 1// Raw Shrimp (55°F - Cold Holding), per operator, foods not prepped or portioned today, food held in flip top cooler overnight Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In FLIP TOP # 1 // Crawfish (55°F - Cold Holding); ( Half and half creamer - 54°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in walk in cooler and moved to flip top cooler and held for approximately 2 hours. Operator placed ice on food items. Corrective Action Taken. 2). In flip top cooler # 1// Raw Shrimp (55°F - Cold Holding), per operator, foods not prepped or portioned today, food held in flip top cooler overnight. Food was discarded. See Stop Sale.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  In steam table, Boiled Eggs (132°F -Reheating); at 1:30 pm , per operator, reheating since 11 am. Boiled Corn (127°F - Reheating), per operator foods stored in cooler and placed in steam table approximately 2.5 hours ago. Steam table dial was turned up to maximum heat to continue reheating foods.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over boiled eggs in Atosta reach in cooler. Operator moved raw eggs to bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Box contains first aid kit and other medical supplies stored on shelf above flip top cooler in kitchen. Operator removed box from shelf.
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Oyster tags not marked with last date served.
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  No heat test strips or thermometer for dishwasher using temperature.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Chest freezers in kitchen and in back storage room have rusted lids.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Metal pot scrubber stored in handwashing sink in kitchen next to cook line. Operator removed scrubber.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager with 5 employees at time of inspection.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some employees' food handler training expired.
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer stored in first flip top cooler on cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  No handle bowls used in several containers of food in kitchen on dry storage shelves. Operator removed bowls from containers.
  Fixed on the spotRepeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  1). Walk in cooler shelves rusted. 2). Shelves rusted in Atosta reach in, near to handwashing sink.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine has black, mold like substance. Operator began cleaning ice machine.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Bathroom door not self closing in employee bathroom.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 9 dead roaches behind dry storage shelf in kitchen and 1 dead roach near to dry storage shelf in back room. Operator swept up roaches and discarded.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Walls behind stoves on cook line soiled with food debris and grease.
  Floor soiled/has accumulation of debris.
  Floor soiled behind stoves in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  1). Employees' speaker, jacket, and flashlight stored on dry storage shelf in kitchen. 2). Employee's bottle of hand lotion stored on shelf over flip top table. Operator removed employee items on shelf.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed poster to operator.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Establishment has gratuity notice on receipt , but not on menu.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.