Hook 'Em UP Seafood and More
5960 Richard St, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2651981
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 4 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken, raw salmon (46°F-52°F - Cold Holding) interior reach-in coolers. Operator placed ice on top of both items in coolers. Retemped at end of inspection and both 42°F-43°F
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink used to store large container. Operator removed container from hand wash sink
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink. Operator replenished paper towels.
Fixed on the spot
Basic4
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed handles of fryer baskets soiled.
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Observed service window and back door open in between service.
Code 36, Floors, walls, ceilings and ventilation: Floor/ Walls/ Ceiling soiled/has accumulation of debris.
Observed ceiling in corner past fryers soiled. Also, walls around equipment soiled.
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.
Observed employee personal belonging on bags of food on shelf next to front service window. Employee removed purse to properly store.
Fixed on the spot
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.