Hook Fish and Chicken

10400 Atlantic Blvd, Jacksonville, FL 32225 · Permanent Food Service · License 2603844

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed by the Sep 21 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
3 high priority (fixed by the Sep 21 follow-up), 7 intermediate (1 fixed on the spot), 10 basic; intermediate violations cost 18 at most
-37
Violations at the Aug 25 complaint check
1 intermediate, 1 basic also cited at the Jul 20 routine inspection and counted there
Extension granted on Jul 21, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score61

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

Inspection history

2 inspections · 4 visits

Latest inspection

Aug252026

Complaint check

2 violations found

First visitAug 25, 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.
2 violations found:
- 1 Intermediate
- 1 Basic
What the inspector cited
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Handsink in kitchen , Employee provided
  Fixed on the spot
Basic1
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice scooper handle in Ice bin upfront, moved
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026D61Routine inspection20 violations, 3 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 4 Intermediate
- 2 Basic
What was still cited
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Has one from 100-400f, need one from 0-220f
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  None still
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Same
  More time given
  No soap provided at handwash sink.
  Same
  More time given
Basic2
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Same, cooking without hair restraint
  More time given
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Same
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
18 violations still not corrected:
- 2 High priority
- 7 Intermediate
- 9 Basic
What was still cited
High priority2
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  More time given
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  More time given
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  More time given
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  More time given
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 3 High priority
- 7 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  raw chicken liver over raw fish in glass 3 door cooler
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Cold&hot spray, burn spray, mouth wash stored next to clean Togo plates
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired 6-1-26
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Gallon of milk in walk in cooler not dated
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Employee provided
  Fixed on the spot
  No soap provided at handwash sink.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
  Walk in freezer inside not frozen solid, ambient temperature 65f. Cases of fries and fish stored inside, fish still 34f Establishment has outside freezer but storing fries and fish in inside walk in freezer that's not up to temperature
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of chicken breast stored on floor of walk in cooler
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Handle in ice at ice bin next to lemonade
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Gaskets torn on glass cooler
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Large Deep freezer lid broken on inside exposed insulation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up on walk in freezer unit
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers in walk in cooler soiled with dust
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Knives stored between wall abs triple sink
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  3 door flip top cooler in kitchen with mold like substance on items inside mold like substance on lemon juice bottle, on seasoning bottles
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.