Hurricane Hanks/Hurricane Liquors
5346 Gulf Dr, Holmes Beach, FL 34217 · Permanent Food Service · License 5104366
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot), 4 basic (1 repeat)-23
- Safety score77
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 visitAug 19, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed commercially vacuum packaged grouper not removed from its packaging before thawed. Operator disposed of the product willingly.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on their cook line: Artichoke Heart (67°F - Cold Holding) Operator stated they had been out for approximately 1hr. Operator chose to dispose of them.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored over a bag of cut mangos. Operator moved the fish.
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
Observed a container of raw fish stored on top of beer kegs. Operator moved the fish.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed an employee wash their hands without soap or hot water. Operator had them rewash their hands.
Fixed on the spot
Employee washed hands with no soap.
Observed an employee wash their hands without soap or hot water. Operator had them rewash their hands.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed commercially vacuum packaged grouper not removed from its packaging before thawed. Operator disposed of the product willingly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed all their make table cutting boards heavily grooved.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed their dish machine with heavy debris buildup.
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 items stored on/above the cook oven and above their soda boxes. Operator removed the items.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.