Hooky Entertainment Homestead
100 S Krome Ave, Homestead, FL 33030 · Permanent Food Service · License 2336379
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 2 intermediate, 8 basic-29
- Safety score71
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 visitOct 30, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cook beans, cook brisket, tomato sauce at reach in cooler in the kitchen.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cook beans, cook brisket, tomato sauce at reach in cooler in the kitchen.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw marinated chicken (45°F - Cold Holding) at prep table in ice bath.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw chicken over beer cans at walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 00ppm) at bar. Employee fixed Dishwasher (Chlorine 100ppm).
Fixed on the spot
Intermediate2
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.
Observed open bag of cheese not date mark at reach in cooler in the kitchen.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soda gun nozzle in the bar soiled with mold like substance. Also observed can opener soiled with old food debris.
Basic8
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed pizza oven at popcorn station soiled with old food debris.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed at triple sink in the kitchen.
Standing water in bottom of reach-in-cooler.
Observed at reach in cooler in the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall near reach in freezer at popcorn station soiled with mold like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed in the kitchen.
Floor soiled/has accumulation of debris.
Observed floor under cooking equipments soiled with food debris. Also observed floor at popcorn station soiled with heavy food debris.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.