Hook Fish and Chicken

18450 NW 2 Ave, Miami Gardens, FL 33169 · Permanent Food Service · License 2333853

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Oct 3, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
5 high priority (1 fixed on the spot), 7 intermediate, 8 basic; intermediate violations cost 18 at most
-53
Extension granted on Oct 3
Counts in full until a follow-up finds the problems fixed
-3
Safety score44

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

Inspection history

1 inspection · 2 visits

Oct22026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitOct 3, 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.
11 violations still not corrected:
- 6 Intermediate
- 5 Basic
What was still cited
Intermediate6
- 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 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  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: Food service manager not certified within 30 days of employment.
  More time given
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  At the time of the callback inspection observed cookline reach in cooler with ambient temperature of 58°F. No food items are stored inside.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of cookline reach-in-cooler.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 5 High priority
- 7 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed snapper (49°F - Cold Holding); conch (51°F - Cold Holding); shrimp (48°F - Cold Holding); gizzards (49°F - Cold Holding); conch (51°F - Cold Holding); tilapia (51°F - Cold Holding) stored in the cookline reach in cooler since 3 hours ago, as per operator. Advised operator to place ice over items and place into walk in cooler for rapid cooling.
  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 conch salad over cooked chicken wings in the walk in cooler.
- Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee rinse their hand with water but no soap for less than n 10 seconds in the kitchen.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 flies laying on dirty containers by the 3 compartment sink.
Intermediate7
- 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 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed rusted shelves of clean equipment and containers stored in front of 3 compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed old food debris in the prep area hand sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  By 3 compartment sink.
  No soap provided at handwash sink.
  By 3 compartment sink.
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed ElFadil Bashir as a manager hired more than 1 year with no manager certification.
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Ross, Samuel, Hassan and Mohamed hired 1 year ago, Khalid hired more than 60 days, with an expired certificate.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed fries on the floor by the cookline,fries stored on the floor in the walk in freezer and a box of chicken wings on the floor in the walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cookline reach in cooler with ambient temperature of 47°F. Items either have to be under ice if it's stored inside the cooler or no items stored inside until unit is fixed.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed seal cases of portion cups stored on the floor behind office.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of cookline reach-in-cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Warewashing and kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Walk in cooler and by 3 compartment sink.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.