Hook Fish & Chicken
5 SW Ave D, Belle Glade, FL 33430 · Permanent Food Service · License 6020454
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed by the Oct 12 follow-up, 2 repeats), 4 intermediate (1 fixed on the spot), 8 basic-29
- Administrative complaint on Oct 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. 1. Observed Cheesecake (53°F) and raspberry cheesecake (56°F) at front counter display cooler. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Cheesecake (53°F) and raspberry cheesecake (56°F) at front counter display cooler. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Repeat violationAdministrative complaint
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed one employee working less than 60 days with no proof of signed employee reporting agreement. Provided Employee reporting agreement to operator electronically.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator provided paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Pump Spray bottle containing red toxic substance not labeled and stored in dry storage area.
Advised operator to label.
Code 53, Manager certification and employee training: 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.
Basic8
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed soufflé cups with no hand,es stored in direct contact either batter in storage container in kitchen.
Equipment in poor repair.
1. Observed torn and partially missing door gasket at three door reach in cooler opposite cookline in kitchen.
Interior of three door reach in cooler in disrepair/has exposed insulation at middle door in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning at hood in kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket in dry storage area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Earlier inspections 1
B82Routine inspection6 violations, 5 high priority No follow-up needed
- 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At display reach in cooler: cheesecake (57°F - Cold Holding) As per employee stored overnight in cooler. Not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At display reach in cooler: cheesecake (57°F - Cold Holding) As per employee stored overnight in cooler. Not prepped or portioned today. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken nuggets stored over onion rings; both portioned in pans. Operator stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked chicken wings. Operator fixed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed manager touch apron in bust area and pockets then began to handle clean fryer basket; no hand wash. Manager washed hands.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee on first day of work. Emailed form to manager.
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.
- Stop sale
- An order that the food can’t be sold or served.