Hook Fish & Chicken
5701 N Australian Ave, West Palm Beach, FL 33407 · Permanent Food Service · License 6000283
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection4 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 1 basic-23
- Administrative complaint on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 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 visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler; sliced cheese (49°F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, moved overfilled amount to reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At upright glass door reach in cooler; raw shrimp stored over ready to eat cooked conch fritters . At walk-in cooler; raw salmon stored over ready to eat cooked chicken. Operator moved raw items below ready to eat items.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen from frontline after using phone, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach found in kitchen on floor in dry storage area. Operator eliminated live roach, cleaned floor.
Fixed on the spotAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk-in cooler; cooked rice no date mark. Operator stated rice cooked onsite, held for 2-3 days, applied appropriate date mark/date prepared.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At flip top cooler; sliced tomatoes (45°F - Ambient Cooling 11:00/45°F 11:40). Operator stated tomatoes cut at 10:20, cooing in shallow pan on make top at this rate will not reach 41°F within 4 hours, moved to reach in cooler to facilitate faster cooling.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
Establishment advertises "Catfish" on menu is serving/substituting Swai in place of Catfish. Advised Operator to properly identify fin-fish on menu.
Repeat violationAdministrative complaint
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 2 dead roaches in kitchen on floor of dry storage area. 1 dead roach stuck to wall behind prep area. Operator removed dead roaches, cleaned areas.
Fixed on the spotAdministrative complaint
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.