Hooked Fish Camp
550 Towne Ctr Cir, Sanford, FL 32771 · Permanent Food Service · License 6904587
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 5 basic (1 repeat)-28
- Safety score72
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 visitJul 30, 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 visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-smoked fish dip 41-51°F, per operator less than 4 hours stored overfilled in the "salad" reach-in cooler, employee relocated the excess to the walk-in cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-clarified butter 117°F, per operator less than 4 hours, employee placed on flat-top grill to rapidly reheat, retested 165°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw oysters stored cooked crab meat in walk-in cooler, operator removed
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Mussel tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. -provided oyster advisory
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. -handwash sink at end of cookline
Handwash sink not accessible for employee use at all times.
-handwash sink at end of cookline blocked by cart, operator relocated the cart
Fixed on the spot
Equipment drain line draining into handwash sink.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
-operator states a repair request has been made
Fixed on the spotRepeat violation
Duct tape used to repair nonfood-contact surface.
-microwave
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-floor in front of ice machine, pipe is broken on the ice machine, operator states repairs are scheduled for the ice machine
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.