The Bait and Hook
212 W 1 St, Suite 1030, Sanford, FL 32771 · Permanent Food Service · License 6905379
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 intermediate, 5 basic-8
- Violations at the Sep 3 complaint check1 high priority (fixed on the spot)-3
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 3, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
-1 dead insect in back right corner of prep table, operator removed and discarded -1 dead insect on electrical plug box, operator removed and discarded
Fixed on the spot
Earlier inspections 1
A92Routine inspection6 violations No follow-up needed
- First visitAug 21, 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
Intermediate1
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.
-buttermilk in walk-in cooler
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-stainless steel bowls stored on dish drying rack
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-unwrapped single-service bowls and trays not stored inverted on wire rack shelf over roll-top reach-in cooler
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall behind the dishwasher
Floor soiled/has accumulation of debris.
-floor underneath the dishwasher
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.