GET HOOKED BAR AND GRILL
5546 MAIN ST, New Port Richey FL 34652 · 727-862-8592
Last inspected May 18, 2026 · 9 visits since July 2023
SEP 23
NOV 24
MAY 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in back prep area 1 fly in front bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022006399 | Jan 10, 2022 | Mar 3, 2022 | $200 |
| 3--2018061558 | Oct 25, 2018 | Jan 4, 2019 | $200 |
Inspection history
9 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food stored in ice used for drinks. See stop sale. Bottle of beer stores in ice use to make beverages.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of beer stores in ice use to make beverages.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under broiler -hamburger patties (46F - Cold Holding); moved to walk in cooler, mahi (46F - Cold Holding); salmon (45F - Cold Holding); ice bags put on top. Recheck -grouper 41F, hamburger patties 43F, salmon 42F
Food-contact surface soiled with food debris, mold-like substance or slime. Drop plate in ice machine soiled
Show the remaining 3 findings ▾
Handwash sink used for purposes other than handwashing. Metal scrubby stored in hand wash sink on cook line, operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Buckets on cook line-0 ppm, corrected to 200 ppm
Wiping cloth sanitizing solution stored on the floor. 2 on floor on cook line, operator moved to shelf
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, across from broiler - sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding) see stop sale Temperatures taken this morning, 11:30 37F.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line. See stop sale Temperatures
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine, test strip did not turn black. Tech repair was called.
Raw animal food stored over/not properly separated from ready-to-eat food. In vertical cooler on cook line - tray of raw breaded shrimp over French fries, operator moved shrimp to walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, across from broiler - sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding) see stop sale Temperatures taken this morning, 11:30 37F.
Handwash sink used for purposes other than handwashing. Buckets in hand wash sinks on cook line and prep area, both removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 dishwasher, 3 cooks, 1 server, 1 bartender. Manager arrived before end of inspection
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line. See stop sale Temperatures
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on drawer cooler on cook line, operator moved shrimp moved to floor in another bucket
Wet wiping cloth not stored in sanitizing solution between uses. On cook line -Towels not in bucket, hanging on side, operator removed towels
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Hand sink on cook line used to clean drip set
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at bar, bartender put paper towels at hand sink
Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid not labeled, employee properly labeled spray bottle
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Employee cleaned machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on
In-use tongs stored on equipment door handle between uses. Tongs on oven handle, tongs removed
Dec 18, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority7 Intermediate1 Basic
Show 9 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form 5030-104, operator printed and posted
Handwash sink used for purposes other than handwashing. Stored equipment in hand washing sink at the bar. Employee removed equipment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna and ceviche not identified on menu
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Smoker and steamer on cook line used to replace coolers, two fryers removed, 8 burner stove added, salamander added. Storage shed added out back of establishment
No soap provided at handwash sink. Bar area.
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 operator with form 5025-131,operator printed and posted at front door entrance
No Heimlich maneuver/choking sign posted. Provided operator with form 5030-105, she printed and posted
Sep 29, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets Soda gun nozzle in bar, operator cleaned
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no beard guard/restraint while engaging in food preparation. 1 cook
Sep 28, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw hamburger, removed gloves then touched pan of tomatoes and took bag of broccoli out of drawer and put in microwave, discussed proper hand wash with staff and manager on duty
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies in bar by soda gun 1 small fly in men's restroom
Raw animal food stored over/not properly separated from ready-to-eat food. In 2 drawer lift top on cook line - raw chicken and shrimp over cooked chicken and pretzels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -; mixed shredded cheese (51F - Cold Holding); sliced turkey (51F - Cold Holding); sliced tomatoes (53F - Cold Holding); diced Tom (44F - Cold Holding); cut leafy greens (48F - Cold Holding) All foods were in walk in cooler over night, moved to reach in cooler this morning approximately 3 hours ago, operator put all on cart and in walk in freezer. Temperatures not take pan this morning.at end of inspection- cut tomatoes 39F, cut leafy greens 43F, shredded cheese 41F, operator will monitor cooler until storing food in it
Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets Soda gun nozzle in bar, operator cleaned
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on top of microwave on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on cook line, purse on rack over sugar, touching bags of batter mix. Both removed
Employee with no beard guard/restraint while engaging in food preparation. 1 cook
Floor soiled/has accumulation of debris. Floor drain under 3 compartment sink
No handwashing sign provided at a hand sink used by food employees. In men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of drawers of chicken cooler Door of ice machine Handles of hand wash sink on cook line
Stored food not covered. Multiple items in walk in freezer
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose then handled clean plates without washing hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in back prep area 1 fly in front bar area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salmon (82F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (82F - Cold Holding) sitting in container of water, water temperature is 84F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 and Lodging Association (SafeStaff) 866-372-7233.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of energy drink on prep table next to hit press
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside back of reach in freezer on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between the reach in cooler and freezer on cook line, soiled with mold like substance
Reach-in cooler interior/shelves have accumulation of soil residues. Drawers next to fryers
Time/temperature control for safety food thawed in an improper manner. Salmon in standing water in prep sink, water temperature 84F
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.