HOOK FISH & CHICKEN
5701 N AUSTRALIAN AVE, West Palm Beach FL 33407 · 561 660 3873
Last inspected Aug 19, 2026 · 13 visits since July 2023
MAY 25
JUL 25
DEC 25
FEB 26
AUG 26
— STEADY
5 inspections within 43 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026243 | Feb 17, 2026 | May 4, 2026 | $800 |
| 2--2025042566 | May 6, 2025 | Jun 16, 2025 | $800 |
| 2--2024050377 | Jul 30, 2024 | Sep 11, 2024 | $400 |
| 2--2024047525 | Aug 15, 2024 | Aug 27, 2024 | $800 |
| 2--2024017747 | Mar 4, 2024 | Apr 3, 2024 | $400 |
| 2--2022029444 | Jun 14, 2022 | Jun 29, 2022 | $800 |
| 2--2020040548 | Aug 8, 2020 | Sep 10, 2020 | $400 |
Inspection history
13 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
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.
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.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; sliced cheese (49F - 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.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; sliced tomatoes (45F - Ambient Cooling 11:00/45F 11:40). Operator stated tomatoes cut at 10:20, cooing in shallow pan on make top at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.
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.
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.
Feb 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken wings while placing to cook and then handled clean equipment, clean utensils and unwrapped single service takeout containers to package cooked food without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken gizzards stored over ready to eat apple pie. Operator moved raw chicken gizzards to bottom shelf.
Time/temperature control for safety food (chicken wings) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated held less than 30 minutes, applied time mark.
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 of proper representation of fin fish.
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled register before putting gloves on and handling to go food. Educated operator on proper handwashing procedures, employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (121F - Hot Holding) sitting in fry basket at fryer,per operator item held for approximately 15minutes. Advised operator to place back in fryer and bring to 165F. Operator recooked shrimp.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm), educated operator sanitizer is to be 100pm, and advised to dilute chlorine. Operator diluted.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Standing water in bottom of multiple reach-in-cooler. Advised operator to clean cooler. Operator removed water from cooler.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touched cellphone and wiped neck with rag with gloves before handling containers of chicken. Gloves not changed in between.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle next to ice machine
May 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while cooking and then handled cooked chicken wings without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat sauce. Operator moved raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; butter (76F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for 2 hours, moved to reach in cooler.
Toxic substance/chemical improperly stored. Cleaning chemicals stored over single service plastic cutlery. Operator removed chemicals.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; precooked hamburger (50F - Ambient Cooling 11:00/50F 11:30). Operator stated cooling since 10:00am, overfilled in pan on make top, at this rate will not reach 41F within 4 hours, moved overfilled portion to reach in cooler to facilitate faster cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized.
Evidence of employee smoking in food preparation, food storage or warewashing area. Ashtray filled with used/discarded cigarettes in dry food storage area. Operator removed ashtray.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw portioned chicken stored over Macaroni and cheese. Operator removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster, operator printed and posted during inspection
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by garbage bins Operator removed
Accumulation of black mold-like substance in the interior of the ice machine.
Aug 16, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Container of medicine improperly stored. At Reach in Cooler at Cookline; Bottle containing medicine stored above chicken Discussed with operator who removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Standing Glass Door Cooler in Kitchen; Raw chicken stored over raw shrimp. Discussed with operator Operator removed
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in kitchen on floor in dry storage area under shelves.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen contained wet towel Discussed with operator who then removed towel
Dead roaches on premises. 1 dead roach in kitchen on floor in dry storage area under shelves
Jul 31, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling/cooking raw fish to handling/packaging cooked food without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler; raw shrimp stored over cooked conch fritters. Operator removed/discarded items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw fish. Operator moved raw chicken to lower shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At glass door reach in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Per Operator not prepared or portioned, held in cooler more than 4 hours. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At glass door reach in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Per Operator not prepared or portioned, held in cooler more than 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; cooked conch fritters (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw fish (46F - Cold Holding). Per Operator not prepared or portioned today, held in cooler overnight. At Flip top cooler; sliced cheese (46F - Cold Holding). Per Operator not prepared or portioned today, held overfilled in make top more than 4 hours. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; cooked rice (122F - Hot Holding). Per Operator rice cooked prior to being held in pot at front line for more than 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; cooked conch fritters (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw fish (46F - Cold Holding). Per Operator not prepared or portioned today, held in cooler overnight. At Flip top cooler; sliced cheese (46F - Cold Holding). Per Operator not prepared or portioned today, held overfilled in make top more than 4 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; cooked rice (122F - Hot Holding). Per Operator rice cooked prior to being held in pot at front line for more than 4 hours. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
Food stored in a location that is exposed to splash/dust. At walk-in cooler; covered containers of raw seafood stored under dripping condensation under fan unit. Advised Operator to relocate items.
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 8 cans of mushrooms 1 can of country gravy 1 can of corn beef hash
Raw animal food stored over or with unwashed produce. At walk in cooler raw fish stored over box of green peppers, operator placed raw fish on the bottom shelf
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 degrees Fahrenheit. At front counter glass door reach in 2 slices of cheesecake at 47F cold holding operator states that item was not prepared or portioned today and were held in the unit overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in 2 slices of cheesecake at 47F cold holding,operator states that item was not prepared or portioned today and were held in the unit overnight, see stop sale.
Handwash sink used for purposes other than handwashing. At front counter hand washing station, container with 2 ice cream scoopers stored in hand washing sink, operator removed
Spray bottle containing toxic substance not labeled. At front counter spray bottle containing a liquid that the operator could not identify hanging on dry storage rack, operator removed spray bottle
Employee personal food not properly identified and segregated from food to be served to the public. At reach in cooler small ziplock bag containing employee food stored on same shelf as vegetables to be served to the public, operator discarded ziplock bag
Food stored on floor. At walk in freezer box of chicken stored on floor, operator removed from floor and placed on proper shelf
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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 degrees Fahrenheit....cheese cake 48° in display case being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese cake 48° in display case being held more than 4 hours. Stop sale issue. Operator discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding cooked to serve Rice 112° in rice cocker being held less than 4 hours. Operator time marked.
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.