HOOK & REEL
7841 PINES BLVD, Pembroke Pines FL 33024 · 754.888.9223
Last inspected Jul 14, 2026 · 14 visits since August 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach crawling under paper towel dispenser above hand wash sink in cook line. Operator killed, Cleaned and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023058873 | Oct 11, 2023 | Nov 6, 2023 | $400 |
| 2--2023046543 | Aug 10, 2023 | Sep 11, 2023 | $400 |
Inspection history
14 visits, newest first
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.
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/ No Certified Food Manager with 5 employees at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips or thermometer for dishwasher using temperature.
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. Some employees' food handler training expired.
Show the remaining 3 findings ▾
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishment has gratuity notice on receipt, but not on menu.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer stored in first flip top cooler on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. 1). Walk in cooler shelves rusted. 2). Shelves rusted in Atosta reach in, near to handwashing sink.
Jul 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority6 Intermediate11 Basic
Show 22 findings ▾
Container of medicine improperly stored. Box contains first aid kit and other medical supplies stored on shelf above flip top cooler in kitchen. Operator removed box from shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boiled eggs in Atosta reach in cooler. Operator moved raw eggs to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top cooler,er # 1// Raw Shrimp (55F - Cold Holding), per operator, foods not prepped or portioned today, food held in flip top cooler overnight Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In FLIP TOP # 1 // Crawfish (55F - Cold Holding); ( Half and half creamer - 54 F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in walk in cooler and moved to flip top cooler and held for approximately 2 hours. Operator placed ice on food items. Corrective Action Taken. 2). In flip top cooler # 1// Raw Shrimp (55F - Cold Holding), per operator, foods not prepped or portioned today, food held in flip top cooler overnight. Food was discarded. See Stop Sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table, Boiled Eggs (132F -Reheating); at 1:30 pm, per operator, reheating since 11 am. Boiled Corn (127F - Reheating), per operator foods stored in cooler and placed in steam table approximately 2.5 hours ago. Steam table dial was turned up to maximum heat to continue reheating foods.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Metal pot scrubber stored in handwashing sink in kitchen next to cook line. Operator removed scrubber.
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/ No Certified Food Manager with 5 employees at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips or thermometer for dishwasher using temperature.
Non-pitting surface rust on food-contact equipment. Chest freezers in kitchen and in back storage room have rusted lids.
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. Some employees' food handler training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black, mold like substance. Operator began cleaning ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing in employee bathroom.
Bowl or other container with no handle used to dispense food. No handle bowls used in several containers of food in kitchen on dry storage shelves. Operator removed bowls from containers.
Dead roaches on premises. Observed 9 dead roaches behind dry storage shelf in kitchen and 1 dead roach near to dry storage shelf in back room. Operator swept up roaches and discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1). Employees' speaker, jacket, and flashlight stored on dry storage shelf in kitchen. 2). Employee's bottle of hand lotion stored on shelf over flip top table. Operator removed employee items on shelf.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishment has gratuity notice on receipt, but not on menu.
Floor soiled/has accumulation of debris. Floor soiled behind stoves in kitchen.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer stored in first flip top cooler on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. 1). Walk in cooler shelves rusted. 2). Shelves rusted in Atosta reach in, near to handwashing sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls behind stoves on cook line soiled with food debris and grease.
Feb 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Denicco Penn 10-5-2020
Dec 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Denicco Penn 10-5-2020
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change strips or high temp hold thermometer for dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed online during inspection. Details now show license current.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline GLASSFRONT reach in cooler - boiled eggs (57F - Cold Holding); boiled potatoes (56F - Cold Holding); crab leg clusters (56F - Cold Holding); cooked crawfish (54F - Cold Holding); cooked mussels (56F - Cold Holding); raw shrimp (52F - Cold Holding). Per manager none prepared or portioned today and put in unit at 11:30am for opening. All items removed to freezer to rapid chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen make line, boiled potatoes 97-104F at 1:20pm (heated cooling approximately 45 minutes) to 88-94F at 1:55pm. Based on times and temperatures taken, potatoes will not reach 70F in 2 hours. Employees moved potatoes to walk in cooler to more rapidly chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Denicco Penn 10-5-2020
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change strips or high temp hold thermometer for dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine bin.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk flour container at make line. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on cutting board at kitchen left fliptop unit. Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet.
Equipment and utensils not properly air-dried - wet nesting. Clean buspans in back prep area wet nesting on shelf. Manager inverted all.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by service hand sink opposite make line.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun noodle at bar has mild like build up. Employee removed and cleaned.
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 by end of cook line. Manager replaced.
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. No signed reporting agreements for new employees. Bulletin printed, read, and signed by employees during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
Unwrapped single-service utensils not presented so that only the handles are touched. Multiple containers of plastic cutlery in expo and service area not stored with handled presented upward.
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Working containers of food removed from original container not identified by common name. Containers of sugar and salt at cookline cart not labeled.
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, containers with raw pork and raw beef on shelf above case of raw potatoes. Manager moved all meats to bottom shelf for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line right fliptop unit, commercial cooked mussels (42-47F - Cold Holding), boiled eggs (50F - Cold Holding), milk (47F - Cold Holding); crab leg clusters (54F - Cold Holding). Per employee items not prepared or portioned today. All items brought from walk-in just before 12:00pm open. All items removed to walk in to rechill. Technician arrived to check unit during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. 1) Plastic cup in bulk container of flour at kitchen cook line. 2) Paper cup in container of sauce in walk in cooler. Manager removed both.
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at left kitchen fliptop unit. Employee removed phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing bracelet.
In-use knife/knives stored in cracks between pieces of equipment. Three knives between end of fliptop units and hot holding table. Employee removed knives.
Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks at cook line service window not stored handles up. Manager inverted all to properly store.
Working containers of food removed from original container not identified by common name. Containers of sugar and salt at cookline cart not labeled.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Boiled eggs, potatoes, and corn on cob at cookline missing time marks. Per manager using time block 12:00-3:00pm. Manager added time mark.
No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.
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. Florida Restaurant Lodging Association expired Dec. 2023.
Bowl or other container with no handle used to dispense food. 1) Plastic cup in container of dried shrimp in bottom of left fliptop unit. Employee removed cup. 2) Paper cup in container of mustard sauce in walk in cooler. Manager removed cup. 3) Plastic cup in bulk container of flour in kitchen. Manager removed cup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pan in fat back prep area opposite triple sink not inverted. Manager inverted.
In-use knife/knives stored in cracks between pieces of equipment. Knives between right fliptop unit and steam table. Manager removed knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in container of standing water by rice cooker at kitchen entrance.
Unwrapped single-service utensils not presented so that only the handles are touched. Tray with plastic cutlery on shelf at expo station not stored with all handled facing same direction.
Working containers of food removed from original container not identified by common name. Bulk container of flour by cook line not labeled. Manager added label.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
1. Walk-in cooler shelves with rust that has pitted the surface. 2. Atosa reach in cooler shelves with rust that pitted the surface in kitchen.
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach crawling under paper towel dispenser above hand wash sink in cook line. Operator killed, Cleaned and sanitized area during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in cook line. Operator provided
No soap provided at handwash sink in cook line. Operator provided
Spray bottle containing toxic ( metal cleaner) substance not labeled on bottom storage shelf in kitchen. Operator labeled metal cleaner and moved to chemical station.
1. Walk-in cooler shelves with rust that has pitted the surface. 2. Atosa reach in cooler shelves with rust that pitted the surface in kitchen.
Bowl or other container with no handle used to dispense Rice, Cajun powder and salt in dry storage area. Operator removed bowls
Dead roaches on premises. 1 dead roach under reach in cooler in cook line. 1 dead roach on floor in dry storage room. Operator cleaned and sanitized area during inspection.
Food not stored at least 6 inches off of the floor. Case of plastic bottled water stored on floor next to bar in dining room. Operator elevated
Aug 10, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Oyster tags not marked with last date served.
Glass front Reach-in cooler shelves with rust that has pitted the surface in cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters next above fryers soiled with accumulation of dust in cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 10, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on floor next to glass front cooler in cook line. 1 live roach on floor under shelf in dry storage area, left end of cook line. 2 live roaches on floor in front of chest freezer in cook line. 2 live roaches on wall in prep station. 4 live roaches on shelf under prep table in prep station. 1 live roach on top of dish machine in ware washing area. 2 live roaches inside hand washing sink in ware washing area. 1 live roach inside prep sink in prep station next to walk in cooler. 3 live roaches behind chest freezer in cook line. Manager killed some roaches during inspection.
Oyster tags not marked with last date served.
Dead roaches on premises. 5 dead roaches on floor under hand washing sink in cook line. 1 dead roach on top empty rolling cart next to hand wash sink in cook line. 1 dead roach on floor under soda rack in dry storage area. 1 dead roach on floor under wok station in cook line. 1 dead roach on floor under stove in cook line. 5 dead roaches on floor under table in ware washing area. 1 dead roach inside hand washing sink in ware washing area. 6 dead roaches on floor under shelf in expo line. 1 dead roach on floor under table in cook line. 3 dead roaches on floor in dry storage room next to beer cooler. Manager removed, cleaned and sanitized some areas during inspection.
Glass front Reach-in cooler shelves with rust that has pitted the surface in cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters next above fryers soiled with accumulation of dust in cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 9, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on floor next to glass front cooler in cook line. 1 live roach on floor under shelf in dry storage area, left end of cook line. 2 live roaches on floor in front of chest freezer in cook line. 2 live roaches on wall in prep station. 4 live roaches on shelf under prep table in prep station. 1 live roach on top of dish machine in ware washing area. 2 live roaches inside hand washing sink in ware washing area. 1 live roach inside prep sink in prep station next to walk in cooler. 3 live roaches behind chest freezer in cook line. Manager killed some roaches during inspection.
Oyster tags not marked with last date served.
Spray bottle containing toxic substance (sanitizer)not labeled. Operator labelled sanitizer on bottle in kitchen.
Bowl or other container with no handle used to dispense flour in cook line. Operator removed
Ceiling tile missing in expo line in cook line.
Dead roaches on premises. 5 dead roaches on floor under hand washing sink in cook line. 1 dead roach on top empty rolling cart next to hand wash sink in cook line. 1 dead roach on floor under soda rack in dry storage area. 1 dead roach on floor under wok station in cook line. 1 dead roach on floor under stove in cook line. 5 dead roaches on floor under table in ware washing area. 1 dead roach inside hand washing sink in ware washing area. 6 dead roaches on floor under shelf in expo line. 1 dead roach on floor under table in cook line. 3 dead roaches on floor in dry storage room next to beer cooler. Manager removed, cleaned and sanitized some areas during inspection.
Floor soiled/has accumulation of debris behind alcohol mix drinks cooler in bar.
Glass front Reach-in cooler shelves with rust that has pitted the surface in cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters next above fryers soiled with accumulation of dust in cook line.
Opened employee beverage container in glass front cooler above food to be served to customers in cook line. Manager removed.
Walk-in cooler shelves with rust that has pitted the surface.
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.