HOOK'S CATCH SEAFOOD AND WINGS
4690 N SR 7 STE 103, Coconut Creek FL 33073 · 1-866-534-6654
Last inspected Aug 13, 2026 · 8 visits since September 2023
JAN 25
SEP 25
JAN 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter has no hot water. Manager fixed hot water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021007198 | Jan 13, 2021 | Jun 24, 2021 | $200 |
| 2--2020056730 | Oct 21, 2020 | Mar 30, 2021 | $160 |
| 2--2017003592 | Jan 10, 2017 | Feb 15, 2017 | $480 |
Inspection history
8 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee washed hands with cold water. Employee rewashed hands at different handwashing sink.
Spray bottle containing toxic substance not labeled. Spray bottles with liquid not labeled. Manager labeled bottles
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by front counter either hot water temperature at 76°f
Carbon dioxide/helium tanks not adequately secured. Tank by walk in freezer not secured. Manager secured tank
Show the remaining 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents by cook line dusty
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front counter self service section there are Sauces and powders packaged on site do not have the proper labeling
Apr 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee washed hands with cold water. Employee washed hands with cold water
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter handwashing sink. Employee filled paper towels
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at front counter has no hot water. Water at 77°f Manager adjusted the water temperature to 85°f and above.
Bowl or other container with no handle used to dispense food. Scoops in flour has no handles, they broke off
Carbon dioxide/helium tanks not adequately secured. Tanks by the walk in freezer not secured. Employee secured tanks
Employee with no hair restraint while engaging in food preparation. Employee in food preparation has no hair restraint. Employee put on a hair restraint
Food stored on floor. Box of fish on floor in walk in freezers. Employee picked up box
Working containers of food removed from original container not identified by common name. Flour containers had no labeling. Employee labeled flour containers
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (69F - Cold Holding) left on counter for lunch rush, put back in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (130F - Hot Holding) at front counter. Manager discarded instead of reheating
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in back prep area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food. Bowls used as scoops. Manager discarded bowls
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee washed hands with no soap. Employee washed has with no soap. Spoke to employee which filled soap and rehashed hands.
Nonfood-grade bags used in direct contact with food. Food in reach in cooler in thank you bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over unwashed vegetables. Employee moved eggs to different cooleron bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flip top at cook line at fish (50F - Cold Holding); shrimp (50F - Cold Holding), cook said he just changed water. Cook added ice to fish and shrimp and called for maintenance
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 soap provided at handwash sink. No soap at handwashing sink at front counter cook line. Employee filled soap
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Employee labeled bottles.
Employee with no hair restraint while engaging in food preparation. Employee at cook line with no hair restraints. Employee put hair restraints on
Food stored on floor. Boxes of chicken on the floor in the walk in freezer
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at front counter has no hot water. Water not reaching 85°. Manager turned hot water on at handwashing sink
Bowl or other container with no handle used to dispense food. Bowl being used manager discarded bowl
No Heimlich maneuver/choking sign posted.
Standing water in bottom of reach-in-cooler. Two door flip top cooler at cook line has standing water at bottom.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter has no hot water. Manager fixed hot water.
Carbon dioxide/helium tanks not adequately secured. Manager chained co2
Employee with no hair restraint while engaging in food preparation. Employees put on hair nets
No Heimlich maneuver/choking sign posted.
Working containers of food removed from original container not identified by common name. Manager labeled flour containers
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Manager labeled bottles
Water pressure lacking at fixtures that require the use of water. At hot water at hand wash sink at front counter
Food stored on floor. Box of food on the floor in the walk-in cooler. Manager picked up
Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water. Manager removed water and put fish in cooler to thaw
Sep 25, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.