HOOKED ISLAND GRILL
4721 SE 10TH PL, Cape Coral FL 33904 · 239-471-0134
Last inspected Aug 3, 2026 · 14 visits since March 2024
SEP 25
DEC 25
MAR 26
JUN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Observed 2 live flies landing on cutting board in back food prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed two 6lb cans of pineapple tidbits dented. Educated operator on going through cans. Operator discarded cants.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green beans 55F cold hold less than 4 hours. Operator added more ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice 127F hot hold less than 4 hours. Operator reheated foods on stove to 165F.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at cook line blocked by table. Observed handwash sink at beverage/wait station blocked by trash containers. Educated operator on importance of having handwash sink accessible. Operator removed trash containers and table.
No paper towels or mechanical hand drying device provided at handwash sink in women's accessible bathroom and main handwash sink men's restroom. Educated operator on having paper towels. Operator placed paper towels at handwash sinks.
No probe thermometer provided to measure temperature of food products.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed employee beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food above food served to public in reach in freezer. Educated operator on proper storage of employee food. Operator discarded employee food.
Equipment and utensils not properly air-dried - wet nesting. Operator separated containers.
Floor area in front of ice machine covered with standing water.
Food not stored at least 6 inches off of the floor. Observed box of shell eggs stored floor in walk in cooler. Educated operator on proper storage of food. Operator placed box on shelving.
In-use ice scoops stored on top of ice machine. Educated operator on proper storage of ice scoops. Operator fixed ice scoops.
Ripped/worn tin foil used as shelf cover. Beverage/wait station in kitchen.
Soiled dry wiping cloth in use. Educated operator on changing cloths. Operator removed cloth.
Jun 1, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority8 Intermediate11 Basic
Show 25 findings ▾
Dented/rusted cans present. See stop sale. Observed two 6lb cans of pumpkin dented. Operator discarded cans.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Nonfood-grade bags used in direct contact with lemons in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of ready to eat pickles. Operator placed container of raw chicken on bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mussel sauce made with cream date marked 05/17/26. Stop Sale. Operator discarded sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 61F cold hold more than 4 hours in drawer reach in cooler. Stop Sale. Operator discarded shrimp.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Educated operator on importance of putting last date served on tag.
Food-contact surface soiled with food debris. Can opener.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at cook line blocked by table.
Handwash sink used for purposes other than handwashing. Observed strainer stored in handwashing sink at bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ahi tuna on menu not designated with consumer advisory.
No paper towels or mechanical hand drying device provided at main handwash sink in men's restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bread pudding not date marked.
Accumulation of gray-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense blue cheese dressing. Operator removed cup.
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. Observed 4 packages of raw tuna thawing overnight and not removed from packaging with instructions to remove. Stop Sale. Operator discarded tuna.
Condensation or other drainage not disposed of according to law. Observed buildup of condensation on top of dressing storage reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored above food served to public in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and cologne bottle stored on prep table near clean dushes at cook line. Operator removed cellphone and bottle.
Equipment and utensils not properly air-dried - wet nesting.
Faucet/handle loose at at middle and far right handwash sinks in men's restroom.
Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor in walk in cooler and box of frozen vegetables stored on floor in walk in freezer.
In-use ice scoops stored on top of ice machine.
Soiled dry wiping cloth in use.
Mar 11, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed gumbo 49F cooling in walk in cooler overnight. Stop Sale. Operator discarded gumbo.
Clam/mussel/oyster tags not marked with last date served.
Equipment and utensils not properly air-dried - wet nesting.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed two 6lb cans of pineapple tidbits rusted and one 6lb can of pumpkin dented. Operator discarded cans.
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 written procedures.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at end of cook line blocked by table. Operator removed table.
Oyster tags not marked with last date served.
Carbon dioxide/helium tanks not adequately secured in walk in cooler.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior roof of microwave ovenhas accumulation of food debris.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Bowl or other container with no handle used to dispense salsa. Operator removed cup.
Current Hotel and Restaurant license not displayed. Educated operator in having current license.
Food not stored at least 6 inches off of the floor. Observed boxes of frozen chicken stored on floor in walk in freezer.
Food-contact surface not smooth and easily cleanable. Can opener blade rusting.
In-use ice scoop stored on top of ice machine between uses.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar entrance nearest three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container.
May 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee wash hands before putting on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 45F cold hold less than 4 hours at cook line. Operator placed bags of ice on top.
Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed signs curled and obscured. Observed taped signs flat to wall.
No paper towels or mechanical hand drying device provided at handwash sink at beverage/wait station and women's accessible bathroom. Operator placed paper towels hand wash sink.
Accumulation of dead insects in control devices.
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. Packaged ahi tuna thawing overnight in reach in cooler across from fryers and packages of raw salmon thawing overnight in walk in cooler. Stop Sale. Educated operator on removing fish from packaging. Operator discarded fish.
Current Hotel and Restaurant license not displayed. Educated operator on importance having current license.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches and bracelets while preparing food.
Faucet/handle missing at plumbing fixture at two side faucets in women's restroom.
Floor area underneath food prep sink and hand wash sink at end if cook line covered with standing water.
Ice buildup in reach-in freezer at end of cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Operator removed, washed, rinsed, and sanitized scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust behind back splash of ice machine.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on importance of having proper concentration.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator on washing hand before putting on gloves. Employee washed hands before leaving inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish 55F cold hold, raw shrimp 53F cold hold less than 4 hours. Educated operator on importance of maintaining 41F or below. Operator placed bags of ice on top of foods and turned down drawer reach in cooler.
Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical.
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 sauce.
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. Educated operator on removing fish from packaging. Operator removed fish from packaging.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Cook.
Equipment and utensils not properly air-dried - wet nesting. Educated operator on air drying containers.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled dry wiping cloth in use. Cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
Oct 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw fish and not wash hands before putting on gloves before working with bread. Educated employee. Employee washed hands and put on new gloves.
Nonfood-grade containers used for food storage - direct contact with food. Observed chemical bucket reused with food. Operator discarded bucket.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw beef stored over cooked rice in walk-in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mussel sauce date marked 08/14/24. Stop Sale. Operator discarded sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon 46F cold hold, raw scallops 46F cold hold in drawer reach in coolers at cook line. Operator pulled all time/temperature control for safety and placed on ice in working walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm.
Handwash sink used for purposes other than handwashing. Observed plastic sanitizer bucket stored in hand wash sink at end of cook line. Operator removed bucket.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduce oxygen packaging with raw frozen salmon in walk in freezer.
Bowl or other container with no handle used to dispense sauerkraut. Removed cup.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor.
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. Operator removed fish from packaging.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Faucet/handle missing/disrepair at plumbing fixture. Hand wash sinks in women's restroom and men's restroom.
Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
In-use wet wiping cloth/towel used under cutting board. Educated operator on not using wet wiping cloths underneath cutting boards.
Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizing solution off of floor. Operator placed bucket on shelf..
Apr 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed 2 live flies landing on cutting board in back food prep area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken 47F cold hold less than 4 hours. Operator turned down reach in cooler.
Handwash sink used for purposes other than handwashing. Observed colander stored in hand wash sink at outside bar. Operator removed colander.
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 soap provided at handwash sink. Hand wash sink at outside bar. Operator placed soap at hand wash sink.
Oyster tags not marked with last date served.
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 oysters advisory. Operator posted sign.
Food not stored at least 6 inches off of the floor. Observed box of potatoes stored on floor in walk in cooler.
In-use ice scoop stored on top of ice machine between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in sanitizer bucket. Operator removed tongs.
In-use wet wiping cloth/towel used under cutting board.
Water leaking from pipe underneath hand wash sink at end of cook line.
Wiping cloth sanitizing solution stored on the floor.
Mar 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Bar.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Bar.
No handwashing sign provided at a hand sink used by food employees. Bar.
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.