HOOKS FISH & CHICKEN
2600 N SR 7, Lauderdale Lakes FL 33313 · 954-535-0595
Last inspected Jul 17, 2026 · 9 visits since August 2023
FEB 25
MAR 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. Bulletin provided to be posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Front counter dessert cooler, raw conch salad over ready to eat cake slices. 2. Walk in cooler, Raw conch salad over house made Cole slaw. Employee removed raw salad to the lower shelf during the inspection.
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/
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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in walk in cooler, employee food stored amongst food for the employee. Employee removed to a separate area in cooler.
Show the remaining 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. Reach in low boy cooler opposite cook line shelves heavily rusted.
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Covered waste receptacle not provided in women's bathroom. Shared restroom missing a covered receptacle.
Employee with no hair restraint while engaging in food preparation. Manager provided employees with hats.
Equipment in poor repair. Observed walk in freezer door frame torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line, flip top surface is soiled with food debris.
Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line, low boy reach in cooler shelves rusted.
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 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. Observed in front counter dessert case - commercially bought cheese cake (45F - Cold Holding). Per operator items were not prepared or portioned today. Items were held in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Observed in front counter dessert case - commercially bought cheese cake (45F - Cold Holding). Per operator items were not prepared or portioned today. Items were held in cooler over night exceeding 6 hours. See stop sale. 2. Glass cooler - Cole slaw (44F - Cold Holding). Per operator items were prepared less than 2 hours ago. Advised operator to place item in freezer to quick chill. Operator placed items in freezer.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in rest room. Operator provided during the inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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.
Covered waste receptacle not provided in women's bathroom. Shared restroom missing a covered receptacle.
Employee with no hair restraint while engaging in food preparation. Manager provided employees with hats.
Equipment in poor repair. Observed walk in freezer door frame torn.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top ice bin. Operator removed, wash rinsed and sanitized scoop and stored in food grade container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line, flip top surface is soiled with food debris.
Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line, low boy reach in cooler shelves rusted.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At front dessert station, raw conch salad stored over ready to eat packaged cake. Educated operator on proper storage procedures. Operator removed conch salad from cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At dessert case Raw Conch salad (49F - Cold Holding). Per operator, item not prepped or portioned today. Item held in unit over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dessert case Raw Conch salad (49F - Cold Holding). Per operator, item not prepped or portioned today. Item held in unit over night. See stop sale.
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. Manager was unfamiliar with the Big 6. Printer poster for establishment.
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. Printed poster for establishment
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure provided for cooked chicken wings using Time as Public Health Control in cook line. Operator completed form during inspection.
Spray bottle containing toxic substance not labeled. At front counter unlabeled bottles containing an unknown substance. Operator labeled bottles windex and bleach solution.
1.Walk-in cooler shelves with rust that has pitted the surface. 2. In 3 door low boy cooler in cook line, shelves accumulated with rust.
Cardboard used to line food-contact shelves. At walk in cooler cardboard lining shelves with food items such as raw meat, fish and vegetables. Operator removed cardboard
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dessert station area employees personal bags stored above food service single serve items. Employee removed to designated area.
Employee with no hair restraint while engaging in food preparation. At cook/ fryer station employees not wearing hair restraint. Educated manager on proper hair restraint for the employees.
Ice buildup in reach-in freezer and/or walk-in freezer. 1. Inside fries walk in freezer ice build up on wall. 2. Inside main walk in freezer ice build up around fan.
Ice scoop handle in contact with ice. At front counter two door cooler, ice scoop stored in ice bin, operator washed, rinsed and sanitized ice scoop during inspection.
No Heimlich maneuver/choking sign posted. Printed poster for establishment.
Standing water in bottom of reach-in three door low boy cooler in cook line.
Mar 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - next to cook line wings, (56F - Cold Holding) - at drive through, cole slaw (53F - Cold Holding). Per operator, items have been out of temperature for approximately 30mins. Inspector suggested that items be held on time as a public health control for safety. Form sent to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fry station, fries (128F - Hot Holding).
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing chlorine. Employee labeled bottle.
Food not stored at least 6 inches off of the floor. Observed boxes of fish stored less than 6 feet off the floor in walk-in freezer #2.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk-in freezer adjoining walk-in cooler"
Time/temperature control for safety food thawed in an improper manner. Observed two bags of fish thawed in standing water in three compartment sink. PIC removed fish and placed under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored over precooked conch fritter in walk-in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed spray bottle next to hand wash sink at front counter +200ppm. Corrected to 100ppm.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored above dressing bottles. Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by prep area, no paper towels provided. Operator provided paper towels Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. By handwashing sink at prep area, spray bottles containing sanitizer not labeled. Operator labeled bottles Priority: Intermediate
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line and prep line soiled with dust. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around inside door of walk in freezer. Priority: Basic
Observed: Light shield damaged/in disrepair. Above reach in cooler by drive up window, missing light shield. Priority: Basic
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored above dressing bottles.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by prep area, no paper towels provided. Operator provided paper towels
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.
Spray bottle containing toxic substance not labeled. By handwashing sink at prep area, spray bottles containing sanitizer not labeled. Operator labeled bottles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line and prep line soiled with dust.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around inside door of walk in freezer.
Light shield damaged/in disrepair. Above reach in cooler by drive up window, missing light shield.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
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. Emailed operator bulletin
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups used as scoop in black pepper.complete seasoning and dried parsley.
Buildup of food debris/soil residue on equipment door handles. True reach in freezer
Cardboard used to line nonfood-contact shelves. Observed cardboard lining on prep table next to fryer.
Employee with no hair restraint while engaging in food preparation. Observed employee assisting cook.
Equipment in poor repair. Observed gaskets on true reach in freezer torn
Food stored on floor. Observed boxes of chicken stored on floor in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with rice and season salt Operator removed
No conspicuously located ambient air temperature thermometer in holding unit. In front display case.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle water in true reach in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Observed in low boy cooler opposite fry station shelves with rust that has pitted the surface.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler unwashed tomatoes and green peppers over RTE individual sauces in walk-in cooler. Observed cabbage and bag of onions over RTE dressing in walk-in cooler
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line put up delivered frozen cases of food and returned to cook line without first washing hands before putting on gloves. Reviewed hand wash procedures and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter DISPLAY CASE - portioned cheesecake (51F - Cold Holding); conch salad (52F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) front counter GLASSFRONTS x 2 - portioned cole slaw (49F - Cold Holding) //// portioned cole slaw (51F - Cold Holding) Per manager and date mark portioned from walk in cooler at 10:00am (temperature correct). Non TCS items in unit overnight not at 41F. All cole slaw moved back to walk in cooler to rechill. 2) DISPLAY CASE - portioned cheesecake (51F - Cold Holding); conch salad (52F - Cold Holding). Per date marks items in unit overnight. See stop sale.
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. Bulletin provided to be posted.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Ambient thermometer on display case reading 41F. TCS Food items in unit overnight reading 51F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on top of three door cooler opposite cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line employee wearing bracelet and watch. Employee removed.
Employee with no hair restraint while engaging in food preparation. Employee assisting on cook line not wearing hair restraint.
No conspicuously located ambient air temperature thermometer in holding unit. In right glassfront cooler at front counter.
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.