HOOKS SUSHI BAR AND THAI FOOD
1210 9 ST N, Saint Petersburg FL 33705 · 727-898-4665
Last inspected Apr 9, 2026 · 12 visits since January 2024
MAY 24
DEC 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. live flies in rear prep room 7 live flies in rear prep area 1 live fly near wait station at front counter 2 live flies at sushi bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on reach-in coolers at cook line
Handwash sink used for purposes other than handwashing. Hand wash sink next to outdoor walk-in cooler and mop sink used to store cleaning chemicals
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for items held on time at sushi counter: Roe Cut lettuce Cooked eeg Discussed with manager to update time as a public health control written plans to include these items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked beef in walk-in cooler not date marked.
Show the remaining 4 findings ▾
Current Hotel and Restaurant license not displayed. Current license posted is from 2-1-2026. License is valid and current.
Floor soiled/has accumulation of debris. Floor soiled behind cook line
Food stored on floor. Unwashed carrots and causes stored in walk-in cooler on the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezers located in outer breezeway
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three-compartment sink. Checked chlorine sanitizer. Reading 50ppm.
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. ROP raw tuna partially thawing in package in walk-in cooler. Operator removed from packaging.
Old labels stuck to food containers after cleaning. Located on shelf in warewashing area.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler soiled with food buildup between cracks.
Handwash sink in sushi bar area is covered with pans. Operator removed pans.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top cutting board on reach-in cooler on cooks line. Employee discarded item. Discussed with operator cleaning and sanitizing cutting board.
Food stored on floor. Five gallons of cooking oil stored on floor on cooks line. Employee placed item on pallet.
Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on raw beef in reach-in freezer in storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 12:10pm a. cooked rice (75F - Cold Holding) b. rehydrated noodles (46F - Cold Holding) Operator moved item to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From front counter at 12:33pm a. Fried salmon (106F - Hot Holding) Operator discarded fish. Discussed time as a public health control as an option.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front counter stained with black substance.
Handwash sink used for purposes other than handwashing. Buckets stored in hand wash sink at sushi bar. Operator removed items.
20 commercially processed reduced oxygen packaged tuna 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. Located in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of rice in reach-in cooler. Operator removed bowl.
Dead roaches on premises. 1 dead roach on floor near restrooms. Operator discarded roach. Cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf with clean plates.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf with clean plates.
Food stored on floor. Container of cooking oil on floor in prep area.
Ice buildup in reach-in freezer in storage area.
In-use utensil stored in standing water less than 85f degrees Fahrenheit. Operator discarded water and placed utensils in ware washing area to wash.
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket torn on reach-in cooler against wall in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Establishment has no ph meter tester for lab tested sushi rice. Discussed using time as a public health control as an option. Emailed DBPR Form 5022-090. Time as a Public Health Control.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. No process waiver for lab tested sushi rice.
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. No approved HAACP plan for lab tested sushi rice.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands in warewashing area.
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket torn on reach-in cooler against wall in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
May 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 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. For cooked rice at sushi bar. Operator time stamped rice.
Wiping cloth solution on cooks line exceeding 200ppm maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator refilled chlorine sanitizer solution. Re check reading 50ppm.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Establishment has no ph meter tester for lab tested sushi rice. Discussed using time as a public health control as an option. Emailed DBPR Form 5022-090. Time as a Public Health Control.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. No process waiver for lab tested sushi rice.
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. No approved HAACP plan for lab tested sushi rice.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands in warewashing area.
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Plastic container on shelf in warewashing area is wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket torn on reach-in cooler against wall in kitchen.
Ripped/worn tin foil used as shelf cover on bottom shelves of tables on cooks line.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Accumulation of grease on stove surface
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Floors not maintained smooth and durable. Walk in cooler
Ice buildup in reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Accumulation of grease on stove surface
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Per plans on file, location of pizza oven converted to storage room where staff observed prepping food (no hand wash sink present). Front counter converted to sushi bar with additional coolers added. Additional reach in cooler added in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Floors not maintained smooth and durable. Walk in cooler
Ice buildup in reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Accumulation of grease on stove surface
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Per plans on file, location of pizza oven converted to storage room where staff observed prepping food (no hand wash sink present). Front counter converted to sushi bar with additional coolers added. Additional reach in cooler added in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Employee with no hair restraint while engaging in food preparation. Staff engaged in food prep with no hair restraints
Floors not maintained smooth and durable. Walk in cooler
Ice buildup in reach-in freezer
In-use wet wiping cloth/towel used under cutting board. Sushi counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi counter
Jan 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority2 Intermediate15 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. live flies in rear prep room 7 live flies in rear prep area 1 live fly near wait station at front counter 2 live flies at sushi bar
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler
Toxic substance/chemical improperly stored. Propane bottle on prep table behind sushi counter
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Accumulation of grease on stove surface
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Per plans on file, location of pizza oven converted to storage room where staff observed prepping food (no hand wash sink present). Front counter converted to sushi bar with additional coolers added. Additional reach in cooler added in kitchen
Buildup of food debris/soil residue on equipment door handles. Cooler door handles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Employee with no hair restraint while engaging in food preparation. Staff engaged in food prep with no hair restraints
Floors not maintained smooth and durable. Walk in cooler
Food being prepared outside. Employee observed working with raw chicken in room behind kitchen. Per plans, room not designated for food prep with no hand wash sink present. Employee observed cutting chicken on prep table next to outside ice machine (area not fully enclosed or protected from possible environmental contamination).
Ice buildup in reach-in freezer
In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 129F water at front counter
In-use wet wiping cloth/towel used under cutting board. Sushi counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outer prep area has door left open and located in area with chain link fencing.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front counter
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi 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.