CAPTAIN HOOK'S SUSHI /PHO/THAI
2612 SANTA BARBARA BLVD STE 12-13
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/23/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/23/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/21/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The manager changed out sanitizer bucket during inspection. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat rice in reach-in cooler across from cook line. The cook moved rice to another cooler. Corrected On-Site Warning
- 53A-03-7:Intermediate - 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/ Warning
- 53B-13-5:Intermediate - 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. Warning
Food safety inspection conducted on 2/21/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/5/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 49F. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Set up 3 compartment sink. The operator changed out sanitizer bucket. Corrected On-Site Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (49F - Cold Holding); raw shrimp (48F - Cold Holding) in reach-in cooler across from cook line. The operator placed ice on raw shrimp and raw scallops. **Corrective Action Taken** Warning
- 53A-05-6:Intermediate - 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/ Warning
Food safety inspection conducted on 8/5/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 12/18/2023
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. - From follow-up inspection 2023-12-18: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. - From follow-up inspection 2023-12-18: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. **Corrective Action Taken** - From follow-up inspection 2023-12-18: Observed No sanitizer from dishwashing machine. Admin Complaint
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-12-18: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes. - From follow-up inspection 2023-12-18: Observed container in hand washing sink in back of kitchen. The manager removed container from hand washing sink. Corrected On-Site
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-12-18: **Time Extended**
Food safety inspection conducted on 12/18/2023 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 12/8/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as Public Health Control Paperwork for Sushi Rice, Eggs and Sprouts to owner. **Corrective Action Taken**
- 53B-13-5:Intermediate - 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.
Food safety inspection conducted on 12/8/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 8/1/2023
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 10-08-5:Basic - Ice scoop handle in contact with ice in sushi bar area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler in sushi bar.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in stand up reach-in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding) in reach-in cooler across from cook line. The manager placed ice on raw beef. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing carrots In hand washing sink in kitchen. Educated operator that hand washing sink was only for washing hands. **Corrective Action Taken**
Food safety inspection conducted on 8/1/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).