HOOKED ISLAND GRILL CC
4721 SE 10 PL
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead insects in control devices. **Warning**
- 06-09-1:Basic - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Educated operator on importance having current license. **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches and bracelets while preparing food. **Warning**
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture at two side faucets in women's restroom. **Warning**
- 36-22-4:Basic - Floor area underneath food prep sink and hand wash sink at end if cook line covered with standing water. **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer at end of cook line. **Warning**
- 10-06-5:Basic - 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. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust behind back splash of ice machine. **Warning**
- 21-08-4:Basic - 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. **Repeat Violation** **Warning**
- 12A-07-5:High Priority - 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. **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. Observed raw shrimp 45F cold hold less than 4 hours at cook line. Operator placed bags of ice on top. **Corrective Action Taken** **Repeat Violation** **Warning**
- 02A-04-5:Intermediate - 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. **Corrected On-Site** **Warning**
- 31B-02-4:Intermediate - 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. **Corrected On-Site** **Warning**
Food safety inspection conducted on 3/24/2025 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 1/2/2025
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense sauce.
- 06-09-1:Basic - 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. **Corrected On-Site** **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on air drying containers. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Cook line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
- 12A-07-5:High Priority - 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.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - 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. **Corrective Action Taken** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 1/2/2025 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 10/28/2024
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 10/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/26/2024
High Priority
6
Intermediate
3
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense sauerkraut. Removed cup. **Corrected On-Site** **Warning**
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. **Warning**
- 06-09-1:Basic - 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. **Corrected On-Site** **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 29-09-4:Basic - Faucet/handle missing/disrepair at plumbing fixture. Hand wash sinks in women's restroom and men's restroom. **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of sauce stored on floor in walk in cooler. **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site** **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Educated operator on not using wet wiping cloths underneath cutting boards. **Repeat Violation** **Warning**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizing solution off of floor. Operator placed bucket on shelf.. **Repeat Violation** **Warning**
- 12A-07-5:High Priority - 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. **Corrected On-Site** **Warning**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed chemical bucket reused with food. Operator discarded bucket. **Corrective Action Taken** **Warning**
- 08A-05-6:High Priority - 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. **Warning**
- 02C-01-5:High Priority - 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. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - 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. **Corrective Action Taken** **Warning**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. **Warning**
- 31A-11-4:Intermediate - 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. **Corrected On-Site** **Warning**
- 31B-02-4:Intermediate - 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. **Corrected On-Site** **Warning**
- 03G-50-1:Intermediate - 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. **Warning**
Food safety inspection conducted on 8/26/2024 revealed 19 total violations (6 high priority, 3 intermediate, 10 basic).