HOOKED ISLAND GRILL FORT MYERS
9924 GULF COAST MAIN ST STE A130
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 12/26/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
Food safety inspection conducted on 12/26/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 12/13/2024
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line prep area, on back dry storage rack with single serving to go containers, on bar with drink mixes. **Warning**
- 36-24-5:Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **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 handling raw fish with gloves on cook line, change gloves to initiate new task with ready-to-eat food and clean utensils, no handwashing. Discussed proper handwash techniques with employee and manager. **Warning**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 147F) in main kitchen after running three times and resetting. Also in bar Dishwasher (Temperature 98F) after running three times. Operator set up manual sanitation in triple sink, chlorine 50ppm and resanitized dishware. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-24-4:High Priority - Pesticide-emitting strip present in dishwashing area by clean dishware. Operator removed to separate location. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bar blue cheese stuffed olives (60F - Cold Holding) for two hours per operator, operator returned to reach-in cooler. **Corrective Action Taken** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 20 unmarked tags. Provided operator with shellfish tag handout and discussed proper procedures . **Repeat Violation** **Warning**
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied in walk-in cooler. Operator returned tag to container of oysters. **Corrected On-Site** **Warning**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. **Warning**
Food safety inspection conducted on 12/13/2024 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside it back of restaurant. **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-22: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-22: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 30 unmarked tags. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-22: **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside it back of restaurant. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 30 unmarked tags. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. 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** - From follow-up inspection 2024-08-20: Time extension given 60 days from original inspection to allow operator time to complete certified food managerA training. **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ 2 cooks, 3 server bartenders handling food, no certified food managerA\00A0 present. **Warning** - From follow-up inspection 2024-08-20: Time extension given 60 days from original inspection to allow operator time to complete certified food managerA training. **Time Extended**
Food safety inspection conducted on 8/20/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 8/15/2024
High Priority
8
Intermediate
4
Basic
4
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside it back of restaurant. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In bar behind equipment. **Warning**
- 08B-38-4:Basic - Food stored on floor in dry storage inside walk-in cooler, boxes pasta, flour, oil stored on floor. In walk-in freezer boxes seafood, meats, vegetables stored on floor and under shelving. **Warning**
- 36-24-5:Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Butter on cook line butter (84F - Cooling) for 5 hours per operator. **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch lemon garnish for drink with bare hands. Spoke with operator about proper glove and utensil usage to avoid bare hand contact. **Warning**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (temperature 154F) after running three times. Operator called technician and will use triple sink 200ppm chlorine for manual sanitation. **Corrective Action Taken** **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back dry storage near walk-in cooler, 15 observed, in back prep area hallway 5 observed, in dishwashing area 20 observed, in main kitchen 5 on walls. **Admin Complaint**
- 14-86-1:High Priority - Non-food grade towel used as liner for food container containing sushi rice. Discussed with operator using food grade towels. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw marinated fish ceviche over cooked shrimp and cooked lobster bisque. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler at entrance:; provolone (48F - Cold Holding); swiss (47F - Cold Holding); crab cake (46F - Cold Holding); for 3 hours per operator. Operator iced down all foods for quick cooling. Discussed with operator checking temperature at regular intervals to ensure proper cold holding. **Repeat Violation** **Admin Complaint**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker. **Repeat Violation** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 30 unmarked tags. **Repeat Violation** **Warning**
- 53A-07-6:Intermediate - No certified food manager for establishment. 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**
- 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/ 2 cooks, 3 server bartenders handling food, no certified food managerA present. **Warning**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies of all food-handler training certificates. **Repeat Violation** **Warning**
Food safety inspection conducted on 8/15/2024 revealed 16 total violations (8 high priority, 4 intermediate, 4 basic).