DirtyFLRestaurant Inspection Data

GET HOOKED BAR AND GRILL

Health inspection records show GET HOOKED BAR AND GRILL in NEW PORT RICHEY has 5 inspections with a food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

5546 Main Street
Florida, 34652
Pasco County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13618222

Met Inspection Standards

3 high, 1 basic

  • 06-09-1:Basic - - From initial inspection : 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. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line. See stop sale Temperatures Warning - From follow-up inspection 2026-02-04: Seven 4oz packages of Ahi tuna, completely thawed in drawer cooler on cook line. See stop sale. **Time Extended**
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line. Warning - From follow-up inspection 2026-02-04: Ahi tuna completely thawed 7 4oz packages. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding); Warning - From follow-up inspection 2026-02-04: Sliced Swiss 55F **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, across from broiler - sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding) see stop sale Temperatures taken this morning, 11:30 37F. Warning - From follow-up inspection 2026-02-04: Sliced Swiss 55F, see stop sale, shrimp 48F, moved to walk in cooler, sliced tomatoes 48F, sliced 3.5 hours ago, moved to walk in cooler , pico 43F, temperatures taken at 11:45, **Time Extended** **Corrective Action Taken**

1/23/2026· 1mo ago

Visit ID: 10898605

Follow-up Inspection Required

5 high, 2 int, 3 basic

  • 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. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line. See stop sale Temperatures Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on drawer cooler on cook line, operator moved shrimp moved to floor in another bucket Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line -Towels not in bucket, hanging on side, operator removed towels Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine, test strip did not turn black. Tech repair was called. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In vertical cooler on cook line - tray of raw breaded shrimp over French fries, operator moved shrimp to walk in cooler Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding); Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, across from broiler - sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding) see stop sale Temperatures taken this morning, 11:30 37F. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Buckets in hand wash sinks on cook line and prep area, both removed Corrected On-Site 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/ 1 dishwasher, 3 cooks, 1 server, 1 bartender. Manager arrived before end of inspection Corrected On-Site Warning

5/28/2025· 9mo ago

Visit ID: 10746903

Met Inspection Standards

5 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Employee cleaned machine Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, tongs removed Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to clean drip set Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at bar, bartender put paper towels at hand sink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid not labeled, employee properly labeled spray bottle Corrected On-Site

12/18/2024· 1y 2mo ago

Visit ID: 10726915

Met Inspection Standards
  • N/A:No Violations Were Observed

11/21/2024· 1y 3mo ago

Visit ID: 8997723

Follow-up Inspection Required

1 high, 7 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with form 5030-105, she printed and posted Corrected On-Site
  • 50-08-7:High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
  • 11-27-4:Intermediate - 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. Provided operator with form 5030-104, operator printed and posted Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored equipment in hand washing sink at the bar. Employee removed equipment. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna and ceviche not identified on menu
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 51-16-7:Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Smoker and steamer on cook line used to replace coolers, two fryers removed, 8 burner stove added, salamander added. Storage shed added out back of establishment
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with form 5025-131,operator printed and posted at front door entrance Corrected On-Site