HOOK AND EAGLE TAVERN
2300 Clubhouse Drive
Florida, 32955
Brevard County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw tuna package not thawing under refrigeration or cold running water just thawing out of room temperature. Operator place frozen tuna in 3 compartment sink sink under running cold water Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk open on 4/1/25 not dated the day it was open. Operator label the milk Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dishwasher area food items in sink. Operator remove food items from sink Corrected On-Site
Food safety inspection conducted on 4/3/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 2/13/2025
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 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
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. cold bar burger side flip top slice cheese ; (46F - Cold Holding); cooked crawfish (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding)
- 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.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cold bar burger side flip top slice cheese ; (46F - Cold Holding); cooked crawfish (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold bar burger side flip top slice cheese ; (46F - Cold Holding); cooked crawfish (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by 3 compartment sink . Operator refilled paper towel dispenser Corrected On-Site
Food safety inspection conducted on 2/6/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-11-5:Basic - Equipment in poor repair. Observed outside walk in cooler entry door step is in poor repair. Door step is bent making cold air leaving the walk in cooler
- 02D-01-5:Basic - Observed in dry storage and on cook line food containers that has sugar and flower not labeled on the containers. Operator labeled both sugar and flower on the containers Corrected On-Site
- 22-08-4:Basic - Observed microwave in kitchen on cook line interior is soiled. Operator clean the interior of microwave Corrected On-Site
Food safety inspection conducted on 9/18/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 3/13/2024
High Priority
3
Intermediate
2
Basic
14
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Black plastic bowl used as scoop in bulk breading on front line.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack.glasses at bar inverted with mouth part of glass in direct contact to shelf in chest reach in cooler unit. Corrected On-Site
- 29-18-4:Basic - Drain cover(s) missing. Under 3 compartment sink and Dish Washing Machine drain.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at grill without any hair restrain5 in place.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floors and walls under and behind equipment soiled.large amounts of trash /debris on floor of dry stock room.floor of walk in cooler soiled. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At back door entrance, broken floor tiles.
- 08B-38-4:Basic - Food stored on floor. Opened case of bag in the box stored on floor, opened cases sugar and chips stored on floor.
- 36-24-5:Basic - Hole in or other damage to wall. Behind hand wash sink broken tile and gap between wall and hand wash sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 door reach in freezer unit in back room.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Bar area ice bin, corrected Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door seal gaskets on make tables soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Labels still attached to food storage containers on clean dish rack.
- 25-05-4:Basic - Single-service articles improperly stored. Single serve paper goods stored outside with exposure to elements from open wall areas.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored over cooked meatloaf in outside reach in cooler unit, corrected
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1quart fresh garlic in oil, prepared on site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared on site fresh garlic in oil, tcs product in need or refrigeration, Found on shelf at grill station 80° see stop sale. Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk not dat marked from Sunday 3-10-24: Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not identified as being served raw/undercooked. No consumer advisory on menu or posted, written copy of CA emailed to operator, printed and posted. Ahi tuna marked with astrick on menus while inspection was taking place. Corrected On-Site
Food safety inspection conducted on 3/13/2024 revealed 19 total violations (3 high priority, 2 intermediate, 14 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Debris and trash under equipment on front line, wall soiled thru location. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/15/2023
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Reach in cooler unit currently maintaining at 50-52 ambient air from over night, see stop sale for items held over night. - From follow-up inspection 2023-09-15: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Fees are current but new license not posted. - From follow-up inspection 2023-09-15: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid cup employee beverage stored over prep table. - From follow-up inspection 2023-09-15: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of golf clubs stored in dry stock room with food items, corrected Corrected On-Site - From follow-up inspection 2023-09-15: **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Debris and trash under equipment on front line, wall soiled thru location. - From follow-up inspection 2023-09-15: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line in need or labeling, clear liquid(water). - From follow-up inspection 2023-09-15: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk, not known day opened on front line. - From follow-up inspection 2023-09-15: **Time Extended**
- 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. Cook Lamar no food safety training or Jaime . - From follow-up inspection 2023-09-15: **Time Extended**
Food safety inspection conducted on 9/15/2023 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 9/13/2023
High Priority
3
Intermediate
6
Basic
7
Total
16
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. Reach in cooler unit currently maintaining at 50-52° ambient air from over night, see stop sale for items held over night.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Fees are current but new license not posted.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid cup employee beverage stored over prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of golf clubs stored in dry stock room with food items, corrected Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Debris and trash under equipment on front line, wall soiled thru location.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 3 reach in cooler / reach in freezer units stored outside in unsecured location without locks to secure.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line in need or labeling, clear liquid(water).
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from raw ground beef and only change gloves, corrected and re-educated, same cooks touched face with disposable paper towels after hand washing, returned to hand wash sink to rewash hands , re-educated and corrected action taken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 2 on grill side of cooks line SEE STOP SALE. Cold holding from over night Cooked corned beef/ approx 10# / 51° cold holding Cooked rice / approx 2# / 53° cold holding Cooked grits / approx 5# / 53° cold holding Cooked sausage / approx 5# / 51° cold holding Raw ground beef / approx 7# / 53° cold holding Cooked tomato base / approx 4# / 51° cold holding Fully cooked hot dogs/ approx 8# / 51-53° cold holding Cooked mushrooms / approx 1# / 51° cold holding Cooked corned beef and cheese/ approx 1.5 #/ 53° cold holding Sauerkraut / approx 2#/ 52° cold holding Rehydrated onions / approx 1#/ 52° cold holding Cooked red potatoes /approx 2#/ 52° cold holding Can. Bacon/ approx .5 #/ 53° cold holding Butter / 1#/ 53° cold holding Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stereo cans stored with food items in dry stock room.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk, not known day opened on front line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on front line at bar no paper towels.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Lamarr without food safety training or signed employee agreement 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. Cook Lamar no food safety training or Jaime .
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle not labeled, corrected
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front line bar area, no hot water from hot faucet side.
Food safety inspection conducted on 9/13/2023 revealed 16 total violations (3 high priority, 6 intermediate, 7 basic).