HOOKS SUSHI BAR AND THAI FOOD
1210 9 ST N
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top cutting board on reach-in cooler on cooks line. Employee discarded item. Discussed with operator cleaning and sanitizing cutting board. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Five gallons of cooking oil stored on floor on cooks line. Employee placed item on pallet. **Corrected On-Site** **Repeat Violation**
- 22-16-4:Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler soiled with food buildup between cracks. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink in sushi bar area is covered with pans. Operator removed pans. **Corrected On-Site**
Food safety inspection conducted on 4/17/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 12/19/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 20 commercially processed reduced oxygen packaged tuna 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. Located in walk-in cooler.
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of rice in reach-in cooler. Operator removed bowl. **Corrected On-Site**
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor near restrooms. Operator discarded roach. Cleaned and sanitized area. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf with clean plates.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf with clean plates.
- 08B-38-4:Basic - Food stored on floor. Container of cooking oil on floor in prep area.
- 14-69-4:Basic - Ice buildup in reach-in freezer in storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 85f degrees Fahrenheit. Operator discarded water and placed utensils in ware washing area to wash. **Corrective Action Taken**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on raw beef in reach-in freezer in storage area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 12:10pm a. cooked rice (75F - Cold Holding) b. rehydrated noodles (46F - Cold Holding) Operator moved item to freezer. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From front counter at 12:33pm a. Fried salmon (106F - Hot Holding) Operator discarded fish. Discussed time as a public health control as an option. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front counter stained with black substance.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Buckets stored in hand wash sink at sushi bar. Operator removed items. **Corrected On-Site**
Food safety inspection conducted on 12/19/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).
Inspection on 8/16/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-08-16: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket torn on reach-in cooler against wall in kitchen. **Warning** - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-08-16: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-07-17: **Time Extended** - From follow-up inspection 2024-08-16: **Time Extended**
Food safety inspection conducted on 8/16/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/17/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-28-4:Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands in warewashing area. **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket torn on reach-in cooler against wall in kitchen. **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
- 03G-38-4:Intermediate - - From initial inspection : Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Establishment has no ph meter tester for lab tested sushi rice. Discussed using time as a public health control as an option. Emailed DBPR Form 5022-090. Time as a Public Health Control. **Warning** - From follow-up inspection 2024-07-17: Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Establishment has no ph meter tester for lab tested sushi rice. Called and discussed with Sr. Management Analyst II Lisa Lambert. OPQ has received HAACP Plan and Process Waiver. **Time Extended**
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. No process waiver for lab tested sushi rice. **Warning** - From follow-up inspection 2024-07-17: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. No process waiver for lab tested sushi rice. Called and discussed with Sr. Management Analyst II Lisa Lambert. OPQ has received HAACP Plan and Process Waiver. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. No approved HAACP plan for lab tested sushi rice. **Warning** - From follow-up inspection 2024-07-17: 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. No approved HAACP plan for lab tested sushi rice. Called and discussed with Sr. Management Analyst II Lisa Lambert. OPQ has received HAACP Plan and Process Waiver. **Time Extended**
Food safety inspection conducted on 7/17/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).