HOOK FISH & CHICKEN
6201 W SUNRISE BLVD · SUNRISE · Broward County · FL 33313
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 8
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies landing on preparation table accords from three compartment sink. 1 fly on exterior back door. Operator killed flies and sanitized preparation table. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 2 roaches inside microwave stored on shelf above fliptop cooler in kitchen. Operator killed roaches and moved microwave outside of the building. **Corrective Action Taken**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on stairs going to second floor storage pantry where dry goods are stored. 7 rodent droppings on the floor by boxes with single use containers in storage room in the second floor. 7 rodent droppings on the floor next to bag with flour in dry storage room by walk-in freezer. Operator cleaned and sanitized floors. Per operator pest control is done once per week. **Corrective Action Taken**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1-A) Glassdoor desert display in front counter: homemade cheesecake (52°F – Cold Holding); conch salad (53°F – Cold Holding). Per operator foods have been in unit for 2 days and have not been removed. Observed a,Brent temperature 55°F. Advised operator not to store any TCS foods inside unit until it can maintain 41°F or less. See stop sale 1-B) Glassdoor cooler in prep area: coleslaw (47°F – Cold Holding); conch salad (50°F – Cold Holding). Per operator foods have been in unit for more than 24 hours and have not been removed. Observed ambient temperature at 50°F. See stop sale 2) Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. In walk-in cooler: fried crispy chicken (44-47°F – Cooling overnight). Per operator foods were cooked yesterday at 7pm and placed on the walk-in cooler to cool overnight and have not been removed today. Observed foods cooling in deep container and covered. Advised operator to cool foods in shallow pans and uncovered. See stop sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A) Glassdoor desert display in front counter: homemade cheesecake (52°F – Cold Holding); conch salad (53°F – Cold Holding). Per operator foods have been in unit for 2 days and have not been removed. Observed ambient temperature 55°F. Advised operator not to store any TCS foods inside unit until it can maintain 41°F or less. See stop sale B) Glassdoor cooler in prep area: coleslaw (47°F – Cold Holding); conch salad (50°F – Cold Holding). Per operator foods have been in unit for more than 24 hours and have not been removed. Observed ambient temperature at 50°F. See stop sale
03D-05-5High Priority – Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. In walk-in cooler: fried crispy chicken (44-47°F – Cooling overnight). Per operator foods were cooked yesterday at 7pm and placed on the walk-in cooler to cool overnight and have not been removed today. Observed foods cooling in deep container and covered. Advised operator to cool foods in shallow pans and uncovered. See stop sale
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried crispy chicken on counter at cookline with no time mark. Operator time marked 11am-3pm **Corrected On-Site**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 300ppm) corrected at 100ppm **Corrected On-Site**
Basic 5
29-18-4Basic – Drain cover(s) missing for drain in front counter area.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep counter where Togo containers are stored. Advised operator to use cup with lid and straw and store away from food and utensils. Operator moved to proper location **Corrected On-Site**
36-73-4Basic – Floor soiled/has accumulation of debris. Accumulation of food under fliptop cooler in kitchen. Operator cleaned floors. **Corrected On-Site**
35B-08-4Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. 4 sticky tapes hangin over food prep tables and three compartment sink in preparation room. Operator removed **Corrected On-Site**
22-20-5Basic – Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine around ice chute.
Inspector observations synchronized from DBPR on August 10, 2026 6:42 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.