HOOK FISH & CHICKEN
5701 N AUSTRALIAN AVE · WEST PALM BEACH · Palm Beach County · FL 33407
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling/cooking raw fish to handling/packaging cooked food without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler; raw shrimp stored over cooked conch fritters. Operator removed/discarded items. **Corrective Action Taken** **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw fish. Operator moved raw chicken to lower shelf. **Warning**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At glass door reach in cooler; raw shell eggs (50F – Ambient Air Temperature Cold Holding). Per Operator not prepared or portioned, held in cooler more than 4 hours. See Stop Sale. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At glass door reach in cooler; raw shell eggs (50F – Ambient Air Temperature Cold Holding). Per Operator not prepared or portioned, held in cooler more than 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; cooked conch fritters (48F – Cold Holding); raw shrimp (48F – Cold Holding); raw fish (46F – Cold Holding). Per Operator not prepared or portioned today, held in cooler overnight. At Flip top cooler; sliced cheese (46F – Cold Holding). Per Operator not prepared or portioned today, held overfilled in make top more than 4 hours. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; cooked rice (122F – Hot Holding). Per Operator rice cooked prior to being held in pot at front line for more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; cooked conch fritters (48F – Cold Holding); raw shrimp (48F – Cold Holding); raw fish (46F – Cold Holding). Per Operator not prepared or portioned today, held in cooler overnight. At Flip top cooler; sliced cheese (46F – Cold Holding). Per Operator not prepared or portioned today, held overfilled in make top more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; cooked rice (122F – Hot Holding). Per Operator rice cooked prior to being held in pot at front line for more than 4 hours. See Stop Sale. **Warning**
Intermediate 1
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
Basic 1
08B-36-4Basic – Food stored in a location that is exposed to splash/dust. At walk-in cooler; covered containers of raw seafood stored under dripping condensation under fan unit. Advised Operator to relocate items. **Warning**
Inspector observations synchronized from DBPR on October 1, 2026 2:13 PM.
Violation category totals
1 observation(s)
3 observation(s)
3 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.