Get Hooked Bar and Grill
Last inspected: Feb 4, 2026
61
Score
Across the available record, Get Hooked Bar and Grill has nine inspections on file, the first dated 2022. The most recent visit was on Feb 4, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “employee with no beard guard/restraint while engaging” has been the most frequent reason, cited three times.
Compared to other New Port Richey restaurants (averaging 78), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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**
03A-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**
01B-02-5
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-13-4
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**
06-09-1
61
Jan 23, 2026
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
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**
08A-05-6
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-13-4
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**
01B-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**
03A-02-5
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**
22-49-4
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**
31A-11-4
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**
53A-05-6
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**
21-12-4
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**
06-09-1
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**
21-44-1
33
May 28, 2025
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to clean drip set **Repeat Violation**
31A-11-4
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**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid not labeled, employee properly labeled spray bottle **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, tongs removed **Corrected On-Site**
10-20-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Employee cleaned machine **Corrected On-Site**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on **Corrected On-Site**
13-04-4
50
Dec 18, 2024
Food-Licensing Inspection
No violations found.
100
Nov 21, 2024
Food-Licensing Inspection
1 critical violation. 5 major violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
41
Sep 29, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets Soda gun nozzle in bar, operator cleaned **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-29: Fry baskets **Time Extended**
22-02-4
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. **Warning** - From follow-up inspection 2023-09-29: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook **Repeat Violation** **Warning** - From follow-up inspection 2023-09-29: **Time Extended**
13-04-4
78
Jul 12, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (82F - Cold Holding) sitting in container of water, water temperature is 84F
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salmon (82F - Cold Holding)
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in back prep area 1 fly in front bar area
35A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose then handled clean plates without washing hands
12A-25-4
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.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
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.
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside back of reach in freezer on cook line
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between the reach in cooler and freezer on cook line, soiled with mold like substance
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers next to fryers **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon in standing water in prep sink, water temperature 84F
06-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of energy drink on prep table next to hit press
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
23
Apr 3, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-04-03: No training at this time **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floors walls and ceilings in kitchen and behind equipment at barsoiled **Warning** - From follow-up inspection 2023-04-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-04-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. **Warning** - From follow-up inspection 2023-04-03: Beverage cups in server area wet nesting **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink heavily soiled on hot line from food debris **Warning** - From follow-up inspection 2023-04-03: **Time Extended**
23-03-4
74
Sep 15, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Operator reheated to above 165F mash potato (120F - reheating); gravy (119F - Reheating) **Corrected On-Site**
03E-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp in cold drawer, behind cooked beef and ready to eat sourkrout, discussed with operator proper order. **Repeat Violation**
08A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has a photocopy of the original card that the employee has. Discussed with operator getting the original certificates.
53B-09-4
Basic - Floor soiled/has accumulation of debris. Floors behind , and under equipment soiled.
36-73-4
Basic - Hole in or other damage to wall. Wall damaged by mop sink.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. And sitting on counters.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment souled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Inside reach in cooler and reach in freezer on hot line soiled. Soda gun and soda spout soiled
22-16-4
52
Frequently Asked Questions
When was Get Hooked Bar and Grill last inspected?
The most recent health inspection at Get Hooked Bar and Grill on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Get Hooked Bar and Grill?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited three times, more than any other issue at Get Hooked Bar and Grill.
How does Get Hooked Bar and Grill compare to other restaurants in New Port Richey?
Get Hooked Bar and Grill most recently scored 61 out of 100, which is lower than the New Port Richey average of 78.
Has Get Hooked Bar and Grill's inspection record improved over time?
No. Recent inspections at Get Hooked Bar and Grill have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Get Hooked Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Get Hooked Bar and Grill inspected?
Based on the inspection history on file, Get Hooked Bar and Grill is inspected around three times per year on average.
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