Hook Fish & Chicken
Last inspected: Feb 17, 2026
52
Score
The health department has logged 13 inspections at Hook Fish & Chicken, the earliest from 2022. The most recent visit was on Feb 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited five times.
The city-wide average sits at 79, which Hook Fish & Chicken's 52 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
52
Dec 1, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
52
Jul 22, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
78
May 6, 2025
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat sauce. Operator moved raw shell eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; butter (76F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for 2 hours, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored over single service plastic cutlery. Operator removed chemicals. **Corrected On-Site**
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while cooking and then handled cooked chicken wings without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-12-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; precooked hamburger (50F - Ambient Cooling 11:00/50F 11:30). Operator stated cooling since 10:00am, overfilled in pan on make top, at this rate will not reach 41F within 4 hours, moved overfilled portion to reach in cooler to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized. **Corrective Action Taken**
22-02-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ashtray filled with used/discarded cigarettes in dry food storage area. Operator removed ashtray. **Corrected On-Site**
12B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized. **Corrected On-Site** **Repeat Violation**
22-20-5
41
Oct 18, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw portioned chicken stored over Macaroni and cheese. Operator removed **Corrected On-Site**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster, operator printed and posted during inspection **Corrected On-Site**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by garbage bins Operator removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
67
Aug 16, 2024
Complaint Full
No violations found.
100
Aug 15, 2024
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in kitchen on floor in dry storage area under shelves. **Warning**
35A-04-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Standing Glass Door Cooler in Kitchen; Raw chicken stored over raw shrimp. Discussed with operator Operator removed **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Container of medicine improperly stored. At Reach in Cooler at Cookline; Bottle containing medicine stored above chicken Discussed with operator who removed **Corrected On-Site** **Warning**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen contained wet towel Discussed with operator who then removed towel **Corrected On-Site** **Warning**
31A-11-4
Basic - Dead roaches on premises. 1 dead roach in kitchen on floor in dry storage area under shelves **Warning**
35A-03-4
55
Jul 31, 2024
Complaint Full
No violations found.
100
Jul 30, 2024
Complaint Full
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High 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**
12A-12-4
High 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**
01B-02-5
High 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**
03A-03-5
High 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**
03B-01-6
High 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**
03A-02-5
High 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**
08A-20-5
High 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-05-6
Intermediate - 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**
31B-02-4
Basic - 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**
08B-36-4
30
Mar 4, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 8 cans of mushrooms 1 can of country gravy 1 can of corn beef hash
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler raw fish stored over box of green peppers, operator placed raw fish on the bottom shelf **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in 2 slices of cheesecake at 47F cold holding operator states that item was not prepared or portioned today and were held in the unit overnight, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in 2 slices of cheesecake at 47F cold holding,operator states that item was not prepared or portioned today and were held in the unit overnight, see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At front counter hand washing station, container with 2 ice cream scoopers stored in hand washing sink, operator removed **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At front counter spray bottle containing a liquid that the operator could not identify hanging on dry storage rack, operator removed spray bottle **Corrected On-Site**
41-17-4
Basic - Food stored on floor. At walk in freezer box of chicken stored on floor, operator removed from floor and placed on proper shelf **Corrected On-Site**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At reach in cooler small ziplock bag containing employee food stored on same shelf as vegetables to be served to the public, operator discarded ziplock bag **Corrected On-Site**
08B-49-4
41
Jul 31, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese cake 48° in display case being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese cake 48° in display case being held more than 4 hours . Stop sale issue . Operator discarded food. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding cooked to serve Rice 112° in rice cocker being held less than 4 hours . Operator time marked. **Corrected On-Site**
03B-01-6
64
Feb 23, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above choroz in reach in cooler . Employee properly stored food **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 55°, mushrooms 47°, marinara sauce 46° in flip top prep table cooler by the kitchen.food being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 55°, mushrooms 47°, marinara sauce 46° in flip top prep table cooler by the kitchen.food being held more than four hours. Stop sale issue .operator discarded food **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle, operator labeled **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons by the rice cocker , operator removed spoon over 135° water. **Corrected On-Site**
10-07-4
Basic - Ice scoop handle in contact with ice in ice bin , employee properly stored. **Corrected On-Site**
10-08-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized... sanitizer compartment stored hose pipe .
16-13-5
50
Aug 16, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored above ready-to-eat cheese. Operator moved eggs below cheese. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing degreaser (toxic substance) not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. At kitchen flip top cooler; standing water in bottom. **Repeat Violation**
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter; spoons for rice and beans in standing water 86°F. Operator emptied water, washed rinsed and sanitized utensils. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor. At walk-in cooler; buss tubs of raw chicken wings stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
67
Frequently Asked Questions
When was Hook Fish & Chicken last inspected?
The most recent health inspection at Hook Fish & Chicken on file is from Feb 17, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hook Fish & Chicken?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Hook Fish & Chicken.
How does Hook Fish & Chicken compare to other restaurants in West Palm Beach?
Hook Fish & Chicken most recently scored 52 out of 100, which is lower than the West Palm Beach average of 79.
Has Hook Fish & Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Hook Fish & Chicken have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hook Fish & Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hook Fish & Chicken inspected?
Based on the inspection history on file, Hook Fish & Chicken is inspected around four times per year on average.
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