Hook Line and Sinker Seafood Grille

121 Crystal Cove Dr, Palatka, FL 32177

Seafood

Last inspected: Sep 23, 2024

Score

High Risk

Across the available record, Hook Line and Sinker Seafood Grille has four inspections on file, the first dated 2022. The latest inspection on file is from Sep 23, 2024. Diners may want to take note: high risk reflects issues that a health inspector considered important.

Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly one violation before.

“Single-service articles improperly stored” accounts for the largest share of issues, appearing two times across the record.

Restaurants in Palatka average 75, so Hook Line and Sinker Seafood Grille trails the local norm. There are enough flags in the record to merit a second thought.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 23, 2024

Routine - Food

4 critical violations. 4 major violations. 8 minor violations.

View 16 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the front flip top reach in cooler closest the hand wash sink, raw cod over ready to eat pickles. In the prep area stand up reach in cooler, raw fish packages over pizza dough. Operator rearranged storage levels. **Corrected On-Site**

08A-05-6

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution on the cook line stored on the floor, Sanitizer Bucket (Quaternary 500+ppm). Operator emptied some of solution out and added more water. **Corrected On-Site**

41-15-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler door observed left open before inspection, all time/temperature control food for safety in reach in cooler not in correct temperature range; steak (49F - Cold Holding); beef (50F - Cold Holding); cooked mushroom (48F - Cold Holding); cooked asparagus (51F - Cold Holding); chicken (48F - Cold Holding). Operator added ice and verified all doors were closed to reach in cooler. At conclusion of inspection, steak second temperature(42F - Cold Holding); beef second temperature(41F - Cold Holding); cooked mushroom second temperature (39F - Cold Holding); cooked asparagus second temperature(38F - Cold Holding); chicken second temperature(45F - Cold Holding). **Corrective Action Taken**

03A-02-5

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line reach in cooler tuna, salmon and grouper fully thawed and sealed in vacuum packaged bags. In the standup reach in cooler in the prep area, tuna, salmon and mahi fully thawed and sealed in vacuum packaged bags. Operator removed the vacuum packaged fish to not be sold to the public. **Corrective Action Taken**

01B-13-4

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test dish machine. **Repeat Violation**

16-37-1

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. No proof of food handler training at time of inspection. **Warning**

53B-01-5

Intermediate - No soap provided at handwash sink. No soap at cook line hand wash sink. Operator provided soap. **Corrected On-Site** **Repeat Violation**

31B-03-4

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ox tail in reach in cooler with date of 08/07 per operator removed from freezer on Friday 9/20 not date marked with date placed back into refrigeration.

02C-04-5

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf by the rear exterior door, clean containers stacked while wet.

24-08-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees speaker in cart with steam well. Operator relocated the speaker. **Corrected On-Site**

40-06-5

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. In the cook line reach in cooler tuna, salmon and grouper fully thawed and sealed in vacuum packaged bags. In the standup reach in cooler in the prep area, tuna, salmon and mahi fully thawed and sealed in vacuum packaged bags. Operator removed the vacuum packaged fish to not be sold to the public. **Corrective Action Taken**

06-09-1

Basic - Bowl or other container with no handle used to dispense food. Portion bowl used as a scoop in bulk panko container.

14-01-5

Basic - Single-service articles improperly stored. Behind the waitstation counter, single service cups and lids and pizza boxes stored on the floor.

25-05-4

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on the floor of the cook line. Multiple wet wiping cloths not stored in solution.

21-44-1

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler doors have build up of spilled food debris.

23-03-4

Basic - Food stored on floor. Pineapple cans stored on the floor behind the waitstation counter.

08B-38-4

Jul 3, 2024

Food-Licensing Inspection

No violations found.

100

May 3, 2023

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

Equipment Adequate to Maintain Product Temperature

FL-29

Toilet Rooms Maintained

FL-53

Dec 28, 2022

Food-Licensing Inspection

1 critical violation. 3 minor violations.

View 4 violations

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In exterior mop sink near back door observed no vacuum breaker on hose Bibb.

29-42-4

Basic - Single-service articles improperly stored. Observed plastic cups stored on floor. Operator moved cups during inspection. **Corrected On-Site**

25-05-4

Basic - Equipment in poor repair. On reach-in cooler on cook line observed door stuck and unable to open right door.

14-11-5

Basic - Outer openings not protected with self-closing doors. Observed kitchen exterior back door not self closing.

35B-03-4

Frequently Asked Questions

When was Hook Line and Sinker Seafood Grille last inspected?

The most recent health inspection at Hook Line and Sinker Seafood Grille on file is from Sep 23, 2024. The public record contains four inspections in total.

What is the most common violation at Hook Line and Sinker Seafood Grille?

Across the inspection record, “single-service articles improperly stored” has been cited two times, more than any other issue at Hook Line and Sinker Seafood Grille.

How does Hook Line and Sinker Seafood Grille compare to other restaurants in Palatka?

Hook Line and Sinker Seafood Grille most recently scored 25 out of 100, which is lower than the Palatka average of 75.

Has Hook Line and Sinker Seafood Grille's inspection record improved over time?

No. Recent inspections at Hook Line and Sinker Seafood Grille have averaged around 16 violations per visit, up from roughly one earlier in the record.

What does a high risk rating mean?

A high risk rating at Hook Line and Sinker Seafood Grille 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 Line and Sinker Seafood Grille inspected?

Based on the inspection history on file, Hook Line and Sinker Seafood Grille is inspected around two times per year on average.

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