Hook & Reel Cajun Seafood & Bar
Last inspected: Feb 20, 2024
21
Score
Hook & Reel Cajun Seafood & Bar has been inspected four times since 2022. The newest entry in the record is dated Feb 20, 2024. A high risk rating points to multiple serious findings at the most recent inspection. The most recent inspection at Hook & Reel Cajun Seafood & Bar is from Feb 20, 2024, and nothing newer appears in the public record.
Recent inspections have turned up more issues than earlier ones, averaging around 17 violations lately compared to roughly 10 violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
By comparison, the average Lauderhill facility scores 75, putting Hook & Reel Cajun Seafood & Bar on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
5
Critical latest
4
Major latest
8
Minor latest
Inspection History
Feb 20, 2024
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher chlorine 0 Ppm sanitizer was empty operator replaced rechecked 100 Ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw clams over cucumbers in Atosa 2 door glass reach in cooler . Operator inverted **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sour cabbage in flip top cooler on cook line. Operator inverted items **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed No tag on/for original container of raw, in-shell clams/mussels/oysters. **Admin Complaint**
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed catfish in flip top cooler. Per operator less than 1 hour. Operator placed in walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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**
53B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at bar **Warning**
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Warning**
01C-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic open plastic water bottle and coffee cup on clean dish rack on cook line . Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Observed make table ambient temperature 68F. Unit not working. Operator had placed items in walk-in cooler prior to inspection. Operator placed call to technician. Advices operator to place items on ice unit is fixed.
14-11-5
Basic - Food stored on floor. Observed plastic frying oil container and plastic vinegar bottle on cook line. Observed boxes of beef and French fries stored on walk-in freezer floor **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor in walk-in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between make table and prep table on cook line. Observed 1 knife between 2 make tables on cook line **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on front counter has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed sliced pork 36F and beef tripe 38F sitting on prep sink at room temperature. Operator moved to walk in cooler **Corrected On-Site** **Warning**
06-01-5
Basic - Working containers of food cornstarch removed from original container not identified by common name. **Warning**
02D-01-5
21
Nov 8, 2023
Complaint Full
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler hard boiled eggs (47F - Cold Holding) per operator held less than four hours operator moved to inside cooler.**Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over red peppers and bags of red onions. Operator moved eggs to lower shelf. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw beef and chicken over sauces . Employee moved items to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in the prep two compartment sink.
12A-03-4
Basic - Food stored on floor. Observed in walk-in cooler plastic containers of sauce on the floor
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk-in freezer floor and compressor unit.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of dried garlic butter and seasoning the handle in contact with the dried garlic butter and seasoning. Operator removed **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice cooker In-use utensil stored in standing water temperature 74F. Operator discarded water cleaned and sanitized scoops and placed in clean cup. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp sitting in a bowl of water at prep sink. Employee removed and placed in walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense salt and rice. Operator removed **Corrected On-Site**
14-01-5
37
Jun 20, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
45
Aug 22, 2022
Complaint Full
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (45-57°F - Cold Holding) in flip top #2, per operator sausage was prepared less than 4 hours ago. Operator moved sausage to freezer to quick chill. **Corrective Action Taken**
03A-02-5
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 - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine dishwasher.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (1) Observed at bar hand washing sink. Operator provided paper towels. (2) Observed at hand washing sink in expo area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster consumer advisory was printed and posted at time of inspection. **Corrected On-Site**
02A-01-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Bowl or other container with no handle used to dispense food. Observed a to go cup stored in calamari sauce in reach in cooler in kitchen on cookline. Operator removed cup.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked cups in bar area.
24-08-4
Basic - Food stored on floor. Observed a bag a rice in kitchen in expo area. Operator moved bag of rice. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a to go cup stored in calamari sauce on cook line reach in cooler next to dishwasher in kitchen. Operator removed cup.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in kitchen a container of water 79°F with a rice spoon next to the rice maker. Operator removed spoon. **Corrected On-Site** **Repeat Violation**
10-07-4
39
Frequently Asked Questions
When was Hook & Reel Cajun Seafood & Bar last inspected?
The most recent health inspection at Hook & Reel Cajun Seafood & Bar on file is from Feb 20, 2024. The public record contains four inspections in total.
What is the most common violation at Hook & Reel Cajun Seafood & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hook & Reel Cajun Seafood & Bar.
How does Hook & Reel Cajun Seafood & Bar compare to other restaurants in Lauderhill?
Hook & Reel Cajun Seafood & Bar most recently scored 21 out of 100, which is lower than the Lauderhill average of 75.
Has Hook & Reel Cajun Seafood & Bar's inspection record improved over time?
No. Recent inspections at Hook & Reel Cajun Seafood & Bar have averaged around 17 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hook & Reel Cajun Seafood & Bar 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.
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