Hooked Island Grill Cc
Last inspected: Mar 11, 2026
74
Score
The health department has logged 11 inspections at Hooked Island Grill Cc, the earliest from 2022. The most recent report on file is from Mar 11, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited three times.
By comparison, the average Cape Coral facility scores 77, putting Hooked Island Grill Cc on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed gumbo 49F cooling in walk in cooler overnight. Stop Sale. Operator discarded gumbo. **Corrective Action Taken**
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
74
Dec 10, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of pineapple tidbits rusted and one 6lb can of pumpkin dented. Operator discarded cans. **Corrective Action Taken**
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at end of cook line blocked by table. Operator removed table. **Corrected On-Site**
31A-09-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
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. Provided operator with written procedures. **Corrected On-Site**
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured in walk in cooler.
51-11-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Interior roof of microwave ovenhas accumulation of food debris.
22-08-4
50
Sep 4, 2025
Routine - Food
9 minor violations.
View 9 violations
Basic - Bowl or other container with no handle used to dispense salsa. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Educated operator in having current license. **Repeat Violation**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of frozen chicken stored on floor in walk in freezer.
08B-47-4
Basic - Food-contact surface not smooth and easily cleanable. Can opener blade rusting.
14-13-4
Basic - In-use ice scoop stored on top of ice machine between uses.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar entrance nearest three compartment sink. **Corrected On-Site**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container. **Corrected On-Site**
02D-01-5
64
May 27, 2025
Complaint Full
No violations found.
100
Jan 2, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator on washing hand before putting on gloves. Employee washed hands before leaving inspection.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
12A-07-5
High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish 55F cold hold, raw shrimp 53F cold hold less than 4 hours. Educated operator on importance of maintaining 41F or below. Operator placed bags of ice on top of foods and turned down drawer reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense sauce.
14-01-5
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. Educated operator on removing fish from packaging. Operator removed fish from packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on air drying containers. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Soiled dry wiping cloth in use. Cook line.
21-10-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
21-08-4
37
Oct 28, 2024
Routine - Food
No violations found.
100
Apr 29, 2024
Complaint Full
No violations found.
100
Mar 6, 2024
Food-Licensing Inspection
4 major violations. 1 minor violation.
View 5 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Bar.
31B-03-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
31B-04-4
64
Apr 26, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored by packages of bread. Operator removed chemical. **Corrected On-Site**
41-10-4
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 - Handwash sink not accessible for employee use at all times. Observed hand wash sink at bar blocked by metal container. Operator removed container. Observed hand wash sink at end of cook line blocked by cart. Operator removed cart. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and Men's employee restroom. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
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 - Accumulation of gray/slime-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
47
Dec 8, 2022
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's employee restroom. **Warning**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sinks in employee restrooms, bar, men's accessible bathroom reaching 84F (waited 3 minutes). Observed hot water temperature at hand wash sink at beverage/wait station reaching 84F (waited 3 minutes). Operator turned hot water at hand wash sink in beverage/wait station. Observed temperature at hand wash sink in kitchen reaching 100F. All sinks in kitchen have has hot water. **Corrective Action Taken** **Repeat Violation** **Warning**
27-16-4
Basic - Ceiling tile missing in women's employee restroom. **Warning**
36-36-4
Basic - Reach-in cooler interior/shelves have accumulation of soil/mold-like residues. Upright reach in cooler at end of cook line near side prep station. **Warning**
22-16-4
Basic - Faucet/handle missing on right side and left side hand wash sinks in women's main restroom. **Warning**
29-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's employee restroom. Educated operator on importance of having a self-closing door. **Repeat Violation** **Warning**
32-04-4
67
Sep 15, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish 46F cold hold. Operator discarded. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse spoon at hand wash sink.
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Left side and right side faucet in women's restroom and men's accessible bathroom hand wash sink.
27-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's employee restroom. Operator has on order. **Corrective Action Taken** **Repeat Violation**
32-17-4
64
Frequently Asked Questions
When was Hooked Island Grill Cc last inspected?
The most recent health inspection at Hooked Island Grill Cc on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hooked Island Grill Cc?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Hooked Island Grill Cc.
How does Hooked Island Grill Cc compare to other restaurants in Cape Coral?
Hooked Island Grill Cc most recently scored 74 out of 100, which is lower than the Cape Coral average of 77.
Has Hooked Island Grill Cc's inspection record improved over time?
No. Recent inspections at Hooked Island Grill Cc have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hooked Island Grill Cc 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 Hooked Island Grill Cc inspected?
Based on the inspection history on file, Hooked Island Grill Cc is inspected around three times per year on average.
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