Hooked Island Grill Fort Myers
Last inspected: Mar 24, 2026
78
Score
Public records show 10 inspections at Hooked Island Grill Fort Myers stretching back to 2023. The most recent visit was on Mar 24, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better: the most recent inspection turned up eight violations, compared to 10 violations previously.
When inspectors have written things up, intermediate - Clam/mussel/oyster tags not marked has been the most frequent reason, cited six times.
Compared to the broader Fort Myers restaurant scene, this is about average. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple recent tags unmarked.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Covered waste receptacle not provided in women's bathroom. Unisex in kitchen.
32-12-6
78
Oct 14, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. By fryers on cook line reach-in cooler, raw lobster tails over ready-to-eat cheese curds. Operator rearranged for proper food storage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 walk-in cooler raw mahi and raw tuna still in reduced-oxygen packaging with label to remove, fully thawed.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ice bath: housemade tomato sauce (47F - Cold Holding); cooked asparagus (51F - Cold Holding); cooked green beans (46F - Cold Holding) for one hour per operator. Operator iced down all foods. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well middle of cook line cooked potatoes (108F - Hot Holding); cooked rice (129F - Hot Holding); for 1 hour per operator.
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. 13 tags missing date mark. **Repeat Violation**
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also no quaternary test strips. **Repeat Violation**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
22-20-5
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 walk-in cooler raw mahi and raw tuna still in reduced-oxygen packaging with label to remove, fully thawed.
06-09-1
Basic - Covered waste receptacle not provided in unisex employee bathroom.
32-12-6
Basic - Standing water in bottom of reach-in-coolers cook line, front line.
29-49-6
37
Dec 13, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw fish with gloves on cook line, change gloves to initiate new task with ready-to-eat food and clean utensils, no handwashing. Discussed proper handwash techniques with employee and manager. **Warning**
12A-07-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 147F) in main kitchen after running three times and resetting. Also in bar Dishwasher (Temperature 98F) after running three times. Operator set up manual sanitation in triple sink, chlorine 50ppm and resanitized dishware. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Pesticide-emitting strip present in dishwashing area by clean dishware. Operator removed to separate location. **Corrected On-Site** **Warning**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bar blue cheese stuffed olives (60F - Cold Holding) for two hours per operator, operator returned to reach-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 20 unmarked tags. Provided operator with shellfish tag handout and discussed proper procedures . **Repeat Violation** **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied in walk-in cooler. Operator returned tag to container of oysters. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. **Warning**
31B-02-4
Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **Repeat Violation** **Warning**
36-24-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line prep area, on back dry storage rack with single serving to go containers, on bar with drink mixes. **Warning**
12B-07-4
32
Aug 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 30 unmarked tags. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-22: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside it back of restaurant. **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-22: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-22: **Time Extended**
36-24-5
82
Aug 15, 2024
Routine - Food
8 critical violations. 4 major violations. 4 minor violations.
View 16 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (temperature 154F) after running three times. Operator called technician and will use triple sink 200ppm chlorine for manual sanitation. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back dry storage near walk-in cooler, 15 observed, in back prep area hallway 5 observed, in dishwashing area 20 observed, in main kitchen 5 on walls. **Admin Complaint**
35A-02-6
High Priority - Non-food grade towel used as liner for food container containing sushi rice. Discussed with operator using food grade towels. **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw marinated fish ceviche over cooked shrimp and cooked lobster bisque. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler at entrance:; provolone (48F - Cold Holding); swiss (47F - Cold Holding); crab cake (46F - Cold Holding); for 3 hours per operator. Operator iced down all foods for quick cooling. Discussed with operator checking temperature at regular intervals to ensure proper cold holding. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker. **Repeat Violation** **Warning**
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Butter on cook line butter (84F - Cooling) for 5 hours per operator. **Warning**
03D-01-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch lemon garnish for drink with bare hands. Spoke with operator about proper glove and utensil usage to avoid bare hand contact. **Warning**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 30 unmarked tags. **Repeat Violation** **Warning**
01C-03-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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/ 2 cooks, 3 server bartenders handling food, no certified food managerA present. **Warning**
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies of all food-handler training certificates. **Repeat Violation** **Warning**
53B-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside it back of restaurant. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. In bar behind equipment. **Warning**
36-73-4
Basic - Food stored on floor in dry storage inside walk-in cooler, boxes pasta, flour, oil stored on floor. In walk-in freezer boxes seafood, meats, vegetables stored on floor and under shelving. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Holes in walls dishwashing area, back storage area near mop sink, wall heavily damaged and peeling away, missing or damaged cove molding by back door. **Warning**
36-24-5
17
Feb 14, 2024
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler Raw - ready-to-eat shrimp ceviche over cooked crab meat. Crab cakes contains raw eggs over unwashed vegetables. Raw shrimp over cooked crab. Operator rearranged all items for proper food protection in walk-in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill side cook line drop in cooler: raw tuna (45F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked crab (47F - Cold Holding); raw fish (46F - Cold Holding) for three hour 45 minutes per operator. Operator immediately iced down all food, within 15 minutes all potentially hazardous foods at 41F or below. Repeat 7/19/2023 **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter two ways on mop sink, missing one vacuum breaker.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 10 tags not marked, tags not in chronological order.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test kit.
16-37-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopied records.
53B-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee unisex restroom. Repeat 7/19/2023. **Repeat Violation**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks next to ice scoops at both ice bins. Two drinks above cook line coolers, cutting boards.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line cell phone above cutting board and cooler. In drink station employee bags with single service napkins.
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in kitchen.
36-34-5
33
Jul 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine has a mold like substance. **Warning** - From follow-up inspection 2023-07-20: **Time Extended**
22-20-5
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. Salmon, tuna thawed under reduced oxygen packaging. Discussed with operator proper thawing when reduced oxygen packaged fish bares label. **Warning** - From follow-up inspection 2023-07-20: Tuna still under reduced oxygen packaging **Time Extended**
06-09-1
90
Mar 24, 2023
Routine - Food
No violations found.
100
Feb 28, 2023
Complaint Full
1 minor violation.
View 1 violation
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. Observed fish Vacuum packaged not removed from packaging in walk in cooler. Operator removed packaging. **Corrected On-Site**
06-09-1
95
Jan 26, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Hooked Island Grill Fort Myers last inspected?
The most recent health inspection at Hooked Island Grill Fort Myers on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hooked Island Grill Fort Myers?
Across the inspection record, intermediate - Clam/mussel/oyster tags not marked has been cited six times, more than any other issue at Hooked Island Grill Fort Myers.
How does Hooked Island Grill Fort Myers compare to other restaurants in Fort Myers?
Hooked Island Grill Fort Myers most recently scored 78 out of 100, which is about the same as the Fort Myers average of 81.
Has Hooked Island Grill Fort Myers's inspection record improved over time?
Yes. Recent inspections at Hooked Island Grill Fort Myers have turned up fewer violations than earlier ones, with the latest finding around eight violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Hooked Island Grill Fort Myers means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hooked Island Grill Fort Myers inspected?
Based on the inspection history on file, Hooked Island Grill Fort Myers is inspected around three times per year on average.
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