GET HOOKED BAR AND GRILL

Name: GET HOOKED BAR AND GRILL
Address: 5546 MAIN ST, NEW PORT RICHEY, FL, 34652, US
Rating: 68.8

5546 MAIN ST, NEW PORT RICHEY, FL 34652

License #6113547

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.8 Grade F / 100

Failing Health Score

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Quick take

GET HOOKED BAR AND GRILL in NEW PORT RICHEY currently holds an InspectFL Health Score of 68.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 21 total violations — 11 critical, 4 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 18, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[21-38-4] Wiping cloth sanitizing solution stored on the floor. 2 on floor on cook line, operator moved to shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under broiler -hamburger patties (46F - Cold Holding); moved to walk in cooler, mahi (46F - Cold Holding); salmon (45F - Cold Holding); ice bags put on top. Recheck -grouper 41F, hamburger patties 43F, salmon 42F
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of beer stores in ice use to make beverages.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Bottle of beer stores in ice use to make beverages.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Buckets on cook line-0 ppm, corrected to 200 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Drop plate in ice machine soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal scrubby stored in hand wash sink on cook line, operator removed

Disposition: Warning Issued
[06-09-1] 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. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line. See stop sale Temperatures
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine, test strip did not turn black. Tech repair was called.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cook line -Towels not in bucket, hanging on side, operator removed towels
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, across from broiler - sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding) see stop sale Temperatures taken this morning, 11:30 37F.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on drawer cooler on cook line, operator moved shrimp moved to floor in another bucket
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced Swiss cheese (50F - Cold Holding); pico (47F - Cold Holding);
[31A-11-4] Handwash sink used for purposes other than handwashing. Buckets in hand wash sinks on cook line and prep area, both removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In vertical cooler on cook line - tray of raw breaded shrimp over French fries, operator moved shrimp to walk in cooler
[53A-05-6] 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/ 1 dishwasher, 3 cooks, 1 server, 1 bartender. Manager arrived before end of inspection
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 12 4oz packages of Ahi tuna completely thawed in drawer on cook line.

Community reaction

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Community pulse