HOOK & REEL

Name: HOOK & REEL
Address: 7841 PINES BLVD, PEMBROKE PINES, FL, 33024, US
Rating: 60.5

7841 PINES BLVD, PEMBROKE PINES, FL 33024

License #1615239

🦞 Seafood ℹ️

60.5 Grade F / 100

Failing Health Score

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Latest inspection

July 14, 2026 · 7 findings · 0 critical

Routine - Food (follow-up)

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Minor

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Quick take

HOOK & REEL in PEMBROKE PINES currently holds an InspectFL Health Score of 60.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 14, 2026. Across those visits, inspectors documented 29 total violations — 5 critical, 10 major, 14 minor.

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Record snapshot

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Inspections on file

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Callback visits

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The latest inspection on July 14, 2026 shows 7 observation rows: no critical rows, 4 major, and 3 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer stored in first flip top cooler on cook line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees food handler training expired.
[14-17-4] Observed at callback inspection, shelves in Atosta cooler painted. Complied. Observed same at callback inspection, shelves in walk in cooler rusted.
[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/ No Certified Food Manager with 5 employees at time of inspection.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishment has gratuity notice on receipt , but not on menu.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips or thermometer for dishwasher using temperature.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top cooler,er # 1// Raw Shrimp (55F - Cold Holding), per operator, foods not prepped or portioned today, food held in flip top cooler overnight Food was discarded. See Stop Sale.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black, mold like substance. Operator began cleaning ice machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In FLIP TOP # 1 // Crawfish (55F - Cold Holding); ( Half and half creamer - 54 F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in walk in cooler and moved to flip top cooler and held for approximately 2 hours. Operator placed ice on food items. Corrective Action Taken. 2). In flip top cooler # 1// Raw Shrimp (55F - Cold Holding), per operator, foods not prepped or portioned today, food held in flip top cooler overnight. Food was discarded. See Stop Sale.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1). Employees speaker, jacket, and flashlight stored on dry storage shelf in kitchen. 2). Employees bottle of hand lotion stored on shelf over flip top table. Operator removed employee items on shelf.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table, Boiled Eggs (132F -Reheating); at 1:30 pm , per operator, reheating since 11 am. Boiled Corn (127F - Reheating), per operator foods stored in cooler and placed in steam table approximately 2.5 hours ago. Steam table dial was turned up to maximum heat to continue reheating foods.
[41-07-4] Container of medicine improperly stored. Box contains first aid kit and other medical supplies stored on shelf above flip top cooler in kitchen. Operator removed box from shelf.
[35A-03-4] Dead roaches on premises. Observed 9 dead roaches behind dry storage shelf in kitchen and 1 dead roach near to dry storage shelf in back room. Operator swept up roaches and discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal pot scrubber stored in handwashing sink in kitchen next to cook line. Operator removed scrubber.
[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/ No Certified Food Manager with 5 employees at time of inspection.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips or thermometer for dishwasher using temperature.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boiled eggs in Atosta reach in cooler. Operator moved raw eggs to bottom shelf.
[14-01-5] Bowl or other container with no handle used to dispense food. No handle bowls used in several containers of food in kitchen on dry storage shelves. Operator removed bowls from containers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. 1). Walk in cooler shelves rusted. 2). Shelves rusted in Atosta reach in, near to handwashing sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Chest freezers in kitchen and in back storage room have rusted lids.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing in employee bathroom.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled behind stoves in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls behind stoves on cook line soiled with food debris and grease.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees food handler training expired.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishment has gratuity notice on receipt , but not on menu.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer stored in first flip top cooler on cook line.