HOOKED ISLAND GRILL FORT MYERS

Name: HOOKED ISLAND GRILL FORT MYERS
Address: 9924 GULF COAST MAIN ST STE A130, FORT MYERS, FL, 33913, US
Rating: 58.2

9924 GULF COAST MAIN ST STE A130, FORT MYERS, FL 33913

License #4607676

🌴 Cuban/Caribbean ℹ️

58.2 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2025 · 10 findings · 4 critical

Routine - Food

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Quick take

HOOKED ISLAND GRILL FORT MYERS in FORT MYERS currently holds an InspectFL Health Score of 58.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 14, 2025. Across those visits, inspectors documented 58 total violations — 20 critical, 18 major, 20 minor.

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The latest inspection on October 14, 2025 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

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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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
[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. In walk-in cooler raw mahi and raw tuna still in reduced-oxygen packaging with label to remove, fully thawed.
[32-12-6] Covered waste receptacle not provided in unisex employee bathroom.
[29-49-6] Standing water in bottom of reach-in-coolers cook line, front line.
[08A-05-6] 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.
[01B-13-4] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 13 tags missing date mark.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also no quaternary test strips.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
[12B-07-4] 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.
[36-24-5] 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.
[12A-07-5] 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.
[22-57-6] 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.
[41-24-4] Pesticide-emitting strip present in dishwashing area by clean dishware. Operator removed to separate location.
[03A-02-5] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Approximately 20 unmarked tags. Provided operator with shellfish tag handout and discussed proper procedures .
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied in walk-in cooler. Operator returned tag to container of oysters.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside it back of restaurant.
[36-73-4] Floor soiled/has accumulation of debris. In bar behind equipment.
[08B-38-4] 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.
[36-24-5] 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.
[03D-01-5] 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.
[09-01-4] 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.
[22-57-6] 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.
[35A-02-6] 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.
[14-86-1] Non-food grade towel used as liner for food container containing sushi rice. Discussed with operator using food grade towels.
[08A-05-6] 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.
[03A-02-5] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Approximately 30 unmarked tags.
[53A-07-6] 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/
[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/ 2 cooks, 3 server bartenders handling food, no certified food managerA present.
[53B-09-4] 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.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in kitchen.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Employee unisex restroom. Repeat 7/19/2023.
[12B-07-4] 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.
[40-06-5] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023.
[08A-05-6] 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.
[03A-02-5] 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
[29-42-4] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Approximately 10 tags not marked, tags not in chronological order.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test kit.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopied records.