How many health inspections has HOOK FISH AND CHICKEN had?

HOOK FISH AND CHICKEN has had 25 inspections according to Florida DBPR records.

Has HOOK FISH AND CHICKEN ever been shut down?

Yes, HOOK FISH AND CHICKEN has been shut down 1 time by state inspectors.

What are the most common violations at HOOK FISH AND CHICKEN?

The most frequently cited violations at HOOK FISH AND CHICKEN are: Food contact surfaces, Proper hand/arm washing, Proper ventilation.

What does Florida violation V02 (Employee health policy) mean?

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

HOOK FISH AND CHICKEN

3315 DR MARTIN LUTHER KING BLVD, Fort Myers, FL 33916

Lee County · Permanent Food Service · Owner: AHMAD CORPORATION · License: SEA4605221

HOOK FISH AND CHICKEN in Fort Myers, FL has 25 inspections on record with 139 total violations (5.6 per inspection) and 1 emergency closure.

25Inspections

139Violations

1Closures

Data current as of May 8, 2025

Emergency Closures (1)

Emergency closure history for HOOK FISH AND CHICKEN
Date	Reason	Reopened
Mar 22, 2019	No Warewashing Facilities	14:52:00

Inspection History (25)

May 8, 2025 — Complaint Full· 3 violations · Inspection Completed - No Further Action

HOOK FISH AND CHICKEN

Emergency Closures (1)

Inspection History (25)

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How Does This Facility Compare?

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