What is Hook Fish And Chicken's health inspection score?

Hook Fish And Chicken has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hook Fish And Chicken last inspected?

Hook Fish And Chicken was last inspected on April 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hook Fish And Chicken have?

Hook Fish And Chicken has 72 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hook Fish And Chicken safe to eat at?

Hook Fish And Chicken has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hook Fish And Chicken serve?

Hook Fish And Chicken serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hook Fish And Chicken

Name: Hook Fish And Chicken
Address: 3500 READING RD, Cincinnati, 45229
Rating: 78

3500 READING RD, Cincinnati

Last Inspected: 4/8/2026

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0Good

American•AVONDALE

Ranked #32 of 71 in AVONDALEBetter than 22% of american restaurants

Declining

9 inspections

Last: Apr 8, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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3500 READING RD, Cincinnati, FL 45229

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Violation Timeline

Jun 2024

2 inspections

16 basic

Jun

Oct 2024

1 inspections

Nov 2024

1 inspections

Nov

Jan 2025

1 inspections

17 basic

Jul 2025

2 inspections

15 basic

Jul

Dec 2025

1 inspections

13 basic

Apr 2026

1 inspections

11 basic

Apr

Inspection History

9 records on file

7 Routine2 Complaint

Apr 26

Routine InspectionLatest

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
3.2(C)(1)(b)3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(A)6.4(A) - Repairing−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2

Base deductions−22 pts

Dec 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

3701-21-02(I)3701-21-02(I) - Display of License−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−26 pts

Jul 25

Routine InspectionClean

No violations

100/100inspection score

Jul 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.5(C)3.5(C) - Food Labeling−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2

Base deductions−30 pts

Jan 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
5.4(R)5.4(R) - Refuse/recyclables/returnables−2
4.4(B)4.4(B) - Cutting surfaces.−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
6.4(M)6.4(M) - Facilities: Storing maintenance tools−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
4.1(N)4.1(N) - Ventilation Hood System−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2
4.1(H)4.1(H) - Nonfood Contact Surfaces−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−34 pts

Nov 24

Complaint InspectionClean

No violations

100/100inspection score

Oct 24

Complaint InspectionClean

No violations

100/100inspection score

Jun 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(B)(4)2.4(B)(4) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−8 pts

Jun 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.5(C)3.5(C) - Food labels−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
2.4(B)(4)2.4(B)(4) - IV. Demonstration of Knowledge - Person in charge - demonstration of knowledge−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
4.2(I)4.2(I) - Sanitizing solutions−2
6.4(N)6.4(N) - Maintaining premises: unnecessary items and litter.−2
4.2(D)4.2(D) - Ventilation hood systems−2
4.2(A)4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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