HOG ISLAND FISH CAMP

HOG ISLAND FISH CAMP maintains a 3.9/5 food safety rating based on 6 health department inspections in DUNEDIN. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 6 reports on file

Broadway

Florida, 34698

Pinellas County County

Overall Food Safety Rating

★★★½☆ (3.9/5)

Based on 6 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 10933341

Met Inspection Standards

1 basic

10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator moved during inspection.

3/5/2025· 1y ago

Visit ID: 10719118

Met Inspection Standards

1 int

01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Missing last date sever for mussels on some tags. Majority of tags are dated.

11/14/2024· 1y 3mo ago

Visit ID: 10718671

Met Inspection Standards

N/A:No Violations Were Observed

11/13/2024· 1y 3mo ago

Visit ID: 8721132

Follow-up Inspection Required

1 high, 1 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

3/11/2024· 2y ago

Visit ID: 8517451

Met Inspection Standards

2 int

01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags not dated, mussel clams dated before mussels were sold
01C-10-4:Intermediate - mussels tag removed from original container prior to container being emptied. Tag were able to be reunited with mussels during inspection Corrected On-Site

10/4/2023· 2y 5mo ago

Visit ID: 8343184

Met Inspection Standards

2 high, 1 basic

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
22-40-4:High Priority - Quaternary ammonium sanitizer in bucket not at proper minimum strength. 0ppm corrected to 200 ppm
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (46F - Cold Holding corrected to 42F cooling at 2:05pm); raw fish (45F - Cold Holding, corrected to 43F cooling); raw fish (45F - Cold Holding, corrected to 43F cold hold); ground beef (45F - Cooling, corrected to 43F cooling). Operator checked the temperature when the restaurant opened and documented 38F cold hold. Operator placed foods on ice for quick cool