HOGFISH BAR AND GRILL
Front Street
Key West, Florida, 33040
Lower Duval
Monroe County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler with the salads gasket torn.
- 08B-38-4:Basic - Food stored on floor. Prep area: bucket with calamari stored on the floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at the cook line. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All food handlers training missing name of the trainer and CFM certificate number. Corrected On-Site
Food safety inspection conducted on 3/25/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/30/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cooking pots stored on floor underneath storage shelf at dish area. Employee removed pots and took to 3 compartment sink. **Corrective Action Taken**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between coolers at cook line. Employee removed knives at took to ware washing area. **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand sink at ware washing area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hogfish (47F - Cold Holding) on ice bath at cook line. Cook placed more ice inside surrounding container. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (117F - Hot Holding) at room temperature at cook line. Cook turned stove on to reheat product to 165F. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand sinks at front line and ware washing area. Manager repaired during inspection. Corrected On-Site
Food safety inspection conducted on 7/30/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 10/10/2023
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Observed thawed raw tuna stored inside reduced oxygen packaging at cook line. Discussed proper procedures with manager.
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers of pickles stored on floor at walk in cooler. Manager placed containers on shelf. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 92F at cookline.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Observed thawed raw tuna stored inside reduced oxygen packaging at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw breaded fish (52F - Cold Holding) at preparation cooler at cook line. As per manager, for 1 hour. Advised manager to remove excess product from container.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice (71F - Reheating) at steam table near preparation room. As per manager, for 2 hours. Employee took product to reheat to 165F. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at fish preparation area and ware washing area. Manager replenished appear towels. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/10/2023 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).