DirtyFLRestaurant Inspection Data

HOGFISH HARRY'S

HOGFISH HARRY'S located in NAPLES has undergone 4 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

600 NEAPOLITAN WAY, STE 159, NAPLES 34103

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

3/6/2026· 1mo ago

Visit ID: 13645619

Met Inspection Standards

1 int, 3 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2026-03-06: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning - From follow-up inspection 2026-03-06: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing bracelets other than a plain ring on their hands/arms while preparing food. Warning - From follow-up inspection 2026-03-06: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with reach in freezer near prep area. Operator moved the reach in freezer. Corrected On-Site Warning - From follow-up inspection 2026-03-06: **Time Extended**

3/5/2026· 1mo ago

Visit ID: 13500450

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over prep station. Operator removed the bag. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing bracelets other than a plain ring on their hands/arms while preparing food. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of mold like substance under dish machine. Warning
  • 35A-02-7:High Priority - Live, small flying insects found; 26 at wall/ceiling near prep area; 6 at wall/ceiling at kitchen entrance. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Cole slaw (53F - Cold Holding); cooked peppers (52F - Cold Holding); raw chicken (45F - Cold Holding); raw calamari (49F - Cold Holding); raw shrimp (48F - Cold Holding). Per operator all items stored in reach in cooler for 3 hours. Operator placed all items in ice. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with reach in freezer near prep area. Operator moved the reach in freezer. Corrected On-Site Warning

8/29/2025· 7mo ago

Visit ID: 13500059

Met Inspection Standards
  • N/A:No Violations Were Observed

8/19/2025· 8mo ago

Visit ID: 10919394

Follow-up Inspection Required

3 high, 2 int

  • 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. Bar Dishwasher (Chlorine 10ppm and 117F). Operator will discontinue use of dish machine and wash and sanitize in the dish machine in main kitchen. Main kitchen: Dishwasher (Chlorine 25ppm and 118F). Operator contacted technician during inspection. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground beef was placed over raw fish, raw chicken over clams. Operator rearranged for proper storage. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shallot (79F - Cold Holding); butter (80F - Cold Holding). Per operator foods had been out for 2 hours. A copy of time temperature control form has been provided to the operator and explain use of form. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 20 tags without last date sold. Warning
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and there are no written procedures available. Per operator chicken wings are partially cooked, chilled, and then fully cooked at time of service. A form for non-continuous cooking has been provided to the operator and use was explained. Warning