DirtyFLRestaurant Inspection Data

HOG SNAPPERS SHACK & SUSHI

279 US HWY 1

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8876101

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Cooked lobster in same container as raw fish, raw fish over cooked Krab sticks and scallions at reach in coolers at sushi station area. Operator stored products properly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Mold like residue on can opener blade. Operator removed to be washed and sanitized. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with perforated pan inside basin at server side station and service bar. Operator removed perforated pans. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Cooked farro made 12/10 not date marked.
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 157F) Advised operator to sanitize in chlorine sanitizer dish machine.

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8772465

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken legs (88F - Cooling) at 2:30 , cooling since 11:30 Observed on speed rack in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken legs (88F - Cooling) at 2:30 , cooling since 11:30 Observed on speed rack in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F - Cold Holding); créme brûlée (45F - Cold Holding) Observed in reach in cooler by walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F - Cold Holding); créme brûlée (45F - Cold Holding) Observed in reach in cooler by walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (120F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel, clam and oyster tags not in chronological order.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine, heat sanitation. Recommended operator to purchase an irreversible registering thermometer.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8617679

  • N/A:No Violations Were Observed

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8460974

  • 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. Tuna 35°F-37°F in vacuum package in sushi prep area and walk in cooler, no longer frozen. Sushi chef removed all packaging. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 cooked snapper 102°F, in left oven at cook line over night. Not prepped or cooked today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 cooked snapper 102°F, in left oven at cook line over night. Not prepped or cooked today. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw and undercooked sushi rolls, sashimi, poke bowls and ceviche not identified as undercooked on menu. Warning

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8371795

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed to 100 ppm Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over mango salsa in reach in cooler at sushi station Operator stored properly Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shell eggs stored in with whole ones in reach in drawers at cook line
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards have presence of black like mold - all at cook line