HOG SNAPPERS SHACK & SUSHI
279 US HWY 1
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/22/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
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. 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
Food safety inspection conducted on 2/22/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 8/1/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 8/1/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).