HOG SNAPPERS SHACK & SUSHI

Name: HOG SNAPPERS SHACK & SUSHI
Address: 279 US HWY 1, TEQUESTA, FL, 33469, US
Rating: 77.9

279 US HWY 1, TEQUESTA, FL 33469

License #6020356

🍱 Japanese/Sushi ℹ️

77.9 Grade C / 100

Mixed Health Record

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Latest inspection

January 12, 2026 · 5 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

HOG SNAPPERS SHACK & SUSHI in TEQUESTA currently holds an InspectFL Health Score of 77.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 31 total violations — 16 critical, 14 major, 1 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 14, 2025

The latest inspection on January 12, 2026 shows 5 observation rows: 3 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

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HOG SNAPPERS SHACK & SUSHI has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 158F) Advised operator to sanitize via chlorine sanitation dish machine.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed sliced mango stored and in direct contact with Paper towels at sushi station. Operator removed paper towels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fish (48F - Cold Holding) Observed in sealed plastic bags stocked to rim of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French fries (102F - Cooling) at 11:22; cooling since 11:07 - 95F at 11:58 Observed on speed rack by cook line. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dry storage area. Operator dumped out chemical.

Disposition: Warning Issued
[22-41-4] 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. Dishwasher (Chlorine 10ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Avocados stored and in direct contact with paper towels at sushi reach in cooler. Operator removed paper towels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: butter (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Observed double panned. Operator removed extra pan.
[41-10-4] Toxic substance/chemical improperly stored. Bleach and oven cleaner stored next to and over beer at dry storage by office. Operator stored chemicals properly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at main bar. Operator removed perforated pan from sink.
[03F-10-5] 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-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken soup portions frozen not date tracked. Per operator, cooked and frozen on same day. Pulled from freezer and placed in walk in cooler on 8/4. Pull date from freezer not present. Educated operator on proper date tracking procedures.

Disposition: Warning Issued
[03D-01-5] 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] 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 brÃ»lée (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] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F - Cold Holding); créme brÃ»lée (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.
[03B-01-6] 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.
[01C-05-4] 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] 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.