HOG SNAPPERS SHACK & SUSHI

Name: HOG SNAPPERS SHACK & SUSHI
Address: 279 US HWY 1, TEQUESTA, FL, 33469, US
Rating: 89.8

279 US HWY 1, TEQUESTA, FL 33469

License #6020356

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.8 Grade B / 100

Solid Health Score

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Quick take

HOG SNAPPERS SHACK & SUSHI in TEQUESTA currently holds an InspectFL Health Score of 89.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 13 total violations — 8 critical, 5 major.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

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.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dry storage area. Operator dumped out chemical.
[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.
[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.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Community reaction

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