THE HEN AND THE HOG

Name: THE HEN AND THE HOG
Address: 3003 N FEDERAL HWY, POMPANO BEACH, FL, 33064, US
Rating: 60.2

3003 N FEDERAL HWY, POMPANO BEACH, FL 33064

License #1619669

🥩 BBQ/Steakhouse ℹ️

60.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 14, 2025 · 10 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE HEN AND THE HOG in POMPANO BEACH currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 14, 2025. Across those visits, inspectors documented 66 total violations — 24 critical, 12 major, 30 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

July 22, 2025

The latest inspection on October 14, 2025 shows 10 observation rows: 3 critical, 3 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE HEN AND THE HOG has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two umbrellas stored on shelf with single service utensils in kitchen. Employee removed from shelf.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping chicken no hair restraint. Employee was educated on proper hair restraints and employee put on hair restraint.
[08B-38-4] Food stored on floor. Gallon of cooking oil stored on floor in cleaning supplies storage room. Manager removed and placed on shelf in dry storage room.
[02D-01-5] Working containers of food removed from original container not identified by common name. White sugar, confectioners sugar, and breadcrumbs stored in buckets on shelf in dry storage without labels. Employee labeled.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Butter packs held for approximately two hours on Time as a Public Health Control, without time marking. Employee time marked.
[41-10-4] Toxic substance/chemical improperly stored. Gallon of cooking oil stored next to cleaning chemicals and supplies in cleaning supplies storage room. Manager removed and placed in dry food storage area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloths stored in bucket of chlorine sanitizer in kitchen at over 200 ppm. Employee added water to correct solution to 100 ppm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Employee was educated on using handwashing sink only for handwashing. Employee rewashed hands in handwashing sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 No proof of training for two employees.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has expired food handlers certification, 2024.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, or dust in prep and storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on food prep table next to sauces in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at cleaned utensil rack opposite triple sink in kitchen.
[14-69-4] Ice buildup in reach-in freezer near dish machine in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at three door reach in cooler opposite cookline in kitchen. 2. Around fryers at cookline in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep table opposite cookline in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed trays of raw shell egg stored on shelf above ready to eat frosting in three door reach in cooler, opposite cookline in kitchen.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepared coleslaw dressing dated July 9 stored in the walk in cooler. See Stop Sale.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two broken and damaged raw shell eggs stored in reach in cooler opposite cookline in kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepared coleslaw dressing dated July 9 stored in the walk in cooler. See Stop Sale.
[01B-02-5] 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. Observed Sliced Ham (47F), corned beef (47F), brisket (47F), brisket chopped (47F), sliced turkey (47F), pork (48F), sausage (48F), corned beef (48F), Hollandaise (48F) and cooked potatoes (49F) stored in walk in cooler. Not prepared or portioned today. Stored in unit overnight per operator. Observed prepared dates July 17-19. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Sliced Ham (47F), corned beef (47F), brisket (47F), brisket chopped (47F), sliced turkey (47F), pork (48F), sausage (48F), corned beef (48F), Hollandaise (48F) and cooked potatoes (49F) stored in walk in cooler. Not prepared or portioned today. Stored in unit overnight per operator. Observed prepared dates July 17-19. See Stop Sale.
[29-34-4] Vacuum breaker missing at hose bibb on threaded faucet
[31A-11-4] Handwash sink used for purposes other than handwashing. 1. Spoon in sink basin of hand sink at front counter. 2. Measuring spoons observed in basin of hand sink in prep area.

Disposition: Emergency order recommended
[22-20-5] Accumulation of mold-like substance in the interior of the ice machine.
[36-34-5] Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance in storage area.
[36-62-4] Light not functioning. One light not functioning at hood above cook line in kitchen.
[38-01-4] Light shield damaged/in disrepair. Observed damaged light shield in walk in cooler.
[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. Dishmachine chlorine sanitizer, 0ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked two raw shell eggs and then handled bread without handwashing.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose with gloves hand and then handled bread without handwashing.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1. Approximately 35 rodent droppings observed at the front counter on bottom shelves next to cleaned cup and bowls. 2. Approximately 15 rodent droppings observed beneath reach in cooler and beneath hand sink, opposite the cook line in the kitchen. 3. Five rodent droppings observed on and under toilet paper on bottom shelf of storage rack in dry storage area. 4. Observed approximately 15 rodent droppings around water heater in dry storage area.
[29-37-4] Spray hose at dish sink lower than flood rim of sink at the sink next to dish machine in kitchen.
[01B-02-5] 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. Cooked pork (47F), turkey (50F), and corned beef (48F) stored in two door reach in cooler opposite cook line in kitchen. Not prepared or portioned today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork (47F), turkey (50F), and corned beef (48F) stored in two door reach in cooler opposite cook line in kitchen. Not prepared or portioned today. See Stop Sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Corned beef 117F at cookline in kitchen, stored under no temperature control.
[41-17-4] Spray bottle containing yellow toxic substance not labeled and stored at the triple sink in the kitchen.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed on fire extinguisher in dry storage area.