THE HEN AND THE HOG SMOKEHOUSE AND CANTINA

Name: THE HEN AND THE HOG SMOKEHOUSE AND CANTINA
Address: 14 N FEDERAL HWY, POMPANO BEACH, FL, 33060, US
Rating: 94.5

14 N FEDERAL HWY, POMPANO BEACH, FL 33060

License #1625905

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.5 Grade B / 100

Solid Health Score

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Quick take

THE HEN AND THE HOG SMOKEHOUSE AND CANTINA in POMPANO BEACH currently holds an InspectFL Health Score of 94.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 5, 2025. Across those visits, inspectors documented 13 total violations — 1 critical, 8 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 12, 2025

The latest inspection on November 5, 2025 shows 13 observation rows: 1 critical, 8 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

Location + actions

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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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 110 F on stove on cook line. Employee discarded water.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available to check wiping cloths in quaternary sanitizer.
[02D-01-5] Working containers of food removed from original container not identified by common name. No label on flour stored in bin under prep table near to walk in cooler. Manager labeled flour.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing signs at one handwashing sink at bar and handwashing sink in kitchen.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or thermometer available to check dishwasher temperature.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Several packages of raw steaks, raw chicken breast, raw salmon..smoked meats, cooked pork osso bucco ,vacuum packaged at establishment properly dated, but without time markings. All vacuum packaged foods at establishment are used within 48 hours. Manager was advised to time mark.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over diced mango and salsa in flip top cooler. Employee rearranged items for proper storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled in kitchen next to dishwasher. Manager started cleaning it.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. 1 package of fresh salmon vacuum packaged without a HACCP plan and without 10 K bags, dated 11/2/25 in freezer. Establishment does not vacuum package fish currently. Manager removed fish from package.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at two handwashing sinks at bar. Manager provided paper towels.
[31A-11-4] Handwash sink used for purposes other than handwashing. Colander with ice stored in handwashing sink at bar. Manager removed colander.

Community reaction

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Community pulse