HEN AND THE HOG
2151 N FEDERAL HWY, Boca Raton FL 33431 · 2013216659
Last inspected Apr 29, 2026 · 12 visits since August 2023
OCT 24
JAN 25
MAY 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired more than sixty days Confirmation number is 236013027 Paid over the phone
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last plan review from 2020 and previous owner.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at customer bathrooms.
Interior of oven has accumulation of black substance/grease/food debris at cookline in kitchen.
No mop sink or curbed cleaning facility provided at establishment.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed vacuum packaged steak tips dated 2/13, in reach in cooler in storage area.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority7 Intermediate13 Basic
Show 28 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building from outside, walk into kitchen and started handling dishes without first handwashing.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes at the triple sink, then handled cleaned utensils at the dish machine without handwashing first.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee turn on water and rinse hands with no soap for less than ten seconds at hand sink in warewash area.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handling cardboard box then handling green peppers without first handwashing in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed two trays of raw shell eggs stored on shelf above butter pads at expo station. Operator reorganized. 2. Observed container of raw pooled eggs stored on shelf above ready to eat sausage gravy in reach in cooler in dry storage. Operator reorganized. 3. Observed container of Smoked salmon on shelf above container of cooked brisket in prep area. Operator reorganized.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control, pooled whole eggs and cooked sausage in kitchen,has no time marking. Operator time marked 9a to 1p.
Vacuum breaker missing at hose bibb at exterior of the north side of the building. Observed hose attached.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 200+ppm).
Handwash sink used for purposes other than handwashing. Observed drink pitcher stored in hand sink next to triple sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at outside bar.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last plan review from 2020 and previous owner.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, new employee forms online only, I was not able to review at inspection.
No soap provided at handwash sink at outside bar area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator currently vacuum packaging deli ham, raw steak tips, cooked brisket, and cooked pork.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at customer bathrooms.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in flour container in dry storage area.
Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food while wearing watches and bracelets.
Equipment in poor repair. 1. Torn door gasket at two door reach in cooler opposite cookline, reach in freezer in storage, and reach in cooler in prep area.
Food storage container lid broken on salt and pepper mix in kitchen.
Food stored on floor. Observed box of potatoes stored on floor under rack in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in Utensil water 86F on food prep table in kitchen. Operator discarded water.
Interior of oven has accumulation of black substance/grease/food debris at cookline in kitchen.
No handwashing sign provided at a hand sink used by food employees at outside bar.
No mop sink or curbed cleaning facility provided at establishment.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed vacuum packaged steak tips dated 2/13, in reach in cooler in storage area.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed bagged unwashed romaine hearts stored directly on top of cooked potatoes in reach in cooler in prep area. Operator removed.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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. Chlorine ppm at zero. Employee changed bucket and primed unit. Chlorine at 100 pp
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauces in reach in cooler by dishwasher
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked sausage (45F - Cold Holding); ham (45F - Cold Holding). Chef discarded items.
Employee with no hair restraint while engaging in food preparation. Employee preparing food has no hair restraint. Employee put on a hair restraints
Equipment in poor repair. Reach in coolers gaskets ripped and torn at several reach in coolers in back storage area?
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line
Stored food not covered.cooked ribs and cooked beef left uncover in true two-door cooler in outside shed
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at prep line still with stickers. Employee removed sticker and washed remaining avocados after removing stickers
May 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled Eggs over cheese and sauce in reaching cooler on cook line. Chef moved cheeses and sauce. Raw Chicken over raw burgers and raw beef, chef moved items
Spray bottle containing toxic substance not labeled.spray bottle with chemicals not labeled. Employee labeled bottle
Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep with no hair restraint. Employee put on hair restraint
Jan 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over grits and sausage gravy in reach cooler. Chef had employees moved the gravy and grits to another unit
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at sausage (50F - Cold Holding); burgers (50F - Cold Holding), chef stated items in unit less than hours, opened one hour ago
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in restroom hot water is not reaching 85°f.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soda on cutting board. Cook discarded soda
Oct 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sausage gravy sausage gravy was moved to another cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top two door cooler on cook line at cut tomatoes (50F - Cold Holding); cheese (50F - Cold Holding), chef moved items to working cooler and called for maintenance Two draw cooler on cook line at chicken (52F - Cold Holding); beef (52F - Cold Holding) Flip top cooler on cook line at Batter; (50F - Cold Holding); lettuce (51F - Cold Holding) Three coolers need work
No paper towels or mechanical hand drying device provided at handwash sink. Chef refill paper towels
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Item time marked, however, stated never received form from last inspection
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
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. Observed dishwashing machine at less than 50 ppm. Operator was using dishwasher at time of inspection. Operator setup triple sink using quaternary at 200 ppm. Operator primed dish washer to 50-100ppm.
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. Observed cooler 1 egg whites (50F - Cold Holding). As per operator egg whites not prepped portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler 1 heavy whipping cream (57F - Cold Holding); yellow cheese (48F - Cold Holding); egg whites (50F - Cold Holding). Operator discarded heavy whipping cream, operator placed yellow cheese a below at reach in cooler 10:40-43F, placed at reach in cooler at 8:00am cooler. As per operator egg whites not prepped portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill in kitchen cooked potatoes cooked approximately1 hour ago (110F - Hot Holding-reheated to 181F).
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shelled eggs and hollandaise having time stamp, but no written DBPR procedures. Procedures emailed to operator.
Spray bottle containing toxic substance not labeled. Observed degreaser not properly labeled. Operator properly labeled item.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of soda on prep table at reach in cooler. Operator removed item.
Food stored on floor. Observed pancake mix at outside shed on floor, and cooking oil on floor at kitchen. Operator properly stored cooking oil.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed canned drink from employee at reach in cooler. Operator removed item.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled wiping clothes on prep table. Operator properly stored items.
Vending machine located outside or is without supervision lacking self-closing vending slot cover. Observed ice machine outside at shed, without supervision unlocked. Operator locked door.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish machine storage shelf- observed mixing bowls being stored not inverted on storage shelf. Operator stored mixing bowls inverted.
In-use tongs stored on equipment door handle between uses. Cook line- observed tongs hanging on oven doors handle. Operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line prep table at oven- observed rubber spatulas and service spoon being stored in standing water. Operator discarded utensils and water.
Soiled dry wiping cloth in use. Main kitchen cook line- observed soiled wiping cloth on cutting board. Employee removed wiping cloth.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired more than sixty days Confirmation number is 236013027 Paid over the phone
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted, emailed consumer advisory and chef posted
Water pressure lacking at fixtures that require the use of water. Handwash sink at kitchen has no hot water pressure
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.