HOG SNAPPERS SHACK & SUSHI
279 US HWY 1, Tequesta FL 33469 · 561-252-6102
Last inspected Jan 12, 2026 · 8 visits since August 2023
FEB 24
AUG 24
DEC 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $7,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015910 | Jan 12, 2026 | Apr 16, 2026 | $800 |
| 2--2024058464 | Aug 29, 2024 | Nov 4, 2024 | $400 |
| 2--2022041017 | Jul 26, 2022 | Oct 20, 2022 | $400 |
| 2--2020047710 | Aug 17, 2020 | Nov 6, 2020 | $360 |
| 2--2018063659 | Dec 10, 2018 | Jan 11, 2019 | $200 |
| 2--2015005264 | Feb 5, 2015 | Apr 9, 2015 | $5,200 |
Inspection history
8 visits, newest first
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 1 finding ▾
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dry storage area. Operator dumped out chemical.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 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. Dishwasher (Chlorine 10ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
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.
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.
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.
Toxic substance/chemical improperly stored. Bleach and oven cleaner stored next to and over beer at dry storage by office. Operator stored chemicals properly.
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at main bar. Operator removed perforated pan from sink.
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.
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.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Cooked lobster in same container as raw fish, raw fish over cooked Krab sticks and scallions at reach in coolers at sushi station area. Operator stored products properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Mold like residue on can opener blade. Operator removed to be washed and sanitized.
Handwash sink used for purposes other than handwashing. Hand wash sink with perforated pan inside basin at server side station and service bar. Operator removed perforated pans.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Cooked farro made 12/10 not date marked.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 157F) Advised operator to sanitize in chlorine sanitizer dish machine.
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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.
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 brûlée (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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F - Cold Holding); créme brûlée (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.
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.
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.
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.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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 cooked snapper 102°F, in left oven at cook line over night. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 cooked snapper 102°F, in left oven at cook line over night. Not prepped or cooked today.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw and undercooked sushi rolls, sashimi, poke bowls and ceviche not identified as undercooked on menu.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 35°F-37°F in vacuum package in sushi prep area and walk in cooler, no longer frozen. Sushi chef removed all packaging.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
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 tuna over mango salsa in reach in cooler at sushi station Operator stored properly
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shell eggs stored in with whole ones in reach in drawers at cook line
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards have presence of black like mold - all at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed to 100 ppm
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.