HOGFISH BAR AND GRILL
6810 FRONT ST, Key West FL 33040 · 305 293 4041
Last inspected Aug 6, 2026 · 7 visits since October 2023
JUL 24
MAR 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022011180 | Mar 8, 2022 | Apr 20, 2022 | $400 |
Inspection history
7 visits, newest first
Aug 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 Dishwasher (Chlorine 0ppm).
Handwash sink used for purposes other than handwashing. Observed food debris in hand sink at cook line.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test kit available for dish machine and no quaternary ammonium kit available.
Floor area(s) covered with standing water at dish area.
Show the remaining 4 findings ▾
Hole in or other damage to wall located near floor at appetizer station and hole in ceiling at dish area.
No handwashing sign provided at a hand sink used by food employees at women's bathroom and preparation room.
Wall soiled with accumulated food debris at dish room near garbage can and at cook line.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. observed rusted can of cranberry sauce and 2 cans of of beef broth at preparation room.
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 Dishwasher (Chlorine 0ppm).
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing containers, no sanitizer step. Manager discussed with employee and manager set up 3 compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 and a half cases of thawed raw hogfish inside reduced oxygen packaging in standing water at preparation sink. Discussed proper procedures with manager and employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked wings (54F - Cold Holding) at preparation cooler across from fryer area. As per employee, less than 1 hour. Employee placed bags of ice over product. Observed cooked wings (48F - Cold Holding); cooked pasta (55F - Cold Holding); raw fish (42F - Cold Holding) at walk in cooler. As per manager, for 2 hours. Manager called technician during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (95F - Hot Holding) as per manager for 1 hour. Advised manager to reheat product to 165F.
Handwash sink used for purposes other than handwashing. Observed food debris in hand sink at cook line.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test kit available for dish machine and no quaternary ammonium kit available.
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. See stop sale. Observed 1 and a half cases of thawed raw hogfish inside reduced oxygen packaging in standing water at preparation sink. Discussed proper procedures with manager and employee.
Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine. Do not use dishes/equipment not properly sanitized. Observed sanitizer dispensing and then rinse solution. Manager called technician during inspection.
Floor area(s) covered with standing water at dish area.
Food stored on floor. Observed plastic container of cocktail sauce stored on floor in keg walk in cooler. Manager removed product from floor.
Hole in or other damage to wall located near floor at appetizer station and hole in ceiling at dish area.
No handwashing sign provided at a hand sink used by food employees at women's bathroom and preparation room.
Observed soda gun holster soiled with slimy substance at service bar area.
Wall soiled with accumulated food debris at dish room near garbage can and at cook line.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (67F - Cold Holding); raw hogfish (55F - Cold Holding) on ice bath at fryer station. As per employees for less than 1 hour. Employees placed ice in larger container and covered products with ice packs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (82F - Hot Holding) at steam table at cook line. Employee began reheating products to 165F.
Food stored in a location that is exposed to splash. Observed flour, buttermilk and raw fish stored next to hand sink at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at women's bathroom.
Observed ceiling vent at cook line soiled with accumulated dust. Also observed wall by garbage can at dish area soiled with old food debris.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed metal container inside hand wash sink near dishwasher area. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Next to two compartments sink. Operator provided during inspection.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed plastic bucket with calamari stored directly on floor inside walk in freezer.
Hole in or other damage to wall. Near cook line area.
No handwashing sign provided at a hand sink used by food employees. Next to dishwasher machine. Operator provided during inspection.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Records/documents for required employee training do not contain all of the required information. All food handlers training missing name of the trainer and CFM certificate number.
Equipment in poor repair. Flip top reach in cooler with the salads gasket torn.
Food stored on floor. Prep area: bucket with calamari stored on the floor.
In-use tongs stored on equipment door handle between uses at the cook line.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hogfish (47F - Cold Holding) on ice bath at cook line. Cook placed more ice inside surrounding container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (117F - Hot Holding) at room temperature at cook line. Cook turned stove on to reheat product to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand sinks at front line and ware washing area. Manager repaired during inspection.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed cooking pots stored on floor underneath storage shelf at dish area. Employee removed pots and took to 3 compartment sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between coolers at cook line. Employee removed knives at took to ware washing area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand sink at ware washing area.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Observed thawed raw tuna stored inside reduced oxygen packaging at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw breaded fish (52F - Cold Holding) at preparation cooler at cook line. As per manager, for 1 hour. Advised manager to remove excess product from container.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice (71F - Reheating) at steam table near preparation room. As per manager, for 2 hours. Employee took product to reheat to 165F.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at fish preparation area and ware washing area. Manager replenished appear towels.
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. Observed thawed raw tuna stored inside reduced oxygen packaging at cook line. Discussed proper procedures with manager.
Food stored on floor. Observed plastic containers of pickles stored on floor at walk in cooler. Manager placed containers on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 92F at cookline.
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.