Hog Heaven
Last inspected: Nov 6, 2025
47
Score
Going back to 2022, Hog Heaven has 12 inspections in the public record. Inspectors last stopped by on Nov 6, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly eight violations earlier in the record.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
The city-wide average sits at 69, which Hog Heaven's 47 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 6, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (52*F - Cold Holding); shrimp (47*F - Cold Holding); Fish (45*F - Cold Holding)all food in this unit was either relocated to the walkin cooler or put on ice to rapid cool down **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken cooked ribs potato salad slaw not date marked in the walk-in cooler
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusted and soiled .
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit on cook line holding raw fish fish shrimp and pork is not cold holding at 41F or below. **Corrective Action Taken**
14-74-7
Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site** **Repeat Violation**
33-29-4
Basic - Oil and chips stored on floor in dry storage area
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
47
Sep 12, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. @ Prep room
31B-02-4
Intermediate - No soap provided at handwash sink. @prep room
31B-03-4
Basic - Food stored on floor. New Oil containers on the floor
08B-38-4
Basic - Grease receptacle lid open.
33-29-4
Basic - Ice bucket stored on floor between uses.
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. @prep room
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The back door hand contact surface is soiled with grease residue .
23-03-4
47
Mar 21, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - 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. 100ppm chlorine **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times at end of cook line
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in prep room
27-16-4
Basic - Faucet/handle corroded at plumbing fixture, handwashing sink in prep room
29-09-4
Basic - Food stored outside. Bread stored in refrigerator outside **Corrected On-Site**
08B-42-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.200 ppm quaternary **Corrected On-Site**
21-08-4
39
Oct 18, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (57*F - Cold Holding); cheese (57*F - Cold Holding); cut tomatoes (57*F - Cold Holding) all tcs foods were put into the walk-in cooler to rapid cool
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs in hot holding cabinet are at 125F, warning cabinet was turned up to higher temperature **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times@ End of the cook line , block by garbage can and chips
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in the prep room handwashing sink
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No soap provided at handwash sink. @ Prep room
31B-03-4
Intermediate - The can opener blade is soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towels for handwashing sink are installed over the triple sink
24-28-4
Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar handwashing sink
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In lift lid cooler
05-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on slicer and food prep table in prep area
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Waste line missing at soda gun holster at outside bar
29-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.prep room handwashing sink faucet is corroded and uncleanable . Walk-in cooler door gaskets are soiled Outdoor bar soda gun holsters are soiled
23-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid cooler at the end of cook line is at 57F . Food was removed and disacarded by the manager.
14-74-7
29
May 17, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. On shelving above microwave
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. At the end of cookline blocked by chips and garbage can.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in handwash sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling duct work ,vents soiled with accumulated dust above cookline
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed green and white cutting boards are soiled and cut beyond cleanable.
14-09-4
Basic - Food stored on floor. Oil containers
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.printed and posted **Corrected On-Site**
51-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Feb 15, 2024
Routine - Food
No violations found.
100
Dec 15, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled - From follow-up inspection 2023-12-15: Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled **Time Extended** **Corrective Action Taken**
22-02-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed leaking plumbing pipes on ceiling from upstairs lodging . Exposed plumbing pipes in food preparation area. - From follow-up inspection 2023-12-15: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed leaking plumbing pipes on ceiling from upstairs lodging . Exposed plumbing pipes in food preparation area. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. - From follow-up inspection 2023-12-15: Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. The leak has been repaired and a drop ceiling is planned for installation. **Time Extended**
24-15-4
82
Dec 12, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 F, Fish (46*F - Cold Holding); Pork (47*F - Cold Holding); Fish (51*F - Cold Holding); shrimp (48*F - Cold Holding) ice added to food, items transferee to other units **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled
22-02-4
Intermediate - 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.
11-26-1
Basic - Food stored under dripping water line in prep area
08B-52-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed leaking plumbing pipes on ceiling from upstairs lodging . Exposed plumbing pipes in food preparation area.
36-37-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 Reach in coolers on cookline are not cold holding at 41 F
14-74-7
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
24-15-4
52
Sep 8, 2023
Complaint Full
No violations found.
100
Jun 22, 2023
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
May 18, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
67
Nov 22, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 44F . Pork 44 F in walk in cooler . Items out of temp for less than 4 hours.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Basic - Employee with ineffective hair restraint while engaging in food preparation.
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. Freezer door in disrepair
14-11-5
Basic - Food being prepared outside. Observed food preparation equipment such as cutting boards and knives and seasonings stored outside under canopy next the smoker . NO FOOD PREPARATION OUTSIDE. All food preparation equipment including cutting boards a knives and seasoning are being relocated to inside the restaurant kitchen. **Corrective Action Taken**
08B-32-4
Basic - In-use utensil stored in sanitizer between uses.
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees.in prep area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are soiled in walk-in cooler.
23-03-4
50
Frequently Asked Questions
When was Hog Heaven last inspected?
The most recent health inspection at Hog Heaven on file is from Nov 6, 2025. The public record contains 12 inspections in total.
What is the most common violation at Hog Heaven?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Hog Heaven.
How does Hog Heaven compare to other restaurants in Islamorada?
Hog Heaven most recently scored 47 out of 100, which is lower than the Islamorada average of 69.
Has Hog Heaven's inspection record improved over time?
No. Recent inspections at Hog Heaven have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Hog Heaven means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hog Heaven inspected?
Based on the inspection history on file, Hog Heaven is inspected around four times per year on average.
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