Hog Snappers Shack & Sushi
Last inspected: Jan 12, 2026
52
Score
Public records show 10 inspections at Hog Snappers Shack & Sushi stretching back to 2022. The most recent report on file is from Jan 12, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
That's lower than the typical Tequesta restaurant, which scores around 76. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dry storage area. Operator dumped out chemical. **Corrected On-Site**
41-17-4
52
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
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. Dishwasher (Chlorine 10ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. **Warning**
22-41-4
High Priority - 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. **Warning**
22-57-6
High Priority - 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. **Corrected On-Site** **Warning**
14-86-1
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bleach and oven cleaner stored next to and over beer at dry storage by office. Operator stored chemicals properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at main bar. Operator removed perforated pan from sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - 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. **Repeat Violation** **Warning**
03F-10-5
Intermediate - 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. **Warning**
02C-04-5
35
Dec 13, 2024
Routine - Food
1 critical violation. 6 major violations.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - 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.
02C-02-5
Intermediate - 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. **Corrective Action Taken**
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. **Repeat Violation**
16-37-1
Intermediate - 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.
03F-10-5
Intermediate - 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.
16-54-4
47
Aug 29, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
01B-02-5
High Priority - 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.
03D-01-5
Intermediate - 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.
01C-05-4
Intermediate - 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.
16-37-1
45
Apr 22, 2024
Routine - Food
No violations found.
100
Feb 22, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - 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. **Warning**
02B-01-5
Basic - 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. **Corrected On-Site** **Warning**
06-09-1
55
Aug 1, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - 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
01B-14-4
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - 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/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards have presence of black like mold - all at cook line
22-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed to 100 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
58
Jan 4, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
55
Jul 26, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (46F - Cold Holding) in reach in cooler drawers at cook line; as per operator food not portioned or prepared today; cooler sheet up this morning; food out of temperature for less than four hours; Operator moved to walk-in freezer to quick chill; fries (50F - Cold Holding);in walk-in cooler As per operator food not prepared or portioned today; Food stored above foods that were cooling; food out of temperature for less than four hours; Food moved to walk-in freezer to quick chill; **Corrective Action Taken** **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2022-07-26: Crab cakes 52° Cold Holding Salmon 54° Cold Holding , Mahi 52° F Cold holding , Sword fish 52° F Cold Holding -as per operator food not cooked or portioned today in reach in drawers at cook line ; ** Food out of temperature for more than four hours . See Stop Sale. Admin Complaint** **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable- at cook line **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
14-09-4
82
Frequently Asked Questions
When was Hog Snappers Shack & Sushi last inspected?
The most recent health inspection at Hog Snappers Shack & Sushi on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hog Snappers Shack & Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Hog Snappers Shack & Sushi.
How does Hog Snappers Shack & Sushi compare to other restaurants in Tequesta?
Hog Snappers Shack & Sushi most recently scored 52 out of 100, which is lower than the Tequesta average of 76.
Has Hog Snappers Shack & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hog Snappers Shack & Sushi have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hog Snappers Shack & Sushi 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 Snappers Shack & Sushi inspected?
Based on the inspection history on file, Hog Snappers Shack & Sushi is inspected around three times per year on average.
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