Hogfish Bar and Grill
Last inspected: Mar 2, 2026
64
Score
Public records show seven inspections at Hogfish Bar and Grill stretching back to 2023. The latest inspection on file is from Mar 2, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
Across the inspection history, “no handwashing sign provided at a hand sink used” is the issue that surfaces most often, recorded four times.
By comparison, the average Key West facility scores 74, putting Hogfish Bar and Grill on the weaker side. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at women's bathroom.
31B-04-4
Basic - Observed ceiling vent at cook line soiled with accumulated dust. Also observed wall by garbage can at dish area soiled with old food debris.
36-34-5
Basic - Food stored in a location that is exposed to splash. Observed flour, buttermilk and raw fish stored next to hand sink at cook line.
08B-36-4
64
Aug 5, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container inside hand wash sink near dishwasher area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to two compartments sink. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Basic - Hole in or other damage to wall. Near cook line area.
36-24-5
Basic - Food stored on floor. Observed plastic bucket with calamari stored directly on floor inside walk in freezer. **Repeat Violation**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to dishwasher machine. Operator provided during inspection. **Corrected On-Site**
31B-04-4
67
Mar 25, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - 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. **Corrected On-Site**
53B-10-4
Basic - In-use tongs stored on equipment door handle between uses at the cook line. **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Flip top reach in cooler with the salads gasket torn.
14-11-5
Basic - Food stored on floor. Prep area: bucket with calamari stored on the floor. **Corrected On-Site**
08B-38-4
78
Jul 30, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
47
Oct 10, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - 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. **Corrective Action Taken**
03E-02-5
High Priority - 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.
03A-02-5
High Priority - 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.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Observed thawed raw tuna stored inside reduced oxygen packaging at cook line. Discussed proper procedures with manager.
06-09-1
Basic - Food stored on floor. Observed plastic containers of pickles stored on floor at walk in cooler. Manager placed containers on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 92F at cookline.
10-07-4
43
Mar 15, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Employee handled petted a dog and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-22-4
High Priority - Raw animal food stored over canned/bottled drinks in walk-in cooler **Corrected On-Site**
08A-11-5
Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed a dog in the dining area without a leash begging for food at wait station. The dog was taken out of the restaurant by an employee.. **Corrected On-Site**
35A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish room
31B-02-4
Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Observed a dog sitting in a chair at outside dining table. The manager Eric discussed the problem with the guest and the dog was put down on the ground. **Corrected On-Site**
35A-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. @ Storage Prep area handwash sink.
31B-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishroom **Repeat Violation**
38-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation cook in kitchen with beard has no beard guard.
13-04-4
43
Feb 28, 2023
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed conch chowder (47F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day.
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy (113F - Hot Holding) at steam table at cook line. As per manager, for approximately 1 hour. Manager increased steam table temperature. **Corrective Action Taken**
03B-01-6
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. Observed chlorine dish machine at 0ppm. Manager replenished chlorine solution.
22-41-4
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. Observed conch chowder (47F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day.
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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. Observed at ware washing area. **Corrected On-Site**
31B-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 - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean cooking pot stored on floor at ware washing area. **Corrected On-Site**
24-26-4
Basic - Equipment in poor repair. Observed lid covering bread crumbs in disrepair at preparation area.
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at ware washing area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at preparation area near walk in cooler.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans at cook line soiled with accumulated dust. Observed produce walk in cooler fan covers soiled with dust.
23-03-4
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near garbage can at ware washing area soiled with food debris.
36-27-5
26
Frequently Asked Questions
When was Hogfish Bar and Grill last inspected?
The most recent health inspection at Hogfish Bar and Grill on file is from Mar 2, 2026. The public record contains seven inspections in total.
What is the most common violation at Hogfish Bar and Grill?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Hogfish Bar and Grill.
How does Hogfish Bar and Grill compare to other restaurants in Key West?
Hogfish Bar and Grill most recently scored 64 out of 100, which is lower than the Key West average of 74.
Has Hogfish Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Hogfish Bar and Grill have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hogfish Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hogfish Bar and Grill inspected?
Based on the inspection history on file, Hogfish Bar and Grill is inspected around two times per year on average.
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