The Hen and the Hog
Last inspected: Feb 27, 2026
67
Score
Inspectors have visited The Hen and the Hog 12 times, with records going back to 2022. On Feb 27, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to 14 violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
That's lower than the typical Boca Raton restaurant, which scores around 74. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last plan review from 2020 and previous owner. **Warning** - From follow-up inspection 2026-02-27: Observed same. **Time Extended**
51-14-7
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-02-27: Observed same. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris at cookline in kitchen. **Warning** - From follow-up inspection 2026-02-27: Observed same. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at customer bathrooms. **Warning** - From follow-up inspection 2026-02-27: Observed same. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2026-02-27: Observed same. **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed vacuum packaged steak tips dated 2/13, in reach in cooler in storage area. **Warning** - From follow-up inspection 2026-02-27: Observed same. **Time Extended**
03G-54-1
67
Feb 19, 2026
Routine - Food
8 critical violations. 7 major violations. 13 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at hose bibb at exterior of the north side of the building. Observed hose attached. **Warning**
29-34-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building from outside, walk into kitchen and started handling dishes without first handwashing. **Warning**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes at the triple sink, then handled cleaned utensils at the dish machine without handwashing first. **Warning**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee turn on water and rinse hands with no soap for less than ten seconds at hand sink in warewash area. **Warning**
12A-17-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handling cardboard box then handling green peppers without first handwashing in kitchen. **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed two trays of raw shell eggs stored on shelf above butter pads at expo station. Operator reorganized. 2. Observed container of raw pooled eggs stored on shelf above ready to eat sausage gravy in reach in cooler in dry storage. Operator reorganized. 3. Observed container of Smoked salmon on shelf above container of cooked brisket in prep area. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control, pooled whole eggs and cooked sausage in kitchen ,has no time marking. Operator time marked 9a to 1p. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 200+ppm). **Warning**
41-18-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator currently vacuum packaging deli ham, raw steak tips, cooked brisket, and cooked pork. **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - No soap provided at handwash sink at outside bar area. **Warning**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed drink pitcher stored in hand sink next to triple sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside bar. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last plan review from 2020 and previous owner. **Warning**
51-14-7
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. Per operator, new employee forms online only, I was not able to review at inspection. **Warning**
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at customer bathrooms. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in flour container in dry storage area. **Warning**
14-01-5
Basic - Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food while wearing watches and bracelets. **Warning**
13-07-4
Basic - Equipment in poor repair. 1. Torn door gasket at two door reach in cooler opposite cookline, reach in freezer in storage, and reach in cooler in prep area. **Repeat Violation** **Warning**
14-11-5
Basic - Food storage container lid broken on salt and pepper mix in kitchen. **Warning**
14-38-4
Basic - Food stored on floor. Observed box of potatoes stored on floor under rack in dry storage area. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in Utensil water 86F on food prep table in kitchen. Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - Interior of oven has accumulation of black substance/grease/food debris at cookline in kitchen. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at outside bar. **Warning**
31B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed vacuum packaged steak tips dated 2/13, in reach in cooler in storage area. **Warning**
03G-54-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed bagged unwashed romaine hearts stored directly on top of cooked potatoes in reach in cooler in prep area. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
08B-17-4
8
Oct 9, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauces in reach in cooler by dishwasher
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked sausage (45F - Cold Holding); ham (45F - Cold Holding). Chef discarded items.
03A-02-5
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. Chlorine ppm at zero. Employee changed bucket and primed unit. Chlorine at 100 pp **Corrected On-Site**
22-41-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food has no hair restraint. Employee put on a hair restraints **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Reach in coolers gaskets ripped and torn at several reach in coolers in back storage area?
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line
29-49-6
Basic - Stored food not covered.cooked ribs and cooked beef left uncover in true two-door cooler in outside shed
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at prep line still with stickers. Employee removed sticker and washed remaining avocados after removing stickers
08B-17-4
50
May 6, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled Eggs over cheese and sauce in reaching cooler on cook line. Chef moved cheeses and sauce. Raw Chicken over raw burgers and raw beef, chef moved items **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled.spray bottle with chemicals not labeled. Employee labeled bottle **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep with no hair restraint. Employee put on hair restraint **Corrected On-Site**
13-03-4
74
Jan 31, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over grits and sausage gravy in reach cooler. Chef had employees moved the gravy and grits to another unit **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at sausage (50F - Cold Holding); burgers (50F - Cold Holding), chef stated items in unit less than hours , opened one hour ago
03A-02-5
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. Form emailed
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in restroom hot water is not reaching 85°f.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soda on cutting board. Cook discarded soda **Corrected On-Site**
12B-07-4
58
Oct 12, 2024
Complaint Full
No violations found.
100
Oct 11, 2024
Complaint Full
2 critical violations. 3 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sausage gravy sausage gravy was moved to another cooler **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top two door cooler on cook line at cut tomatoes (50F - Cold Holding); cheese (50F - Cold Holding), chef moved items to working cooler and called for maintenance Two draw cooler on cook line at chicken (52F - Cold Holding); beef (52F - Cold Holding) Flip top cooler on cook line at Batter; (50F - Cold Holding); lettuce (51F - Cold Holding) Three coolers need work **Warning**
03A-02-5
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. Form emailed **Warning**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef refill paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Item time marked, however, stated never received form from last inspection
03F-10-5
55
Sep 19, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 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. Observed dishwashing machine at less than 50 ppm. Operator was using dishwasher at time of inspection. Operator setup triple sink using quaternary at 200 ppm. Operator primed dish washer to 50-100ppm. **Corrected On-Site**
22-41-4
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. Observed cooler 1 egg whites (50F - Cold Holding). As per operator egg whites not prepped portioned today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler 1 heavy whipping cream (57F - Cold Holding) ; yellow cheese (48F - Cold Holding); egg whites (50F - Cold Holding). Operator discarded heavy whipping cream, operator placed yellow cheese a below at reach in cooler 10:40-43F, placed at reach in cooler at 8:00am cooler. As per operator egg whites not prepped portioned today.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill in kitchen cooked potatoes cooked approximately1 hour ago (110F - Hot Holding-reheated to 181F). **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shelled eggs and hollandaise having time stamp, but no written DBPR procedures. Procedures emailed to operator. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser not properly labeled. Operator properly labeled item. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of soda on prep table at reach in cooler. Operator removed item. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed pancake mix at outside shed on floor, and cooking oil on floor at kitchen. Operator properly stored cooking oil.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed canned drink from employee at reach in cooler. Operator removed item. **Corrected On-Site**
12B-13-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled wiping clothes on prep table. Operator properly stored items. **Corrected On-Site**
21-14-4
Basic - Vending machine located outside or is without supervision lacking self-closing vending slot cover. Observed ice machine outside at shed, without supervision unlocked. Operator locked door. **Corrected On-Site**
14-62-4
35
Nov 28, 2023
Routine - Food
No violations found.
100
Nov 27, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish machine storage shelf- observed mixing bowls being stored not inverted on storage shelf. Operator stored mixing bowls inverted. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line- observed tongs hanging on oven doors handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line prep table at oven- observed rubber spatulas and service spoon being stored in standing water. Operator discarded utensils and water. **Corrected On-Site**
10-07-4
Basic - Soiled dry wiping cloth in use. Main kitchen cook line- observed soiled wiping cloth on cutting board. Employee removed wiping cloth. **Corrected On-Site**
21-10-4
74
Aug 22, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Sewage and Wastewater Properly Disposed
FL-27
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Oct 5, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Hen and the Hog last inspected?
The most recent health inspection at The Hen and the Hog on file is from Feb 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Hen and the Hog?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at The Hen and the Hog.
How does The Hen and the Hog compare to other restaurants in Boca Raton?
The Hen and the Hog most recently scored 67 out of 100, which is lower than the Boca Raton average of 74.
Has The Hen and the Hog's inspection record improved over time?
No. Recent inspections at The Hen and the Hog have averaged around 14 violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Hen and the Hog 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 The Hen and the Hog inspected?
Based on the inspection history on file, The Hen and the Hog is inspected around four times per year on average.
Nearby Restaurants