Hogfish Bar and Grill
Last inspected: Mar 2, 2026
64
Score
Hogfish Bar and Grill, located at 6810 Front St, Key West, FL, had a moderate-risk inspection on March 2, 2026, with a score of 64. This inspection identified two critical and three minor violations, including issues with food storage proximity to a hand sink and a soiled ceiling vent at the cook line. The facility has a history of mostly high-risk inspections across its eleven scored evaluations.
7
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 3 minor violations.
64
Aug 5, 2025
Routine - Food
2 major violations. 4 minor violations.
67
Mar 25, 2025
Routine - Food
1 major violation. 3 minor violations.
78
Jul 30, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
47
Oct 10, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
43
Mar 15, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
43
Feb 28, 2023
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
26
Violations — Mar 2, 2026 Inspection
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
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
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
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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