Hogfish Harry's
600 Neapolitan Way, Ste 159, Naples, FL 34103 · Permanent Food Service · License 2103394
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (no follow-up needed), 4 intermediate (3 fixed on the spot), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line, observed cut tomatoes mango pico (64°F - Cold Holding); sliced tomatoes (77°F - Cold Holding); tomato sauce (77°F - Cold Holding). Operator stated foods were removed from cold holding at 11am. Discussed time as a public health control and provided form. Operator stated foods will be discarded at 3pm.
Intermediate4
Code 01, Approved source; food safe and unadulterated: 2 mussel tags not marked with last date served.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing at the hand sink located at entrance of bar.
Observed hand sink used as dump sink and a strainer placed inside. Operator removed strainer.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink located at far corner of bar.
Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink located at the far corner of bar.
Operator provided soap.
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees located at the two bar hand sinks.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.