Hogfish Bar and Grill
6810 Front St, Key West, FL 33040 · Permanent Food Service · License 5402752
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection6 high priority (2 fixed on the spot, 2 repeats), 2 intermediate, 9 basic (1 repeat)-50
- Complaint after follow-up on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score30
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Observed chlorine dish machine at 0ppm.
Administrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic5
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at women's bathroom and preparation room.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water at dish area.
More time given
Hole in or other damage to wall located near floor at appetizer station and hole in ceiling at dish area.
More time given
Wall soiled with accumulated food debris at dish room near garbage can and at cook line.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. observed rusted can of cranberry sauce and 2 cans of of beef broth at preparation room.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 1 and a half cases of thawed raw hogfish inside reduced oxygen packaging in standing water at preparation sink. Discussed proper procedures with manager and employee.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked wings (54°F - Cold Holding) at preparation cooler across from fryer area. As per employee, less than 1 hour. Employee placed bags of ice over product. Observed cooked wings (48°F - Cold Holding); cooked pasta (55°F - Cold Holding); raw fish (42°F - Cold Holding) at walk in cooler. As per manager, for 2 hours. Manager called technician during inspection.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed rice (95°F - Hot Holding) as per manager for 1 hour. Advised manager to reheat product to 165°F.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: 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 Dishwasher (Chlorine 0ppm).
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing containers, no sanitizer step. Manager discussed with employee and manager set up 3 compartment sink.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Observed chlorine test kit available for dish machine and no quaternary ammonium kit available.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris in hand sink at cook line.
Basic9
Code 06, Food properly thawed: 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.
See stop sale. Observed 1 and a half cases of thawed raw hogfish inside reduced oxygen packaging in standing water at preparation sink. Discussed proper procedures with manager and employee.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of cocktail sauce stored on floor in keg walk in cooler. Manager removed product from floor.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine.
Do not use dishes/equipment not properly sanitized. Observed sanitizer dispensing and then rinse solution. Manager called technician during inspection.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 23, Non-food contact surfaces clean: Observed soda gun holster soiled with slimy substance at service bar area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at women's bathroom and preparation room.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water at dish area.
Hole in or other damage to wall located near floor at appetizer station and hole in ceiling at dish area.
Wall soiled with accumulated food debris at dish room near garbage can and at cook line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.