THE HEN AND THE HOG
380 NORTH PARK RD · HOLLYWOOD · Broward County · FL 33021
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, diced cooked potatoes (46F – Cooling); cooked sweet potatoes (46F – Cooling). Per manager and dates both prepared on 3-9. See stop sale. **Warning**
12A-13-4High 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. Dishwasher handling clean dishes from machine immediately after rinsing and loading dirty dishes without washing hands first. Employee translated procedures for hand washing and employee began washing hands. **Corrected On-Site** **Warning**
12A-29-4High 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. Employee removed trash bag from kitchen area, replaced bag, and immediately began handling clean dishes without washing hands first. Explained to employee proper procedures and employees washed hands. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, waffle batter (46F – Cooling); pancake batter (45F – Cooling); corn beef hash (46F – Cooling. Per manager and date mark, batters prepared on 3-9 and hash opened on 3-9. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, diced cooked potatoes (46F – Cooling); cooked sweet potatoes (46F – Cooling). Per manager and dates both prepared on 3-9. 3) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, butter (46F – Cold Holding); cream cheese spread (45F – Cold Holding); buttermilk (46F – Cold Holding); deli ham (46F – Cold Holding); sour cream (45F – Cold Holding); cooked brisket (47F – Cold Holding); cooked pork (46F – Cold Holding); sausage gravy (48F – Cold Holding). Per manager, no items prepared or portioned today and all in cooler more than 24 hours. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, butter (46F – Cold Holding); cream cheese spread (45F – Cold Holding); buttermilk (46F – Cold Holding); deli ham (46F – Cold Holding); sour cream (45F – Cold Holding); cooked brisket (47F – Cold Holding); cooked pork (46F – Cold Holding); sausage gravy (48F – Cold Holding). Per manager, no items prepared or portioned today and all in cooler more than 24 hours. See stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, waffle batter (46F – Cooling); pancake batter (45F – Cooling); corn beef hash (46F – Cooling. Per manager and date mark, batters prepared on 3-9 and hash opened on 3-9. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline shelf, cooked sausage (125-137F – Hot Holding). Per employee prepared approximately 2 hours. Sausages reheated on flattop to 172-176F and placed in double boiler to hot hold. **Corrected On-Site** **Warning**
Intermediate 3
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager David Fogel Person in Charge Katrina Bravo **Warning**
03G-50-1Intermediate – 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. Establishment conducting reduced oxygen packaging of prepared and cold food items. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles under dish machine. Advised manager to mark when able. **Corrective Action Taken** **Warning**
Basic 4
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to spice containers and above meat slicer. Employee moved beverage away from prep area. **Warning**
36-22-4Basic – Floor area(s) covered with standing water. Standing water around reach in cooler and walk in cooler door at back of prep area. **Warning**
08B-38-4Basic – Food stored on floor. Bags of onions on floor in side storeroom. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door tracks on both prep area reach in cooler soiled with food debris. **Warning**
Inspector observations synchronized from DBPR on August 13, 2026 7:01 PM.
Violation category totals
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.