HOG SNAPPERS SHACK & SUSHI
279 US HWY 1 · TEQUESTA · Palm Beach County · FL 33469
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken legs (88F – Cooling) at 2:30 , cooling since 11:30 Observed on speed rack in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken legs (88F – Cooling) at 2:30 , cooling since 11:30 Observed on speed rack in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F – Cold Holding); créme brûlée (45F – Cold Holding) Observed in reach in cooler by walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F – Cold Holding); créme brûlée (45F – Cold Holding) Observed in reach in cooler by walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (120F – Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken**
Intermediate 2
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel, clam and oyster tags not in chronological order.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine, heat sanitation. Recommended operator to purchase an irreversible registering thermometer.
Inspector observations synchronized from DBPR on September 26, 2026 11:57 AM.
Violation category totals
2 observation(s)
3 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.