BEARDED PIG
1808 KINGS AVE, Jacksonville FL 32207 · 904-619-2247
Last inspected Jun 17, 2026 · 9 visits since November 2023
SEP 25
NOV 25
JAN 26
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly in kitchen by dish washer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad (48F - Cold Holding, re-temp 44F); coleslaw (49F - Cold Holding, re-temp 40F), stored on front line in flip top reach in cooler, place there from walk in cooler approximately 1 hr ago with no additional preparation. Unit at 39F ambient temperature. Manager place in walk in cooler to bring down temperature.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer at non-chemical side of splitter at mop sink located outside kitchen back door
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles vents over ware washing area on second floor with dust build up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf next to food storage equipment. Employee removed
Show the remaining 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on front line preparing food with watch on wrist
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with facial beard preparing food with no beard guard
Reuse of single-service or single-use articles. Cut jug in use and stored in dry rub container. Employee discarded
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. Lemons with lid open at front counter for customers to grab, employees closed it
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. Employees washing dishes then grabbed clean dishes from dish machine upstairs, explained to her and she washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Customer bare handed lemons at front counter, explained to manager and he discarded them
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On one side of splitter, green hose and also on faucet outside by rear door upstairs
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets
Handwash sink used for purposes other than handwashing. Container in hand sink by cook line next to upright warmers, employee moved it
Bowl or other container with no handle used to dispense food. On cracker crumbs at cook line, employee removed cup,
Carbon dioxide/helium tanks not adequately secured. Co by storage behind cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers for food in storage upstairs
Covered waste receptacle not provided in women's bathroom. For employee bathroom upstairs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
Silverware/utensils stored upright with the food-contact surface up. Fork not protected by lemons at front counter for customers to grab, employee used a cup
Single-service articles improperly stored. Tasting spoon in upstairs storage, manager covered them
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, employee made new solution, same, dispenser not dispensing
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate4 Basic
Show 16 findings ▾
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. Employee loading dirty dishes in dish machine then he got clean dishes, explained to him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed bag with part cooked wings, dropped in fryer and then grabbed bowl with nutella for an order, explained to her and she washed hands
Live, small flying insects found. One fly in kitchen by dish washer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac and cheese taken out of cooler at 11 am and left on table for 1 hr and 40 minutes at 56f, talked to employee and he placed it in oven, Mac and cheese 90f at 1:10 pm, manager discarded it, stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of splitter at new faucet outside rear door by smoker, also side with green hose in mop sink downstairs
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets, dispenser not dispensing,
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Part cooked wings in walk in cooler, manager stated they get cooked to 130f when I asked if he takes temperature of wing on the first cook, emailed procedure
Handwash sink not accessible for employee use at all times. Hand sink at cook line by upright warmer, rack in front of if, employee moved it
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. A few new employees
Probe thermometer not used to ensure proper food temperatures. When reheating Mac and cheese
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked wings in walk in cooler, not label, manager stated they get cooked to 130f when I asked if he takes temperature of wing on the first cook,he labeled them, explained procedure to him
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers used for food, catering, not inverted in storage shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of to go containers in bag at bar, employee moved it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf dusty by entrance to kitchen and fan dusty by cook like
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, employee made new solution, same, dispenser not dispensing, manager fixed it, made new solutions 300 ppm
Mar 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (111-112F - Hot Holding); Beef (120F - Hot Holding) food items are hot holding in holding cabinet. Employee reheated food items during inspection
Nonservice animals in the food establishment or on premises. Dog on premises in outdoor dining area
Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep line
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal items stored above food to be served to the public, manager put employee food to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Back pack touching single service items, manager moved back pack
Employee with no hair restraint while engaging in food preparation. Servers filling sauces without hair restraints
Equipment and utensils not properly air-dried - wet nesting. Wet clean silver pans stored on shelf in hallway
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with black debris on reach in freezer Fan covers dusty in upstairs walk in cooler
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate9 Basic
Show 21 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 90f part cook wings per owner, placed back in fryer and reached 170f
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cleaned shoe with towel from food drip then washed hands for 10 seconds and got gloves to get brisket, explained to him and he washed hands
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee didn't immersed big pot in sanitizer, he was using hose to rinse with sanitizer, explained to him and he did
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By prep table in bbq prep area/smoker
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f pulled meats mix in double pan, employee reheated it to 165f
Manager or person in charge lacking proof of food manager certification. Manager here stated it in another restaurant, he couldn't get it
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/ 4 people touching food
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For owner as server and mgr here
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner here handling food couldn't find his employee training card
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. For part cooked chicken per owner
Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 8/2023 date on
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink upstairs
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Can drink open in server area, discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of to go containers in bag, storage area, employee moved them
Faucet/handle missing at plumbing fixture. Cold water handle goes all, the water Artois and no water comes out in hand sink by triple sink upstairs
Food storage container/container lid cracked or broken. Cracked container for hot dogs, prep reach in cooler,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty in kitchen and vent in walk in cooler
Single-service articles not stored inverted or protected from contamination. Trays and knives in storage upstairs, employee covered them
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at cook line upstairs
Working containers of food removed from original container not identified by common name. A couple of bulk containers in upstairs kitchen, labeled seasonings by employee
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put a fry in his mother's then he got go read for sandwich, explained to him and he washed hands, discarded bread
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee just dipped glasses in sanitizer, explained to her and she placed them back 30 seconds
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter at server area, no time no procedure, employee write time and manager wrote it in procedure
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employees
Water pressure lacking at fixtures that require the use of water. Hand sink at bar
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open container, it has loose aluminum acting as lid, employee discarded it
Equipment in poor repair. Gasket torn and one fryer basket torn
Food storage container/container lid cracked or broken. Lid is cracked for sauce in walk in cooler, manager discarded it
In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by dish machine to be washed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
Single-service articles not stored inverted or protected from contamination. Cups not inverted in storage closet, manager inverted them, utensils in open food, upstairs storage, manager coved them
Stored food not covered. Cut jalapeños, manager covered them, walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, cook line
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
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. 0 ppm upstairs dish machine, empty jug, employee changed jug and got 100ppm
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. Employee loading dish machine with dirty dishes then he got clean dishes, explained to him and he washed
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then grabbed deli paper where food goes on, he discarded paper and washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed bread on served plate with no glove hand, employee put on glove
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f pork on steam table, employee reheated them to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet by bbq smokers
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm, very dark green, employee diluted it to 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and dish machine
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Samuel expired in 10/2022 and one new mgr for more than 30 days has not been certified
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed one to fill up, times on tape
Water pressure lacking at fixtures that require the use of water. On cold water side in hand sink at bar
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs employee restroom
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By entrance to kitchen
Covered waste receptacle not provided in women's bathroom. Upstairs employee restroom
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink, employee discarded it
Employee with ineffective hair restraint while engaging in food preparation. Long hairs under hat, cook
Employee with no beard guard/restraint while engaging in food preparation. A couple of cooks
Food storage container/container lid cracked or broken. Cracked container for cut lettuce, in walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, server area, employee removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen and in upstairs kitchen
Single-service items for customer self-service not properly protected to prevent contamination. To go trays not inverted, employee inverted them, plastic utensils in open box upstairs storage, employee covered it
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.