COLT'S PIG STAND
1340 SAXON BLVD, Orange City FL 32763 · 386-218-4003
Last inspected Aug 17, 2026 · 9 visits since September 2023
SEP 24
FEB 25
AUG 25
MAR 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cut lettuce (47F - Cold Holding ); less than 4 hours. Operator placed in walk in cooler. -Cold holding unit in front of walk in cooler, raw chicken (46F - Cold Holding);less than 4 hours. Operator placed in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cook line heat lamp French fries (100F - Hot Holding)/30 minutes; tater tots (109F - Hot Holding). Operator instructed to reheat.
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. Isaiah.
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline low boy cold holding unit by fryers raw fish (46F - Cold Holding); cooked wings (47F - Cold Holding); raw chicken (48F - Cold Holding); operator instructed to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot holding unit, hot potatoes (125F - Cold Holding)/30 minutes. Operator instructed to reheat.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker handling food, touched hat with gloved hands and then continued to handle food without changing gloves and washing hands. Educated operator l
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on front line preparation table,. Operator removed,
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cook line wall soiled with accumulated grease, food debris, and/or dust.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Barbecue sauce bottled missing date and address of facility. Operator relocated behind counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Can opener holster soiled with food debris, -flour lid soiled with food debris, -soda gun at bar, soiled with food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over Cole slaw, inwalk in cooler. Operator relocated.
Sep 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in freezer cooked brisket (77-85F - Cooling); roast pork (101F- 60F - Cooling)2 hours. Operator cut large pieces to smaller pieces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table unit sour cream (43-47F - Cold Holding); butter (43-46F - Cold Holding). Placed overnight, operator reduced amount of triple stacked container ps and discarded those above 43F Cookline make table. Egg rolls (45F - Cold Holding), less than 4 hours, operator placed in another cold holding unit l
Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board board soiled with a food stain l
Dead roaches on premises. 1- dead roach on storage area floor. Operator cleaned and removed.
Floor soiled/has accumulation of debris. In storage area, sugar on floor.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched eyeglasses and pulled pants, and then placed gloves on hands, without washing hands first, and continued to handle food. Educated operator,
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker plating food at front counter wearing a watch.
No Heimlich maneuver/choking sign posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda cain cookline low boy unit.
Water leaking from pipe and/or faucet/handle, at dish machine.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wash ware, rolling cart storage area wall soiled with accumulated grease, food debris, and/or dust.
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched glasses and then proceeded to scoop ice without washing hands. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Shredded cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding); overnight, operator relocated to another cold holding unit,
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash ware, rolling cart storage area wall soiled with accumulated grease, food debris, and/or dust.
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.