PIG BAR-B-Q
450102 SR 200, Callahan FL 32011 · 904.879-0101
Last inspected Apr 30, 2026 · 9 visits since October 2023
JAN 24
SEP 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 4 small flying insects observed in kitchen area. Manager killed 1 fly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 47f sausage 44f ham 47f raw fish 50f raw oyster 60f glass cooler in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple foam cups on back prep areas
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease residue
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in back smoker area not draining properly
Apr 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 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. 0ppms chlorine, primed 50ppms
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 47f sausage 44f ham 47f raw fish 50f raw oyster 60f glass cooler in kitchen
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. hose bib next to handsink in kitchen near dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple foam cups on back prep areas
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler in kitchen
No handwashing sign provided at a hand sink used by food employees. Both restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease residue
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in back smoker area not draining properly
Oct 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 8 high priority.
8 High priority3 Intermediate13 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. 1 can of peaches observed in kitchen area with dented seal. Manager disposed of item.
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. Dishwasher was at 0ppm, primed it to 100ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cook raw shell eggs and handle raw bacon, after placing items on the stove he walked over and grabbed a customer plate that was going to be used to serve food, employee set it by the stove and then went on to start handling ready to eat bread items, without taking off his gloves and washing his hands.Manager educated employee on hand washing.
Live, small flying insects found 4 small flying insects observed in kitchen area. Manager killed 1 fly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat products in walk in freezer. Raw fish over cooked ready to eat tater tots Operator rep arranged storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter of cook line, Hash Browns 57F (cold holding ) per operator held on time not listed on written procedures or time chart. Provided no written procedures for operator to update form. Operator updated chart board.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time chart on white board in kitchen area was not dated correctly it was dated for October 7th. Manager put new date of October 21st on the board. Time board and written procedures do not match, missing items such as raw bacon, French fries, hash browns.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Macaroni and cheese above prep table at 116F hot holding. Operator relocated to walk-in cooler to start cooling process until reheated for service.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in smoke room area had old food debris in it. Operator had employee clean
No soap provided at handwash sink. No soap at hand wash sink in smoker room,.
Bathroom facility not clean. Employee bathroom in back of store had trash over flowing onto the ground.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above cook line soiled in oil. Walls with food vapor residue build up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys, speaker, and radio observed on top of soda syrup boxes. Manager moved items to a segregated location.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on clean dishes on clean dish rack in kitchen area.
Equipment in poor repair. Reach in cooler glass door cooler with torn door gasket. Missing door handle on standup Reach in cooler.
Food stored on floor. Observed oil containers with clean fryer oil on the floor in smoker area. Manager placed items on shelf.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Visible grease dripping from metal walls of hooks system.
Old food stuck to clean dishware/utensils. Clean food container on clean dish rack had food debris in it.
Open dumpster lid. Dumpster lid open.
Stored food not covered. In walk-in cooler multiple uncovered food containers, operator covered.
Wet wiping cloths stored in detergent and sanitizer mixed together. Mixture of dawn dish soap and bleach used at sanitizer for sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground by triple sinks. Manager picked it up off the floor.
Working containers of food removed from original container not identified by common name. Bulk sugar bin in kitchen area not labeled. Manager placed label on bin.
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority1 Intermediate14 Basic
Show 21 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracked raw shelled eggs and immediately handled clean plates without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling frozen food, dropped piece of food on floor, tossed food in trash and immediately handled pans of food in reach in freezer without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Spray hose at dish sink lower than flood rim of sink. Hose for triple sink in back kitchen.
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. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line in kitchen, shelled eggs, ham, pancake batter and cheese held in time do not have time marking. Manager states item removed from temperature control approximately 1.5 hours prior. Items time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in back prep area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
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. Employee drink cup on shelf in cook line. Employee drink cup on prep table in kitchen. Both cups discarded.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door for screened in room.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under cooking equipment in kitchen. Floors under storage racks throughout kitchen. Floor in screened in prep room behind kitchen. Floor in walk in cooler and walk in freezer. Walls in screened in prep room behind kitchen. Ceilings in kitchen.
Food stored on floor. Containers of pepper and mustard on floor in drive through area. Items moved and stored correctly.
Garbage on the ground and/or pad around dumpster. Dumpster area behind establishment.
Ice buildup in reach-in freezer and/or walk-in freezer. Silver stand up reach in freezer in prep area.
Missing drain plug at dumpster. Blue dumpster behind establishment.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in screened in prep room. Hand washing sink in men's restroom. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple storage shelves in kitchen. Exterior of trash cans in kitchen. Exterior of bulk food containers in kitchen. Pit area in kitchen (trash).
Unnecessary items/unused equipment on the premises. Scooter by pit in back screened room.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back screened in prep room.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with soiled water.
Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor in back prep area.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority3 Intermediate13 Basic
Show 22 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. Dish machine with chlorine sanitizer tested 0ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, case of raw fish stored over opened case of ready to eat vegetables. Items moved and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In small reach in cooler by cook line, raw beef stored over raw fish. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near cook line, coleslaw 57F. Cole slaw placed into ice bath approximately two (2) hours prior. Coleslaw voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, beef 108F. Beef placed into table approximately two (2) hours prior. Beef removed to be reheated.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine where no hose is attached.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both ovens on cook line.
Handwash sink used for purposes other than handwashing. Hand washing sink on cook line has white towels stored inside. Towels removed.
Bowl or other container with no handle used to dispense food. Two tan bowls used as scoops in bulk brown sugar container. Bowls removed.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket in drive through. Bucket inverted.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
Dead roaches on premises. Six (6) dead roaches observed in establishment: three (3) under front counter and three (3) in back storage area. All dead roaches discarded.
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. Employee styrofoam cup without lid under steam in kitchen. Cup discarded.
Employee with no hair restraint while engaging in food preparation. One cook working with food in kitchen. Cook placed hat on.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under cooking equipment in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
Missing drain plug at dumpster. Both blue dumpsters behind establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles near drive through.
Open dumpster lid. Both blue dumpsters behind establishment.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back prep area soiled
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen, paper towels provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table, discarded
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in triple sink
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Bowl or other container with no handle used to dispense food. Bowl used as a scooper in corn, moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on chart next to pan of macaroni, moved
Food not stored at least 6 inches off of the floor. Cut okra in walk in freezer on floor
In-use ice scoop stored on soiled surface between uses. Stored on top of soiled side of ice machine
Old labels stuck to food containers after cleaning. Old labels on clear clear containers on dish rack
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple Personal drink in glass cooler over foods for customers Personal open drink in freezer over customer items, moved
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink outside back door in screened in area drawing slow
Time/temperature control for safety food thawed in an improper manner. Container of chicken and brisket stored in back area on top of deep freezer thawing at room temperature
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.