PIG SEAFOOD
9760 LEM TURNER RD, Jacksonville FL 32208 · (904)619.8652
Last inspected Aug 10, 2026 · 14 visits since September 2023
DEC 24
MAY 25
OCT 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed live fly on employee drink cup in warewashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 10, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
Aug 6, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
Aug 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority2 Intermediate12 Basic
Show 21 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm during inspection. Employee primed machine to 100ppm.
Live, small flying insects found. Observed live fly on employee drink cup in warewashing area.
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell egg over ready to eat brownies and cooked Mac and cheese also raw bacon over cooked ready to eat potato.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line over grill, pork (119F - Hot Holding); fried chicken (98F - Hot Holding). Per employee on cook line left out from lunch. Relocated to the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table with food residue staining build up. Soda dispenser in waitstation has build up in grooves of dispenser nozzles. Can opener blade with debris build up. Interior of microwave with burned food debris on the rotating plate.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed on any food products prepared on site, employee pointed out items cooked that day and some from day before.
Bowl or other container with no handle used to dispense food. Reusing sour cream container as a scoop in bulk flour container with no handle.
Building components, attachments or fixtures in poor repair. Walk in cooler door in disrepair. Floor of cook line broken/missing floor tiles. Wooden shelf over prep table with finish separating from shelf, unsealed wood underneath.
Cleaned and sanitized equipment or utensils not properly stored. Bowls on top of stand up reach in cooler not inverted or covered for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean prep table next to two compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean cutting board opposite two compartment sink.
Food stored on floor. Jugs of mayonnaise stored on the floor of the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood system with grease/debris build up. Underside of soda dispenser has mold like substance build up on plate over nozzles.
Standing water in bottom of reach-in-cooler. Standing water observed at base of sliding top reach in cooler at front counter.
Stored food not covered. In reach in cooler, walk in cooler and walk in freezer multiple uncovered food items.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust pitting the surface.
Water leaking from pipe and/or faucet/handle. Hand wash sink by smoker, pipe leaks when water running.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer at front counter at 0ppm.
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Toxic substance/chemical improperly stored. At dish area, bottle of bleach stored on shelf above bulk sugar container. Operator moved bleach.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside at back patio, backflow preventer missing on hose bibb with yellow hose attached.
Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, cutting board on prep table has black stains. Operator moved to be washed.
No paper towels or mechanical hand drying device provided at handwash sink. At smoker handwash sink, no paper towels. Employee supplied during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In outside walk-in cooler, beef brisket prepared 2 days prior per employee, not dated. Employee dated container.
Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. At cook line, floor tiles cracked/missing by drain.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dish area, jacket stored on case of bag-in-box soda. Operator moved jacket.
Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying. Operator moved cups to be washed and dried properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dish area, scoop,in bulk flour container has handle touching product. Operator remove scoop.
Plumbing system in disrepair. Handwash sink at back smoker room has broken drain pipe. Drain pipe stored in handwash sink. Establishment utilizing handwash sink in front smoker room until,repair is made.
Single-service articles improperly stored. At cook line, sleeve of styrofoam boxes on floor. In outside storage room, 2 open cases of styrofoam containers stored on floor. Employee and operator moved all items off floor.
Stored food not covered. At drink station, coffee in filters, in plastic container with no lid. Operator placed lid on container.
Time/temperature control for safety food thawed in an improper manner. At front smoker, container of frozen chicken thawing in standing water. Chicken moved to cooler.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked shell eggs then handled spatula, pan handle and plate without washing hands and changing gloves. Operator discussed with employee.
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line walk-in cooler, open case of raw bacon on shelf above cooked potatoes. In outside walk-in cooler, 2 containers of raw pork ribs stored over 2 bags of unwashed cabbage. Operator had employee move all items to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line next to flat top, hash browns (55F - Cold Holding). Employee stated he had out for orders. Returned to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, sausage (107F - Hot Holding); gravy (122F - Hot Holding); items held on top of pans above steam table. Employee stated he just heated items, moved sausage to walk-in cooler and reheated gravy. At cookline on shelf above flat top, sausage patties (114F - Hot Holding). Employee stated sausage just put there, moved to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside at back patio, backflow preventer missing on hose bibb with green hose attached.
Handwash sink used for purposes other than handwashing. At cook line handwash sink, spoon in sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied.
Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. Operator stated they are working on replacing door, company out last week to measure.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line prep area, employee drink on shelf above prep table. At cook line, employee biscuit on shelf above flat top. Both items moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line prep area, employee cell phone on shelf above prep table. Phone moved to office.
Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying. Operator moved cups to dry.
Equipment in poor repair. At cook line, gaskets on silver reach-in cooler/freezer torn.
Food stored on floor. In walk-in freezer, containers of cooked ribs and chicken stored on floor. Employee moved to shelves.
Garbage on the ground and/or pad around dumpster. Unbagged debris n ground in dumpster enclosure.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, scoop in hush puppy mix has handle touching product. Operator removed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line and dish area, no covers on multiple lights.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At outside storage room, exterior of reach-in freezers soiled with mold-like substance.
Plumbing system in disrepair. At back smoker area, handwash sink drain line broken.
Single-service articles improperly stored. In outside dry storage, 2 cases of styrofoam cups stored on floor. Operator moved to shelf.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In outside walk-in cooler, both shelf units have rust that has pitted surface, no longer easily cleanable.
May 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority1 Intermediate10 Basic
Show 15 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. Dishwasher (Chlorine 0ppm), employee able to add chemical to container, primed and retested at 50ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs, changed gloves but did not wash hands, then handled spatula and pan handle. Operator spoke to employee about proper hand washing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, sausage patties (92F - Hot Holding); sausage links (100F - Hot Holding). Employee stated sausage cooked then placed on steam table 2 hours prior.
Toxic substance/chemical improperly stored. At dish area, liquid dish soap stored on shelf above bulk flour container. Operator moved soap.
Spray bottle containing toxic substance not labeled. At drink station, spray bottle of bleach water not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In office, interior of ice machine door has build up.
Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. Operator stated they are working on replacing door. At screen room walk-in cooler, door frame in disrepair.
Carbon dioxide/helium tanks not adequately secured. In outside screen room, tank not secured.
Dead roaches on premises. In screen room dry storage closet, 2 dead roaches on floor. Operator had employee clean.
Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying.
Equipment in poor repair. At cook line, gasket on silver reach-in cooler torn.
Food stored on floor. In walk-in cooler, pot of slurry mix stored on floor. Operator had employee move to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dish area, scoops in bulk sugar and flour containers have handles touching product. Operator removed scoops.
No handwashing sign provided at a hand sink used by food employees. At back screen room, handwash sink has incorrect sign. Sign states handwash sink only.
Stored food not covered. At drink station, coffee in filters stored unprotected. Operator placed in plastic container with lid.
Dec 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In indoor walk-in cooler, ribs (69F - Cooling); chicken (54F - Cooling). Operator stated items were placed in cooler last night and not removed today. Items stacked in multiple layers in containers and stacked on top of each other.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In indoor walk-in cooler, ribs (69F - Cooling); chicken (54F - Cooling). Operator stated items were placed in cooler last night and not removed today. Items stacked in multiple layers in containers and stacked on top of each other.
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 (Chlorine 0ppm), operator called for service, will set up sanitizer sink until machine is operating properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, container of pooled shell eggs for French toast, stored over ready to eat onions. Employee moved egg to bottom shelf. Also at cook line reach-in freezer, pan of raw chicken strips stored over pan of fried okra. Employee moved chicken to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area by indoor smoker, sausage links (107F - Hot Holding); sausage patties (71F - Hot Holding) in hot holding box. Employee stated items placed in unit 15 minutes earlier.
Toxic substance/chemical improperly stored. In outside storage room, handwash soap stored above single use gloves. At wait station, liquid soap and bleach stored on counter by coffee maker. Operator moved all,chemicals to proper storage.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter slide top reach-in cooler, container of milk opened yesterday not dated. Operator dated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In indoor walk-in cooler, ribs (69F - Cooling); chicken (54F - Cooling). Operator stated items were placed in cooler last night and not removed today. Items stacked in multiple layers in containers and stacked on top of each other.
Bowl or other container with no handle used to dispense food. At dish area, bowl,used as scope in bulk flour. Operator removed.
Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. Operator stated they are working on replacing door.
Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying.
Equipment in poor repair. At cook line, gasket on silver reach-in cooler torn.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up. At outside walk-in cooler and walk-in freezer, floors soiled.
No handwashing sign provided at a hand sink used by food employees. At back screen room, handwash sink missing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, gasket on reach-in cooler has food debris. Operator cleaned gasket.
Open dumpster lid. One lid open on dumpster, employee closed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 0ppm- retest 100ppm). Also, operator stated small amount of soap used in bucket with bleach. Operatorhad bucket remade.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority0 Intermediate12 Basic
Show 18 findings ▾
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, mac and cheese (43, 45, 47F - Cooling). Operator stated item was made last night and has been in cooler overnight.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, mac and cheese (43, 45, 47F - Cooling). Operator stated item was made last night and has been in cooler overnight.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked shell eggs, the handled spatula, ladle and pans without washing hands and changing gloves. Employee also wiped gloved hands on apron and did not wash hands or change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, container of pooled shell eggs stored over ready to eat peppers. Operator moved egg to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on steam table, sausage (72, 93F - Hot Holding). Employee discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside sink area, hose Bibb missing back flow preventer.
Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. Operator stated they are working on replacing door.
Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying. Operator moved to be washed.
Floor area(s) covered with standing water. At cook line and dish area.
Floors, walls and/or ceilings soiled/has accumulation of debris. Walls and exterior of hood on cookline.
Food stored on floor. In outside walk-in freezer, containers of ribs and chicken stored on floor. Operator had employee move to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. At outside walk-in freezer, ice build up around door,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, microwave handle has build up. At cook line, gasket on reach-in cooler has food debris. Operator had employee clean.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At outside smoker, handwash sink not draining. Employee stated he would take apart pipe and clear clog today.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At outside pit and walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. In outside walk-in cooler, multiple cases of unwashed produce stored over bucket of pickles and containers of cooked pork.
Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, sanitizer bucket has soap and bleach. Employee made new bucket.
Working containers of food removed from original container not identified by common name. At dish area, bulk flour/sugar containers not labeled. Operator had employee label.
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 30, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 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. Packets of whipped butter stored in manager's office 72F stored out of temperature for 4+ hours. See stop sale.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added another outdoor screened prep room and has no plans submitted/approved.
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 10 high priority.
10 High priority9 Intermediate11 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes stored in walk in cooler in kitchen 61F. Potatoes placed into cooler 7+ hours prior. Potatoes discarded. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes stored in walk in cooler in kitchen 61F. Potatoes placed into cooler 7+ hours prior. Potatoes discarded. See stop sale.
Employee dried hands on clothes/apron/soiled towel after washing. Cook on cook line washed hands in hand washing sink in kitchen and immediately dried hands with apron. Inspector coached employee on proper hand washing procedures.
Nonfood-grade containers used for food storage - direct contact with food. Near dish machine, three gray trash cans used to store sugar and flour.
Raw animal food stored over/not properly separated from ready-to-eat food. In silver reach in cooler across from walk in cooler in kitchen, raw beef burgers stored over ready to eat tomatoes. Items moved and stored correctly.
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. Packets of whipped butter stored in manager's office 72F stored out of temperature for 4+ hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Packets of whipped butter stored in manager's office 72F stored out of temperature for 4+ hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above oven, container of macaroni/cheese 119F. Macaroni pulled from oven approximately 15 minutes prior. Macaroni moved to oven to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet by outside sink where black hose is attached.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter by hand washing sink, red sanitizer bucket tested 200+ ppm chlorine sanitizer. Solution discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven/pit near front counter. Red cutting board near dish area. Interior of silver reach in freezer across from walk in cooler in kitchen.
Handwash sink used for purposes other than handwashing. Hand washing sink in front outdoor pit area has a plastic pan stored inside.
Manager or person in charge lacking proof of food manager certification. New manager in position for 30+ days working today.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to walk in cooler in kitchen. Towels provided. Hand washing sink in new prep area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added another outdoor screened prep room and has no plans submitted/approved.
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. Missing for one employee working today.
No soap provided at handwash sink. Hand washing sink in new prep area.
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. Missing for one employee working today.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory was covered up by another sign and by business cards. Items moved to clearly expose sign.
Equipment and utensils not properly air-dried - wet nesting. Clean blue cups stored on rack/shelf near front counter.
Equipment in poor repair. Walk in cooler door in kitchen is damaged/rusted.
Floor area(s) covered with standing water. In dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Walls in kitchen area.
Food stored on floor. Container of oil on floor by dry outdoor dry storage area. Chicken on floor in walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in new prep area. Hand washing sink in women's restroom in dining area. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below prep table in kitchen. Exterior of pit by front counter.
Open dumpster lid. Dumpster outside of establishment with numerous flies present. Lid closed by employee.
Single-service articles improperly stored. Foil containers in outdoor storage shed on floor.
Stored food not covered. Two buckets of ice near ice machine in manager's office. Ice covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Outdoor pit areas. Outdoor walk in cooler.
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.