SOUTHERN PIG AND CATTLE CO II
6105 SW HWY 200, Ocala FL 34476 · 352.291.2224
Last inspected Jul 20, 2026 · 10 visits since October 2023
SEP 24
MAY 25
OCT 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed two flies in back of kitchen. Observed two flies in salad bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 20, 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. *Reach in cooler: Fish (50F - Cold Holding); Beef (50F - Cold Holding); hot dogs (48F - Cold Holding); cheese (49F - Cold Holding) Food products iced to drop the temperature. *Salad Bar:; Cole slaw (47F - Cold Holding); cottage cheese (45-46F - Cold Holding); pasta and potato salad (47F - Cold Holding); peas (46F - Cold Holding). Employee monitoring temperatures at salad bar and will change product in unit.
Jul 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Rear storage area : One can of corn and one can of Black Eyed Peas dented on the seams.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Put on gloves after adjusting pants without washing hands in between.
Live, small flying insects found Rear prep room: One live fly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. *Reach in cooler: Fish (50F - Cold Holding); Beef (50F - Cold Holding); hot dogs (48F - Cold Holding); cheese (49F - Cold Holding) Food products iced to drop the temperature. *Salad Bar:; Cole slaw (47F - Cold Holding); cottage cheese (45-46F - Cold Holding); pasta and potato salad (47F - Cold Holding); peas (46F - Cold Holding). Employee monitoring temperatures at salad bar and will change product in unit.
Food-contact surface soiled with food debris, mold-like substance or slime. * interior of ice machine has mold-like buildup * interior of reach in freezer as old food buildup on the cook line * interior of the microwave has old food buildup on the top *Cutting boards with black stains in rear prep room
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five certificates provided are expired.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Salad bar: Spoons not protected, food contact end exposed.
Cutting board has cut marks and is no longer cleanable. Cutting board next to charboiler is melted
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wait staff wearing watch
Employee with no beard guard/restraint while engaging in food preparation. Cooks with no beard guards
Equipment in poor repair. Reach in cooler door gasket torn on unit at cook line.
In-use tongs stored on equipment door handle between uses. Tongs on handle below char boiler. Removed during this inspection.
Old food stuck to clean dishware/utensils. Food debris on clean dishes under prep table.
Single-service articles not stored inverted or protected from contamination. Wait area: Coffee filters not protected. Employee placed in bag.
Unwashed fruits/vegetables stored with ready-to-eat food. In Walk-in cooler: Unwashed cucumbers above butter. Move during this inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on table above sauces.
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hotdogs with a date mark of 4/29, discard date is 5/5. Manager discarded immediately.
Certified food manager unable to answer basic questions about allergens. Manager was able to guess three of the allergens, provided DBPR handout during this inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided expired 4/2026.
Clean utensils or equipment stored in dirty drawer or rack. Pan lids stored in bus pan with food debris on shelf under large bins of barbecue sauce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on cookline under cooking equipment soiled with grease and food debris. Hood filters soiled with grease and dust. Pan holder in prep area soiled with dust.
Oct 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Live, small flying insects found. 1 fly flying in prep room and 1 flying in dish washing room.
Non-food grade paper/paper towel used as liner for food container. Brown Tork brand paper towel lining cucumber container in salad bar prep reach in cooler employee removed paper towel.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above breader station on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked before drying on clean dish rack by steam table in prep room indicated by water droplets.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen has sun shining through the bottom indicating a gap.
Floors not maintained smooth and durable. Inside walk in cooler the metal floor sheet is peeling up, manager stated that is on the list for maintenance to fix.
In-use tongs stored on equipment door handle between uses. Multiple pairs on tongs on cook line equipment handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent on the back on double decker oven on cooks line. 2 old slicers used for parts soiled with old food debris on dry storage shelf.
Old labels stuck to food containers after cleaning. One metal container with old label, manager moved item to dish area. One metal container with old food debris, manager moved item to dish area.
May 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.
Live, small flying insects found Observed two flies in back of kitchen. Observed two flies in salad bar area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer next to cook line slicer: chicken (125F,121F - Hot Holding). Employee stated chicken placed in warmer two hours prior to temperature being taken. Employee placed chicken in oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from office. Behind deflector plate inside of kitchen ice machine.
Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
Covered waste receptacle not provided in women's bathroom. Unisex bathroom in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored on beer kegs in walk-in cooler. Manager placed drinks in area designated for employee drinks.
Equipment and utensils not properly air-dried - wet nesting. Pans stored in salad prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line greasy. Area behind soda nozzles of wait station soda machine. Outside of beer lines in walk-in cooler.
Soiled floors/carpeting. Floor underneath wait station soda machine.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink area. Manager turned mop over to air dry.
Sep 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
8 High priority3 Intermediate11 Basic
Show 22 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler at front counter: One pan of potato salad made in-house with date mark of 9/4. On shelf inside walk-in cooler: One pan containing butter and garlic mixture with date mark of 8/17.
Dented/rusted cans present. See stop sale. Three large cans containing apricot halves with large dents on top seams on can storage rack in back of kitchen. Manager stated the cans were going to be returned and added a label not to use them during this inspection.
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 at cookline transferred cooked chicken from one tray to another with bare hands. Manager voluntarily discarded the chicken during this inspection.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in kitchen near smoker.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F. Stop sale issued.
Toxic substance/chemical improperly stored. Bottle of dish soap stored on shelf directly beside container of cooking oil on lower shelf of prep table at cookline. Manager removed soap from shelf during this inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter on red hose connection at exterior mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F. Butter is cooling inside a deep pan in individual condiment cups.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of fountain machine soiled with lime-like substance.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline.
Ceiling tile missing. Small section of ceiling tile missing on right side of hood at cookline.
Duct tape used to repair nonfood-contact surface. Duct tape on handle of reach-in cooler containing chilled plates in server station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on lower shelf of prep table at cookline directly beside clean dishes. Employee removed cup from shelf during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on lower shelf of prep table beside pans containing croutons. Employee removed purse from shelf during this inspection.
Insect control device installed over food preparation area. Insect control light stored on wall in kitchen directly above prep table near cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
Single-service articles improperly stored. Box containing takeout cups stored directly on floor in managers office.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Paint rollers and caulk tubes stored down inside foil pans inside cabinet behind building. Manager removed tools from foil pan during this inspection.
Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with rust and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on edge of prep table at cookline. Manager moved wiping cloth to the sanitizer bucket during this inspection.
Wood surface not properly sealed. Unsealed wood on interior of cabinet containing single-use food containers behind restaurant.
Jun 12, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs in pan on stove 99F-105F. Manager stated ribs were placed there 15 minutes prior. Burners under pans not on. Manager voluntarily discarded pan of ribs.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans cooling for 15 minutes per manager in walk in cooler in metal pans 117F the in 30 minutes 116F). Pans are filled approximately 10 inches deep, manager moved beans to walk in freezer. Discussed proper cooling parameters.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Prep person in kitchen.
Food storage container/container lid cracked or broken. Several containers of food in walk in cooler with broken lids.
Wet wiping cloth not stored in sanitizing solution between uses. One towel under slicer on cookline. Manager placed towel in dirty towel bucket.
Wiping cloth sanitizing solution stored on the floor. One bucket near hot holding smoker on cookline. Manager picked up.
Oct 31, 2023Call 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
Show 1 finding ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to cook without washing hands. Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. Male employee on cookline touched phone then placed hands on food contact cutting board without washing hands. Male employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. Male employee on cookline touched face and continued to put on gloves and make plates without washing hands. Male employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands.
Oct 26, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 6 high priority.
6 High priority6 Intermediate16 Basic
Show 28 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to cook without washing hands. Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. Male employee on cookline touched phone then placed hands on food contact cutting board without washing hands. Male employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. Male employee on cookline touched face and continued to put on gloves and make plates without washing hands. Male employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: raw chicken tenders on shelf over pan of okra.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for improper reheating of beef and turkey. Foods did not heat to 165F within 2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In reach in smoker on cookline: turkey reheating for 3.5 hours 99-100F and beef reheating for 3.5 hours 119-134F. Stop sale issued for two large pieces of beef and two chunks of turkey.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken leg quarters 109F-134F, employee stated chicken has been in unit for two hours. Began reheating.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb near dumpster area has no device attached.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee reheating meats not aware of reheating parameters.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with fake nails opening to go boxes to check order with no gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, deep pans of baked beans stacked together on shelf. At 12:15 beans #1 at 137F and at 12:45 beans #1 at 134F At 12:15 beans #2 at 134F and at 12:45 beans #2 at 132F. Informed manager of improper rate of cooling and pans were adjusted to shallower amounts of product.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards near smoker have food debris and grease build up. Interior of ovens on cookline soiled with grease and food debris.
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/ Twelve employees currently working with no CFM on site. CFM from other location arrived during this inspection.
No person in charge present during hours of operation. No manager on site upon arrival. Employees not able to answer questions related to food processes. Manager arrived during this inspection.
Bowl or other container with no handle used to dispense food. Cup in croutons.
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. Male employee drank from Gatorade bottle on cookline then turned moth piece closed with gloved hands.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing jewelry opening food boxes to check orders without gloves. Also, male employee on cookline wearing watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation. Several male employees with beards preparing food.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans in salad prep area stacked together wet.
Equipment in poor repair. Microwave has burn marks inside. Tape being used on handle of meat tenderizer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Skewer sticks in standing water at 64F near smoker
No handwashing sign provided at a hand sink used by food employees. No sign at sink near front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in units on cookline soiled with food debris. Hood filters soiled with dust accumulation. Exterior of cooking equipment soiled with grease build up. Underside of shelf over steam table soiled with grease and food debris. Underside of perp tables with cutting boards soiled with food debris. Can holding roll cart soiled with dust and food debris.
Old food stuck to clean dishware/utensils. Pans under cutting board near smoker soiled with food debris from earlier preparation. Old food debris on knife in holder on wall near slicer.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on shelf over single service items near service window. Manager moved.
Stored food not covered and/or on floor Bottle of sauce opened on dry storage shelf. Bin of flour not covered on dry storage shelf. Buckets of sauce on floor in dry storage area and near smoker. Bin of brown sugar on floor near dry storage shelf.
Unclean building components, attachments or fixtures. Floor soiled behind cooler in server station with dust and debris. Wall on cookline soiled with grease. Exterior of suppression system has build up of dust.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes and lettuce on shelf over whipped cream in walk in cooler near ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline not in sanitizer.
Working containers of food removed from original container not identified by common name. Container labeled cottage cheese has ketchup inside in reach in cooler in server station. Three Containers labeled mushrooms has flour inside on cookline.
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.