SOUTHERN PIG AND CATTLE COMPANY III
4433 SE MARICAMP RD, Ocala FL 34480 · 352-694-1739
Last inspected May 26, 2026 · 10 visits since September 2023
JUN 24
NOV 24
MAY 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomatoes with a date mark of 9/22, expired 9/28.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 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. 0 ppm. Manager primed then 0 ppm. Triple sink was set up with quaternary ammonium to sanitize dishes.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee adjusted pants then continued to open lid of potatoes without washing 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 touched pulled pork with bare hands while placing on plate at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs on stove 92-105F. Manager began reheating
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris on cookline. Interior of reach in freezer soiled with food debris.
Employee with no beard guard/restraint while engaging in food preparation. Male employee cooking.
Food storage container/container lid cracked or broken. Lid over batter in back walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on both sides of cookline soiled with dust and grease Hood filters over dish machine soiled with dust.
Open dumpster lid. One dumpster open.
Dec 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing has raw shell eggs.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched pants then put on gloves and began working with 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: pan of raw shrimp on shelf over okra on the cookline. Moved during this inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomatoes with a date mark of 9/22, expired 9/28.
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in smoker soiled with grease.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing has raw shell eggs.
Spray bottle containing toxic substance not labeled. Blue chemical with no label on rack near back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with sauce on shelf under prep table. Moved during this inspection.
Equipment or utensils not designed or constructed in a durable manner. Lids over lettuce and slaw broken. Dry storage shelves rusty.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler on cook line soiled with slimy substance. Hood filters soiled with grease. Around nozzles at fountain machine in server station soiled with soda syrup debris.
Single-service articles improperly stored. Coffee filters not protected in server station. Manager placed in bag.
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. Scrub brush and soiled apron on dry storage shelf. Moved during this inspection.
May 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 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 handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item located on salad buffet bar: cheese (44F - Cold Holding). Manager stated cheese placed in salad bar two hours prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in cook line warmer next to slicer: chicken (123F - Hot Holding). Manager stated chicken placed in warmer one hour prior to temperature being taken. Manager moved chicken to oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine across from office. Blade of can opener on kitchen prep table across from office.
Cardboard used to line nonfood-contact shelves. Cardboard lining top of reach-in cooler located in take out area underneath cups and lids.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above kitchen ice machine.
Employee personal food not properly identified and segregated from food to be served to the public. Box of donuts stored on shelf in dry storage area above bag of sugar. Manager removed box of donuts during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on counter across from office.
Food storage container/container lid cracked or broken. Lid on coleslaw stored in salad walk-in cooler across from office.
Food stored on floor. Case of cooking oil stored on floor next to office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine behind salad bar.
Open dumpster lid. Dumpster behind building. Manager closed lid.
Single-service articles improperly stored. Case of to go containers stored on floor across from walk-in cooler in back of kitchen. Manager placed to go containers on shelf.
Wiping cloth sanitizing solution stored on the floor. Cook line sanitizer bucket stored on floor.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of ribs 98F on stove. Employee stated ribs were removed from oven 30 minutes prior. Placed back in oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of reach in beer cooler soiled with brown substance. All cleaned during this inspection.
Employee eating in a food preparation or other restricted area. Male employee drinking from water bottle on cook line next to slicer.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on cook line.
Jun 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pans of raw beef on shelf over pan of raw shrimp in reach in cooler on cook line.
Toxic substance/chemical improperly stored. WD 40 on top of bag in a box soda rack. Moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No device located on hose connection side of splitter. Unnecessary devices above splitter and on chemical dispenser attachment side of splitter. Manager moved device to hose connection side of splitter and removed one device.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. In walk in cooler: beef roasts cooked to an internal temperature of 110-120F then cooled in walk in cooler and reheated when used. Employee stated beef is held at 130F once reheated. No procedures for non continuous cooking provided. Discussed roast parameters, cooking temperatures, and non continuous cooking requirements with employees.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table in server station soiled with food debris. One soda nozzle soiled with slimy substance. Employee removed nozzle and cleaned.
Bowl or other container with no handle used to dispense food. Bowl in okra in reach in freezer on cook line. Bowl in powdered sugar in server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of hot bar on cook line. Moved during this inspection.
Food storage container/container lid cracked or broken. Several broken lids on containers with food in walk in salad cooler.
Garbage can located outside has no lid or lid open/broken. Orange lid on dumpster cracked down middle.
Ice buildup in reach-in freezer and/or walk-in freezer. On bottom of wall in walk in freezer large chunk of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler in server station soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels under legs of slicer on cook line.
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef broth with burger 91F, chicken broth with chicken 79F. Employee stated burger and chicken are placed in broth after cooking, instructed to reheat. Employee reheated then chicken in broth 87F and Beef in broth 97F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline at stove: Beef broth with burger 91F, chicken broth with chicken 79F. Employee stated burger and chicken are placed in broth after cooking, instructed to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter connected with no device located on hose connection side.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands at prep sink in kitchen after leaving the restroom.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks whole intact beef roast for two hours to 125F and places in walk in cooler to cool for later cooking. No written procedures available. Roasts are located on speed rack in walk in cooler. Provided DBPR forms during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two smokers have heavy grass build up.
Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked beef roasts on tray on speed rack over cooked pork roasts in walk in cooler. Moved 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 expired 11/2023.
Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid on top of dish machine.
Employee with no beard guard/restraint while engaging in food preparation. Male employees with beards in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on table near walk in prep cooler.
Food stored on floor. Bucket of potatoes on floor in walk in cooler.
In-use wet wiping cloth/towel used under cutting board. Under board in prep area.
No waste receptacle installed at handwash sink provided with disposable towels. No can near sink on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of smoker handles soiled with food debris.
Sep 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding portion of smoker on cookline: beef (117F - Hot Holding). Employee began reheating. On prep table in kitchen: ribs (83F - Hot Holding). Employee began reheating. Discussed Time as a Public Health Control (TPHC) with managers and employees.
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority5 Intermediate6 Basic
Show 18 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped hand on apron then continued to put on gloves without washing hands. Male employee adjusted pants with gloved hands and continued to work without washing hands and changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: two pans of raw beef on shelf over onions. Employee moved. In reach in freezer: tray of burgers on shelf over case of corn. Employee moved.
Stop Sale issued due to food not being in a wholesome, sound condition. Expired date mark in walk in cooler near ice machine: pasta with a date mark of 9/2, Should have been discarded 9/8. Temperature abuse in prep area: butter 68F held overnight at room temperature. Temperature abuse at front counter: butter packets 67F and 68F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler next to ice machine: pasta (45F - Cold Holding); slaw (45F - Cold Holding); bread pudding (45F - Cold Holding); eggs (45F - Cold Holding). All items were 35F and below prior to opening. Items were moved to walk in cooler containing meats. On top shelf of wire rack prep area: European blend butter 68F, held at room temperature overnight. Employee stated it is left out overnight to soften and make cinnamon butter. Employee shared recipe book, softening butter is not a detailed part of recipe. Stop sale issued. On shelf under pass thru window: land o lakes butter blend cups 66F. Cinnamon butter made with real butter 67F. Stop sale issued for three bins of butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding portion of smoker on cookline: beef (117F - Hot Holding). Employee began reheating. On prep table in kitchen: ribs (83F - Hot Holding). Employee began reheating. Discussed Time as a Public Health Control (TPHC) with managers and employees.
Toxic substance/chemical improperly stored. Bottle of degreaser on shelf next to case of forks.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Unnecessary device located on chemical side of splitter. No device located on hose connection side of splitter.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server placed open container of slaw on plate with red painted nails.
Food-contact surface soiled with food debris, mold-like substance or slime. Spoons in wait station stored in plastic bin that has deep grooves and is not easily cleanable, food debris in container.
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 three employees who have not yet completed their food safety training
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Online ordering available at http://www.southernpigandcattlecompany.com/menu.html. Online menu does not have a consumer advisory.
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 card expired 8/10/23.
Ceiling tile missing. One missing in ware wash area. One tile broken near back walk-in cooler.
Equipment or utensils not designed or constructed in a durable manner. Walk in prep cooler has an ambient temperature of 45F. Manager stated they have called in for repair. All Time/Tempurature Control for Safety items moved to back walk in cooler. Several broken lids and containers throughout kitchen. Duct tape lining interior of make table in wait station.
Food stored in a prohibited area. Buckets of pickles on floor in walk in cooler. Bread ends on top shelf of wire rack in back prep area with no lid. Employee ice cream on shelf over beans in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Gaskets of reach in cooler on cookline have build up.
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. Power tool on prep table next to soup in prep area. Power tool on shelf over paper towels in back room.
Water draining onto floor surface. Large puddle of water on cookline from steam table dripping onto floor. Employee began moping.
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.