SOUTHERN PIG & CATTLE CO
2583 SE FEDERAL HWY, Stuart FL 34994 · 772.324.3141
Last inspected Jun 24, 2026 · 8 visits since October 2023
JUL 24
FEB 25
JUL 25
AUG 25
JUN 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near back door. Facility just received delivery. Operator will monitor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068395 | Aug 18, 2025 | Oct 14, 2025 | $200 |
Inspection history
8 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found Observed approximately 3 small flying insects landing on reach in cooler cutting board in kitchen, Operator killed and removed small flying insects near reach in cooler and sanitized cutting board. Observed approximately 3 small flying insects flying above mop sink next to back kitchen exit door, Operator attempted to kill small flying insects above mop sink
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell Eggs over cooked ribs in walk in cooler Operator removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked beans (85F-137F - Cooling at 3:00 since 2:30- 75F-136F at 3:30); At current rate of cooling, food will not fully reach from 135 to 70F within 2 hours Employee put baked beans into 2 containers and into freezer to rapid chill
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed macaroni salad made on site with no date marking Per operator food made in afternoon more than 24 hours ago Operator placed correct date marking
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Plastic cups not properly air-dried - wet nesting.
Aug 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (123F-hot holding); brisket (118F - Hot Holding) inside hot box oven at cook line. Per operator, items placed inside not box at 10:00 and left out of temperature for approximately 2 hours. Pork 135F at 12:15
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed whole prime rib at 116F inside hot holding box at cook line. Operator placed roast in back oven to begin reheating items to 165F. Observed pork (123F-hot holding); brisket (118F - Hot Holding) inside hot box oven at cook line. Per operator, items placed inside not box at 10:00 and left out of temperature for approximately 2 hours. Pork 135F at 12:15 Brisket 133F at 12:15
Bowl or other container with no handle used to dispense food. Observed bowls with no handle used as scoop inside container of cooked okra at cook line. Operator removed.
Food stored on floor. Observed bagged ice in floor of walk in cooler. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked corn 115 at 11:30( - Hot Holding) Per oper, items cooked this morning and placed in hot box to hot hold at 10:30. Items out of temperature for approximately 1 hour. Operator placed inside oven to bring up temperature. Items 166F at 12:00.
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. Observed expired training for Staci P 3/25/2025 Brandi D 3/25/2025 Per operator, employees hired more than 60 days ago. Operator ordered new training books for employees.
Bowl or other container with no handle used to dispense food. Observed plastic scoop with no handle inside bowl of Cooked okra at reach in cooler at cook line. Operator removed.
Buildup of food debris/soil residue on equipment door handles at multiple reach in cooler unit at cook line.
Food stored on floor. Observed bags of ice stored of floor of all in cooler.
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked chicken wings at walk in cooler. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken tenders over raw fish, both products not in commercial packaging. Operator stored products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Macaroni salad dated 1/30 at clear glass reach in cooler by cook line. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1/4 chicken (132F - Hot Holding) Observed in smoker on cook line. Per operator, out of temperature for approximately 1 hour. Advised operator to put in oven to reheat to 165+F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kathi Kosiorek expired 08/2024 Alexis Cardenas expired 05/2024
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with excess food debris. Operator removed to clean and sanitize.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink in dish area.
Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not labeled at dish area. Operator labeled properly.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, Raw chicken stored over raw fish in low boy. Advised operator of proper storage, operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over fish in freezer walk in. Advised operator of proper storage, operator stored properly.
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. At walk in cooler, cooked potatoes (46F - Cold Holding); potato salad (46F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked potatoes (46F - Cold Holding); potato salad (46F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, Can opener soiled. Operator removed to wash, rinse, and sanitize.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Beef patty over raw shrimp at walk in freezer. Both products opened from commercial packaging. Educated operator on proper storage practices.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box cook line: prime rib roast(surface temperature)(91F - Hot Holding); pulled pork (122F - Hot Holding) Per operator, both meats out of temperature for approximately 1 hour. Operator moved meats to oven to bring up to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Tall reach in: macaroni salad (44F - Cooling) at 12:45 since 11:30 - 44F 1:05 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to an additional reach in cooler.
No soap provided at handwash sink. No Soap at hand wash sink by dish machine. Per operator, batteries are dead. Operator replaced batteries.
Equipment in poor repair. Rust in microwave on cookline.
Ripped/worn tin foil used as shelf cover. On cook line over fryer.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled wet towel, then put on gloves to handle salad bar food. Advised. Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drank from open cup, then handled food container without washing hands. Advised.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near back door. Facility just received delivery. Operator will monitor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato salad, slaw in walk-in cooler 45°f less than 4 hours. Operator put away large truck order, items close to door. Ambient temperature now 41°f.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -menu states catfish, operator provided invoice that states Swai(pangasius). Operator wrote Swai on all menus during inspection.
Food stored on floor. -large bags of ice on floor in freezer. Ice machine out of order. Operator will move bags to shelf or rack.
In-use knife/knives stored in cracks between pieces of equipment. -3 knives on cook line. Operator removed.
Light shield damaged/in disrepair. -lights in back hallway to smoker not shielded. -light shield cracks Ed in dish area.
Reach-in cooler interior/shelves have accumulation of soil residues. -interior of cook line cooler has food debris buildup.
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.