BEARDED PIG JAX BEACH

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 2 flying insects. 1 flying insect on cook line above cutting boards. Manager removed cutting boards to wash properly. 1 flying insect near dish machine. Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked shell eggs stored with raw shell eggs located in walk in cooler. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line under heat lamp French fries (90F - Hot Holding). Manager removed and voluntarily discarded. Corrective Action Taken

Intermediate - 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 some required employee training expired. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine near ice chute soiled.

Intermediate - 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 some employees food safety training expired 3-14-2024.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with mold like substance around interior chute behind splash guard. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed tip of ice scoop stored in soiled standing water. Manager removed scoop and placed in ware washing. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling vent dusty near ware washing area. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flying insects in ware washing area. Manager was able to kill 4 flying insects during inspection Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without a back flow device on the non chemical side of splitter. Manager removed splitter from mop sink. Corrected On-Site

Intermediate - Spray bottle containing substance not labeled. Observed spray bottle containing substance not labeled. Employee placed label on spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled behind splash guard with mold like substance. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents in kitchen soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on rack in ware washing area. Observed employee drink stored on ice machine. Manager removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets on reach in coolers located on cook line.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in back prep area.

High Priority - 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 and the time removed from temperature control cannot be determined. Cooked pasta at room temperature held under time control not time marked on cook line near fryers. Manager stated pasta was taking out of the cooler 2 hours ago. Manager time marked cooked pasta. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At 4:00pm found beans (130F - Reheating); cheese sauce (130-131F - Reheating) in hot box in back prep area. Manager stated food was placed in hot box from the cooler at 2:00pm to reheat. After reviewing with manager he heated food to 165F within 10 minutes. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burnt ends (120F) in small hot box on cook line. Manager stated burn ends were reheated and placed in hot box to hold hot approximately an hour ago. Manager began reheating the burnt ends. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - 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. Manager stated establishment does not have a written clean up plan for vomiting and diarrhea. He stated they ordered a bodily fluid clean up kit that has not arrived.

Basic - Equipment in poor repair. Main cooler on cook line left side door is broken. Manager stated new cooler door was order. Walk in cooler gasket torn

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled. Oven located in front cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet soiled towels stored on prep counters on cook line. Manager properly stored towels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (51-55F) stored at room temperature next to fryers on cook line. Manager stated cooked pasta was removed from the cooler approximately 5 minutes ago. Manager placed pasta in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burnt end (130F) holding hot per manager in bottom left hot holding box on cook line. Employee stated food was cooked approximately an hour ago and placed in hot box to hold hot. Manager began reheating food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dining room soda machine ice chute soiled. Manager cleaned ice chute during inspection. Corrective Action Taken

Basic - Equipment in poor repair. Cook line fries drawer cooler door gasket torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in stand alone reach in freezer in back prep area near pits. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled throughout kitchen.

Basic - Soiled dry wiping cloth in use. Soiled dry towels in use on cook line near steam table. Manger replaced towels. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collard greens (99-105F - Hot Holding, re-temp 190F); bake beans (93-107F - Hot Holding, re-temp 186F). Both items stored in back kitchen Crescor shaam warmer on top level. Place there approximately 1 hour ago hot holding. Manager had employee to reheat items to above 165F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Cut board on far right make table with excessive cut marks

Basic - Drain cover(s) missing. Under prep sink in back kitchen area and under three compartment sink area. Employee place cover drain Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored on shelf above prep table in back prep area. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food on cook line with watch on wrist. Employee removed Corrected On-Site

Basic - Food stored on floor. Soda cans stored on floor in maintenance storage room. Manager proper stored Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on interior of upright double door reach in freezer in back prep area

Basic - No handwashing sign provided at a hand sink used by food employees. At employees restroom in kitchen area. Provided paper hand wash sign to manage Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler with soiled gaskets

Basic - Open dumpster lid. In back parking lot area

Basic - Single-service articles improperly stored. Case of to go cups stored on floor in maintenance storage room. Moved by manager. Corrected On-Site

Basic - 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. Maintenance yard tools stored on maintenance closet area next to stored drink soda cans on floor. Maintenance tools removed and cans properly stored

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (45F - Cooling) in walk in cooler. Manager stated pasta was cooked and placed in cooler to cool between 9-10am. Manager placed pasta in reach in freezer and rapidly cooled it down to 41F with in minutes. Corrected On-Site - From follow-up inspection 2022-02-22: Cooling not observed at callback Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pasta stored in a large container to cooled down in the walk in cooler. Container bigger the 4 inches. Manager placed pasta in sheet trays and cooled pasta to 41F with in minutes Corrected On-Site - From follow-up inspection 2022-02-22: Not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. House made bake beans (78-89°F - Cooling) in walk in cooler. Manager stated beans began cooling down in walk in cooler at 2pm. It's now 4:15pm and beans are not 70°F or colder. Manager brought beans temperature down to under 70°F within 15 minutes. Corrected On-Site Warning - From follow-up inspection 2021-10-05: Cooling was not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live small flying insects in warewashing area. Warning - From follow-up inspection 2021-10-05: 3 live small flying insects on cook line and warewashing area. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (48-53°F - Cooling) in salad cooler on cook line. Manager stated tomatoes were cut at 10am. It's now 4pm and tomatoes are not 41°F or colder. Manager discarded cut tomatoes. See stop sale. Warning - From follow-up inspection 2021-10-05: Ambient cooling was not observed at callback. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. chicken (128-130°F); turkey (117-126°F) in double door hot box next to handwash sink on cook line. Manager stated food had been holding hot for a couple of hours. Cook began reheating the food. 2. Mac and cheese (117°F); cheese sauce (128-129°F) on steam well on cook line. Chef stated food has been holding hot for a couple of hours p. Food pans stored on top of the steam well but not in the well. Manager voluntarily discarded food. 3. sausage (120-123°F); brisket (128-130°F); turkey (122-130°F) in small hot box on the left side of the butcher counter. Manager stated food has been holding hot for a couple of hours. Manager began reheating food. Corrective Action Taken Warning - From follow-up inspection 2021-10-05: Brisket 120-127°F in small hot box located at the end of the butcher table on cook line. Cook stated brisket was cooked approximately 20 minutes ago. Cook began reheating brisket. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler gasket torn. Warning - From follow-up inspection 2021-10-05: Gasket still torn. Time Extended