SOUTHERN PIG AND CATTLE CO II

High Priority - 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. Corrective Action Taken

Intermediate - 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. Corrected On-Site

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. One certificate provided expired 4/2026.

Basic - 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.

Basic - 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.

High Priority - Live, small flying insects found. 1 fly flying in prep room and 1 flying in dish washing room. Repeat Violation Admin Complaint

High Priority - 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. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above dish machine.

Basic - 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.

Basic - 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. Repeat Violation

Basic - 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.

Basic - 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.

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs on tongs on cook line equipment handles.

Basic - 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. Repeat Violation

Basic - 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. Corrective Action Taken

High Priority - 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.

High Priority - Live, small flying insects found Observed two flies in back of kitchen. Observed two flies in salad bar area. Repeat Violation Admin Complaint

High Priority - 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. Corrective Action Taken

Intermediate - 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.

Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom in kitchen.

Basic - 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. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored in salad prep area.

Basic - 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. Repeat Violation

Basic - Soiled floors/carpeting. Floor underneath wait station soda machine.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.

Basic - 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. Corrected On-Site

High Priority - 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.

High Priority - 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. Corrective Action Taken

High Priority - 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. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in kitchen near smoker.

High Priority - 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.

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. 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.

High Priority - 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. Corrected On-Site

High Priority - 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.

Intermediate - 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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of fountain machine soiled with lime-like substance.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline.

Basic - Ceiling tile missing. Small section of ceiling tile missing on right side of hood at cookline.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handle of reach-in cooler containing chilled plates in server station.

Basic - 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. 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 purse on lower shelf of prep table beside pans containing croutons. Employee removed purse from shelf during this inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Insect control light stored on wall in kitchen directly above prep table near cookline.

Basic - 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.

Basic - Single-service articles improperly stored. Box containing takeout cups stored directly on floor in managers office.

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. Paint rollers and caulk tubes stored down inside foil pans inside cabinet behind building. Manager removed tools from foil pan during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with rust and/or dust.

Basic - 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. Corrected On-Site Repeat Violation

Basic - Wood surface not properly sealed. Unsealed wood on interior of cabinet containing single-use food containers behind restaurant.

High Priority - 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. Repeat Violation Admin Complaint

Intermediate - 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. Repeat Violation Admin Complaint

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Prep person in kitchen.

Basic - Food storage container/container lid cracked or broken. Several containers of food in walk in cooler with broken lids.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel under slicer on cookline. Manager placed towel in dirty towel bucket. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. One bucket near hot holding smoker on cookline. Manager picked up. Corrected On-Site

High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2023-10-31: Male employee placed dirty dishes in dish machine, touched clothes, phone, and face then continued to remove clean dishes without washing hands. Male employee on cook line slicing meat with gloved hands then wiping hand on soiled wiping cloth and continuing to slice meat without washing hands. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Observed in the cook line reach-in freezer, raw beef stored over in packaged okra. The items in the reach-in freezer were rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the prep cutting boards are stained. ALSO, the can opener blade has an accumulation of dried debris. This was moved to dish. This item *Corrective Action Taken ALSO, 2 tea spouts have residue that is visible.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed lack of dates of birth on multiple certificates.

Basic - Floors not maintained smooth and durable. Observed the tile floor on the cook line has cracked tiles and is holding water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the servers station, milk 44F, manager moved to freezer, temperature dropped to 41F. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For Burgers, no consumer advisory posted on menu or dining area, Inspector provided a digital copy, manager posted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet station chickpeas 54F, employee moved to freezer, item placed at 10:45 on buffet Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the cook line, manager provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside cornmeal, manager moved the bowl no handle. Corrected On-Site

Basic - Food stored on floor. In walk-in freezer, chicken wings cases, manager moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area, bulk container not labeled, manager labeled sugar. Corrected On-Site