DirtyFLRestaurant Inspection Data

THE PIG BAR-B-Q

THE PIG BAR-B-Q in CALLAHAN has 6 health inspections on record with an overall food safety rating of 2.4/5. Food safety practices have remained consistent.

450102 SR 200

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/22/2025

Inspection #: Visit ID: 10889122

  • 32-07-5:Basic - Bathroom facility not clean. Employee bathroom in back of store had trash over flowing onto the ground.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above cook line soiled in oil. Walls with food vapor residue build up
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys, speaker, and radio observed on top of soda syrup boxes. Manager moved items to a segregated location. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on clean dishes on clean dish rack in kitchen area.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler glass door cooler with torn door gasket. Missing door handle on standup Reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed oil containers with clean fryer oil on the floor in smoker area. Manager placed items on shelf. Corrected On-Site Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Visible grease dripping from metal walls of hooks system.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Clean food container on clean dish rack had food debris in it.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
  • 08B-12-5:Basic - Stored food not covered. In walk-in cooler multiple uncovered food containers, operator covered. Corrected On-Site
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Mixture of dawn dish soap and bleach used at sanitizer for sanitizer bucket.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground by triple sinks. Manager picked it up off the floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar bin in kitchen area not labeled. Manager placed label on bin. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of peaches observed in kitchen area with dented seal. Manager disposed of item. Corrected On-Site
  • 22-41-4:High Priority - 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. Dishwasher was at 0ppm, primed it to 100ppm
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cook raw shell eggs and handle raw bacon, after placing items on the stove he walked over and grabbed a customer plate that was going to be used to serve food, employee set it by the stove and then went on to start handling ready to eat bread items, without taking off his gloves and washing his hands.Manager educated employee on hand washing. **Corrective Action Taken** Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found 4 small flying insects observed in kitchen area. Manager killed 1 fly. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat products in walk in freezer. Raw fish over cooked ready to eat tater tots Operator rep arranged storage levels. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter of cook line, Hash Browns 57F (cold holding ) per operator held on time not listed on written procedures or time chart. Provided no written procedures for operator to update form. Operator updated chart board. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5: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. Time chart on white board in kitchen area was not dated correctly it was dated for October 7th. Manager put new date of October 21st on the board. Time board and written procedures do not match, missing items such as raw bacon, French fries, hash browns. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Macaroni and cheese above prep table at 116F hot holding. Operator relocated to walk-in cooler to start cooling process until reheated for service. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in smoke room area had old food debris in it. Operator had employee clean Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in smoker room,.

Inspection Date: 2/3/2025

Inspection #: Visit ID: 8885472

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. Repeat Violation
  • 12B-12-5:Basic - 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. Employee drink cup on shelf in cook line. Employee drink cup on prep table in kitchen. Both cups discarded. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door for screened in room.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under cooking equipment in kitchen. Floors under storage racks throughout kitchen. Floor in screened in prep room behind kitchen. Floor in walk in cooler and walk in freezer. Walls in screened in prep room behind kitchen. Ceilings in kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Containers of pepper and mustard on floor in drive through area. Items moved and stored correctly. Corrected On-Site
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Dumpster area behind establishment.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Silver stand up reach in freezer in prep area. Repeat Violation
  • 33-11-4:Basic - Missing drain plug at dumpster. Blue dumpster behind establishment. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in screened in prep room. Hand washing sink in men's restroom. Inspector emailed sign. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple storage shelves in kitchen. Exterior of trash cans in kitchen. Exterior of bulk food containers in kitchen. Pit area in kitchen (trash). Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Scooter by pit in back screened room.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back screened in prep room.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with soiled water.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor in back prep area.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracked raw shelled eggs and immediately handled clean plates without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling frozen food, dropped piece of food on floor, tossed food in trash and immediately handled pans of food in reach in freezer without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Hose for triple sink in back kitchen.
  • 01B-02-5:High Priority - 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. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale. Repeat Violation Admin Complaint
  • 03F-02-5: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. On cook line in kitchen, shelled eggs, ham, pancake batter and cheese held in time do not have time marking. Manager states item removed from temperature control approximately 1.5 hours prior. Items time marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in back prep area. Repeat Violation

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8885256

  • N/A:No Violations Were Observed

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8719347

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Two tan bowls used as scoops in bulk brown sugar container. Bowls removed. Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket in drive through. Bucket inverted. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
  • 35A-03-4:Basic - Dead roaches on premises. Six (6) dead roaches observed in establishment: three (3) under front counter and three (3) in back storage area. All dead roaches discarded. Corrected On-Site
  • 12B-12-5:Basic - 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. Employee styrofoam cup without lid under steam in kitchen. Cup discarded. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook working with food in kitchen. Cook placed hat on. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under cooking equipment in kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
  • 33-11-4:Basic - Missing drain plug at dumpster. Both blue dumpsters behind establishment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles near drive through.
  • 33-16-4:Basic - Open dumpster lid. Both blue dumpsters behind establishment.
  • 22-41-4:High Priority - 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. Dish machine with chlorine sanitizer tested 0ppm. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, case of raw fish stored over opened case of ready to eat vegetables. Items moved and stored correctly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In small reach in cooler by cook line, raw beef stored over raw fish. Items moved and stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near cook line, coleslaw 57F. Cole slaw placed into ice bath approximately two (2) hours prior. Coleslaw voluntarily discarded. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, beef 108F. Beef placed into table approximately two (2) hours prior. Beef removed to be reheated. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine where no hose is attached.
  • 11-27-4: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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both ovens on cook line. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line has white towels stored inside. Towels removed. Corrected On-Site

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8520955

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table, discarded Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in triple sink
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back prep area soiled
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen, paper towels provided Corrected On-Site

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8341156

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scooper in corn , moved Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on chart next to pan of macaroni, moved Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cut okra in walk in freezer on floor
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of soiled side of ice machine
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clear clear containers on dish rack
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple Personal drink in glass cooler over foods for customers Personal open drink in freezer over customer items, moved Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink outside back door in screened in area drawing slow
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of chicken and brisket stored in back area on top of deep freezer thawing at room temperature
  • 11-27-4: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.