DirtyFLRestaurant Inspection Data

PIG AND WHISTLE

With 9 documented inspections, PIG AND WHISTLE in COCOA BEACH has achieved a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

240 North Orlando Avenue
Florida, 32931
Brevard County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13638608

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing multiple foods. Cooked and raw products. Warning - From follow-up inspection 2026-02-25: **Time Extended**

2/24/2026· 1mo ago

Visit ID: 13518579

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk-in cooler are soiled
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upper and lower holding areas of flip top reach-in cooler at end of line nearest dish machine cut tomatoes (45F - Cold Holding); sliced cheese (45F - Cold Holding); pico (45F - Cold Holding); cut lettuce (47F - Cold Holding); butter (47F - Cold Holding) Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing multiple foods. Cooked and raw products. Warning

9/11/2025· 7mo ago

Visit ID: 10912714

Met Inspection Standards

2 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Prep cook put on a hat Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on the floor in exterior shed. Operator moved Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar. Operator posted Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken over raw beef. Operator moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on countertop pooled eggs (47F - Cold Holding) Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Vegetable shelves in walk in cooler have an accumulation of mold like substance

3/26/2025· 1y ago

Visit ID: 10764128

Met Inspection Standards
  • N/A:No Violations Were Observed

1/23/2025· 1y 2mo ago

Visit ID: 8844585

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate. Operator cleaned Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler sliced cheese (52F - Cold Holding); hash browns (49F - Cold Holding); operator moved food items into other holding units. On countertop in ice bath pooled eggs (51F - Cold Holding); sliced ham (47F - Cold Holding). Operator added ice. All food items are below 41°F Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator remodeled kitchen. Walls removed, dishwasher, triple sink, hand wash sinks, and service window moved Warning

7/30/2024· 1y 8mo ago

Visit ID: 8722006

Met Inspection Standards

4 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws on bar top in reach of guests. Bartender moved Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler chicken pot pie (48F - Cooling). Made on the 28th. SEE STOP SALE
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chicken pot pie (48F - Cooling). Made on the 28th
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on make line. sliced cheese (51F - Cold Holding) is stocked above fill line of unit. Operator moved **Corrective Action Taken** Repeat Violation
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter packets for breakfast service
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon listed under sides refers to a cold smoked salmon served raw. Operator marked all menus Corrected On-Site

12/27/2023· 2y 3mo ago

Visit ID: 8444370

Met Inspection Standards

2 high, 1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restrooms so not fully close under own weight Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler. Container of wings stored on the floor. Operator moved Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler in kitchen sliced cheese (47F - Cold Holding) Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On shelves over beer bottles in hallway near office. Operator moved Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled Corrected On-Site

7/18/2023· 2y 9mo ago

Visit ID: 8444266

Met Inspection Standards
  • N/A:No Violations Were Observed

7/13/2023· 2y 9mo ago

Visit ID: 8344192

Follow-up Inspection Required

3 high, 6 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate being used to scoop slaw
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan over make line reach in cooler has an accumulation of dust
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 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. 0ppm.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In container next to service line butter packets (68F - Cold Holding).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In container next to service line butter packets (68F - Cold Holding). SEE STOP SALE In walk in cooler cut tomatoes (48F - Cold Holding); sliced cheese (48F - Cold Holding); raw beef (48F - Cold Holding) Warning