THE BEARDED PIG
1808 Kings Avenue
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep line
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal items stored above food to be served to the public, manager put employee food to bottom shelf Corrected On-Site
- 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 Back pack touching single service items, manager moved back pack Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Servers filling sauces without hair restraints
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean silver pans stored on shelf in hallway
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with black debris on reach in freezer Fan covers dusty in upstairs walk in cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (111-112F - Hot Holding); Beef (120F - Hot Holding) food items are hot holding in holding cabinet. Employee reheated food items during inspection **Corrective Action Taken** Repeat Violation Admin Complaint
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Dog on premises in outdoor dining area
Food safety inspection conducted on 3/19/2025 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 11/5/2024
High Priority
5
Intermediate
7
Basic
9
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink upstairs
- 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. Can drink open in server area, discarded Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of to go containers in bag, storage area, employee moved them Corrected On-Site
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle goes all, the water Artois and no water comes out in hand sink by triple sink upstairs
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for hot dogs, prep reach in cooler, Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty in kitchen and vent in walk in cooler Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Trays and knives in storage upstairs, employee covered them Corrected On-Site Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at cook line upstairs
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. A couple of bulk containers in upstairs kitchen, labeled seasonings by employee Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 90f part cook wings per owner, placed back in fryer and reached 170f Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cleaned shoe with towel from food drip then washed hands for 10 seconds and got gloves to get brisket, explained to him and he washed hands Corrected On-Site
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee didn't immersed big pot in sanitizer, he was using hose to rinse with sanitizer, explained to him and he did Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By prep table in bbq prep area/smoker
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f pulled meats mix in double pan, employee reheated it to 165f Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager here stated it in another restaurant, he couldn't get it
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 people touching food
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For owner as server and mgr here Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner here handling food couldn't find his employee training card
- 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. For part cooked chicken per owner
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at bar Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 8/2023 date on
Food safety inspection conducted on 11/5/2024 revealed 21 total violations (5 high priority, 7 intermediate, 9 basic).
Inspection on 4/23/2024
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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. Open container, it has loose aluminum acting as lid, employee discarded it Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn and one fryer basket torn
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid is cracked for sauce in walk in cooler, manager discarded it Corrected On-Site Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by dish machine to be washed **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups not inverted in storage closet, manager inverted them, utensils in open food, upstairs storage, manager coved them Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cut jalapeños, manager covered them, walk in cooler Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, cook line
- 12A-05-4:High Priority - 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 put a fry in his mother's then he got go read for sandwich, explained to him and he washed hands, discarded bread Corrected On-Site
- 22-46-4:High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee just dipped glasses in sanitizer, explained to her and she placed them back 30 seconds Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter at server area, no time no procedure, employee write time and manager wrote it in procedure **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employees
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink at bar Repeat Violation
Food safety inspection conducted on 4/23/2024 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 11/28/2023
High Priority
7
Intermediate
4
Basic
10
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs employee restroom
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By entrance to kitchen
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Upstairs employee restroom
- 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. Open drink, employee discarded it Corrected On-Site
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hairs under hat, cook
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. A couple of cooks
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for cut lettuce, in walk in cooler Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, server area, employee removed it Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen and in upstairs kitchen Repeat Violation
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go trays not inverted, employee inverted them, plastic utensils in open box upstairs storage, employee covered it Corrected On-Site Repeat Violation
- 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. 0 ppm upstairs dish machine, empty jug, employee changed jug and got 100ppm Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dish machine with dirty dishes then he got clean dishes, explained to him and he washed Corrected On-Site
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then grabbed deli paper where food goes on, he discarded paper and washed hands Corrected On-Site
- 09-01-4: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 grabbed bread on served plate with no glove hand, employee put on glove Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f pork on steam table, employee reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet by bbq smokers
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm, very dark green, employee diluted it to 300 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and dish machine
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Samuel expired in 10/2022 and one new mgr for more than 30 days has not been certified
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed one to fill up, times on tape
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. On cold water side in hand sink at bar
Food safety inspection conducted on 11/28/2023 revealed 21 total violations (7 high priority, 4 intermediate, 10 basic).