THE BEARDED PIG
1808 Kings Avenue
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
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).