DirtyFLRestaurant Inspection Data

THE PIG SEAFOOD

9760 LEM TURNER RD, JACKSONVILLE 322081564

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10732312

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In office, interior of ice machine door has build up.
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. Operator stated they are working on replacing door. At screen room walk-in cooler, door frame in disrepair. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In outside screen room, tank not secured.
  • 35A-03-4:Basic - Dead roaches on premises. In screen room dry storage closet, 2 dead roaches on floor. Operator had employee clean. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. At cook line, gasket on silver reach-in cooler torn. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler, pot of slurry mix stored on floor. Operator had employee move to shelf. 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. At dish area, scoops in bulk sugar and flour containers have handles touching product. Operator removed scoops. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At back screen room, handwash sink has incorrect sign. Sign states handwash sink only. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. At drink station, coffee in filters stored unprotected. Operator placed in plastic container with lid. 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 (Chlorine 0ppm), employee able to add chemical to container, primed and retested at 50ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Employee cracked shell eggs, changed gloves but did not wash hands, then handled spatula and pan handle. Operator spoke to employee about proper hand washing. **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. At cook line steam table, sausage patties (92F - Hot Holding); sausage links (100F - Hot Holding). Employee stated sausage cooked then placed on steam table 2 hours prior. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dish area, liquid dish soap stored on shelf above bulk flour container. Operator moved soap. Corrected On-Site Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At drink station, spray bottle of bleach water not labeled. Operator labeled. Corrected On-Site

Inspection Date: 12/9/2024

Inspection #: Visit ID: 10731807

  • N/A:No Violations Were Observed

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8742520

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dish area, bowl,used as scope in bulk flour. Operator removed. Corrected On-Site
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. Operator stated they are working on replacing door. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. At cook line, gasket on silver reach-in cooler torn.
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up. At outside walk-in cooler and walk-in freezer, floors soiled. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At back screen room, handwash sink missing sign.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, gasket on reach-in cooler has food debris. Operator cleaned gasket. **Corrective Action Taken** Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. One lid open on dumpster, employee closed. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 0ppm- retest 100ppm) . Also, operator stated small amount of soap used in bucket with bleach. Operatorhad bucket remade. Corrected On-Site Repeat Violation
  • 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 indoor walk-in cooler, ribs (69F - Cooling); chicken (54F - Cooling). Operator stated items were placed in cooler last night and not removed today. Items stacked in multiple layers in containers and stacked on top of each other. Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In indoor walk-in cooler, ribs (69F - Cooling); chicken (54F - Cooling). Operator stated items were placed in cooler last night and not removed today. Items stacked in multiple layers in containers and stacked on top of each other. Repeat Violation Admin Complaint
  • 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 (Chlorine 0ppm), operator called for service, will set up sanitizer sink until machine is operating properly. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, container of pooled shell eggs for French toast, stored over ready to eat onions. Employee moved egg to bottom shelf. Also at cook line reach-in freezer, pan of raw chicken strips stored over pan of fried okra. Employee moved chicken to bottom shelf. Corrected On-Site 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. At prep area by indoor smoker, sausage links (107F - Hot Holding); sausage patties (71F - Hot Holding) in hot holding box. Employee stated items placed in unit 15 minutes earlier. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In outside storage room, handwash soap stored above single use gloves. At wait station, liquid soap and bleach stored on counter by coffee maker. Operator moved all,chemicals to proper storage. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter slide top reach-in cooler, container of milk opened yesterday not dated. Operator dated. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In indoor walk-in cooler, ribs (69F - Cooling); chicken (54F - Cooling). Operator stated items were placed in cooler last night and not removed today. Items stacked in multiple layers in containers and stacked on top of each other. Repeat Violation

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8508269

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. At cook line, Walk-in cooler door damaged. Operator stated they are working on replacing door. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying. Operator moved to be washed. **Corrective Action Taken** Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. At cook line and dish area. Repeat Violation
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Walls and exterior of hood on cookline. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In outside walk-in freezer, containers of ribs and chicken stored on floor. Operator had employee move to shelf. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At outside walk-in freezer, ice build up around door,
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, microwave handle has build up. At cook line, gasket on reach-in cooler has food debris. Operator had employee clean . Corrected On-Site Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At outside smoker, handwash sink not draining. Employee stated he would take apart pipe and clear clog today. **Corrective Action Taken**
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At outside pit and walk-in cooler. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In outside walk-in cooler, multiple cases of unwashed produce stored over bucket of pickles and containers of cooked pork.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, sanitizer bucket has soap and bleach. Employee made new bucket. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At dish area, bulk flour/sugar containers not labeled. Operator had employee label. 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, mac and cheese (43, 45, 47F - Cooling). Operator stated item was made last night and has been in cooler overnight. Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, mac and cheese (43, 45, 47F - Cooling). Operator stated item was made last night and has been in cooler overnight. Repeat Violation Admin Complaint
  • 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. At cook line, employee cracked shell eggs, the handled spatula, ladle and pans without washing hands and changing gloves. Employee also wiped gloved hands on apron and did not wash hands or change gloves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, container of pooled shell eggs stored over ready to eat peppers. Operator moved egg to bottom shelf. Corrected On-Site 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. At cook line on steam table, sausage (72, 93F - Hot Holding). Employee discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside sink area, hose Bibb missing back flow preventer. Repeat Violation Admin Complaint

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8562071

  • N/A:No Violations Were Observed

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8508103

  • 01B-02-5:High Priority - - From initial inspection : 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. Packets of whipped butter stored in manager's office 72F stored out of temperature for 4+ hours. See stop sale. - From follow-up inspection 2023-11-30: Plans were submitted, but not yet approved. **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : 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/. Establishment has added another outdoor screened prep room and has no plans submitted/approved. Warning - From follow-up inspection 2023-11-30: Plans not submitted AND approved. Admin Complaint

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8359343

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean blue cups stored on rack/shelf near front counter.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door in kitchen is damaged/rusted.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In dish area.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Walls in kitchen area.
  • 08B-38-4:Basic - Food stored on floor. Container of oil on floor by dry outdoor dry storage area. Chicken on floor in walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in new prep area. Hand washing sink in women's restroom in dining area. Inspector emailed sign. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below prep table in kitchen. Exterior of pit by front counter. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment with numerous flies present. Lid closed by employee. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Foil containers in outdoor storage shed on floor.
  • 08B-12-5:Basic - Stored food not covered. Two buckets of ice near ice machine in manager's office. Ice covered. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Outdoor pit areas. Outdoor walk in cooler.
  • 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. Baked potatoes stored in walk in cooler in kitchen 61F. Potatoes placed into cooler 7+ hours prior. Potatoes discarded. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes stored in walk in cooler in kitchen 61F. Potatoes placed into cooler 7+ hours prior. Potatoes discarded. See stop sale.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook on cook line washed hands in hand washing sink in kitchen and immediately dried hands with apron. Inspector coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Near dish machine, three gray trash cans used to store sugar and flour.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In silver reach in cooler across from walk in cooler in kitchen, raw beef burgers stored over ready to eat tomatoes. Items moved and stored correctly. Corrected On-Site
  • 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. Packets of whipped butter stored in manager's office 72F stored out of temperature for 4+ hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Packets of whipped butter stored in manager's office 72F stored out of temperature for 4+ hours. See stop sale.
  • 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 shelf above oven, container of macaroni/cheese 119F. Macaroni pulled from oven approximately 15 minutes prior. Macaroni moved to oven to reheat. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet by outside sink where black hose is attached.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter by hand washing sink, red sanitizer bucket tested 200+ ppm chlorine sanitizer. Solution discarded. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven/pit near front counter. Red cutting board near dish area. Interior of silver reach in freezer across from walk in cooler in kitchen.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in front outdoor pit area has a plastic pan stored inside.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. New manager in position for 30+ days working today.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to walk in cooler in kitchen. Towels provided. Hand washing sink in new prep area. **Corrective Action Taken**
  • 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/. Establishment has added another outdoor screened prep room and has no plans submitted/approved. Warning
  • 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. Missing for one employee working today.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in new prep area.
  • 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. Missing for one employee working today.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory was covered up by another sign and by business cards. Items moved to clearly expose sign. Corrected On-Site