SOUTHERN PIG AND CATTLE CO II
6105 SW HWY 200
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 9/11/2024
High Priority
8
Intermediate
3
Basic
11
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Small section of ceiling tile missing on right side of hood at cookline.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handle of reach-in cooler containing chilled plates in server station.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on lower shelf of prep table at cookline directly beside clean dishes. Employee removed cup from shelf during this inspection. 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 purse on lower shelf of prep table beside pans containing croutons. Employee removed purse from shelf during this inspection. Corrected On-Site
- 35B-02-4:Basic - Insect control device installed over food preparation area. Insect control light stored on wall in kitchen directly above prep table near cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
- 25-05-4:Basic - Single-service articles improperly stored. Box containing takeout cups stored directly on floor in managers office.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Paint rollers and caulk tubes stored down inside foil pans inside cabinet behind building. Manager removed tools from foil pan during this inspection. Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with rust and/or dust.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on edge of prep table at cookline. Manager moved wiping cloth to the sanitizer bucket during this inspection. Corrected On-Site Repeat Violation
- 14-06-4:Basic - Wood surface not properly sealed. Unsealed wood on interior of cabinet containing single-use food containers behind restaurant.
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler at front counter: One pan of potato salad made in-house with date mark of 9/4. On shelf inside walk-in cooler: One pan containing butter and garlic mixture with date mark of 8/17.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Three large cans containing apricot halves with large dents on top seams on can storage rack in back of kitchen. Manager stated the cans were going to be returned and added a label not to use them during this inspection. **Corrective Action Taken**
- 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 at cookline transferred cooked chicken from one tray to another with bare hands. Manager voluntarily discarded the chicken during this inspection. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in kitchen near smoker.
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F. Stop sale issued.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored on shelf directly beside container of cooking oil on lower shelf of prep table at cookline. Manager removed soap from shelf during this inspection. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter on red hose connection at exterior mop sink.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F. Butter is cooling inside a deep pan in individual condiment cups. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of fountain machine soiled with lime-like substance.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline.
Food safety inspection conducted on 9/11/2024 revealed 22 total violations (8 high priority, 3 intermediate, 11 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Prep person in kitchen.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several containers of food in walk in cooler with broken lids.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel under slicer on cookline. Manager placed towel in dirty towel bucket. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. One bucket near hot holding smoker on cookline. Manager picked up. 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. Ribs in pan on stove 99F-105F. Manager stated ribs were placed there 15 minutes prior. Burners under pans not on. Manager voluntarily discarded pan of ribs. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans cooling for 15 minutes per manager in walk in cooler in metal pans 117F the in 30 minutes 116F). Pans are filled approximately 10 inches deep, manager moved beans to walk in freezer. Discussed proper cooling parameters. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/3/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 10/31/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to cook without washing hands. Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. Male employee on cookline touched phone then placed hands on food contact cutting board without washing hands. Male employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. Male employee on cookline touched face and continued to put on gloves and make plates without washing hands. Male employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands. Warning - From follow-up inspection 2023-10-31: Male employee placed dirty dishes in dish machine, touched clothes, phone, and face then continued to remove clean dishes without washing hands. Male employee on cook line slicing meat with gloved hands then wiping hand on soiled wiping cloth and continuing to slice meat without washing hands. Admin Complaint
Food safety inspection conducted on 10/31/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/26/2023
High Priority
6
Intermediate
6
Basic
16
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in croutons.
- 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. Male employee drank from Gatorade bottle on cookline then turned moth piece closed with gloved hands.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing jewelry opening food boxes to check orders without gloves. Also, male employee on cookline wearing watch while preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees with beards preparing food.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in salad prep area stacked together wet.
- 14-11-5:Basic - Equipment in poor repair. Microwave has burn marks inside. Tape being used on handle of meat tenderizer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Skewer sticks in standing water at 64F near smoker
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink near front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in units on cookline soiled with food debris. Hood filters soiled with dust accumulation. Exterior of cooking equipment soiled with grease build up. Underside of shelf over steam table soiled with grease and food debris. Underside of perp tables with cutting boards soiled with food debris. Can holding roll cart soiled with dust and food debris. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Pans under cutting board near smoker soiled with food debris from earlier preparation. Old food debris on knife in holder on wall near slicer.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on shelf over single service items near service window. Manager moved. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered and/or on floor Bottle of sauce opened on dry storage shelf. Bin of flour not covered on dry storage shelf. Buckets of sauce on floor in dry storage area and near smoker. Bin of brown sugar on floor near dry storage shelf.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Floor soiled behind cooler in server station with dust and debris. Wall on cookline soiled with grease. Exterior of suppression system has build up of dust. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes and lettuce on shelf over whipped cream in walk in cooler near ice machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline not in sanitizer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container labeled cottage cheese has ketchup inside in reach in cooler in server station. Three Containers labeled mushrooms has flour inside on cookline.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to cook without washing hands. Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. Male employee on cookline touched phone then placed hands on food contact cutting board without washing hands. Male employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. Male employee on cookline touched face and continued to put on gloves and make plates without washing hands. Male employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands. 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 reach in freezer on cookline: raw chicken tenders on shelf over pan of okra. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for improper reheating of beef and turkey. Foods did not heat to 165F within 2 hours.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In reach in smoker on cookline: turkey reheating for 3.5 hours 99-100F and beef reheating for 3.5 hours 119-134F. Stop sale issued for two large pieces of beef and two chunks of turkey.
- 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 leg quarters 109F-134F, employee stated chicken has been in unit for two hours. Began reheating. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb near dumpster area has no device attached.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee reheating meats not aware of reheating parameters. Repeat Violation Admin Complaint
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with fake nails opening to go boxes to check order with no gloves.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, deep pans of baked beans stacked together on shelf. At 12:15 beans #1 at 137F and at 12:45 beans #1 at 134F At 12:15 beans #2 at 134F and at 12:45 beans #2 at 132F. Informed manager of improper rate of cooling and pans were adjusted to shallower amounts of product.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards near smoker have food debris and grease build up. Interior of ovens on cookline soiled with grease and food debris.
- 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/ Twelve employees currently working with no CFM on site. CFM from other location arrived during this inspection. **Corrective Action Taken**
- 53A-11-4:Intermediate - No person in charge present during hours of operation. No manager on site upon arrival. Employees not able to answer questions related to food processes. Manager arrived during this inspection. **Corrective Action Taken**
Food safety inspection conducted on 10/26/2023 revealed 28 total violations (6 high priority, 6 intermediate, 16 basic).