SOUTHERN PIG AND CATTLE COMPANY III
4433 Southeast Maricamp Road
Ocala, Florida, 34480
Marion County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/5/2025
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining top of reach-in cooler located in take out area underneath cups and lids.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above kitchen ice machine.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of donuts stored on shelf in dry storage area above bag of sugar. Manager removed box of donuts during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on counter across from office.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid on coleslaw stored in salad walk-in cooler across from office.
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil stored on floor next to office.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine behind salad bar.
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Case of to go containers stored on floor across from walk-in cooler in back of kitchen. Manager placed to go containers on shelf. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line sanitizer bucket stored on floor.
- 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 handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item located on salad buffet bar: cheese (44F - Cold Holding). Manager stated cheese placed in salad bar two hours prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce temperature to 41F. **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. Item stored in cook line warmer next to slicer: chicken (123F - Hot Holding). Manager stated chicken placed in warmer one hour prior to temperature being taken. Manager moved chicken to oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine across from office. Blade of can opener on kitchen prep table across from office. Repeat Violation
Food safety inspection conducted on 5/5/2025 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).
Inspection on 11/22/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Male employee drinking from water bottle on cook line next to slicer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cook line. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of ribs 98F on stove. Employee stated ribs were removed from oven 30 minutes prior. Placed back in oven to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of reach in beer cooler soiled with brown substance. All cleaned during this inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/22/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 6/19/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in okra in reach in freezer on cook line. Bowl in powdered sugar in server station.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of hot bar on cook line. Moved during this inspection. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several broken lids on containers with food in walk in salad cooler.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Orange lid on dumpster cracked down middle. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On bottom of wall in walk in freezer large chunk of ice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler in server station soiled with food debris. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels under legs of slicer on cook line. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pans of raw beef on shelf over pan of raw shrimp in reach in cooler on cook line.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD 40 on top of bag in a box soda rack. Moved. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No device located on hose connection side of splitter. Unnecessary devices above splitter and on chemical dispenser attachment side of splitter. Manager moved device to hose connection side of splitter and removed one device. Corrected On-Site Repeat Violation
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. In walk in cooler: beef roasts cooked to an internal temperature of 110-120F then cooled in walk in cooler and reheated when used. Employee stated beef is held at 130F once reheated. No procedures for non continuous cooking provided. Discussed roast parameters, cooking temperatures, and non continuous cooking requirements with employees. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table in server station soiled with food debris. One soda nozzle soiled with slimy substance. Employee removed nozzle and cleaned. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 6/19/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
6
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employees with beards in kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on table near walk in prep cooler.
- 08B-38-4:Basic - Food stored on floor. Bucket of potatoes on floor in walk in cooler.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under board in prep area.
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. No can near sink on cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of smoker handles soiled with food debris. Repeat Violation
- 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. Beef broth with burger 91F, chicken broth with chicken 79F. Employee stated burger and chicken are placed in broth after cooking, instructed to reheat. Employee reheated then chicken in broth 87F and Beef in broth 97F
- 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 cookline at stove: Beef broth with burger 91F, chicken broth with chicken 79F. Employee stated burger and chicken are placed in broth after cooking, instructed to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter connected with no device located on hose connection side. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands at prep sink in kitchen after leaving the restroom. Repeat Violation Admin Complaint
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks whole intact beef roast for two hours to 125F and places in walk in cooler to cool for later cooking. No written procedures available. Roasts are located on speed rack in walk in cooler. Provided DBPR forms during this inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two smokers have heavy grass build up. Repeat Violation
- 08A-28-4:Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked beef roasts on tray on speed rack over cooked pork roasts in walk in cooler. Moved during this inspection. Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired 11/2023. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid on top of dish machine.
Food safety inspection conducted on 4/2/2024 revealed 15 total violations (3 high priority, 6 intermediate, 6 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding portion of smoker on cookline: beef (117F - Hot Holding). Employee began reheating. On prep table in kitchen: ribs (83F - Hot Holding). Employee began reheating. Discussed Time as a Public Health Control (TPHC) with managers and employees. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-09-19: On cookline: Ribs 119-124F. Employee stated ribs were removed from oven ten minutes earlier, placed ribs back in oven to reheat. Admin Complaint
Food safety inspection conducted on 9/19/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/11/2023
High Priority
7
Intermediate
5
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. One missing in ware wash area. One tile broken near back walk-in cooler.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in prep cooler has an ambient temperature of 45F. Manager stated they have called in for repair. All Time/Tempurature Control for Safety items moved to back walk in cooler. Several broken lids and containers throughout kitchen. Duct tape lining interior of make table in wait station. Repeat Violation
- 08B-37-4:Basic - Food stored in a prohibited area. Buckets of pickles on floor in walk in cooler. Bread ends on top shelf of wire rack in back prep area with no lid. Employee ice cream on shelf over beans in walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Gaskets of reach in cooler on cookline have build up.
- 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. Power tool on prep table next to soup in prep area. Power tool on shelf over paper towels in back room.
- 29-03-4:Basic - Water draining onto floor surface. Large puddle of water on cookline from steam table dripping onto floor. Employee began moping.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped hand on apron then continued to put on gloves without washing hands. Male employee adjusted pants with gloved hands and continued to work without washing hands and changing gloves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: two pans of raw beef on shelf over onions. Employee moved. In reach in freezer: tray of burgers on shelf over case of corn. Employee moved. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Expired date mark in walk in cooler near ice machine: pasta with a date mark of 9/2, Should have been discarded 9/8. Temperature abuse in prep area: butter 68F held overnight at room temperature. Temperature abuse at front counter: butter packets 67F and 68F Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler next to ice machine: pasta (45F - Cold Holding); slaw (45F - Cold Holding); bread pudding (45F - Cold Holding); eggs (45F - Cold Holding). All items were 35F and below prior to opening. Items were moved to walk in cooler containing meats. On top shelf of wire rack prep area: European blend butter 68F, held at room temperature overnight. Employee stated it is left out overnight to soften and make cinnamon butter. Employee shared recipe book, softening butter is not a detailed part of recipe. Stop sale issued. On shelf under pass thru window: land o lakes butter blend cups 66F. Cinnamon butter made with real butter 67F. Stop sale issued for three bins of butter. 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. In hot holding portion of smoker on cookline: beef (117F - Hot Holding). Employee began reheating. On prep table in kitchen: ribs (83F - Hot Holding). Employee began reheating. Discussed Time as a Public Health Control (TPHC) with managers and employees. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser on shelf next to case of forks.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Unnecessary device located on chemical side of splitter. No device located on hose connection side of splitter.
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server placed open container of slaw on plate with red painted nails.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spoons in wait station stored in plastic bin that has deep grooves and is not easily cleanable, food debris in container. Repeat Violation
- 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 three employees who have not yet completed their food safety training
- 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. Online ordering available at http://www.southernpigandcattlecompany.com/menu.html. Online menu does not have a consumer advisory. Admin Complaint
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One card expired 8/10/23.
Food safety inspection conducted on 9/11/2023 revealed 18 total violations (7 high priority, 5 intermediate, 6 basic).