DirtyFLRestaurant Inspection Data

SOUTHERN PIG & CATTLE CO

SOUTHERN PIG & CATTLE CO located in STUART has undergone 6 health department inspections, achieving a 1.3/5 overall safety rating. Recent inspections indicate some food safety concerns.

2583 Southeast Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13492702

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handle used as scoop inside container of cooked okra at cook line. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed bagged ice in floor of walk in cooler. Operator removed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (123F-hot holding); brisket (118F - Hot Holding) inside hot box oven at cook line. Per operator, items placed inside not box at 10:00 and left out of temperature for approximately 2 hours. Pork 135F at 12:15 Repeat Violation Admin Complaint
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed whole prime rib at 116F inside hot holding box at cook line. Operator placed roast in back oven to begin reheating items to 165F. Observed pork (123F-hot holding); brisket (118F - Hot Holding) inside hot box oven at cook line. Per operator, items placed inside not box at 10:00 and left out of temperature for approximately 2 hours. Pork 135F at 12:15 Brisket 133F at 12:15 Corrected On-Site Repeat Violation

Inspection Date: 7/22/2025

Inspection #: Visit ID: 10910331

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic scoop with no handle inside bowl of Cooked okra at reach in cooler at cook line. Operator removed. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles at multiple reach in cooler unit at cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed bags of ice stored of floor of all 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. Observed Cooked corn 115 at 11:30( - Hot Holding) Per oper, items cooked this morning and placed in hot box to hot hold at 10:30. Items out of temperature for approximately 1 hour. Operator placed inside oven to bring up temperature. Items 166F at 12:00. Corrected On-Site Repeat Violation 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. Observed expired training for Staci P 3/25/2025 Brandi D 3/25/2025 Per operator, employees hired more than 60 days ago. Operator ordered new training books for employees. **Corrective Action Taken**

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8841482

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked chicken wings at walk in cooler. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken tenders over raw fish, both products not in commercial packaging. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Macaroni salad dated 1/30 at clear glass reach in cooler by cook line. 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. 1/4 chicken (132F - Hot Holding) Observed in smoker on cook line. Per operator, out of temperature for approximately 1 hour. Advised operator to put in oven to reheat to 165+F.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kathi Kosiorek expired 08/2024 Alexis Cardenas expired 05/2024
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with excess food debris. Operator removed to clean and sanitize. **Corrective Action Taken** Repeat Violation
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink in dish area. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not labeled at dish area. Operator labeled properly. Corrected On-Site

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8718613

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, Raw chicken stored over raw fish in low boy. Advised operator of proper storage, operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over fish in freezer walk in. Advised operator of proper storage, operator stored properly. 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. At walk in cooler, cooked potatoes (46F - Cold Holding); potato salad (46F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked potatoes (46F - Cold Holding); potato salad (46F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, Can opener soiled. Operator removed to wash, rinse, and sanitize. **Corrective Action Taken**

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8527291

  • 14-11-5:Basic - Equipment in poor repair. Rust in microwave on cookline.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On cook line over fryer.
  • 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. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Beef patty over raw shrimp at walk in freezer. Both products opened from commercial packaging. Educated operator on proper storage practices.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 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. Hot box cook line: prime rib roast(surface temperature)(91F - Hot Holding) ; pulled pork (122F - Hot Holding) Per operator, both meats out of temperature for approximately 1 hour. Operator moved meats to oven to bring up to 165+F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Tall reach in: macaroni salad (44F - Cooling) at 12:45 since 11:30 - 44F 1:05 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to an additional reach in cooler. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No Soap at hand wash sink by dish machine. Per operator, batteries are dead. Operator replaced batteries. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8340324

  • 08B-38-4:Basic - Food stored on floor. -large bags of ice on floor in freezer. Ice machine out of order. Operator will move bags to shelf or rack.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -3 knives on cook line. Operator removed. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. -lights in back hallway to smoker not shielded. -light shield cracks Ed in dish area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of cook line cooler has food debris buildup.
  • 12A-05-4:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled wet towel, then put on gloves to handle salad bar food. Advised. 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 drank from open cup, then handled food container without washing hands. Advised. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near back door. Facility just received delivery. Operator will monitor.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato salad, slaw in walk-in cooler 45°f less than 4 hours. Operator put away large truck order, items close to door. Ambient temperature now 41°f.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -menu states catfish, operator provided invoice that states Swai(pangasius). Operator wrote Swai on all menus during inspection. Corrected On-Site