The Pig Seafood
9760 Lem Turner Rd, Jacksonville, FL 32208 · Permanent Food Service · License 2603813
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection7 high priority (2 fixed on the spot), 2 intermediate (2 repeats), 12 basic (3 repeats); basic violations cost 12 at most-56
- Administrative complaint on Aug 5, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score24
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitAug 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler; turkey, cooked eggs, lima beans, gravy and potato salad 41-42°F. In the standup reach in cooler cut tomatoes 37°F, cheese 41°F, Turkey 42°F all stored in bus tub on ice. Oysters in reach in cooler at 47°F cold holding. Operator removed and was unaware employee placed them in reach in cooler prior to inspection. Relocated oysters to the walk in cooler.
Fixed on the spot
- 1st follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At time of follow up inspection no stop sales issued.
More time givenFixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At time of follow up inspection, inside walk in cooler okra 41°F, Lima beans 41°F, green beans 40°F, collard greens 40°F, Mac and cheese 42°F, coleslaw 42°F, boiled egg 41°F, fish on ice 36°F. Ranch and milk no longer stored in bar counter reach in cooler and in walk in cooler at 41°F each. In cook line reach in cooler, time/temperature control food for safety out of temperature; sausage 64°F, cheese 67°F, Turkey 66°F and ambient air of reach in cooler at 69°F. Per operator sausage placed in cooler 30 minutes prior, turkey and cheese place in cooler around an hour during rush. Operator removed all items to walk in cooler. Walk in cooler at ambient air 41°F. Discussed with employee utilizing ice bath inside of reach in cooler for products needed frequently for dinner rush to lower frequency of opening of walk in cooler door.
Administrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
At time of follow up inspection current license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Administrative complaint
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler on cook line, turkey (47°F - Cold Holding); cheese (54°F - Cold Holding); cut tomatoes (49°F - Cold Holding); cooked egg (48°F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47°F. In sliding top reach in cooler at bar counter, ranch (46°F - Cold Holding); milk (47°F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47°F - Cold Holding); cut tomatoes (46°F - Cold Holding); Mac and cheese (48°F - Cold Holding); cooked potatoes (46°F - Cold Holding); corn (47°F - Cold Holding); potato salad (46°F - Cold Holding); oysters (46°F - Cold Holding); raw bacon (49°F - Cold Holding); cooked egg (48°F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler on cook line, turkey (47°F - Cold Holding); cheese (54°F - Cold Holding); cut tomatoes (49°F - Cold Holding); cooked egg (48°F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47°F. In sliding top reach in cooler at bar counter, ranch (46°F - Cold Holding); milk (47°F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47°F - Cold Holding); cut tomatoes (46°F - Cold Holding); Mac and cheese (48°F - Cold Holding); cooked potatoes (46°F - Cold Holding); corn (47°F - Cold Holding); potato salad (46°F - Cold Holding); oysters (46°F - Cold Holding); raw bacon (49°F - Cold Holding); cooked egg (48°F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44°F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line over grill, pork (119°F - Hot Holding); fried chicken (98°F - Hot Holding). Per employee on cook line left out from lunch. Relocated to the walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler, raw shell egg over ready to eat brownies and cooked Mac and cheese also raw bacon over cooked ready to eat potato.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Chlorine dish machine at 0ppm during inspection. Employee primed machine to 100ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed live fly on employee drink cup in warewashing area.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
At time of inspection current license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No date marking observed on any food products prepared on site, employee pointed out items cooked that day and some from day before.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on steam table with food residue staining build up. Soda dispenser in waitstation has build up in grooves of dispenser nozzles. Can opener blade with debris build up. Interior of microwave with burned food debris on the rotating plate.
Repeat violation
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
In reach in cooler, walk in cooler and walk in freezer multiple uncovered food items.
Repeat violation
Food stored on floor.
Jugs of mayonnaise stored on the floor of the walk in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on clean prep table next to two compartment sink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Reusing sour cream container as a scoop in bulk flour container with no handle.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves with rust pitting the surface.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer at front counter at 0ppm.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line hood system with grease/debris build up. Underside of soda dispenser has mold like substance build up on plate over nozzles.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Bowls on top of stand up reach in cooler not inverted or covered for protection.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand wash sink by smoker, pipe leaks when water running.
Standing water in bottom of reach-in-cooler.
Standing water observed at base of sliding top reach in cooler at front counter.
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
Walk in cooler door in disrepair. Floor of cook line broken/missing floor tiles. Wooden shelf over prep table with finish separating from shelf, unsealed wood underneath.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone stored on clean cutting board opposite two compartment sink.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.