The Pig Bar-B-Q
450102 SR 200, Callahan, FL 32011 · Permanent Food Service · License 5500928
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 8 basic (2 repeats)-34
- Administrative complaint on Sep 16Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On prep table in ice bath, banana pudding (62°F - Cold Holding); coleslaw (50°F - Cold Holding). Employee stated items have been out for about 2 hours. He will put more ice on items.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In stand up reach in cooler at end of cook line across from dish area, pan of raw chicken stored on shelf above raw fish. Operator flipped items.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two (2) live flying insects near back door of kitchen. Also, observed one (1) live flying insects near stored cans.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of medicine similar to Pepto-Bismol stored on top of bag- in- box soda box. Operator moved medicine.
Fixed on the spot
Intermediate3
Code 11, Employee health: 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.
Per operator one new employee on day two with no proof she has been informed of their health reporting responsibilities. Inspector provided DBPR Form 5030-103 to operator via email.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Upon arrival, two pots in handwash sink at end of cook line. Employee removed pots.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee training for Dalton R expires 1/3/2026; Angela M expired 11/6/2025.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Large red tub of sugar and large yellow tub of brown sugar near back door not labeled. Operator added labeled.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table of cook line with food items. Employee removed drink. Also, employee drinks on storage shelf in back storage room next to food items. Operator moved drinks.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls used in brown sugar and sugar as scoops. Operator removed bowls.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior deflector plate of small ice machine soiled with mold-like substance. Operator cleaned during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers of walk-in cooler soiled with dust build up. Also, gaskets on stand up reach in coolers soiled/torn.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign located in men's restroom used by employees. Also, no handwash sign at handwash sink by front counter. Inspector provided handwash sign to operator via email.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under fryers soiled with food debris/grease. Also, floor under stand up reach in cooler in back prep area soiled with food debris.
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 jacket hung on bag- in- box soda rack. Operator moved jacket.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.