Colt's Pig Stand
1340 Saxon Blvd, Orange City, FL 32763 · Permanent Food Service · License 7407662
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (fixed on the spot, 2 repeats), 1 intermediate-13
- Safety score87
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 visitAug 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter cut lettuce (47°F - Cold Holding ); less than 4 hours . Operator placed in walk in cooler . -Cold holding unit in front of walk in cooler, raw chicken (46°F - Cold Holding);less than 4 hours. Operator placed in walk in cooler .
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Cook line heat lamp French fries (100°F - Hot Holding)/30 minutes ; tater tots (109°F - Hot Holding). Operator instructed to reheat.
Fixed on the spotRepeat violation
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Isaiah .
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.