THE BEARDED PIG

Name: THE BEARDED PIG
Address: 1808 KINGS AVE, JACKSONVILLE, FL, 32207, US
Rating: 71

1808 KINGS AVE, JACKSONVILLE, FL 32207

License #2615998

71 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE BEARDED PIG in JACKSONVILLE currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 7 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[08B-02-4] Displayed food not properly protected from contamination. Lemons with lid open at front counter for customers to grab, employees closed it
[14-01-5] Bowl or other container with no handle used to dispense food. On cracker crumbs at cook line, employee removed cup,
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets
[25-05-4] Single-service articles improperly stored. Tasting spoon in upstairs storage, manager covered them
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink by cook line next to upright warmers, employee moved it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
[12A-13-4] 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. Employees washing dishes then grabbed clean dishes from dish machine upstairs, explained to her and she washed hands
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, employee made new solution, same, dispenser not dispensing
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co by storage behind cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers for food in storage upstairs
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On one side of splitter, green hose and also on faucet outside by rear door upstairs
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Customer bare handed lemons at front counter, explained to manager and he discarded them
[32-12-6] Covered waste receptacle not provided in womens bathroom. For employee bathroom upstairs

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating Mac and cheese
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf dusty by entrance to kitchen and fan dusty by cook like
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers used for food, catering, not inverted in storage shelf
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at cook line by upright warmer, rack in front of if, employee moved it
[35A-02-7] Live, small flying insects found. One fly in kitchen by dish washer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of to go containers in bag at bar, employee moved it
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of splitter at new faucet outside rear door by smoker, also side with green hose in mop sink downstairs
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac and cheese taken out of cooler at 11 am and left on table for 1 hr and 40 minutes at 56f, talked to employee and he placed it in oven, Mac and cheese 90f at 1:10 pm, manager discarded it, stop sale
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets, dispenser not dispensing,
[02D-11-5] Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked wings in walk in cooler, not label, manager stated they get cooked to 130f when I asked if he takes temperature of wing on the first cook,he labeled them, explained procedure to him
[11-26-1] 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. A few new employees
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, employee made new solution, same, dispenser not dispensing, manager fixed it, made new solutions 300 ppm
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed bag with part cooked wings, dropped in fryer and then grabbed bowl with nutella for an order, explained to her and she washed hands

Community reaction

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