THE PIG BAR-B-Q

Name: THE PIG BAR-B-Q
Address: 450102 SR 200, CALLAHAN, FL, 32011, US
Rating: 26.2

450102 SR 200, CALLAHAN, FL 32011

License #5500928

🔥 BBQ ℹ️

26.2 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 15 findings · 4 critical

Routine - Food

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Quick take

THE PIG BAR-B-Q in CALLAHAN currently holds an InspectFL Health Score of 26.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 109 total violations — 28 critical, 13 major, 68 minor.

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Inspections on file

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Latest clean pass

April 30, 2026

The latest inspection on September 16, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

109

Coverage note

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[23-03-4] 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.
[41-07-4] Container of medicine improperly stored. Bottle of medicine similar to Pepto-Bismol stored on top of bag- in- box soda box. Operator moved medicine.
[02D-01-5] 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.
[08A-20-5] 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.
[12B-07-4] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used in brown sugar and sugar as scoops. Operator removed bowls.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in ice bath, banana pudding (62F - Cold Holding); coleslaw (50F - Cold Holding). Employee stated items have been out for about 2 hours. He will put more ice on items.
[22-20-5] 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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign located in mens restroom used by employees. Also, no handwash sign at handwash sink by front counter. Inspector provided handwash sign to operator via email.
[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. 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.
[31A-09-4] 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.
[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 hung on bag- in- box soda rack. Operator moved jacket.
[35A-02-8] 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.
[36-73-4] 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.
[53B-14-5] 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. Employee training for Dalton R expires 1/3/2026; Angela M expired 11/6/2025.

Disposition: Warning Issued
[32-07-5] Bathroom facility not clean. Employee bathroom in back of store had trash over flowing onto the ground.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above cook line soiled in oil. Walls with food vapor residue build up
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys, speaker, and radio observed on top of soda syrup boxes. Manager moved items to a segregated location.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on clean dishes on clean dish rack in kitchen area.
[14-11-5] Equipment in poor repair. Reach in cooler glass door cooler with torn door gasket. Missing door handle on standup Reach in cooler.
[08B-38-4] Food stored on floor. Observed oil containers with clean fryer oil on the floor in smoker area. Manager placed items on shelf.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Visible grease dripping from metal walls of hooks system.
[16-48-4] Old food stuck to clean dishware/utensils. Clean food container on clean dish rack had food debris in it.
[33-16-4] Open dumpster lid. Dumpster lid open.
[08B-12-5] Stored food not covered. In walk-in cooler multiple uncovered food containers, operator covered.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Mixture of dawn dish soap and bleach used at sanitizer for sanitizer bucket.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground by triple sinks. Manager picked it up off the floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar bin in kitchen area not labeled. Manager placed label on bin.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can of peaches observed in kitchen area with dented seal. Manager disposed of item.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher was at 0ppm, primed it to 100ppm
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cook raw shell eggs and handle raw bacon, after placing items on the stove he walked over and grabbed a customer plate that was going to be used to serve food, employee set it by the stove and then went on to start handling ready to eat bread items, without taking off his gloves and washing his hands.Manager educated employee on hand washing.
[35A-02-7] Live, small flying insects found 4 small flying insects observed in kitchen area. Manager killed 1 fly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat products in walk in freezer. Raw fish over cooked ready to eat tater tots Operator rep arranged storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter of cook line, Hash Browns 57F (cold holding ) per operator held on time not listed on written procedures or time chart. Provided no written procedures for operator to update form. Operator updated chart board.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time chart on white board in kitchen area was not dated correctly it was dated for October 7th. Manager put new date of October 21st on the board. Time board and written procedures do not match, missing items such as raw bacon, French fries, hash browns.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Macaroni and cheese above prep table at 116F hot holding. Operator relocated to walk-in cooler to start cooling process until reheated for service.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in smoke room area had old food debris in it. Operator had employee clean
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink in smoker room,.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cup on shelf in cook line. Employee drink cup on prep table in kitchen. Both cups discarded.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear exit door for screened in room.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under cooking equipment in kitchen. Floors under storage racks throughout kitchen. Floor in screened in prep room behind kitchen. Floor in walk in cooler and walk in freezer. Walls in screened in prep room behind kitchen. Ceilings in kitchen.
[08B-38-4] Food stored on floor. Containers of pepper and mustard on floor in drive through area. Items moved and stored correctly.
[33-19-4] Garbage on the ground and/or pad around dumpster. Dumpster area behind establishment.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Silver stand up reach in freezer in prep area.
[33-11-4] Missing drain plug at dumpster. Blue dumpster behind establishment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in screened in prep room. Hand washing sink in mens restroom. Inspector emailed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple storage shelves in kitchen. Exterior of trash cans in kitchen. Exterior of bulk food containers in kitchen. Pit area in kitchen (trash).
[33-31-5] Unnecessary items/unused equipment on the premises. Scooter by pit in back screened room.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back screened in prep room.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with soiled water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor in back prep area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracked raw shelled eggs and immediately handled clean plates without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling frozen food, dropped piece of food on floor, tossed food in trash and immediately handled pans of food in reach in freezer without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Hose for triple sink in back kitchen.
[01B-02-5] 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. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line in kitchen, shelled eggs, ham, pancake batter and cheese held in time do not have time marking. Manager states item removed from temperature control approximately 1.5 hours prior. Items time marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in back prep area.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink on cook line has white towels stored inside. Towels removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Two tan bowls used as scoops in bulk brown sugar container. Bowls removed.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket in drive through. Bucket inverted.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
[35A-03-4] Dead roaches on premises. Six (6) dead roaches observed in establishment: three (3) under front counter and three (3) in back storage area. All dead roaches discarded.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee styrofoam cup without lid under steam in kitchen. Cup discarded.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One cook working with food in kitchen. Cook placed hat on.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under cooking equipment in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
[33-11-4] Missing drain plug at dumpster. Both blue dumpsters behind establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles near drive through.
[33-16-4] Open dumpster lid. Both blue dumpsters behind establishment.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine with chlorine sanitizer tested 0ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, case of raw fish stored over opened case of ready to eat vegetables. Items moved and stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In small reach in cooler by cook line, raw beef stored over raw fish. Items moved and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near cook line, coleslaw 57F. Cole slaw placed into ice bath approximately two (2) hours prior. Coleslaw voluntarily discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, beef 108F. Beef placed into table approximately two (2) hours prior. Beef removed to be reheated.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine where no hose is attached.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both ovens on cook line.

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THE PIG BAR-B-Q

Failing Health Score

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar BBQ in CALLAHAN

CALLAHAN BARBECUE

Other options in CALLAHAN

CALLAHAN SPEEDWAY

WAFFLE HOUSE

J.P. PERRET COOK COMPANY

904 MISTER SOFTEE #2

SUNSHINE'S HOTDOGS

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