Colt's Pig Stand
Last inspected: Oct 21, 2025
74
Score
Going back to 2022, Colt's Pig Stand has seven inspections in the public record. The most recent report on file is from Oct 21, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Colt's Pig Stand's latest score is in line with the New Smyrna Beach average of 72. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stew 130-135 F (hot holding); in the sham. Advised to reheat to 165F to hot hold at 135F or above.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat , Corrected to 200 ppm quat **Corrected On-Site**
21-08-4
74
Mar 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs, walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings cooked and moved to sham 126-132F. Operator removed to reheat **Corrective Action Taken**
03B-01-6
Basic - Establishment advertised homemade food items, but used food items received already prepared. Cakes. Operator removed sign stating they were homemade **Corrected On-Site**
52-15-4
70
Oct 8, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauerkraut 9/27
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in the bar
22-02-4
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink next to walk in cooler
29-11-4
67
Feb 29, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Wings cooked 2/22
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 46F at expo window. Operator added time mark. Emailed time as a public health control written procedures **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. In cookie topping. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked up next to drink station **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water/grease. Next to smoker/under handsink
36-22-4
Basic - In-use utensil stored in sanitizer between uses. Tongs **Corrected On-Site**
10-18-5
61
Oct 30, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Pulled pork 122F in the steam table about an hour after heating per employee. Removed to reheat - prime rib 119-130F. Removed to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last changed May 2022 according to label.
29-28-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee using cell phone on the cookline, cell phone on reach in cooler during use **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Under dish machine
36-22-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 200 ppm quat **Corrected On-Site**
21-08-4
67
Feb 28, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - 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. Bar 0 ppm cl dish machine primed and run through several times and 100 ppm cl was reached. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot dogs improperly dated 1/29. Opened two days ago per operator. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned cooked prime rib meat dated 2/19. Operator unsure if date is correct.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out on speedrack at room temperature to reheat but waiting on oven set for 50 minute timer: pork 51F, green beans 54F, cooked corn 54F, ribs 57F. Returned speed rack to walk in cooler until ready to F reheat
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind smoker **Corrected On-Site**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard corrected on site - soda gun in the bar **Corrective Action Taken**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site**
40-06-5
41
Aug 22, 2022
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked Turkey **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced cooked wings 39-52F, operator pulled to ice more fully. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight in walk in cooler beef and pork 44F in the middle. Large wrapped pieces
03D-02-5
High Priority - 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. Bar 0 ppm corrected to 50 ppm cl **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink, cookline **Corrected On-Site**
12B-07-4
Basic - Old labels stuck to food containers after cleaning. Labels not changed per operator, in reach in cooler, Hot dogs 8/8, cooked chicken 8/13, sausage 8/12. **Corrected On-Site**
16-46-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 30 days after licensing **Corrected On-Site**
50-09-4
37
Frequently Asked Questions
When was Colt's Pig Stand last inspected?
The most recent health inspection at Colt's Pig Stand on file is from Oct 21, 2025. The public record contains seven inspections in total.
What is the most common violation at Colt's Pig Stand?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Colt's Pig Stand.
How does Colt's Pig Stand compare to other restaurants in New Smyrna Beach?
Colt's Pig Stand most recently scored 74 out of 100, which is about the same as the New Smyrna Beach average of 72.
Has Colt's Pig Stand's inspection record improved over time?
Yes. Recent inspections at Colt's Pig Stand have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Colt's Pig Stand means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Colt's Pig Stand inspected?
Based on the inspection history on file, Colt's Pig Stand is inspected around two times per year on average.
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