Hog Wild Country Cafe

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler not yet functioning and enclosed smoker added to back of building between building and storage shed. **Warning** - From follow-up inspection 2026-03-05: Spoke with owner who talked to plan reviewer Denice who stated to use what plans they have and they did not know what they where talking about and waited until we showed up to discuss what was needed. Inspector instructed owner how to submit plans online and owner stated they could have it done in less then 60 days. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the three door glass reach in cooler in the prep area, mashed potatoes (46F - Cold Holding); egg roll mix (49F - Cold Holding) stored in section of reach in cooler behind broken pane of glass. All other time/temperature control food for safety in reach in cooler in temperature range. Discussed with employee doing prep work, both items stored in cooler since before his shift, will discard. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the three door glass reach in cooler in the prep area, mashed potatoes (46F - Cold Holding); egg roll mix (49F - Cold Holding) stored in section of reach in cooler behind broken pane of glass. Discussed with employee doing prep work, both items stored in cooler since before his shift, will discard. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable red cutting board and wait station flip top reach in cooler with food residue staining.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler not yet functioning and enclosed smoker added to back of building between building and storage shed. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal pans in warewashing area at bottom shelf stacked while wet.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the wait station reach in cooler, employee personal food on shelf over pitchers of beverages for customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker on in use prep table. Employee jackets stored hanging over wrapped bread on bread rack by rear exterior door.

Basic - Equipment in poor repair. Three door reach in cooler in prep area with broken pane of glass with cardboard used to insulate broken pane.

Basic - Food stored on floor. Jug of fryer oil stored on floor under cook line prep table. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in multiple reach in freezers forming around door seals.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burn debris and build up on cook line hood filters. **Repeat Violation**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shrimp over ready to eat pickles and raw beef tips over cooked meatloaf. Operator rearranged. **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In glass door reach in cooler, one cracked raw shell egg on top of four intact shell eggs. Operator discarded all five eggs. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen area, raw bacon (65F - Cold Holding) sitting on counter and hashbrowns (66F - Cold Holding) under the cook line. Per operator raw bacon left out when rush came in, operator placed on grill to cook and reconstituted hashbrowns from 630 placed under cook line during busy hours. Discussed time as public health control with operator for hashbrowns and had employee cook hashbrowns on flat top. **Corrective Action Taken**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs, change gloves and continue working with utensils and food. Discussed and washing with employee. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in freezer in storage shed stained.

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board in use on cook line with deep grooves and staining.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table opposite three compartment sink.

Basic - Food stored on floor. Container of fryer oil stored on the floor by the hand wash sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with product in bulk fish breading container.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sink and waitstation hand wash sink, per operator removed during wall remodel. **Corrective Action Taken**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution container stored on the floor under the prep table. Operator added second bucket under sanitizer. **Corrected On-Site**

High Priority - 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. No time mark in notepad for raw shell eggs held on time as public health control. Employee on cook line will add time mark for eggs from 20 minutes prior. **Corrective Action Taken**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracking raw shell eggs, no hand wash, handle clean utensils and assist with plating food with barehands.

High Priority - 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. Observed employee on cook line use bare hand to move cooked ready to eat pancake from spatula to plate, no AOP.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shrimp over prepared ready to eat tuna fish mix. Employee rearranged storage levels. In the prep area reach in cooler, raw catfish over ready to eat sausage, turkey and ham. Operator rearranged storage levels. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waitstation flip top reach in cooler has build up of food residue staining on the cutting board. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with open top next to the flip top reach in cooler on the cook line. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep room microwave.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of entry to prep area, clean plastic containers stacked while wet. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop buckets.