Southern Pig and Cattle Co II
Last inspected: Oct 17, 2025
50
Score
Public records show nine inspections at Southern Pig and Cattle Co II stretching back to 2022. Southern Pig and Cattle Co II was last inspected on Oct 17, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to two violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 78, which Southern Pig and Cattle Co II's 50 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 17, 2025
Complaint Full
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Live, small flying insects found. 1 fly flying in prep room and 1 flying in dish washing room. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown Tork brand paper towel lining cucumber container in salad bar prep reach in cooler employee removed paper towel. **Corrective Action Taken**
14-86-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent on the back on double decker oven on cooks line. 2 old slicers used for parts soiled with old food debris on dry storage shelf. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs on tongs on cook line equipment handles.
10-20-4
Basic - Floors not maintained smooth and durable. Inside walk in cooler the metal floor sheet is peeling up, manager stated that is on the list for maintenance to fix.
36-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen has sun shining through the bottom indicating a gap.
35B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked before drying on clean dish rack by steam table in prep room indicated by water droplets. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above breader station on cooks line.
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above dish machine.
36-34-5
Basic - Old labels stuck to food containers after cleaning. One metal container with old label, manager moved item to dish area. One metal container with old food debris, manager moved item to dish area. **Corrective Action Taken**
16-46-4
50
May 20, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.
12A-29-4
High Priority - Live, small flying insects found Observed two flies in back of kitchen. Observed two flies in salad bar area. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer next to cook line slicer: chicken (125F,121F - Hot Holding). Employee stated chicken placed in warmer two hours prior to temperature being taken. Employee placed chicken in oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from office. Behind deflector plate inside of kitchen ice machine.
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink area. Manager turned mop over to air dry. **Corrected On-Site**
42-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored on beer kegs in walk-in cooler. Manager placed drinks in area designated for employee drinks. **Corrected On-Site**
08B-49-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom in kitchen.
32-12-6
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
16-23-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
14-17-4
Basic - Soiled floors/carpeting. Floor underneath wait station soda machine.
36-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line greasy. Area behind soda nozzles of wait station soda machine. Outside of beer lines in walk-in cooler. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored in salad prep area.
24-08-4
39
Sep 11, 2024
Complaint Full
8 critical violations. 3 major violations. 11 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter on red hose connection at exterior mop sink.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored on shelf directly beside container of cooking oil on lower shelf of prep table at cookline. Manager removed soap from shelf during this inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F. Stop sale issued.
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F.
01B-38-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in kitchen near smoker.
35A-02-6
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. Employee at cookline transferred cooked chicken from one tray to another with bare hands. Manager voluntarily discarded the chicken during this inspection. **Corrective Action Taken**
09-01-4
High Priority - Dented/rusted cans present. See stop sale. Three large cans containing apricot halves with large dents on top seams on can storage rack in back of kitchen. Manager stated the cans were going to be returned and added a label not to use them during this inspection. **Corrective Action Taken**
01B-01-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler at front counter: One pan of potato salad made in-house with date mark of 9/4. On shelf inside walk-in cooler: One pan containing butter and garlic mixture with date mark of 8/17.
01B-28-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler in server station: cinnamon butter (46F-51F - Cooling overnight). Large pan containing cinnamon butter prepared on site. Manager stated the cinnamon butter was made the previous night using real butter and placed inside the cooler to cool to 41F. Butter is cooling inside a deep pan in individual condiment cups. **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of fountain machine soiled with lime-like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline.
31B-02-4
Basic - Insect control device installed over food preparation area. Insect control light stored on wall in kitchen directly above prep table near cookline.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
23-03-4
Basic - Single-service articles improperly stored. Box containing takeout cups stored directly on floor in managers office.
25-05-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Paint rollers and caulk tubes stored down inside foil pans inside cabinet behind building. Manager removed tools from foil pan during this inspection. **Corrected On-Site**
42-03-5
Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with rust and/or dust.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on edge of prep table at cookline. Manager moved wiping cloth to the sanitizer bucket during this inspection. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wood surface not properly sealed. Unsealed wood on interior of cabinet containing single-use food containers behind restaurant.
14-06-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handle of reach-in cooler containing chilled plates in server station.
14-71-4
Basic - Ceiling tile missing. Small section of ceiling tile missing on right side of hood at cookline.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on lower shelf of prep table at cookline directly beside clean dishes. Employee removed cup from shelf during this inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on lower shelf of prep table beside pans containing croutons. Employee removed purse from shelf during this inspection. **Corrected On-Site**
40-06-5
13
Jun 12, 2024
Complaint Partial
No violations found.
100
Apr 3, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
64
Oct 31, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to cook without washing hands. Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. Male employee on cookline touched phone then placed hands on food contact cutting board without washing hands. Male employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. Male employee on cookline touched face and continued to put on gloves and make plates without washing hands. Male employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands. **Warning** - From follow-up inspection 2023-10-31: Male employee placed dirty dishes in dish machine, touched clothes, phone, and face then continued to remove clean dishes without washing hands. Male employee on cook line slicing meat with gloved hands then wiping hand on soiled wiping cloth and continuing to slice meat without washing hands. **Admin Complaint**
12A-29-4
86
Oct 26, 2023
Complaint Full
6 critical violations. 6 major violations. 16 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb near dumpster area has no device attached.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken leg quarters 109F-134F, employee stated chicken has been in unit for two hours. Began reheating. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In reach in smoker on cookline: turkey reheating for 3.5 hours 99-100F and beef reheating for 3.5 hours 119-134F. Stop sale issued for two large pieces of beef and two chunks of turkey.
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for improper reheating of beef and turkey. Foods did not heat to 165F within 2 hours.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: raw chicken tenders on shelf over pan of okra. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands and continued to cook without washing hands. Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. Male employee on cookline touched phone then placed hands on food contact cutting board without washing hands. Male employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. Male employee on cookline touched face and continued to put on gloves and make plates without washing hands. Male employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands. **Warning**
12A-29-4
Intermediate - No person in charge present during hours of operation. No manager on site upon arrival. Employees not able to answer questions related to food processes. Manager arrived during this inspection. **Corrective Action Taken**
53A-11-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee reheating meats not aware of reheating parameters. **Repeat Violation** **Admin Complaint**
53B-15-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with fake nails opening to go boxes to check order with no gloves.
13-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, deep pans of baked beans stacked together on shelf. At 12:15 beans #1 at 137F and at 12:45 beans #1 at 134F At 12:15 beans #2 at 134F and at 12:45 beans #2 at 132F. Informed manager of improper rate of cooling and pans were adjusted to shallower amounts of product.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards near smoker have food debris and grease build up. Interior of ovens on cookline soiled with grease and food debris.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Twelve employees currently working with no CFM on site. CFM from other location arrived during this inspection. **Corrective Action Taken**
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Skewer sticks in standing water at 64F near smoker
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink near front counter.
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Cup in croutons.
14-01-5
Basic - 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. Male employee drank from Gatorade bottle on cookline then turned moth piece closed with gloved hands.
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing jewelry opening food boxes to check orders without gloves. Also, male employee on cookline wearing watch while preparing food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees with beards preparing food.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in salad prep area stacked together wet.
24-08-4
Basic - Equipment in poor repair. Microwave has burn marks inside. Tape being used on handle of meat tenderizer.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in units on cookline soiled with food debris. Hood filters soiled with dust accumulation. Exterior of cooking equipment soiled with grease build up. Underside of shelf over steam table soiled with grease and food debris. Underside of perp tables with cutting boards soiled with food debris. Can holding roll cart soiled with dust and food debris. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Pans under cutting board near smoker soiled with food debris from earlier preparation. Old food debris on knife in holder on wall near slicer.
16-48-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on shelf over single service items near service window. Manager moved. **Corrected On-Site**
21-44-1
Basic - Stored food not covered and/or on floor Bottle of sauce opened on dry storage shelf. Bin of flour not covered on dry storage shelf. Buckets of sauce on floor in dry storage area and near smoker. Bin of brown sugar on floor near dry storage shelf.
08B-12-5
Basic - Unclean building components, attachments or fixtures. Floor soiled behind cooler in server station with dust and debris. Wall on cookline soiled with grease. Exterior of suppression system has build up of dust. **Repeat Violation**
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes and lettuce on shelf over whipped cream in walk in cooler near ice machine.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline not in sanitizer.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container labeled cottage cheese has ketchup inside in reach in cooler in server station. Three Containers labeled mushrooms has flour inside on cookline.
02D-01-5
10
Jun 5, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Oct 3, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
78
Frequently Asked Questions
When was Southern Pig and Cattle Co II last inspected?
The most recent health inspection at Southern Pig and Cattle Co II on file is from Oct 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Southern Pig and Cattle Co II?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Southern Pig and Cattle Co II.
How does Southern Pig and Cattle Co II compare to other restaurants in Ocala?
Southern Pig and Cattle Co II most recently scored 50 out of 100, which is lower than the Ocala average of 78.
Has Southern Pig and Cattle Co II's inspection record improved over time?
No. Recent inspections at Southern Pig and Cattle Co II have averaged around 15 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Southern Pig and Cattle Co II means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Southern Pig and Cattle Co II inspected?
Based on the inspection history on file, Southern Pig and Cattle Co II is inspected around three times per year on average.
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