Southern Pig and Cattle Company III
Last inspected: Dec 4, 2025
90
Score
Public records show 10 inspections at Southern Pig and Cattle Company III stretching back to 2022. The latest inspection on file is from Dec 4, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Southern Pig and Cattle Company III's latest score of 90 sits above the Ocala average of 78. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing has raw shell eggs. **Warning** - From follow-up inspection 2025-12-04: No change. Establishment os using raw shell eggs in Caesar dressing and is not identifying or disclosing the raw animal product in dressing to the public. **Admin Complaint**
02B-04-5
90
Sep 29, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched pants then put on gloves and began working with food without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
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: pan of raw shrimp on shelf over okra on the cookline. Moved during this inspection. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomatoes with a date mark of 9/22, expired 9/28.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in smoker soiled with grease. **Repeat Violation**
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing has raw shell eggs. **Warning**
02B-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical with no label on rack near back door.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with sauce on shelf under prep table. Moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Lids over lettuce and slaw broken. Dry storage shelves rusty. **Repeat Violation**
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler on cook line soiled with slimy substance. Hood filters soiled with grease. Around nozzles at fountain machine in server station soiled with soda syrup debris. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Coffee filters not protected in server station. Manager placed in bag. **Repeat Violation**
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. Scrub brush and soiled apron on dry storage shelf. Moved during this inspection. **Corrected On-Site**
42-03-5
37
May 5, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - 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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item located on salad buffet bar: cheese (44F - Cold Holding). Manager stated cheese placed in salad bar two hours prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in cook line warmer next to slicer: chicken (123F - Hot Holding). Manager stated chicken placed in warmer one hour prior to temperature being taken. Manager moved chicken to oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine across from office. Blade of can opener on kitchen prep table across from office. **Repeat Violation**
22-02-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining top of reach-in cooler located in take out area underneath cups and lids.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above kitchen ice machine.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of donuts stored on shelf in dry storage area above bag of sugar. Manager removed box of donuts during inspection. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on counter across from office.
24-08-4
Basic - Food storage container/container lid cracked or broken. Lid on coleslaw stored in salad walk-in cooler across from office.
14-38-4
Basic - Food stored on floor. Case of cooking oil stored on floor next to office.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine behind salad bar.
23-03-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. Case of to go containers stored on floor across from walk-in cooler in back of kitchen. Manager placed to go containers on shelf. **Corrected On-Site**
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line sanitizer bucket stored on floor.
21-38-4
35
Nov 22, 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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
70
Jun 19, 2024
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pans of raw beef on shelf over pan of raw shrimp in reach in cooler on cook line.
08A-20-5
High Priority - Toxic substance/chemical improperly stored. WD 40 on top of bag in a box soda rack. Moved. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No device located on hose connection side of splitter. Unnecessary devices above splitter and on chemical dispenser attachment side of splitter. Manager moved device to hose connection side of splitter and removed one device. **Corrected On-Site** **Repeat Violation**
29-34-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. In walk in cooler: beef roasts cooked to an internal temperature of 110-120F then cooled in walk in cooler and reheated when used. Employee stated beef is held at 130F once reheated. No procedures for non continuous cooking provided. Discussed roast parameters, cooking temperatures, and non continuous cooking requirements with employees. **Repeat Violation**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table in server station soiled with food debris. One soda nozzle soiled with slimy substance. Employee removed nozzle and cleaned. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in okra in reach in freezer on cook line. Bowl in powdered sugar in server station.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of hot bar on cook line. Moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Several broken lids on containers with food in walk in salad cooler.
14-38-4
Basic - Garbage can located outside has no lid or lid open/broken. Orange lid on dumpster cracked down middle. **Repeat Violation**
33-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On bottom of wall in walk in freezer large chunk of ice.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler in server station soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels under legs of slicer on cook line. **Repeat Violation**
21-12-4
37
Apr 2, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
26
Sep 19, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding portion of smoker on cookline: beef (117F - Hot Holding). Employee began reheating. On prep table in kitchen: ribs (83F - Hot Holding). Employee began reheating. Discussed Time as a Public Health Control (TPHC) with managers and employees. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-19: On cookline: Ribs 119-124F. Employee stated ribs were removed from oven ten minutes earlier, placed ribs back in oven to reheat. **Admin Complaint**
03B-01-6
86
Sep 11, 2023
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
16
Mar 15, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the kitchen entrance, sweet potatoes 116F, Manager moved to oven and reheated to to reheated to 178F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the salad bar area, lettuce 44F, green beans 45F, tomatoes 45F, all items will be discarded at 3:00pm. Per manager items needs to be placed in ice inside salad bar cooler, at inspection Time, no ice underneath containers. Inspector provided time as a public health control form. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager certification expired on 03/13/2023.
53A-03-7
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside okra containers, manger removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked near office area.
24-08-4
Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked
14-38-4
Basic - Food stored on floor. At the dry storage area, bag of potatoes on floor, Manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
52
Dec 20, 2022
Routine - Food
6 critical violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, Mac and cheese placed at 9:00am, at 12:15 temperature was 119F.
03E-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added , no back flow installed, manager installed during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beef soup 59F, items placed in walk-in cooler 12/19/2022
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, beef soup 59F, soup placed in cooler 12/19/2022
01B-36-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw burgers above raw shrimps, manager stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, Mac and cheese placed at 9:00am for reheating, at 12:15 temperature was 119F.
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside okra containers, manager moved. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Male employee at the cook line.
12B-09-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep area, purse on top of croutons container, employee moved, also jackets on soda syrup shelves, manager moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. At the dry storage area, potatoes bags on floor, manager stored properly. **Corrected On-Site**
08B-38-4
Basic - Old food stuck to clean dishware/utensils. Tongs stored near hand sink with old food residue, manager moved to dish machine, also some containers with old labels residue
16-48-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the prep area opened employee drink on first shelves above customers food, employee discarded. **Corrected On-Site**
12B-13-4
30
Frequently Asked Questions
When was Southern Pig and Cattle Company III last inspected?
The most recent health inspection at Southern Pig and Cattle Company III on file is from Dec 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Southern Pig and Cattle Company III?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Southern Pig and Cattle Company III.
How does Southern Pig and Cattle Company III compare to other restaurants in Ocala?
Southern Pig and Cattle Company III most recently scored 90 out of 100, which is higher than the Ocala average of 78.
Has Southern Pig and Cattle Company III's inspection record improved over time?
Results have been roughly steady. Inspections at Southern Pig and Cattle Company III have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Southern Pig and Cattle Company III means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Southern Pig and Cattle Company III inspected?
Based on the inspection history on file, Southern Pig and Cattle Company III is inspected around three times per year on average.
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