The Bearded Pig
Last inspected: Mar 31, 2026
30
Score
Public records show 11 inspections at The Bearded Pig stretching back to 2022. The newest entry in the record is dated Mar 31, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around 15 violations to closer to five violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up eight times.
Restaurants in Jacksonville average 74, so The Bearded Pig trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Displayed food not properly protected from contamination. Lemons with lid open at front counter for customers to grab, employees closed it **Corrected On-Site**
08B-02-4
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. Employees washing dishes then grabbed clean dishes from dish machine upstairs, explained to her and she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
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. Customer bare handed lemons at front counter, explained to manager and he discarded them **Corrected On-Site**
09-01-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On one side of splitter, green hose and also on faucet outside by rear door upstairs **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by cook line next to upright warmers, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets **Repeat Violation**
16-33-4
Basic - Bowl or other container with no handle used to dispense food. On cracker crumbs at cook line, employee removed cup, **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co by storage behind cook line
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers for food in storage upstairs
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. For employee bathroom upstairs
32-12-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Fork not protected by lemons at front counter for customers to grab, employee used a cup **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored. Tasting spoon in upstairs storage, manager covered them **Corrected On-Site**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, employee made new solution, same, dispenser not dispensing **Repeat Violation**
21-08-4
30
Jan 7, 2026
Complaint Partial
No violations found.
100
Nov 19, 2025
Complaint Partial
No violations found.
100
Sep 30, 2025
Routine - Food
6 critical violations. 6 major violations. 4 minor violations.
View 16 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 loading dirty dishes in dish machine then he got clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed bag with part cooked wings, dropped in fryer and then grabbed bowl with nutella for an order, explained to her and she washed hands **Corrected On-Site**
12A-12-4
High Priority - Live, small flying insects found. One fly in kitchen by dish washer
35A-02-7
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of splitter at new faucet outside rear door by smoker, also side with green hose in mop sink downstairs
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac and cheese taken out of cooler at 11 am and left on table for 1 hr and 40 minutes at 56f, talked to employee and he placed it in oven, Mac and cheese 90f at 1:10 pm, manager discarded it, stop sale **Corrective Action Taken**
03E-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets, dispenser not dispensing,
16-33-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Part cooked wings in walk in cooler, manager stated they get cooked to 130f when I asked if he takes temperature of wing on the first cook, emailed procedure
03C-89-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line by upright warmer, rack in front of if, employee moved it **Corrected On-Site**
31A-09-4
Intermediate - 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. A few new employees
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating Mac and cheese
05-10-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked wings in walk in cooler, not label, manager stated they get cooked to 130f when I asked if he takes temperature of wing on the first cook,he labeled them, explained procedure to him **Corrected On-Site**
02D-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers used for food, catering, not inverted in storage shelf
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of to go containers in bag at bar, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf dusty by entrance to kitchen and fan dusty by cook like **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, employee made new solution, same, dispenser not dispensing, manager fixed it, made new solutions 300 ppm **Corrected On-Site**
21-08-4
18
Mar 19, 2025
Complaint Full
1 critical violation. 1 major violation. 6 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. chicken (111-112F - Hot Holding); Beef (120F - Hot Holding) food items are hot holding in holding cabinet. Employee reheated food items during inspection **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Nonservice animals in the food establishment or on premises. Dog on premises in outdoor dining area
35A-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Servers filling sauces without hair restraints
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep line
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal items stored above food to be served to the public, manager put employee food to bottom shelf **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Back pack touching single service items, manager moved back pack **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean silver pans stored on shelf in hallway
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with black debris on reach in freezer Fan covers dusty in upstairs walk in cooler
23-03-4
58
Nov 5, 2024
Routine - Food
5 critical violations. 7 major violations. 9 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f pulled meats mix in double pan, employee reheated it to 165f **Corrected On-Site**
03B-01-6
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 90f part cook wings per owner, placed back in fryer and reached 170f **Corrected On-Site**
03C-44-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cleaned shoe with towel from food drip then washed hands for 10 seconds and got gloves to get brisket, explained to him and he washed hands **Corrected On-Site**
12A-17-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee didn't immersed big pot in sanitizer, he was using hose to rinse with sanitizer, explained to him and he did **Corrected On-Site**
22-50-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By prep table in bbq prep area/smoker
35A-02-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager here stated it in another restaurant, he couldn't get it
53A-01-7
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/ 4 people touching food
53A-05-6
Intermediate - 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. For owner as server and mgr here **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner here handling food couldn't find his employee training card
53B-13-5
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. For part cooked chicken per owner
02D-11-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at bar **Repeat Violation**
27-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 8/2023 date on
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink upstairs
36-34-5
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. Can drink open in server area, discarded **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of to go containers in bag, storage area, employee moved them **Corrected On-Site**
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Cold water handle goes all, the water Artois and no water comes out in hand sink by triple sink upstairs
29-09-4
Basic - Food storage container/container lid cracked or broken. Cracked container for hot dogs, prep reach in cooler, **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty in kitchen and vent in walk in cooler **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Trays and knives in storage upstairs, employee covered them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at cook line upstairs
29-11-4
Basic - Working containers of food removed from original container not identified by common name. A couple of bulk containers in upstairs kitchen, labeled seasonings by employee **Corrected On-Site**
02D-01-5
15
Apr 23, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put a fry in his mother's then he got go read for sandwich, explained to him and he washed hands, discarded bread **Corrected On-Site**
12A-05-4
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee just dipped glasses in sanitizer, explained to her and she placed them back 30 seconds **Corrected On-Site**
22-46-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter at server area, no time no procedure, employee write time and manager wrote it in procedure **Corrective Action Taken**
03A-02-5
Intermediate - 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. For new employees
11-26-1
Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink at bar **Repeat Violation**
27-17-4
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. Open container, it has loose aluminum acting as lid, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Equipment in poor repair. Gasket torn and one fryer basket torn
14-11-5
Basic - Food storage container/container lid cracked or broken. Lid is cracked for sauce in walk in cooler, manager discarded it **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by dish machine to be washed **Corrective Action Taken**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups not inverted in storage closet, manager inverted them, utensils in open food, upstairs storage, manager coved them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Cut jalapeños, manager covered them, walk in cooler **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, cook line
21-07-4
35
Nov 28, 2023
Routine - Food
7 critical violations. 4 major violations. 10 minor violations.
View 21 violations
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 grabbed bread on served plate with no glove hand, employee put on glove **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f pork on steam table, employee reheated them to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet by bbq smokers
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm, very dark green, employee diluted it to 300 ppm **Corrected On-Site**
41-27-4
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. 0 ppm upstairs dish machine, empty jug, employee changed jug and got 100ppm **Corrected On-Site**
22-41-4
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 loading dish machine with dirty dishes then he got clean dishes, explained to him and he washed **Corrected On-Site**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then grabbed deli paper where food goes on, he discarded paper and washed hands **Corrected On-Site**
12A-25-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and dish machine
16-33-4
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/. Samuel expired in 10/2022 and one new mgr for more than 30 days has not been certified
53A-03-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed one to fill up, times on tape
03F-10-5
Intermediate - Water pressure lacking at fixtures that require the use of water. On cold water side in hand sink at bar
27-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs employee restroom
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By entrance to kitchen
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Upstairs employee restroom
32-12-5
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. Open drink, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hairs under hat, cook
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. A couple of cooks
13-04-4
Basic - Food storage container/container lid cracked or broken. Cracked container for cut lettuce, in walk in cooler **Corrected On-Site**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, server area, employee removed it **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen and in upstairs kitchen **Repeat Violation**
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go trays not inverted, employee inverted them, plastic utensils in open box upstairs storage, employee covered it **Corrected On-Site** **Repeat Violation**
25-09-4
14
Jun 6, 2023
Routine - Food
No violations found.
100
Jun 2, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork in downstairs walk in cooler 45F. Placed into walk in cooler 5.31.23. Today is 6.2.23. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table; Turkey 55F; ( - Cold Holding); pimento cheese 45F, wings 55F ( - Cold Holding).person in charge stated items in cooler 2 hrs. Placed into walk in cooler. Butter in upstairs walk in cooler 71F. Had been out frappor 2 hours. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit; Ribs 115F, brisket 124F, burnt ends 124F; ( - Hot Holding). **Warning**
03B-01-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment missing some training.
53B-13-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go container on floor.
25-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cookline has standing water inside
29-49-6
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Turkeys thawing at room temperature. Temperature was 61F. Person in charge cooked immediately. **Corrective Action Taken**
06-06-5
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from over door. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cookline are soiled. Also oven handles are soiled. **Repeat Violation**
23-03-4
45
Oct 27, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects in downstairs kitchen
35A-02-6
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items without a hair restraint
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching dry seasoning, manager properly stored scoop **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach in freezer on cooks line
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine upstairs
22-20-5
67
Frequently Asked Questions
When was The Bearded Pig last inspected?
The most recent health inspection at The Bearded Pig on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Bearded Pig?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at The Bearded Pig.
How does The Bearded Pig compare to other restaurants in Jacksonville?
The Bearded Pig most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has The Bearded Pig's inspection record improved over time?
Yes. Recent inspections at The Bearded Pig have averaged around five violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Bearded Pig 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 The Bearded Pig inspected?
Based on the inspection history on file, The Bearded Pig is inspected around three times per year on average.
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