The Ozona Pig
Last inspected: Apr 24, 2026
82
Score
The Ozona Pig appears in inspection records 12 times, starting in 2022. The most recent report on file is from Apr 24, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly one violation before.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged two times.
Restaurants in Palm Harbor average 74, so The Ozona Pig is doing better than most peers. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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/ At least 7 employees present with no CFM. Manager Jorge C. only valid certificate provider during inspection (not present)
53A-05-6
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
21-04-4
Basic - Cardboard used to line nonfood-contact shelves.prep table next to cook line
14-45-4
82
Jan 22, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. - From follow-up inspection 2026-01-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted. - From follow-up inspection 2026-01-22: **Time Extended**
14-17-4
86
Jan 21, 2026
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat potato salad. Operator moved bacon to walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Food was prepared yesterday. Operator put food in steam table at 8:30. No temperature monitoring. Chicken soup temped at 135F 4qts Cooked brisket 120F 18lbs Cooked pork 125F 12lbs
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food was prepared yesterday. Operator put food in steam table at 8:30. No temperature monitoring. Chicken soup temped at 135F 4qts Cooked brisket 120F 18lbs Cooked pork 125F 12lbs
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups by soda station.
24-08-4
Basic - Clean utensils stored between equipment and wall. Spatula stored between three compartment sink and wall. Operator removed, **Corrected On-Site**
24-14-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted ice buckets, **Corrected On-Site**
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled. Operator cleaned interior of ice machine. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint. Employee placed on hair net. **Corrective Action Taken**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over prep table on cook line. Operator moved beverage. **Corrected On-Site**
12B-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine soiled with debris. Operator cleaned area of soda machine. **Corrected On-Site**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between cutting board and shelf. Operator removed knives, **Corrected On-Site**
10-17-4
Basic - Food storage container/container lid cracked or broken. Cracked containers in ware washing area.
14-38-4
35
Mar 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper wall of ice machine. Not in contact with ice. Operator cleaned at time of inspection. **Corrected On-Site**
22-20-5
95
Nov 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Aug 29, 2024
Routine - Food
No violations found.
100
Jul 25, 2024
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Jun 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Shed in rear of building holding food and supplies not on plans . 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/. **Warning** - From follow-up inspection 2024-06-19: Spoke with Supervisor Craig. We are giving a 30day time extension. The plans have been sent certified mail but have not yet been received by plan review **Time Extended**
51-16-7
90
Apr 19, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni and Cheese 115F hot holding, operator reheated the Mac and cheese to 165F reheat. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Shed in rear of building holding food and supplies not on plans . 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/. **Warning**
51-16-7
67
Oct 26, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked pork 45F cold hold.
03A-02-5
High Priority - Employee washed hands with no soap.
12A-20-4
74
Mar 22, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Pork 109F held in hot box. Operator stated that the pork is held in the box until it is reheated in the oven. Discussed the importance of holding foods out of the danger zone of 42-F-134F. I was not able to obtain a second temperature.
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided handout pertaining to Vomit and diarrheal clean up.
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. Operator presently has a quaternary ammonium test kit being used for a chlorine sanitized machine.
16-32-5
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. Discussed and provided Employee agreement via email.
11-26-1
Basic - Food stored in a room/shed that is not fully enclosed. Establishment is storing canned food in a storage area that is not fully enclosed. Operator moved foods into a fully enclosed storage area during inspection. **Corrected On-Site**
08B-43-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Disposable cups and single use foil pans stored in an area that is not fully enclosed. Operator removed single service items from unenclosed area during inspection. **Corrected On-Site**
25-11-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed with operator the need to label all foods that are removed from its original container with its common name.
02D-01-5
55
Nov 18, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area of smoker has wooden ceiling dry goods stored in room
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Unwashed baking potatoes stored on top of cut French fry potatoes. Operator moved unwashed Potatoes **Corrected On-Site**
08B-17-4
86
Frequently Asked Questions
When was The Ozona Pig last inspected?
The most recent health inspection at The Ozona Pig on file is from Apr 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Ozona Pig?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at The Ozona Pig.
How does The Ozona Pig compare to other restaurants in Palm Harbor?
The Ozona Pig most recently scored 82 out of 100, which is higher than the Palm Harbor average of 74.
Has The Ozona Pig's inspection record improved over time?
No. Recent inspections at The Ozona Pig have averaged around six violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at The Ozona Pig 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 The Ozona Pig inspected?
Based on the inspection history on file, The Ozona Pig is inspected around three times per year on average.
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