The Pig Bar-B-Q
Last inspected: Apr 24, 2026
47
Score
The Pig Bar-B-Q appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Apr 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 18 violations lately compared to roughly nine violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
The Pig Bar-B-Q's latest score of 47 falls below the Callahan average of 72. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. hose bib next to handsink in kitchen near dish area **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 47f sausage 44f ham 47f raw fish 50f raw oyster 60f glass cooler in kitchen **Warning**
03A-02-5
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. 0ppms chlorine, primed 50ppms **Corrected On-Site** **Warning**
22-41-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen **Warning**
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler in kitchen **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms **Warning**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple foam cups on back prep areas **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease residue **Warning**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in back smoker area not draining properly **Warning**
29-20-5
47
Oct 22, 2025
Routine - Food
8 critical violations. 3 major violations. 13 minor violations.
View 24 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cook raw shell eggs and handle raw bacon, after placing items on the stove he walked over and grabbed a customer plate that was going to be used to serve food, employee set it by the stove and then went on to start handling ready to eat bread items, without taking off his gloves and washing his hands.Manager educated employee on hand washing. **Corrective Action Taken** **Repeat Violation**
12A-07-5
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. Dishwasher was at 0ppm, primed it to 100ppm
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 1 can of peaches observed in kitchen area with dented seal. Manager disposed of item. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Macaroni and cheese above prep table at 116F hot holding. Operator relocated to walk-in cooler to start cooling process until reheated for service. **Corrective Action Taken**
03B-01-6
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. Time chart on white board in kitchen area was not dated correctly it was dated for October 7th. Manager put new date of October 21st on the board. Time board and written procedures do not match, missing items such as raw bacon, French fries, hash browns. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter of cook line, Hash Browns 57F (cold holding ) per operator held on time not listed on written procedures or time chart. Provided no written procedures for operator to update form. Operator updated chart board. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat products in walk in freezer. Raw fish over cooked ready to eat tater tots Operator rep arranged storage levels. **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects found 4 small flying insects observed in kitchen area. Manager killed 1 fly. **Corrective Action Taken**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in smoke room area had old food debris in it. Operator had employee clean **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in smoker room,.
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on clean dishes on clean dish rack in kitchen area.
24-08-4
Basic - Equipment in poor repair. Reach in cooler glass door cooler with torn door gasket. Missing door handle on standup Reach in cooler.
14-11-5
Basic - Food stored on floor. Observed oil containers with clean fryer oil on the floor in smoker area. Manager placed items on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Visible grease dripping from metal walls of hooks system.
36-68-5
Basic - Old food stuck to clean dishware/utensils. Clean food container on clean dish rack had food debris in it.
16-48-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Stored food not covered. In walk-in cooler multiple uncovered food containers, operator covered. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Mixture of dawn dish soap and bleach used at sanitizer for sanitizer bucket.
21-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground by triple sinks. Manager picked it up off the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar bin in kitchen area not labeled. Manager placed label on bin. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys, speaker, and radio observed on top of soda syrup boxes. Manager moved items to a segregated location. **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above cook line soiled in oil. Walls with food vapor residue build up
36-34-5
Basic - Bathroom facility not clean. Employee bathroom in back of store had trash over flowing onto the ground.
32-07-5
12
Feb 3, 2025
Routine - Food
6 critical violations. 1 major violation. 14 minor violations.
View 21 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracked raw shelled eggs and immediately handled clean plates without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-27-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling frozen food, dropped piece of food on floor, tossed food in trash and immediately handled pans of food in reach in freezer without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
12A-09-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Hose for triple sink in back kitchen.
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. On cook line in kitchen, shelled eggs, ham, pancake batter and cheese held in time do not have time marking. Manager states item removed from temperature control approximately 1.5 hours prior. Items time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in back prep area. **Repeat Violation**
22-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor in back prep area.
21-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with soiled water.
42-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back screened in prep room.
36-02-5
Basic - Unnecessary items/unused equipment on the premises. Scooter by pit in back screened room.
33-31-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple storage shelves in kitchen. Exterior of trash cans in kitchen. Exterior of bulk food containers in kitchen. Pit area in kitchen (trash). **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in screened in prep room. Hand washing sink in men's restroom. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Missing drain plug at dumpster. Blue dumpster behind establishment. **Repeat Violation**
33-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Silver stand up reach in freezer in prep area. **Repeat Violation**
14-69-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster area behind establishment.
33-19-4
Basic - Food stored on floor. Containers of pepper and mustard on floor in drive through area. Items moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under cooking equipment in kitchen. Floors under storage racks throughout kitchen. Floor in screened in prep room behind kitchen. Floor in walk in cooler and walk in freezer. Walls in screened in prep room behind kitchen. Ceilings in kitchen. **Repeat Violation**
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door for screened in room.
35B-01-4
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. Employee drink cup on shelf in cook line. Employee drink cup on prep table in kitchen. Both cups discarded. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. **Repeat Violation**
36-37-5
18
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
6 critical violations. 3 major violations. 13 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine where no hose is 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. On steam table, beef 108F. Beef placed into table approximately two (2) hours prior. Beef removed to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near cook line, coleslaw 57F. Cole slaw placed into ice bath approximately two (2) hours prior. Coleslaw voluntarily discarded. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In small reach in cooler by cook line, raw beef stored over raw fish. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, case of raw fish stored over opened case of ready to eat vegetables. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
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. Dish machine with chlorine sanitizer tested 0ppm. **Warning**
22-41-4
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both ovens on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line has white towels stored inside. Towels removed. **Corrected On-Site**
31A-11-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under cooking equipment in kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Missing drain plug at dumpster. Both blue dumpsters behind establishment.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles near drive through.
23-03-4
Basic - Open dumpster lid. Both blue dumpsters behind establishment.
33-16-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook working with food in kitchen. Cook placed hat on. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
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. Employee styrofoam cup without lid under steam in kitchen. Cup discarded. **Corrected On-Site**
12B-12-5
Basic - Bowl or other container with no handle used to dispense food. Two tan bowls used as scoops in bulk brown sugar container. Bowls removed. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket in drive through. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
50-09-4
Basic - Dead roaches on premises. Six (6) dead roaches observed in establishment: three (3) under front counter and three (3) in back storage area. All dead roaches discarded. **Corrected On-Site**
35A-03-4
16
Jan 31, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back prep area soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen, paper towels provided **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in triple sink
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table, discarded **Corrected On-Site**
12B-07-4
74
Oct 6, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
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.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scooper in corn , moved **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on chart next to pan of macaroni, moved **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Cut okra in walk in freezer on floor
08B-47-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of soiled side of ice machine
10-12-5
Basic - Old labels stuck to food containers after cleaning. Old labels on clear clear containers on dish rack
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple Personal drink in glass cooler over foods for customers Personal open drink in freezer over customer items, moved **Corrected On-Site**
12B-13-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink outside back door in screened in area drawing slow
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Container of chicken and brisket stored in back area on top of deep freezer thawing at room temperature
06-01-5
61
Feb 7, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
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 and the time removed from temperature control cannot be determined. On pork chops. Manager placed time on board **Corrected On-Site**
03F-02-5
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 ppms
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Spoons in hand sink, and Jugs and whisk. Moved **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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in walk in cooler
02C-02-5
Basic - Food stored on floor. Black container of ribs on walk in freezer floor Bags of ice on walk in freezer floor
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove tongs and spoon in water 76f, discarded **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in kitchen, cooked chicken thawing I'm back smoker area at room temperature
06-01-5
47
Aug 29, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in container with water
10-07-4
Basic - Food storage container/container lid cracked or broken. Clear containers and lids cracked,
14-38-4
Basic - Food not stored at least 6 inches off of the floor. Beef on floor in walk in freezer.
08B-47-4
86
Aug 1, 2022
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. Upper area of ice machine **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back prep area **Warning** - From follow-up inspection 2022-08-01: Still **Time Extended**
36-37-5
86
Jul 29, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
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 and the time removed from temperature control cannot be determined. Shell eggs , manager voluntarily discarded, **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham67f sausage links 54f hash browns 55f In glass cooler next to stove **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Handsink on line **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to thaw chicken breast in handsink next to triple sink, moved **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead rodent on trap in front of employee restroom in rear of kitchen near back door, owner discarded **Corrected On-Site** **Warning**
35A-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back prep area **Warning**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over microwave **Warning**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Container of bagged raw chicken on floor of walk in freezer out back. **Warning**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink near back door **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 1)Personal open Mountain Dew drinks in glass cooler in back prep area 2) personal frappe in freezer **Warning**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. 1)Chicken breast in standing water at back hand sink 2)4 cases of ribs thawing at room temperature next to triple sink **Warning**
06-01-5
39
Frequently Asked Questions
When was The Pig Bar-B-Q last inspected?
The most recent health inspection at The Pig Bar-B-Q on file is from Apr 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Pig Bar-B-Q?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at The Pig Bar-B-Q.
How does The Pig Bar-B-Q compare to other restaurants in Callahan?
The Pig Bar-B-Q most recently scored 47 out of 100, which is lower than the Callahan average of 72.
Has The Pig Bar-B-Q's inspection record improved over time?
No. Recent inspections at The Pig Bar-B-Q have averaged around 18 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at The Pig Bar-B-Q 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 Pig Bar-B-Q inspected?
Based on the inspection history on file, The Pig Bar-B-Q is inspected around three times per year on average.
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