PIG OUT

Name: PIG OUT
Address: 5718 MANATEE AVE W, BRADENTON, FL, 34209, US
Rating: 63.2

5718 MANATEE AVE W, BRADENTON, FL 34209

License #5105789

🥩 BBQ/Steakhouse ℹ️

63.2 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 5 findings · 1 critical

Routine - Food

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIG OUT in BRADENTON currently holds an InspectFL Health Score of 63.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 51 total violations — 11 critical, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 7, 2025

The latest inspection on October 8, 2026 shows 5 observation rows: 1 critical, 0 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

PIG OUT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed them thawing pork on the counter. Operator placed under cold running water.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed their cook not wearing a hair restraint. The cook put on a hat.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed the floor underneath the fryers with grease and food debris buildup.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted in the kitchen. Operator inverted them.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their sanitizer bucket at 350ppm chlorine. Operator remade to 100ppm.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in back dry storage area under soda stand. Operator removed roach and cleaned area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with a bracelet. Employee removed bracelet.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked cups next to soda station. Operator removed cups to be sanitized and properly air dried.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exit door from hallway with gaps.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach-in cooler on cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with excess grease on cook line behind grill.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under 3 compartment sink.
[22-41-4] 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. Observed chlorine dish machine at 0ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take a drink from a beverage and start to put gloves on. Operator stopped employee. Educated employee on hand washing on proper handwashing. Employee washed hands and then put gloves on.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked sausage in 2 door reach in cooler in kitchen next to raw ground beef. Operator moved smoked sausage to top shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cole slaw at 46F in 2 door reach in cooler between steam tables. Operator stated cole slaw had been in reach in cooler since the night before. Operator voluntarily discarded product. Observed sour cream 46F, in 2 door reach-in cooler in waitstaff station. Operator stated sour cream had been in the cooler since the previous day. Operator voluntarily discarded sour cream.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cole slaw at 46F in 2 door reach in cooler between steam tables. Operator stated cole slaw had been in reach in cooler since the night before. Operator voluntarily discarded product. Observed sour cream46F, in 2 door reach-in cooler in waitstaff station. Operator stated sour cream had been in the cooler since the previous day. Operator voluntarily discarded sour cream.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple door handles soiled through out kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing cove molding in dish area.
[35A-03-4] Dead roaches on premises. Observed approximately 3 dead roaches in corner near ovens. Operator removed dead roaches and cleaned and sanitized area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees belongings on shelf next to seasonings. Operator removed belongings.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee with out hair restraint in kitchen preparing food.
[14-11-5] Equipment in poor repair. Observed torn gaskets on reach-in cooler across from grill on cook-line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoops in brown surgery and flour. Operator moved scoops so handle was above product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters were visibly soiled with grease.
[22-41-4] 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. Observed chemical dishwasher machine not at proper at proper strength. Operator stated he just ran out of sanitizer for dish machine. Owner came with sanitizer before the end of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork Ribs 45F, Raw Pork Shoulder 45F. Operator moved products to reach in freezer. Operator stated he would call a repair person.
[41-10-4] Toxic substance/chemical improperly stored. Observed a can of WD-40 on shelf above reaching cooler across from kitchen door next to clean food containers. Operator removed can and placed in chemical storage area.