THE BEARDED PIG

Name: THE BEARDED PIG
Address: 1808 KINGS AVE, JACKSONVILLE, FL, 32207, US
Rating: 71

1808 KINGS AVE, JACKSONVILLE, FL 32207

License #2615998

71 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE BEARDED PIG in JACKSONVILLE currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 7 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 7, 2026

The latest inspection on March 31, 2026 included 4 critical violations, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Disposition: Administrative complaint recommended
[08B-02-4] Displayed food not properly protected from contamination. Lemons with lid open at front counter for customers to grab, employees closed it
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
[25-05-4] Single-service articles improperly stored. Tasting spoon in upstairs storage, manager covered them
[32-12-6] Covered waste receptacle not provided in womens bathroom. For employee bathroom upstairs
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink by cook line next to upright warmers, employee moved it
[24-18-4] 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
[29-42-4] 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
[21-08-4] 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co by storage behind cook line
[14-01-5] Bowl or other container with no handle used to dispense food. On cracker crumbs at cook line, employee removed cup,
[09-01-4] 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
[12A-13-4] 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

Disposition: Inspection Completed - No Further Action
[02D-11-5] 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
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating Mac and cheese
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets, dispenser not dispensing,
[21-08-4] 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
[24-05-4] 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
[35A-02-7] Live, small flying insects found. One fly in kitchen by dish washer
[29-34-4] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf dusty by entrance to kitchen and fan dusty by cook like
[12A-13-4] 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese
[40-06-5] 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
[31A-09-4] 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
[03E-02-5] 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
[11-26-1] 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

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