THE BEARDED PIG

Name: THE BEARDED PIG
Address: 1808 KINGS AVE, JACKSONVILLE, FL, 32207, US
Rating: 37.5

1808 KINGS AVE, JACKSONVILLE, FL 32207

License #2615998

37.5 Grade F / 100

Failing Health Score

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Latest inspection

June 17, 2026 · 7 findings · 2 critical

Complaint Full

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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

THE BEARDED PIG in JACKSONVILLE currently holds an InspectFL Health Score of 37.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, inspectors documented 100 total violations — 28 critical, 22 major, 50 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 7, 2026

The latest inspection on June 17, 2026 shows 7 observation rows: 2 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

100

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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Community reaction

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Community pulse

Would you eat here?

THE BEARDED PIG 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.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles vents over ware washing area on second floor with dust build up
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf next to food storage equipment. Employee removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on front line preparing food with watch on wrist
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with facial beard preparing food with no beard guard
[25-32-4] Reuse of single-service or single-use articles. Cut jug in use and stored in dry rub container. Employee discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad (48F - Cold Holding, re-temp 44F); coleslaw (49F - Cold Holding, re-temp 40F), stored on front line in flip top reach in cooler, place there from walk in cooler approximately 1 hr ago with no additional preparation. Unit at 39F ambient temperature. Manager place in walk in cooler to bring down temperature.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer at non-chemical side of splitter at mop sink located outside kitchen back door

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On cracker crumbs at cook line, employee removed cup,
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co by storage behind cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers for food in storage upstairs
[32-12-6] Covered waste receptacle not provided in womens bathroom. For employee bathroom upstairs
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
[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
[25-05-4] Single-service articles improperly stored. Tasting spoon in upstairs storage, manager covered them
[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
[08B-02-4] Displayed food not properly protected from contamination. Lemons with lid open at front counter for customers to grab, employees closed it
[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
[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
[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
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For buckets
[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

Disposition: Met Inspection Standards
[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
[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
[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
[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
[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
[12A-12-4] 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
[35A-02-7] Live, small flying insects found. One fly in kitchen by dish washer
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese
[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
[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
[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,
[03C-89-4] 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
[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
[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
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating Mac and cheese
[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

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink upstairs
[12B-12-5] 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
[40-06-5] 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
[29-09-4] 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
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for hot dogs, prep reach in cooler,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty in kitchen and vent in walk in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Trays and knives in storage upstairs, employee covered them
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink at cook line upstairs
[02D-01-5] 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
[03C-44-5] 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
[12A-17-4] 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
[22-50-4] 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 didnt immersed big pot in sanitizer, he was using hose to rinse with sanitizer, explained to him and he did
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By prep table in bbq prep area/smoker
[03B-01-6] 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
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager here stated it in another restaurant, he couldnt get it
[53A-05-6] 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
[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. For owner as server and mgr here
[53B-13-5] 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 couldnt find his employee training card
[02D-11-5] 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
[27-17-4] Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at bar
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. 8/2023 date on

Disposition: Met Inspection Standards
[12B-12-5] 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
[14-11-5] Equipment in poor repair. Gasket torn and one fryer basket torn
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for sauce in walk in cooler, manager discarded it
[10-12-5] In-use ice scoop stored on soiled surface between uses. Container is dirty, employee placed it by dish machine to be washed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
[25-06-4] 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
[08B-12-5] Stored food not covered. Cut jalapeños, manager covered them, walk in cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, cook line
[12A-05-4] 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 mothers then he got go read for sandwich, explained to him and he washed hands, discarded bread
[22-46-4] 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
[03A-02-5] 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
[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. For new employees
[27-17-4] Water pressure lacking at fixtures that require the use of water. Hand sink at bar

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs employee restroom
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By entrance to kitchen
[32-12-5] Covered waste receptacle not provided in womens bathroom. Upstairs employee restroom
[12B-12-5] 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
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Long hairs under hat, cook
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. A couple of cooks
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for cut lettuce, in walk in cooler
[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. On sugar, server area, employee removed it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen and in upstairs kitchen
[25-09-4] 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
[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. 0 ppm upstairs dish machine, empty jug, employee changed jug and got 100ppm
[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 dish machine with dirty dishes then he got clean dishes, explained to him and he washed
[12A-25-4] 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
[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. Employee grabbed bread on served plate with no glove hand, employee put on glove
[03B-01-6] 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
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet by bbq smokers
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm, very dark green, employee diluted it to 300 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and dish machine
[53A-03-7] 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
[03F-10-5] 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
[27-17-4] Water pressure lacking at fixtures that require the use of water. On cold water side in hand sink at bar