The Golden Hog in Key Biscayne
91 Harbor Dr, Key Biscayne, FL 33149
The Golden Hog in Key Biscayne, FL has 3 FDACS food safety inspections on record with 44 violations and 20 stop-sale or stop-use enforcement actions.
Last inspected FDACS: November 13, 2024
The Golden Hog in Key Biscayne: FDACS Inspection History (3)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 2 inspections
— Met Sanitation Inspection Requirements· 1 violation· 5 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Visit conducted to verify compliance with food safety citations observed during the previous inspection.
Good Retail Practice Violations
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Kitchen area - Direct connection exists between the sewage system and the drain of the
ware wash sink.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 42 violations· 15 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Copy of Employee health guide, Employee reporting agreement, and Guidance for written procedures for vomit and diarrheal
cleanup provided.
Food Establishment must submit updated documentation demonstrating that the water supply for this facility comes from an
approved source, as required by Rule 5K-4.004(3)(a), FAC. Please submit proof within 30 days of this visit to:
[email protected]
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
AMENDED INSPECTION REPORT - 11/12/2024
Enhancements were made to observation for citations number #4,6,8,12,13,14,18,20,21,26,27,33,35, 37,39,41,42,54.
Copy of the amended inspection report was served to the Food Establishment.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
Person in charge does not ensure active managerial control as evidenced by violations noted
on the inspection report: hand washing; cooling; cold and hot temperatures; sanitization.
o
3-203.12
Shellstock tags or labels do not remain attached to the original container until the
container is empty; date when the last shellstock from the container is sold or served not recorded on the
tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90
calendar days from the last date sold or served in chronological order; or shellstock removed from its
tagged or labeled container commingled with shellstock from another container before being ordered by the
consumer. 3-203.12 PfPf
Kitchen area - Food establishment was unable to provide shellstock tags for shellstock sold
within the last 90 days.
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Cafe area - Cleaned oranges used for fresh juice stored uncovered on top tray of orange
juice machine; uncovered sugar container next to coffee machine. Poke area - Cooked chorizos not
covered stored inside reach in cooler.
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Cafe area - raw shell eggs stored above a container with ready-to-eat eclairs inside a
reach-in cooler located underneath the coffee espresso machine countertop. COS, Raw shell eggs were
relocated. Grill area - found raw ground beef stored above ready to eat lettuce inside cold display case.
COS, Lettuce was voluntary discarded by management. Stop sale and Release issued. See Supplement.
Y
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Grill area - multiple cutting board for raw meats found in use for more than 4 hours without
been cleaned. COS, all cutting boards were washed, rinsed and sanitized during the inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Grill area - Slicer stored as clean below preparation table found with visible build up residue
on plate, blade guard and handle. Kitchen area - Old dough residue encrusted on metal enclosure protector
on the commercial table mixer. COS, Slicer and dough mixer were cleaned, rinsed, and sanitized during
inspection.
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
4-702.11 PP
Grill area - An employee was observed washing and rinsing multiple knives at the warewash
sink. However, they did not perform the sanitization step after cleaning the utensils. COS, all utensils
(knives) were immediately rewashed, rinsed, and then properly sanitized.
x
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Deli area - build up of old food debris and accumulated grease, inside microwave next to the
sandwich preparation table.
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Kitchen - Mix of Cut tomatoes with onion, that was cut this morning, measured with a probe
thermometer between 55-57*F and did not achieve 41*F after more than 4 hours of cooling inside the
walk-in cooler. Stop Sale and Release, See Supplement. COS, all mixture was voluntary discarded by
management.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Cafe area - Ham fiiled bread (Cachitos) displayed inside glass display holding unit were
found with internal temperatures between 102 - 107 *F when checked with an accurate probe thermometer.
COS, Items were voluntarily discarded by management. Stop sale and release issued. See supplement.
Print Date: 11/12/2024
Page 3 of 8
Y
x
20
P
Citation Description: Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P
Observation: Poke area: Raw shell eggs stored inside reach-in cooler found with ambient air temperature
between 51 - 70*F. COS: Eggs were voluntarily discarded during visit. Stop sale and release was issued.
See supplement.
Y
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Establishment does not have an employee health policy. Employee Health Guide provided.
o
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Back room - multiple food items were measured out of temperature in the walk-in cooler: raw
chicken fillets 46.*F; cooked yellow rice with veggie 43-45*F; cooked chicken cutlets at (43-47*F) and
cooked salmon (43-44*F). Poke area - cooked chorizo and sausages were measured out of temperature
(58-70*F) inside the reach in cooler next to the ice machine. Grill area - found cooked chicken wings and
sliced yellow cheese (54-62*F) inside chef cold drawers under grill equipment. COS, all food items were
voluntarily discarded by management during inspection. A stop-sale and release were issued. See
Supplement.
Y
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date
mark and the correct date mark cannot be determined. 3-501.18 PP
Deli area - Boiled eggs from more than 24 hours not date mark and employee was unable to
determine the correct date product was cook. COS, product was voluntary discarded by management. Stop
Sale and Release Issued. See Supplement.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Deli area - Cooked Shrimps prepared 24 hours ago stored inside reach-in cooler not date
marked. COS, items were properly date marked during visit. Boiled eggs cooked and stored in Deli cold unit
had no date mark and employee was unable to determine the date the product was cooked. Stop sale and
release due to another violation.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food by
asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Grill area - No disclosure posted of food items cooked to order (Hamburgers and steak) and
ceviche made with raw fish.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
The establishment does not have written procedures for employees to follow when
responding to a vomiting or diarrhea event. Copy of guidance for written procedures for cleaning up
vomiting and diarrheal events provided.
7-207.11(A)
Medicine that is not necessary for the health of employees or intended for retail sale
is present. 7-207.11(A) PfPf
Bakery area - employee bottle of Ibuprofen 200 mg was stored commingled with pens,
spices and food seasoning on preparation table. COS, the manager, removed the bottle and placed it in an
appropriate location.
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Deli area - Employee open water bottle stored on prep table next to microwave. Backroom
area - Employee open water bottle and coffee foam cup stored on shelf across from three compartment
sink on salad station. Grill area - open employee beverages stored on counters next to the grill and
rotisserie oven. COS, water bottles and drinks discarded during visit.
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or
in a service sink. 2-301.15 PfPf
Grill area - observed food employee washing hands at the three compartment sink. COS,
Hands were washed in the hand wash sink upon instruction.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Employee unisex restroom - No hot water is available at the hand sink. COS, hot water was
restored during the inspection.
5-204.11
Handwashing sink not located to allow convenient use by employees in food
preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet
rooms. 5-204.11 PfPf
Cheese center aisle area - the hand sink is situated within the deli area, away from the
cheese aisle cutting and Reduce Oxygen Packaging (ROP) area. COS, All processing in the area will stop
and the establishment will be designated only for exhibiting products to customers
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Grill area- No paper towel available at hand sink located next to ware wash sink. Paper towel
was provided during the inspection.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen area and back room area - multiple containers and utensils stored inside hand wash
sinks basins. COS, all items were removed from inside hand sinks.
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Kitchen area - Raw pork was found thawing in standing water in the rinse compartment of
the ware wash sink with an internal temperature of 50*F. COS, pork was placed under proper refrigeration
and proper thawing procedures were discussed with management.
3-501.12
Frozen time/temperature control for safety food that is slacked to moderate
temperature not maintained frozen or held under refrigeration that maintains the food at 41°F or less.
3-501.12
Grill area - found multiple boxes of slaked fries underneath rotisserie oven. Stop Sale and
Release Issued. COS, products were voluntary discarded during inspection.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Cheese area - found multiple in store packaged cheeses, available to customers in the retail
area, missing the ingredients on the labels. COS, the Products were removed from customer reach until all
labels were fixed.
Y
x
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Poke area- Several oil and sauce bottles with no common name or label above stove.
Kitchen area - unlabeled container of salt on top of preparation table across from ware wash sink. Cafe
area - container with sugar next to the espresso coffee machine not labeled. Deli area - observed various
containers with unidentifiable food items in multiple food preparation areas, not labeled with common name.
COS, all containers were labeled during inspection.
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Kitchen area - visible gap found at the bottom of the back exit door without protection to
prevent entry of pests.
2-302.11
Food employee fingernails not kept trimmed, filed, and maintained so the edges and
surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves
when working with exposed food. 2-302.11 Pf
Cafe Area- food employee observed with nail polish and not using gloves while engaged in
the preparation of coffee and milk for customers
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Grill area - Food employees wearing bracelets and personal wrist watch while engaging in
food preparation.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Kitchen area - wet in use wiping clothes stored on food preparation tables, not held in
sanitizer solution between use. Cafe area - found wet wiping cloth at preparation table. COS, all wet wiping
cloth were removed from service and placed new ones inside sanitizer solution. Cafe Area - Wiping cloth
stored inside sanitizing solution inside bucket stored on shelf next to reach-in cooler tested with 0 PPM.
COS, sanitizing solution was discarded during the visit and prepared at the proper concentration.
3-304.14(D)
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are
held between uses not free of food debris and visible soil.3-304.14(D)
Kitchen area - soiled dry wiping cloths and aprons were found underneath a food preparation
table. COS, Immediate corrective steps were taken by removing all soiled linens from the area and placing
them in the designated location for dirty laundry.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Grill area- multiple knives used for cutting raw meats were found wedged between the
preparation tables and cutting boards in the meat and seafood cold display unit. COS, all knives were
removed from the crevices and they were washed, rinsed, and sanitized during the inspection.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen area: Observed a plastic cup with no handle used as a scoop inside bulk container
with beans next to kitchen entrance. Poke area - scoop handle stored touching ice inside ice bin. COS, ice
scoop was removed from ice bin, washed rinsed and sanitized during inspection.
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection
from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped
are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Grill area - Clean and dry utensils were found near the three-compartment sink on a
countertop stored not inverted, so only the handle area could be touched.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Grill area - Scored cutting boards with deep grooves/cuts at all meat processing tables.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Grill area - Cold unit housing raw wings, cheeses and fries found in disrepair with an ambient
temperature of 51*F and is unable to maintain time/temperature control for safety foods at an internal
temperature of 41*F or less. Poke Area - Reach in unit housing raw shell eggs, orange juice, cooked
chorizos and sausage, found In disrepair with an ambient temperature of 71*F and is unable to maintain
time/temperature control for safety foods at an internal temperature of 41*F or less. COS, Both equipment
mentioned before were repaired and check during the visit. Deli area - empty sandwich preparation cold
holding table was found with an ambient air temperature of 50*F, Sandwich preparation table brand
Beverage Air found in disrepair. Back Room Area - Walk in cooler housing raw chicken and cook yellow
rice was found in disrepair with an ambient temperature of 42-46*F. One door Reach in freezer Brand
Atosa was found in disrepair as per manager. Cafe area - Empty two doors reach in cooler and display
reach in freezer in disrepair. Stop Use Issued for all equipment unable to maintain time / temperature
control for safety foods at an internal temperature of 41*F or less. See Supplements.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Back room - drainboards at the wash sink are not large enough to accommodate all soiled
and cleaned items accumulated during hours of operation.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Deli area- green mold-like growth encrusted between one of the glass panel doors of the deli
cold display unit.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen and Grill areas - no sink stoppers available for ware wash sinks. COS, sink stoppers
were obtained during the inspection.
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Kitchen area - Direct connection exists at ware wash sink, with no 2" air gap installed
according to law.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Food service areas - personal articles (cell phones) stored on same shelf with food
ingredients, above preparation tables and next to cutting board.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Approved thawing methods used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Food Temperature Control: Approved thawing methods used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Conformance With Approved Procedures: Conformance with
approved procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: Multiple Cold Holding Unit in Disrepair and/or unable to maintain time/temperature control for safety foods at an internal temperature
of 41*F or less. When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 11/12/2024
Page 6 of 9
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: Multiple Cold Holding Unit in Disrepair and/or unable to maintain time/temperature control for safety foods at an internal temperature
of 41*F or less. When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: Multiple Cold Holding Unit in Disrepair and/or unable to maintain time/temperature control for safety foods at an internal temperature
of 41*F or less. When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 11/12/2024
Page 7 of 9
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: Multiple Cold Holding Unit in Disrepair and/or unable to maintain time/temperature control for safety foods at an internal temperature
of 41*F or less. When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: Multiple Cold Holding Unit in Disrepair and/or unable to maintain time/temperature control for safety foods at an internal temperature
of 41*F or less. When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 11/12/2024
Page 8 of 9
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 2, 3, 4, 5, 6 for destruction. The
Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Gabriel Marin
I, _____________________________________________________
the person in charge of THE GOLDEN HOG hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
JULIO AZPURUA, SENIOR SANITATION AND SAFETY SPECIALIST
GABRIEL MARIN, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 11/12/2024
Page 9 of 9
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Focused Inspection· 1 violation· Focused Inspection
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
The issue described regarding Request #5101975 was addressed with the person in charge during the visit.
Good Retail Practice Violations
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Retail Area - four flies were observed around sneeze guard at buffet steam table.
The Golden Hog in Key Biscayne: Stop-Sale & Stop-Use Orders (20)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
The Golden Hog in Key Biscayne: Frequently Asked Questions
- When was The Golden Hog in Key Biscayne last inspected?
- The Golden Hog in Key Biscayne was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 13, 2024. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has The Golden Hog in Key Biscayne had?
- The Golden Hog in Key Biscayne has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of The Golden Hog in Key Biscayne find?
- The Golden Hog in Key Biscayne was most recently inspected by FDACS on November 13, 2024 (Met Sanitation Inspection Requirements).
- Has The Golden Hog in Key Biscayne had any stop-sale or stop-use orders?
- Yes, The Golden Hog in Key Biscayne has 20 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at The Golden Hog in Key Biscayne?
- The most frequently cited FDACS violations at The Golden Hog in Key Biscayne are: 5-402.11: Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf; 6-501.11: Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf; 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf.
- Does The Golden Hog in Key Biscayne have any repeat violations?
- Yes, The Golden Hog in Key Biscayne has had the following violations cited on multiple FDACS inspections: 5-402.11: Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf.
Nearby Establishments to The Golden Hog
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with The Golden Hog. How we collect and verify this data.