SMOKING PIG BBQ COMPANY LLC

Contact & location

Address

1144 N 4TH ST
San Jose, CA 95112

Phone

+14083804705

Website

http://www.smokingpigbbq.net/

Email

smokingpigbbq@gmail.com

Licenses & credentials

On-Sale General - Eating Place

active 00513617 Issued 19-NOV-2025 · Expires 31-MAY-2026 · Source: California ABC

Caterer

active 00513617 Issued 19-NOV-2025 · Expires 31-MAY-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 6 actions on file. See how we present this data.

• 2026-02-10 FOLLOW-UP INSPECTION Passed View public record →
• 2026-02-05 ROUTINE INSPECTION Conditional Score 73
  6 items noted

  • K06 Adequate handwash facilities supplied, accessible
    *REPEAT VIOLATION* Only hand wash station in the main preparation area partially obstructed with a trash can placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
  • Critical K07 Proper hot and cold holding temperatures
    *REPEAT VIOLATION* Brisket burnt ends measured 58F while maintained in a container to the left of the cook-line. Per staff, the burnt ends had been fried 2 hours prior. Raw chicken measured 51F while maintained in a container of standing water on the drainboard of the preparation sink. Per staff, it had been taken out of the walk-in refrigerator two hours prior for thawing. [Minor thawing violation leading to Major holding violation] Brisket measured 120F while maintained in the insert second-to-the-right in the steam table at the entrance of the main preparation area. Per staff, it had been cooked 1.5 hours prior. *Note: Recommend covering steam table with a lid if it allows it to maintain at 135F or above A tray of cooked, bone-in chicken measured between 120F and 127F while maintained in the upright warmer at the entrance of the main preparation area. Per staff, it had been cooked and placed into the upright warmer approximately 4 hours prior. *Note: Tray of chicken was the only potentially hazardous food in the upright warmer not covered with aluminum foil. Several other potentially hazardous foods measured at 135F while maintained in the upright warmer. Recommend covering chicken with aluminum foil if that allows it to maintain at 135F or above. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Brisket burnt ends relocated to preparation refrigerator. Brisket in the steam table reheated to 165F in the oven, placed back into hot holding, and then covered with a lid. Tray of bone-in chicken voluntarily discarded into the trash.
  • Critical K09 Proper cooling methods
    Several containers of brisket measured 49F while maintained in deep containers kept tightly wrapped with plastic and aluminum foil on a shelf in the right-side walk-in refrigerator. Per the Head Manager, and per labels on the containers, brisket had been cooked between 2 and 3 days prior, and had been cooling while maintained in the walk-in refrigerator since. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Brisket voluntarily discarded into the trash.
  • K26 Approved thawing methods used; frozen food
    A container of raw chicken observed to be thawing while maintained in a container of standing water on the left-side drainboard of the preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
  • K14 Food contact surfaces clean, sanitized
    Heavy accumulation of black grime and debris on the blade of table-mounted can opener. Can opener not actively in-use. [CA] Food contact surfaces shall be maintained clean.
  • K23 No rodents, insects, birds, or animals
    *REPEAT VIOLATION* Old rodent droppings observed on the floor, and on a sticky trap in the rear of the back storage room. *No other evidence of rodent activity observed* Per the Head Manager, they are still under contract with Orkin for weekly treatments, and have also contracted Habitat. [CA] Clean and sanitize area of dead cockroaches or old droppings.
  View public record →
• 2025-11-25 FOLLOW-UP INSPECTION Passed View public record →
• 2025-11-24 ROUTINE INSPECTION Failed
  6 items noted

  • K05 Hands clean, properly washed; gloves used properly
    Employee handled raw bacon, then changed gloves and attempted to continue on to food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
  • K33 Nonfood contact surfaces clean
    Rodent droppings observed on top of soda bibs in the back storage area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • Critical K23 No rodents, insects, birds, or animals
    1. Observed Vermin: Documented in the following areas: Observed numerous rodent droppings in the following locations: - On the floor in the main food prep kitchen under cooking equipment, under the dishwasher, in the rear equipment/dry storage areas, on multiple sticky traps. Note: PIC stated the sticky traps had been replaced last Friday (3 days prior) - On the floor inside a restroom, and inside one wall that had been torn open for sewage repairs. Also observed droppings on top of soda bibs in rear dry storage areas. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar. 4. Notification: The persons in charge during inspection, Frank, and Lorena, have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Noted strong sewage smell in the right-side bathroom and in a storage room that houses a mop and mop bucket. Open sewage connection observed in the right-side bathroom. PIC confirmed that the sewage connection in the right-side bathroom is broken, and is currently being worked on by repairmen. [CA] Repair plumbing fixture and maintain in clean and good repair. [SA] Additional, available bathroom properly supplied and available for use.
  • Critical K07 Proper hot and cold holding temperatures
    Par-cooked bacon measured 75F while maintained in a metal container at the cook-line. Per the person in charge (PIC), it had been cooked earlier this morning, less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Par-cooked bacon relocated to walk-in cooler.
  • Critical K06 Adequate handwash facilities supplied, accessible
    Only handwash sink in the main preparation area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee restocked paper towels.
  View public record →
• 2025-03-25 ROUTINE INSPECTION Passed
  1 item noted

  • Critical K09 Proper cooling methods
    Measured cooked potatoes in prep fridge 43-45 cooked and cooled since yesterday per PIC, pork and brisket 44/45F in right walk in cooked and cooled yesterday and 3/22/25. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Product was voluntarily discarded.
  View public record →
• 2024-11-18 ROUTINE INSPECTION Passed Score 91
  4 items noted

  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    1) Observed the pipe under the prep sink was leaking onto the floor. 2) Observed the faucets at the 3-compartment sink were leaking. [CA] Repair leaks.
  • K38 Adequate ventilation/lighting; designated areas, use
    Observed two ceiling lights in the main kitchen were flickering/not working properly. [CA] Repair/replace lights.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Observed missing floor tiles under the prep sink where water was leaking. [CA] Replace missing floor tiles.
  • K14 Food contact surfaces clean, sanitized
    Measured quaternary ammonia in the 3-compartment sink at less than 100ppm. [CA] Sanitize dishes in 150 - 400ppm quaternary ammonia or 100ppm chlorine or per manufacturer directions.
  View public record →

Other details

Cuisine

barbecue

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.