Haszard's Open Pit Beef At - FL St. Johns, Saint Augustine 32080

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Haszard's Open Pit Beef At entered the industry of Restaurants in 0 and has grown to employ 1 to 4 people, generating an annual revenue of $100.000 to $499.999. The NAICS classifies this business under the code 7225111, which describes it as a Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a Restaurants. The business provides service to the B2C market.

To acquire more information, please contact Timothy Haszard, Owner by calling (904) 461-4201 during business hours. You can also write to the business’ Single Location at 5633 A1a South, Saint Augustine, Florida FL 32080. You can also visit the company’s website at openpitbeef.com. View this business’ social media profiles on Twitter or on Facebbok .

Company: Haszard's Open Pit Beef At
Representative: Timothy Haszard, Owner
Place of Business: 5633 A1a South, Saint Augustine, FL 32080
Contact Number: (904) 461-4201
Website: openpitbeef.com
Type of Service: Restaurants
SIC Number: 5812
NAICS Number: 7225111
Locality: Single Location
Market Type: B2C (Business to Consumer)
Income/Year: $100.000 to $499.999
Laborers: 1 to 4
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Haszard's Open Pit Beef At is a company operating from St. Johns, Florida providing professional Restaurants and relevant B2C variables. It was founded in 0 and registered with the SIC code 5812 as Restaurants, and with the NAICS code 7225111 as Restaurants.

With a current employee count of 1 to 4, Haszard's Open Pit Beef At has gone to report making $100.000 to $499.999 per annum on its journey towards growth. This company invites you to contact its representative Timothy Haszard, Owner at (904) 461-4201 for related queries, or to locate its Single Location using the coordinates 29.7896,-81.26057.

The Single Location can also be found at the street address 5633 A1a South in Saint Augustine, Florida 32080 and can be engaged online through the company website at openpitbeef.com, the company Twitter , and Facebook page .