Grace's Farm Kitchen
205 Hatley St W, Jasper, FL 32052 · Permanent Food Service · License 3400207
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (1 fixed by the Jul 28 follow-up, 2 fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Item stored on prep table next to cook line: chicken (45°F - Cold Holding). Manager stated chicken placed in ice bath one hour prior to temperature being taken. Manager had employee add ice to ice bath to reduce temperature to 41°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Item stored in buffet line steam table: steak (128°F - Hot Holding). Manager stated steak placed in steam table one hour prior to temperature being taken. Manager returned steak to kitchen to reheat.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine, 0 ppm.
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used to scoop salt from container on kitchen shelf.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old writing on pans stored on shelf next to kitchen ice machine.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Dumpster behind building.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.