Pb&J Bistro and Café
120 Partin Drive N, Niceville, FL 32578 · Permanent Food Service · License 5603801
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 20 complaint inspection2 high priority (fixed by the Oct 21 follow-up), 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 21, 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 visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Preparation area True two door upright reach in cooler - ambient 54°F , cooked pork belly 57, sliced tomatoes 57, cooked carrots 57, cooked squash 56, butter 58, cream cheese 58, shell eggs 54°F ambient. ( per chef overnight)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Preparation area True two door upright reach in cooler - ambient 54°F , cooked pork belly 57, sliced tomatoes 57, cooked carrots 57, cooked squash 56, butter 58, cream cheese 58, shell eggs 54°F ambient. ( per chef overnight) see stop sale . // One door upright - Beef / Steak 44°F less than 30 min.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Preparation area True upright two door reach in cooler Not maintaining TCS food at or below 41°F Ambient 54°F
Code 36, Floors, walls, ceilings and ventilation: Wall soiled behind and adjacent to dishwasher.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.