BAR515
4495 Chumuckla Hwy, Pace, FL 32571 · Permanent Food Service · License 6701559
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 Jul 15 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Upon inspection, observed grits 74f in Bain Marie reheating for over 2 hours per employee. Manager discarded grits during inspection.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed Nola butter 44f in upright reach-in cooler # 1. Manager sated cooler has been opened frequently for food preparation prior to inspection.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Upon inspection, observed grits 74f in Bain Marie reheating for over 2 hours per employee.
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Upon inspection, current license displayed expired 06/01/26.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 15, 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
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.