Grand Buffet of CH INC
4210 Hwy 90, Pace, FL 32571 · Permanent Food Service · License 6701463
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 Sep 22 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 3 repeats), 1 intermediate, 1 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 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.
5 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.
Upon inspection, observed raw chicken 44f in walk-in cooler, less than 4 hours. Raw chicken was located directly next to cooler door. Employee stated cooler door opened frequently for preparation. Also observed fresh chopped garlic in oil 80f on countertop in hibachi area, less than 4 hours per employee.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Upon inspection, observed egg rolls 127f on buffet hold holding area, less than 4 hours.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Upon inspection, observed storage container of raw breaded shrimp stored over packages of peas and carrots in upright reach-in freezer. Employee moved breaded shrimp to below peas and carrots during inspection. Also observed storage pans of raw chicken stored over precooked meatballs in walk-in freezer. Employee moved raw chicken below meatballs during inspection.
Fixed on the spotRepeat violation
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Upon inspection, observed oyster tags marked with date received, but not marked with date last served.
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Upon inspection, observed gap at bottom and sides of rear screen door at establishment in which light can be seen through.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.