La Hacienda of Pace INC
4601 Hwy 90, Pace, FL 32571 · Permanent Food Service · License 6701406
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 17 routine inspection3 high priority (fixed by the Sep 21 follow-up), 1 intermediate, 2 basic-14
- Extension granted on Sep 18, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 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 - 1st follow-up visitSep 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon callback, observed queso 38f on front line countertop. Also observed soup 44f, chili con carne 44f, raw ground beef 44f, chile relleno 44f in walk-in cooler, less than 4 hours. Manager stated walk-in cooler door opened frequently during lunch rush that ended around 2:00pm.
More time given
- First visitSep 17, 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.
Upon inspection, observed queso 53f, less than 4 hours, on front line countertop. Also observed soup 45f, raw ground beef 45f, chile relleno 44f in walk-in cooler, less than 4 hours. Manager stated multiple deliveries prior to inspection in which door was opened frequently/propped open.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Upon inspection, observed rice 126f on lower prep table in kitchen, less than 4 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Upon inspection, observed shell eggs stored over bags of onions in walk-in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Upon inspection, observed no soap available at handwashing sink near ice machine.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Upon inspection, observed container of salsa stored on floor in walk-in cooler.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Upon inspection, observed handwashing sink in rear of kitchen to be leaking from pipe underneath the sink.
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.