GRAND BUFFET OF CH INC
4210 HWY 90 · PACE · Santa Rosa County · FL 32571
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw chicken over container of shredded cheese in reach-in cooler. Employee moved raw chicken to lower location below shredded cheese during inspection. **Corrected On-Site** **Repeat Violation**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed raw diced chicken 51f, raw marinated chicken thighs 51, raw chicken wings 51f, raw beef 51f, raw sliced chicken 51f, raw pork 51f, raw chicken thighs 49f, raw chicken skewers 51f, raw sliced chicken 51f, raw shrimp 51f, imitation crab 52f, precooked mussels 53f, precooked breaded chicken 51f, imitation crab salad 51f, precooked breaded chicken 52f, cut bok choy 53f in walk-in cooler over 4 hours per employee. Also observed precooked chicken meatballs 48f, raw chicken wings 50f, precooked breaded chicken 50f, raw chicken skewers 51f, raw basa 44f, dumplings 48f in reach-in coolers over 4 hours per employee.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw diced chicken 51f, raw marinated chicken thighs 51, raw chicken wings 51f, raw beef 51f, raw sliced chicken 51f, raw pork 51f, raw chicken thighs 49f, raw chicken skewers 51f, raw sliced chicken 51f, raw shrimp 51f, imitation crab 52f, precooked mussels 53f, precooked breaded chicken 51f, imitation crab salad 51f, precooked breaded chicken 52f, cut bok choy 53f in walk-in cooler over 4 hours per employee. Also observed precooked chicken meatballs 48f, raw chicken wings 50f, precooked breaded chicken 50f, raw chicken skewers 51f, raw basa 44f, dumplings 48f in reach in coolers over 4 hours per employee. Also observed cooked hibachi noodles 51f on buffet less than 4 hours per employee. Also observed chopped garlic in oil 68f on cook line less than 4 hours per employee. **Repeat Violation** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed egg rolls on buffet line 117f, less than 4 hours per employee. **Repeat Violation**
Intermediate 1
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Upon inspection, observed sushi rice and prepared sushi on sushi buffet being held on time per employee, but no plan for establishment. Manager is in the process of completing a written plan for establishment. **Repeat Violation**
Basic 2
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Upon inspection, observed employee drinks in lower make bar cooler not segregated from food to be served to the public.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Upon inspection, observed raw frog legs in strainer in kitchen being thawed not under cold running water. **Repeat Violation**
Inspector observations synchronized from DBPR on August 14, 2026 12:05 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.