GRAND BUFFET OF CH INC
GRAND BUFFET OF CH INC located in PACE has undergone 5 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 4 weeks ago · 5 reports on file
Caroline Street
Florida, 32571
Santa Rosa County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
All Inspection Reports
2/12/2026· 4w ago
Visit ID: 13631156
Met Inspection Standards- N/A:No Violations Were Observed
2/11/2026· 4w ago
Visit ID: 13627764
Follow-up Inspection Required4 high, 1 int, 2 basic
- 08B-49-4:Basic - 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.
- 06-01-5:Basic - 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
- 08A-05-6:High 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-02-5:High 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-02-5:High 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-01-6:High 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
- 03F-10-5:Intermediate - 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
10/29/2025· 4mo ago
Visit ID: 10886973
Met Inspection Standards4 high, 1 int, 3 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection, observed ice machine in rear of establishment to have accumulation of mold-like substance in the interior of ice machine.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Upon inspection, observed raw frog legs and imitation krab in standing water for less than 1 hour per employee. Employee drained water and turned cold water on to properly defrost items during inspection. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection, observed case of unwashed jalapeños stored over shredded lettuce in walk-in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw breaded shrimp stored over cooked meatballs in reach-in cooler and raw chicken thighs stored over shredded cheese in reach-in coolers at establishment. Employee rearranged items in coolers to correct storage during inspection. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection, observed repackaged raw chicken stored over repackaged raw beef in walk-in freezer. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw chopped fresh garlic in oil 61f on cook line. Less than 4 hours per employee. Employee moved garlic to cooler during inspection. Also observed shredded cabbage 54f on buffet line. Less than 4 hours per employee.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed fried plantains 130f for approximately 1 hour per employee on buffet line. Also observed black pepper chicken 127f for approximately 1.5 hours per employee on buffet line.
- 03F-10-5:Intermediate - 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 sushi bar being held on time per employee. Operator placed time marking stickers during inspection. TPHC form provided to operator during inspection. Corrected On-Site
2/18/2025· 1y ago
Visit ID: 8870187
Met Inspection Standards1 high, 3 int, 2 basic
- 08B-38-4:Basic - Food stored on floor. Observed bag of carrots on floor in walk-in cooler. Operator placed carrots on shelf during inspection Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cold holding unit and prep table. Operator removed knife during inspection. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw swai in cold holding unit. Operator corrected storage during inspection Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in chronological order based on tags that were dated.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with date of last service.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles of purple liquid in kitchen.
8/22/2024· 1y 6mo ago
Visit ID: 8782623
Met Inspection Standards1 int, 3 basic
- 08B-38-4:Basic - Food stored on floor. Observed bag of carrots on floor in walk-in cooler. Operator corrected storage during inspection. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cold holding unit and prep table. Operator removed knife during inspection Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed pan of broccoli uncovered in walk-in cooler. Operator covered broccoli during inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wooden blocks stored inside hand wash sink in back prep area. Operator removed blocks during inspection Corrected On-Site