GRAND BUFFET OF CH INC
4210 HWY 90, Pace FL 32571 · 917-783-6656
Last inspected Feb 12, 2026 · 6 visits since November 2023
NOV 23
AUG 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2021033689 | Jun 16, 2021 | Aug 11, 2021 | $400 |
| 6--2016001820 | Jan 7, 2016 | Feb 5, 2016 | $400 |
Inspection history
6 visits, newest first
Feb 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
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.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection, observed case of unwashed jalapeños stored over shredded lettuce in walk-in cooler.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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
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.
Clam/mussel/oyster tags not marked with last date served. Some tags not marked with date of last service.
Spray bottle containing toxic substance not labeled. Multiple bottles of purple liquid in kitchen.
Food stored on floor. Observed bag of carrots on floor in walk-in cooler. Operator placed carrots on shelf during inspection
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.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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
Food stored on floor. Observed bag of carrots on floor in walk-in cooler. Operator corrected storage during inspection.
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
Stored food not covered. Observed pan of broccoli uncovered in walk-in cooler. Operator covered broccoli during inspection.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not dates, unable to determine chronological order
Clam/mussel/oyster tags not marked with last date served. Tags for oysters not marked with last date served.
Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of ketchup in walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above sushi/hibachi station. Tiles above front entrance area.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between cold holding unit and prep table on cook line.
Stored food not covered. Washed and prepared broccoli not covered in walk-in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.