HARDEE'S #1525
4200 US HWY 90, Pace FL 32571 · 850.994.2153
Last inspected Aug 19, 2026 · 10 visits since September 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken tenders at 49f and egg wash at 55f for 2 hours. Operator disposed of both items.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed hash browns 125f in hot holding fryer area, less than 4 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed ceiling tiles stained with grease or food in kitchen. Upon inspection observed air conditioning vents soiled with dust in kitchen.
Floors not constructed to be easily cleanable. Upon inspection observed walk-in cooler floor rusted not easy cleanable.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection, observed employee with gloved hands remove trash bag from around neck and then engage in food preparation without changing gloves/washing hands.
Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed storage pans wet nesting on storage rack in rear of establishment.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Bowl used as scoop for cole slaw in walk-in cooler.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in prep area
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken tenders at 49f and egg wash at 55f for 2 hours. Operator disposed of both items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken tenders at 49f and egg wash at 55f for 2 hours. Operator disposed of both items. See stop sale.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in back storage area. Operator oriented pans to allow them to air dry during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer and walk in freezer
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee breaded raw chicken then moved to make silk shake without washing hands. Inspector educated employee on proper handwashing and employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers over French toast in reach in freezer. Operator corrected storage during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting on shelf in back prep area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer by fryers.
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.