JIM 'N NICK'S
4625 HWY 90, Pace FL 32571 · 850-204-2890
Last inspected Jul 8, 2026 · 4 visits since January 2025
4 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed smoked chicken 131f in kitchen hot holding cabinet, less than 4 hours per manager. Manager had employee remove chicken and place in smoker to reheat to 165f.
Awarded on the inspection record alone. What they mean →
Inspection history
4 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 smoked chicken 131f in kitchen hot holding cabinet, less than 4 hours per manager. Manager had employee remove chicken and place in smoker to reheat to 165f.
Current Hotel and Restaurant license not displayed. Observed license displayed with expiration date of 06/01/26. Manager was able to print current license during inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter at 51f, and pico at 63 for 2 hours in ice bath by steam well. Manager disposed of pico during inspection and replaced it with colder one (38f). Operators added more ice to ice bath to cover sides of containers, whipped butter came down to 42f in one hour.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed smoked chicken in hot holding box with temperature of 125f. Manager stated chicken had been in hot holding box for less than 1 hour. Manager removed chicken and brought it to be reheated to 165f during inspection.
Employee with no beard guard/restraint while engaging in food preparation. Upon inspection, observed employee in kitchen not wearing a beard guard. Manager spoke with employee and employee placed beard guard over beard during inspection.
Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed storage pans and and metal pans on dish rack in dishwashing area wet nesting.
Nothing was found. The inspector recorded no violations at all.
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.