ROCK N ROLL SUSHI PACE
4551 WATKINS RD UNIT A, Pace FL 32571 · 850-889-4252
Last inspected Aug 13, 2026 · 9 visits since September 2023
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed imitation krab 52f and cooked crawfish 49f in front line upper make bar cooler. Operator stated both items have been in cooler over 4 hours.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw tuna 44f in make bar cooler lower front counter. Employee stated he did inventory prior to opening and opened door multiple times while completing inventory.
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.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw shell eggs stored over pre-packed mixed vegetables in upright reach-in cooler. Employee moved shell eggs to lower portion of reach-in cooler below vegetables during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed shredded imitation crab 46f, cooked crawfish 45f, imitation crab stick 45f, tobiko 50f in sushi make bar cooler upper. Also observed cooked lobster meat 45f, raw tuna 47f, cream cheese 46f, raw spicy tuna 46f, seaweed salad 45f in lower sushi make bar cooler. All items have been in sushi make bar cooler since last night per employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded imitation crab 46f, cooked crawfish 45f, imitation crab stick 45f, tobiko 50f in sushi make bar cooler upper. Also observed cooked lobster meat 45f, raw tuna 47f, cream cheese 46f, raw spicy tuna 46f, seaweed salad 45f in lower sushi make bar cooler. All items have been in sushi make bar cooler since last night per employee.
No paper towels or mechanical hand drying device provided at handwash sink. Upon inspection, observed no paper towels or mechanical hand drying device available at handwashing sink near back door of establishment.
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. Upon inspection, observed imitation krab 52f and cooked crawfish 49f in front line upper make bar cooler. Operator stated both items have been in cooler over 4 hours. Operator discarded both items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed imitation krab 52f and cooked crawfish 49f in front line upper make bar cooler. Operator stated both items have been in cooler over 4 hours.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food stored on floor. Observed chicken and beef thawing on floor of kitchen. Operator corrected storage during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef thawing in standing water in kitchen. Operator corrected thawing procedure 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 thawed in an improper manner. Observed package of Iran thawing in standing water. Operator placed package under cold running water during inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Toxic substance/chemical improperly stored. Observed spray bottle of degreaser stored above prep table. Operator removed chemical and corrected storage.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in back of kitchen. Operator added paper towels during inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored over ready to eat wontons in reach in cooler. Operator corrected storage during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on back cook line. Operator added paper towels during inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling area above handwash sink in kitchen area
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky trap located above clean dishes on shelf above triple sink
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.