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Name: GRACE'S PLACE License Number: SEA2800763
Rank: Seating License Expiration Date: 06/01/2015
Primary Status: Closed Secondary Status:
Location Address: 1000 PALM COAST PKY.S.W.

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/22/2014 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
8 4 11
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled exterior of food containers in kitchen
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls in kitchen not inverted
16-55-4    Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm Chlorine at Dish machine cycle.
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On kitchen maketable **Corrected On-Site**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen maketable
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Cook line employee
29-09-4    Basic - Faucet/handle at plumbing fixture not adequately functioning: loose knob at hot water facet resulting in no hot water
10-12-4    Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled Ice Machine **Corrected On-Site**
16-04-4    Basic - Insufficient drainboards or equivalent provided for soiled items and/or air drying cleaned items. By Dish machine :
16-46-4    Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
14-12-4    Basic - Utensils in poor condition. Cracked ice scoop container
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage at 75°f in kitchen : reheated to 188°f **Repeat Violation**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm Chlorine at Dish machine :
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon in frontline cooler at 55°f ( Corrective Action : Voluntarily discarded ), butter at frontline at 75°f ( Corrective Action : Voluntarily discarded ). Slaw, chicken salad, tuna salad in maketable cooler at 48°f, Corrective Action : Voluntarily discarded ,
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at frontline no time marking **Corrected On-Site** **Repeat Violation**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. At least 3 semi soft behind cook line in kitchen bakery , At least 7 hard on can rack in bakery area, at least 16 semi soft on on floor under can rack in bakery area, at least 5 semi soft on bagel machine table in bakery area, at least 12 semi soft/dry in rear hand wash sink in bakery area, At least 10 semi soft on floor by drinks concentrate in bakery area, 1 dry dropping on oven in bakery area, at least 3 semi soft on prep table in bakery area, at least 30 semi soft on floor under prep table next to oven in bakery area, at least 1 semi soft on food container lid at frontline shelf, at least 4 semi soft behind frontline small cooler , at least 3 semi soft behind frontline chest freezer.
01B-14-4    High Priority - Shell eggs in use or stored with cracks or broken shells. Two cracked eggs with intact eggs in cook line maketable . **Repeat Violation**
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product. Two bags of dry pasta with gnaw marks on packets . (Packets compromises ) on rack in bakery area. Corrective Action : Voluntarily discarded
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Windex next To sugar packets at wait station **Corrected On-Site**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by equipment : rear hand wash sink in bakery area **Repeat Violation**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Employees rinsing utensils in frontline hand wash sink
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
14-80-4    Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler in kitchen bakery : foods at 48°f. Display cooler at frontline : foods at 55°f.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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