PEDRO'S OF PACE

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Upon inspection, observed tilapia ceviche at establishment that is prepared without cooking and no proof of parasite destruction available at establishment. Warning - From follow-up inspection 2025-12-17: Upon callback, manager has not yet been provided proof of parasite destruction or aquaculture with pellet fed diet. Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Upon inspection, observed tilapia ceviche at establishment that is prepared without cooking and no proof of parasite destruction available at establishment. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Upon inspection, observed storage pan of shrimp ceviche in walk-in cooler # 2 date marked 12/08/25 (over 7 days).

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Upon inspection, observed storage pan of shrimp ceviche in walk-in cooler # 2 date marked 12/08/25 (over 7 days).

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed precooked chicken wings 48f, cooked cut breaded chicken 46f in make bar cooler upper, over 4 hours per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed precooked chicken wings 48f, cooked cut breaded chicken 46f in make bar cooler upper, over 4 hours per manager.

Intermediate - 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. Upon inspection, observed no proof of employee training available at establishment. Warning

Basic - Floor tiles missing and/or in disrepair. Upon inspection, observed large section of plastic floor drain cover missing in dishwashing area in establishment.

Basic - Food stored on floor. Upon inspection, observed container of salsa stored on floor in walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Upon inspection, observed knife stored between equipment on cook line.

Basic - Food offered in a way that misleads/misinforms the consumer. Items listed under "Vegetarian Dishes" section of menu state they are served with refried beans that are cooked in lard. Warning

Basic - Food stored on floor. Observed container of salsa on floor in back prep area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink behind bar with drink glass inside. Handwash sink in kitchen with bowl and aluminum foil inside. Operator removed items during inspection. Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in dish room.

Intermediate - No soap provided at handwash sink. No soap at handwash sink beside cook line. Operator added soap during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line

Basic - Dead roaches on premises. Observed nine dead roaches in chemical dispenser in dish area. Operator cleaned and sanitized area during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in back prep area.

Basic - Food stored on floor. Oil on floor of kitchen area. Containers of salsa on floor in walk in coolers.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack of cold holding unit lid. Operator removed during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line. Operator took microwave to clean during inspection. Corrective Action Taken

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in back prep area around three compartment sink

Basic - Plumbing system improperly installed or repaired. Plumbing for handwash sink draining into three compartment sink in back prep area.

Basic - Water draining onto floor surface. Water draining onto floor from pipe under sink. Operator fixed pipe during inspection. Corrected On-Site