GOLDEN CORRAL

Name: GOLDEN CORRAL
Address: 582 BLANDING BLVD, ORANGE PARK, FL, 32073, US
Rating: 42.1

582 BLANDING BLVD, ORANGE PARK, FL 32073

License #2000861

🍟 Fast Food ℹ️

42.1 Grade F / 100

Failing Health Score

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Latest inspection

January 13, 2026 · 10 findings · 2 critical

Routine - Food

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Quick take

GOLDEN CORRAL in ORANGE PARK currently holds an InspectFL Health Score of 42.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 17 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 112 total violations — 37 critical, 15 major, 60 minor.

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Inspections on file

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Latest clean pass

May 30, 2025

The latest inspection on January 13, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

65%

Inspector notes

112

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles missing under the triple sink.
[36-73-4] Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Wall under pre-rinse area in dishroom is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack with black mold-like substance in small walk-in cooler. Employee began cleaning speed rack during inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple opened employee beverages in dessert cooler at back exit. Operator removed beverages.
[25-05-4] Single-service articles improperly stored. Case of take out containers stored on the floor in back storage area. Operator moved take out containers to shelving.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution at buffet tested at 0ppm lactic acid. Operator remade solution and retested to 272ppm lactic acid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix in prep area on shelf above breading at 46F. Per operator, mix prepared approximately one hour prior. Operator moved mix to cooler. Also, pancake batter held at room temperature by flat grill at 69F. Per operator, batter made 1.5 hours prior. Batter moved to cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes on buffet line at 120F. Per operator, potatoes placed on buffet 1.5 hours prior. Employee reheated potatoes. Also, chicken livers on buffet at 112F. Per operator, livers placed on buffet 1.5 hours prior and heated the livers to 170F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area has food debris on the blade. Operator removed opener for cleaning.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Whole apples on buffet for self-service not wrapped. Employee wrapped individual apples in plastic wrap.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles missing in small walk in cooler.
[36-73-4] Floor/wall/ceiling/ceiling tiles soiled/has accumulation of debris. Floor in small walk in cooler and walk in freezer is soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage stored in the bottom of the pizza reach in cooler. Operator removed beverage.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution in kitchen at 848PPM lactic acid. Manager remade solution to 272PPM lactic acid.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard at omelette station. Operator states a new cover has been ordered. Omelette station will not be utilized until cover received and installed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken livers at breading station at 67F. Per employee, livers placed out approximately two hours prior. Also, fish at breading station at 59F. Per employee, fish placed out approximately one hour prior. Both products moved to walk in freezer and 20 minutes later both fish and livers at 35F.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk in small reach in cooler at prep area with no date marking. Manager unsure of when opened.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. See stop sale. Milk in small reach in cooler at prep area with no date marking. Manager unsure of when opened.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Manager removed can opener for cleaning.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Handle to small reach in freezer at egg station is broken.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles missing in small walk in cooler at walk in freezer door.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Vents above salad prep area have dust.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens at bakery are soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above char grill have grease build up. Underplating under ice cream machine nozzles and on ice machine has black mold-like substance. Ice machine closest to salad area has soiled door gasket.
[33-31-5] Unnecessary items/unused equipment on the premises. Unused fryer stored at entrance to compactor area.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution at buffet line tested at 170ppm Ecolab Sink and Surface. Operator remade solution to 700ppm Ecolab Sink and Surface.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Chemical bucket found empty. Operator made call to replace chemical during inspection.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple trays of plates/pans/containers run through dishmachine with no sanitizer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pans of chicken in walk in cooler at 53F/52F and pan of ribs at 44F on speed rack. Operator states speed rack was left out of the cooler for approximately 15 minutes. All products placed in walk in freezer and 20 minutes later, chicken at 39F/37F and ribs at 31F. Also, raw fish in breading mixture at 68F. Per employee, fish has been in breading for approximately two hours. Operator voluntarily discarded fish.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle of warmer to right of the stove in kitchen has grease build up.
[14-11-5] Equipment in poor repair. Handle for small reach in cooler by egg station is broken. Ice build up at door and back of walk in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles are missing at walk in freezer entrance.
[36-73-4] Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor in small walk-in cooler is soiled. Wall in and around dishwasher is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on juice machine is soiled. Gasket on ice machine lid in service station by salad bar is soiled. Three blue containers at front prep with clean utensils have interior of containers soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reaching cooler beside pizza area.
[08B-12-5] Stored food not covered. Pizza dough on storage rack and pizza area has top pizza not covered. Employee added top cover.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on the ground in mop sink.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine uses hot water for sanitizing. The booster is not operating and part has been ordered. Chlorine was set up by repair person for use until booster is repaired and tested at 0ppm chlorine.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs into a bowl then used clean utensils and clean inserts without removing gloves and washing hands. Employee with gloved hands handling raw chicken, removed gloves, began to place on new gloves without washing hands. Manager spoke to employee and employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer used for dishmachine when washing plates and food inserts.
[35A-02-7] Live, small flying insects found. One live flying insect at utensil holder in dessert area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cabbage (47F - Cold Holding); ham (45F - Cold Holding); cut tomato (45F/46F/45F - Cold Holding); ham (45F/46F/46F/47F - Cold Holding); cheese (46F/45F/45F/45F - Cold Holding); cut tomato (45F - Cold Holding); coleslaw (45F/46F - Cold Holding); seafood salad (46F/46F/45F/46F/45F/45F/45F/46F - Cold Holding); egg (44F - Cold Holding); raw beef (53F/52F/52F/49F - Cold Holding); hot dog (54F - Cold Holding); rice (45F - Cold Holding); soup (44F - Cold Holding); quiche (46F - Cold Holding); steak (45F - Cold Holding); cheese tomato omelette (45F - Cold Holding); steak (49F/48F/49F - Cold Holding) in large walk in cooler. Per manager, all items in same cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut cabbage (47F - Cold Holding); ham (45F - Cold Holding); cut tomato (45F/46F/45F - Cold Holding); ham (45F/46F/46F/47F - Cold Holding); cheese (46F/45F/45F/45F - Cold Holding); cut tomato (45F - Cold Holding); coleslaw (45F/46F - Cold Holding); seafood salad (46F/46F/45F/46F/45F/45F/45F/46F - Cold Holding); egg (44F - Cold Holding); raw beef (53F/52F/52F/49F - Cold Holding); hot dog (54F - Cold Holding); rice (45F - Cold Holding); soup (44F - Cold Holding); quiche (46F - Cold Holding); steak (45F - Cold Holding); cheese tomato omelette (45F - Cold Holding); steak (49F/48F/49F - Cold Holding) in large walk in cooler. Per manager, all items in same cooler overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potato cubes on hot buffet line at 123F. Manager states potatoes prepared approximately 25 minutes prior. Potatoes heated to 182F. Breakfast pizza on buffet hot line at 70F and 72F. Manager states pizza made 2 hours prior and voluntarily discarded both pizzas. Scrambled egg on buffet hot line at 119F. Manager states eggs made 10 minutes prior and voluntarily discarded eggs.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at entrance to meat room is in the recharge zone.

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles in small walk in cooler at walk in freezer door and in dish room under table are missing.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor and walls at prep sink and heavy soiling around dishmachine. Floor under prep table in meat room is soiled. Right set of fan guards in large walk in cooler have debris. Multiple vents and ceiling tiles in kitchen, prep and ware washing areas are soiled.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at flat grill at 109F. Operator removed water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on icee machine are soiled. Gasket on ice machine lid at service station by salad buffet is soiled.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer wiping solution in prep area (0ppm Ecolab Sink and Surface). Operator remade to 700ppm Ecolab Sink and Surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of opened raw bacon stored on top of open case of churros. Manager moved raw bacon to proper storage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Cheese bread on buffet at 117F. Operator states prepared 20 minutes prior. Bread reheated to 171F. Diced ham in insert on grill at 105F. Operator states ham prepared approximately 40 minutes prior. Ham heated to 191F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at salad prep area. Manager replenished towels.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back prep in recharge zone.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Four vents at meat room entrance have heavy dust. Fan guards in large walk in cooler are soiled. Wall below chemical system and under triple sink in the prep area and wall under dish area pre-rinse has heavy black mold-like substance. Floor under dish drop off area in dish room has slimey, pink mold-like substance. Floor around grease tanks is soiled.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles in dish room are missing.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on piping to both cooling units in large walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at omlet station at 99F and at meat buffet area at 124F. Operator removed water from both areas.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on ice machine at far end service station is soiled. Area around nozzles on juice machine at salad buffet area has black mold-like substance.
[29-08-4] Plumbing system in disrepair. Pipe along double utility sink in prep area has a leak. One hose from bottom of dishmachine drains onto the floor. Multiple leaks observed from pipes under pre-rinse area in dish room.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In triple sink in prep area, raw fish and raw chicken in sink with no running water. Employee moved both products to walk in freezer for quick chill.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee load dirty dishes into dishmachine then stack and put away clean pans/dishes without washing hands before moving to the clean dishes.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects observed at mop sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large walk in cooler, macaroni and cheese (47F - Cold Holding); steak (45F/47F - Cold Holding); ground beef (47F - Cold Holding); cooked meatloaf (46F - Hot Holding); cheese sauce (50F - Cold Holding); beef (46F - Cold Holding); pasta (52F - Cold Holding); cooked ribs (48F - Cold Holding); cooked sweet potatoes (45F-46F - Cold Holding); beef (47F - Cold Holding); steak (47F/48F - Cold Holding); raw chicken (53F/52F/45F - Cold Holding); ice cream mix (47F - Cold Holding); butter pats (46F - Cold Holding); milk (45F - Cold Holding); seafood salad (44F - Cold Holding); potato salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); cut tomato (44F-46F - Cold Holding). Per employee all products have been in the cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Fish in triple sink at 52F. Employee states fish has been in the sink for approximately one hour. Fish moved to walk in freezer and temperature taken 30 minutes later at 40F. In large walk in cooler, macaroni and cheese (47F - Cold Holding); steak (45F/47F - Cold Holding); ground beef (47F - Cold Holding); cooked meatloaf (46F - Hot Holding); cheese sauce (50F - Cold Holding); beef (46F - Cold Holding); pasta (52F - Cold Holding); cooked ribs (48F - Cold Holding); cooked sweet potatoes (45F-46F - Cold Holding); beef (47F - Cold Holding); steak (47F/48F - Cold Holding); raw chicken (53F/52F/45F - Cold Holding); ice cream mix (47F - Cold Holding); butter pats (46F - Cold Holding); milk (45F - Cold Holding); seafood salad (44F - Cold Holding); potato salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); cut tomato (44F-46F - Cold Holding). Per employee all products have been in the cooler overnight. Operator called for service person during inspection. Raw chicken in pan at breading station at 48F. Employee added ice when inspector entered kitchen. Chicken placed in walk in freezer and approximately 30 minutes later chicken was at 37F. Hash browns at omelet station reach in cooler at 52F. Operator states employee left the hash browns on the counter for approximately 1.5 hours. Hash browns moved to walk in freezer to quickly chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at dessert area has food debris on the blade.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at dessert buffet area handwash sink will not dispense towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on chemical rack at back exit area storage.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at meat room entrance in recharge zone.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall at back prep area has dust/debris. Cooling unit in walk in cooler by back exit has black mold-like substance. Right side wall in walk in cooler next to salad area is soiled. Left wall and floor at utility sink near breading station are soiled. Wall and floor around dish machine has heavy black mold-like substance. Floor around cooking oil containers at far back prep area is soiled. Vent at buffet area interior corner near omelet station is soiled.
[35A-03-4] Dead roaches on premises. One dead roach in left corner at ice machine in service station by restrooms. Operator removed and discarded dead roach.
[29-08-4] Plumbing system in disrepair. Plumbing pipe disconnected under hand wash sink in dish room.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at breading station has accumulation of soil residues.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee drop wet wiping cloth on the floor, pick up the cloth and wiped prep table with same cloth.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solutions at back prep area and in service station by restrooms tested at 0ppm Ecolab Sink and Surface. Operator remade solutions to 700ppm Ecolab Sink and Surface.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At omelette station buffet, cold bar holding cheese, cut tomatoes, cut vegetables and eggs has no sneeze guard or protection for customers when they go to buffet line to order an omelette. Operator states guard recently broke and is getting repaired. Operator moved all food products to another unit and may place a temporary large plastic lid in front of food products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs at 62F in oven with no heat applied. Operator states ribs removed from walk in cooler approximately 10 minutes prior. Operator turned on oven to reheat ribs. Temperature approximately 30 minutes later at 172F. Observed rice (51F - Cold Holding); beef (49F - Cold Holding); ribs (52F - Cold Holding); collard greens (47F - Cold Holding); macaroni and cheese (52F - Cold Holding) on speed rack in walk in cooler. Operator states rack was removed from the walk in cooler at approximately 6:30am. Inspector took temperatures at approximately 9:30am. Operator had employees begin to reheat all products.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker absent from threaded faucet with attached hose in dish room.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of approximately 20 dead flying insects on two sticky traps at back storage area under shelving. Operator removed traps and discarded.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above vegetable prep area are dusty. Walls under and around the dish machine are soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed in between clean stacked cups at service station by restrooms.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple tiles missing inside small back walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at two different areas near meat buffet area temperature at 73F and 83F. Operator removed water from both.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of stacked ovens in prep area have build up on the interior.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Chicken reach in cooler at breading station has soiled interior of reach in cooler.
[01B-01-4] Dented/rusted cans present. See stop sale. One #10 of corned beef hash on speed rack at prep area has denting along the top seam. Operator removed can from supply. Also, Observed on speed rack in walk in cooler, beef (50F/48F/46F/58F - Cold Holding); pork (47F/49F/47F/46F - Cold Holding); ribs (48F - Cold Holding); cooked potatoes (49F - Cold Holding); pasta (45F - Cold Holding); green beans (49F - Cold Holding); chicken (49F - Cold Holding); pot pie filling (50F - Cold Holding); corned beef hash (46F - Cold Holding); meatloaf (47F - Cold Holding); baked potato (47F - Cold Holding); collard greens (52F - Cold Holding); beef (51F - Cold Holding), per operator, all products have been in the cooler since last night.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On speed rack in walk in cooler, opened raw chicken stored over prepared raw crab cakes. Operator moved chicken to proper storage.
[22-51-5] Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturers instructions. Do not use equipment/utensils not properly sanitized. Observed sanitizer buckets tested at Sanitizer Bucket (170ppm-Ecolab Sink and Surface)-remade to 650ppm, Sanitizer Bucket (170ppm)-remade to 700ppm -Ecolab Sink and Surface; Sanitizer Bucket (170ppm)-remade to 700ppm -Ecolab Sink and Surface. Operator remade all solutions.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed on speed rack in walk in cooler, beef (50F/48F/46F/58F - Cold Holding); pork (47F/49F/47F/46F - Cold Holding); ribs (48F - Cold Holding); cooked potatoes (49F - Cold Holding); pasta (45F - Cold Holding); green beans (49F - Cold Holding); chicken (49F - Cold Holding); pot pie filling (50F - Cold Holding); corned beef hash (46F - Cold Holding); meatloaf (47F - Cold Holding); baked potato (47F - Cold Holding); collard greens (52F - Cold Holding); beef (51F - Cold Holding), per operator, all products have been in the cooler since last night. See stop sale. Bag of chicken in meat room at 63F. Employee states chicken was on the counter for approximately 1.25 hours. Chicken placed in walk in cooler at temperature taken approximately 20 minutes later at 43F. Basa on breading station counter at 47F. Operator states has been on the counter for one hour. Operator moved basa to walk in cooler. Basa temperature taken approximately 30 minutes later at 42F. Chicken livers on counter at breading station at 66F. Operator states chicken livers have been out on the counter for approximately one hour, operator moved chicken livers to walk in freezer. Temperature retaken approximately 20 minutes later at 32F.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits on stove at 113 with no heat applied. Operator states grits began reheating at 10:00. Temperature taken at 12:05. Operator turned on stove.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork in hot holding unit at 125F. Operator states has been in unit since 10:00. Temperature taken at 12:05. Operator placed pork in oven and heated to 179F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee at meat buffet area filled pan of cauliflower with water at hand washing sink. Measuring cup in hand wash sink in dish room. Operator removed cup.
[53A-15-4] Person in charge unable to answer basic questions about allergens. Operator unable to name eight major food allergens. Provided operator DBPR Form HR 5030-038.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Floor in small walk in cooler is soiled. Ceiling tile at pre-rinse area in dishroom is soiled. Vents above ice machine closest to restrooms and in dessert area are soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed stacked pans in dishroom with water in between and inside the pans. Employee removed all and set out to air dry.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on back portion of walk in freezer floor. Duct tape used to repair pre-rinse nozzle in the dishroom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven in back prep has food accumulation. Interior bottom of oven in dessert area is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on icee machine and around orange juice nozzle on juice machine has black mold-like substance. Hood filters above fryers have grease build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Large walk in cooler shelving has accumulation of white substance.
[08B-12-5] Stored food not covered. Pre-made raw pizzas on rack by pizza oven with no covering. Employee added plastic wrap to each pizza.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at salad buffet area at 49F. Employee states sour cream placed on bar two hours prior. Operator removed the sour cream from service. Observed meatloaf (51F - Cold Holding); beef (48F - Cold Holding); pot roast (52F - Cold Holding) in small walk in cooler and cooked chicken (53F - Cold Holding) in large walk in cooler on speed racks. Per operator, both speed racks were taken out of the coolers one hour prior to place products in steamers to reheat. Also, raw chicken in drawer below the grill in meat buffet area at 46F. Employee states brought chicken from walk in cooler 30 minutes prior. Chicken returned to walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage held on elevated grate on flat grill at 119F. Employee cooked sausage approximately 1 hour prior. Employee heated sausage to 181F. Hot dog on buffet at 115F. Employee states placed on buffet approximately 1.75 hours prior. Employee reheated hot dog to 163F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded faucet under the dishroom pre-rinse area is missing a vacuum breaker.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Manager food handler certification for Lawrence J. expired 1-16-2024.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards have black staining. Rubber spatula hanging at back prep area and at meat buffet area have food debris on the food contact area. Operator removed spatulas from clean supply for cleaning.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding prepared cheese pizzas in storage rack by pizza oven. Operator unable to provide written time as a public health control procedures. Operator has a job aid posted at pizza area that states prepared pizzas are held for one hour. No other written procedures available in regards to when pizzas will be discarded if not used within a specific time frame. In addition, time was not marked on three prepared pizzas in the rack. Employee states pizzas made 1.25 hours prior. Employee cooked all pizzas. Provided operator verbal explanation of procedures and DBPR Form HR 5022-100 and DBPR Form HR 5022-090.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on chemical rack at back storage. Operator labeled.