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Licensee
Name: GOLDEN CORRAL 2410 License Number: SEA6214982
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Closed Secondary Status:
Location Address: 10050 ULMERTON RD
LARGO, FL 33771

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/29/2015 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 1 12
Violations:
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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under all cabinet sections in salad bar and hot cook/hold area front buffet line.
36-51-4    Basic - Building components, attachments or fixtures in poor repair. Hood filter over flat top grill in poor repair.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Cutting board behind grill area.
35A-03-4    Basic - Dead flies on premises. 4 dead flies on counter and in sink of ladies restroom. Manager discarded. **Corrected On-Site**
14-23-4    Basic - Fixed equipment exposed to spillage not easily accessible for cleaning. All cabinets under Buffett line are constructed in a closed manner that does not allow easy access to clean.
36-22-4    Basic - Floor area(s) covered with standing water. Water collecting under broken tiles in kitchen area behind hot vegetables. Water under tiles and when body weight is applied putrid water comes out from under tiles. **Corrected On-Site**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Floor tiles behind hot vegetable area. Also behind fryers, floor tiles broken and cracked. In front of 3 comp sink.
36-14-4    Basic - Grease and food debris accumulated on kitchen floor and/or under cooking equipment. Under fryers in middle kitchen area. Also food build up in coving and under pizza cooler. Excessive Food debris buildup under all cabinets down front buffet line. Excessive food and grease build up behind fryers and fried food prep areas.
35A-12-4    Basic - Mosquitoes breeding under corner of dish pit and under salad bar cabinets at end of Buffett.
36-70-4    Basic - Objectionable odor in establishment. In vegetable area behind buffet line. Water under tiles harboring water with objectionable odor. **Corrected On-Site**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Pizza cooler in prep/cook area. **Corrected On-Site**
22-41-4    High Priority - 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. 0ppm. Manager set up sanitizer dip at 3 comp. plans on wash and rinse at machine, final sanitizer at 3 comp. **Corrective Action Taken**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In and around salad bar area
03E-03-4    High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Mac and cheese from bagged product put on line for customer self service at 122°. Reheat not properly completed. Manager corrected by reheating to above 165° **Corrected On-Site**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 2 dried droppings under salad cooler with peas and blue cheese. 38 plus dried droppings under salad bar toppings cabinet (craisins, mushroom, cheese). 40 plus dried droppings under fried seafood area hot hold on buffet line.
35A-21-4    High Priority - Rodent burrow or rodent nesting materials present. Styrofoam, debris, wood chips and steel wool behind breaker/electrical box under hot vegetable buffet area.
35A-07-4    High Priority - Small flying insects in severs soda station. On side of restaurant with restroom.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water valves turned off in ladies restroom. Manager turned them back on. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.