Golden Corral
105 E 23 St, Panama City, FL 32405 · Permanent Food Service · License 1304223
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (fixed by the Jul 21 follow-up), 1 intermediate (fixed on the spot), 8 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In produce walk in cooler: cooked pasta 51°F, hard boiled eggs 50°F, raw shell eggs 50°F, cut cantaloupe 52°F. Per operator, all items in cooling unit for over 24 hours. In fry station reach in cooler: mashed potatoes 49°F. Per operator, item in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In produce walk in cooler: cooked pasta 51°F, hard boiled eggs 50°F, raw shell eggs 50°F, cut cantaloupe 52°F. Per operator, all items in cooling unit for over 24 hours. In fry station reach in cooler: mashed potatoes 49°F. Per operator, item in reach in cooler overnight. See stop sale.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Left a copy.
Fixed on the spot
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
French fries, okra and tater tots in reach in freezer on fry station no longer frozen solid. Operator moved items to walk in freezer at the time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Stored catfish in walk in freezer not covered.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Ice machine in server station next to party room, and ice machine next to entrance to the kitchen.
Code 29, Plumbing and backflow prevention: Water leaking from pipe in warewashing area.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Floor throughout the kitchen and walk in coolers and freezer.
Several floor tiles missing and/or in disrepair throughout the kitchen.
Floor area(s) covered with standing water.
Both walk in coolers.
Objectionable odors in the meat walk in cooler, prep area's three compartment sink, and ware washing area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.