Golden Corral of Palm Bay
880 Palm Bay Rd NE, Palm Bay, FL 32905 · Permanent Food Service · License 1505109
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (1 fixed by the Sep 11 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic (2 repeats)-24
- Safety score76
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 visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Daniel Collins certificate not on file with Serve safe start date 8-13-2020 end date 10-27-26.
More time given
Basic3
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw swai 56f cold holding. Suggest rapid chill 20 minutes Manager discarded
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Couple flies in back kitchen. Back door open during delivery
Presence of insects,
Ants on clean containers. 15 total Showed manager.
Fixed on the spot
Intermediate2
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.
Sent operator plan
Fixed on the spot
Code 53, Manager certification and employee training: Daniel Collins certificate not on file with Serve safe start date 8-13-2020 end date 10-27-26.
Looked under certificate number states not on file.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Pizza crust walk in freezer
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 29, Plumbing and backflow prevention: Water leaking from pipe
Under hand wash sink dishwasher area
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Bakery
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
3 back room dry storage
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Dry storage under & behind shelf
Fixed on the spot
Floor tiles missing and/or in disrepair.
Through out kitchen
Repeat violation
Floor area(s) covered with standing water.
Dishwasher area
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.