Golden Corral

582 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2000861

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
4 high priority (3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 7 basic (3 repeats)
-29
Administrative complaint on Oct 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score51

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

12 violations found

First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Pot of gravy on stove with no heat applied at 127°F. Per operator, gravy prepared approximately two hours prior. Operator turned on the stove and heated the gravy to 187°F.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: 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 0 ppm chlorine. Operator adjusted machine and retested to 100ppm chlorine.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two live flying insects at the mop sink.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Wiping cloth solution in prep area tested at 848ppm lactic acid. Operator remade solution to 700ppm.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle with clear liquid on chemical rack by mop sink. Employee identified contents as sanitizer and labeled the spray bottle.
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Multiple utensils stored in standing water at 99°F on dessert prep table. Employee removed the water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Duct tape used on top rear of table top mixer in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in/walk-in cooler interior/shelves have accumulation of soil residues.
  Shelving in the small walk-in cooler has white mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Right side of fryers with heavy grease build up.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Drain covers missing under the three compartment sink and under the dishmachine.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple floor tiles missing at interior entrance of the walk-in freezer.
  Repeat violation
  Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Walls at the three compartment sink and at the dishmachine are soiled. Floors at the three compartment sink, in the walk-in freezer and under all kitchen equipment and fryers have grease and food debris and/or build up of a black substance. Four ceiling vents in front of meat cutting room and ceiling vents in salad buffet prep area have dust.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.