Golden Corral
6942 W Hillsborough Ave, Tampa, FL 33634 · Permanent Food Service · License 3919132
What drove the grade
Warewashing sanitizing solution exceeding the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Sink and Surface sanitizer at three compartment sink at over 700 PPM. Manager readjusted sanitizer to 700 PPM at time of inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Three bags of raw chicken are thawed inside prep sink next to walk-in cooler. Discussed proper thawing methods with manager. Manager began thawing chicken under cold running water at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
One container of pickles and hard boiled eggs are stored on the floor inside the walk-in cooler. One box of frozen eclairs are stored on the floor inside the walk-in freezer. Manager relocated all food off the floor at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.