Golden Corral Buffet & Grill
4690 Colonial Blvd., Fort Myers, FL 33966 · Permanent Food Service · License 4605831
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic (1 repeat)-21
- Safety score79
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 visitOct 22, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 2 #10 cans of green beans dented at the seams in dry storage. Observed 2 #10 cans of garbanzo beans in walk in cooler. The operator segregated items for return.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheesecake (51°F - Cold Holding) at desert buffet. The operator has a time stamp but no written plan for time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken (120°F - Hot Holding) at cook line. Operator states it has been out for less than 1 hour and is discarded after 4 hours.
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.
Establishment is using time as a public health control but has no written plan. Establishment has paperwork and explained how to fill out.
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Observed 3 damaged plastic containers near exit door, the operator discarded the containers.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bags of ice stored on floor of walk in cooler, the operator relocated the items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed meat walk in cooler door inside has exposed insulation.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth at cook line not stored in sanitizing solution.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers wet nesting near exit door, the operator separated for rewash.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete near ware washing area.
Repeat violation
Code 38, Lighting: Light shield damaged/in disrepair near ice machines/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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.