Golden Corral #734
1630 N Monroe, Tallahassee, FL 32303 · Permanent Food Service · License 4702464
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 21 complaint inspection2 high priority (fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Baked fish 120f, per employee out less than an hour. Operator opted to discard of own volition.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee picked up soiled items on floor and returned to food prep. Had operator intervene and have employee wash hands and change gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by 3 comp sink.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Accumulation of black/green mold-like substance on top sliding doors and hinged door of ice machine.
Code 36, Floors, walls, ceilings and ventilation: Walls, floor, ceilings of walk ins and kitchen soiled with accumulated grease, food debris, and/or dust.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents leaking in kitchen/food prep areas.
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.