Golden Corral

2111 SW College Rd, Ocala, FL 34471 · Permanent Food Service · License 5202067

High-priority violations on 3+ inspections

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 complaint inspection
3 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot, 1 repeat), 6 basic (3 repeats)
-25
Administrative complaint on Oct 19
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

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

Inspection history

3 inspections · 3 visits

Latest inspection

Oct192026

Complaint inspection

10 violations found

First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On shelf inside main walk-in cooler: chocolate ice cream mix (44°F - Cold Holding). Manager stated the ice cream mix was stored on a cart at room temperature for a few minutes and then placed back into the walk-in cooler 20 minutes prior. Manager placed the ice cream mix into an ice bath during this inspection. chocolate ice cream mix (44°F 3:45, 34°F 4:20 - Cooling)
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Inside warmer at front of kitchen: sausage (125°F - Hot Holding). Employee at cookline stated the sausage had already been reheated and is being held hot. The employee stated the sausage has been held hot for approximately 15-30 minutes and began reheating the sausage to 165°F to continue to hold it hot. sausage (125°F 2:30, 193°F 2:50 - Reheating)
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle containing degreaser stored on clean dish rack above clean dishes in warewash area. Manager discarded the bottle during this inspection.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of ice machine door soiled with food debris. Manager sanitized the door during this inspection.
  Fixed on the spotRepeat violation
Basic6
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle stored in-contact with sunflower seeds down inside pan in dry storage area. Manager removed the scoop during this inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Nonfunctional ice machine in server station.
  Food storage container/container lid cracked or broken.
  Two cracked lids in-use in dry storage room.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on shelf below table in prep area. Manager removed the cloth from the area during this inspection.
  Fixed on the spotRepeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nested drink cups near fountain machine.
  Repeat violation
- Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
  Grease on ground beside compactor.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 2

Aug252026F40Complaint inspection24 violations, 5 high priority Administrative complaint

First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 5 High priority
- 1 Intermediate
- 18 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Milk 68°F on clean dish shelf in ware wash area. Manager stated the milk had not been sitting out very long and voluntarily discarded it during this inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored on cart above raw beef (meatloaf) inside meat walk-in cooler. Manager moved the meatloaf to another shelf during.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched soiled towel then continued to pick up clean dishes without first washing hands.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Missing at hose Bibb on wall near dish machine. Missing on hose Bibb at sink in dirty dish area. An employee added backflow prevention devices to both faucets during this inspection.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Degreaser on top of water softener salt bin. Manager moved.
  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.
  Ice paddle on top of ice machine soiled with black substance. Mold-like substance on the interior walls of ice machine.
Basic18
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  In reach in cooler near pizza oven.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of frosting on floor in dry storage. Picked up. Bag in a box soda syrup on floor in dessert area. Picked up.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  White tape used to repair large mixer in dessert area.
- Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
  Missing on high temp dish machine.
  Old labels stuck to food containers after cleaning.
  Old label on clean bin located on clean dish shelf.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  One towel in prep area. Placed in bucket.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Drink cups in server station stacked together wet.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Water leaking from ceiling onto floor in ware wash area.
  Plumbing system in disrepair.
  Faucet at hand washing sink near fryers leaking. Repaired during this inspection.
  Fixed on the spot
- Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
  Located in enclosure behind building.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach on floor in chemical room. Employee swept.
  Fixed on the spot
  Outer openings of establishment cannot be properly sealed when not in operation.
  Back door does not fully close leaving a gap underneath.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Under dry storage shelves in kitchen. In ware wash area. In broken tiles at dessert bar.
  Repeat violation
  Unclean building components, attachments or fixtures.
  Floor under hot holding cabinets in kitchen, food debris on floor. Floor under dry storage shelves in kitchen, floor soiled with dust and food debris. Wall near buffet entrance from kitchen soiled with dust.
  Building components, attachments or fixtures in poor repair.
  Hole in wall behind hot cases in kitchen. Broken floor tiles in dessert bar.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Jacket on top of water softener salt. Moved.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Roll of trash bags above heat lamp over prep table in kitchen area. Moved during this inspection.
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Tank in garbage enclosure.
Official report, on the Florida DBPR website

Jul202026C78Complaint inspection12 violations, 3 high priority No follow-up needed

First visitJul 20, 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.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Pan containing raw chicken wings stored on shelf above pan containing raw pork chops inside reach-in cooler near cookline. Manager moved the raw chicken to the bottom shelf during this inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Backflow prevention device missing at spigot on wall on corner near warewash area.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1. One live fly flying in kitchen near dish machine. 2. One live fly flying in kitchen near manager's office.
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Tin can containing acetone stored on shelf directly above shelf containing soda syrup. Manager removed the acetone from the shelf during this inspection.
  Fixed on the spotRepeat violation
Basic8
- Code 08, Food protection and cross-contamination: Water softener salt (food) stored in a location that is not clean and dry.
  Several bags of water softener salt stored uncovered outside near dumpster. Manager moved all the water softener salt indoors on a shelf during this inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Two employees handling food in kitchen with watches on wrists.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nested drink cups near fountain machine.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Lid of dumpster left open.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Back door of kitchen left open with two flies present in kitchen. Manager closed the door during this inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor in water heater room and on floor in server station across from front counter.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored down inside mop bucket beside mop sink. Manager had an employee hang the mop to dry during this inspection.
  Fixed on the spot
  Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Tool bag, hammer, and power drill stored on shelf above fountain soda boxes in dry storage room. An employee removed all tools from the shelf during this inspection.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.