Golden Corral
33525 S Dixie Hwy, Florida City, FL 33034 · Permanent Food Service · License 2328989
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection11 high priority (6 fixed by the Oct 13 follow-up, 5 fixed on the spot), 1 intermediate, 13 basic; basic violations cost 12 at most-48
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
During callback inspection observed some areas in the kitchen missing grouts.
More time given
Floor tiles missing and/or in disrepair.
More time given
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed rust on 3 cans of condensed cream mushroom soup from vanee 3 lbs and 2 oz each cans.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed employee using 1 soiled wet wiping to wipe prep table, and removed cooked products from oven, and observed same wet wiping got in contact with cooked sweet potatoes.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed liquid eggs (46°F - Cold Holding) at reach in cooler in the bakery station. Operator voluntarily discarded product.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed hamburger sandwich (103°F - Hot Holding) at steam table at the grill station, as per operator for less than 3 hours. Operator voluntarily discarded product.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed utensil in standing water at a temperature of 105°F at flat grill.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves without first washing hands and then proceeded to remove cook products from oven with same gloves. Manager coach employee.
Fixed on the spot
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee touched soiled equipments and then proceeded to touched clean equipments with same gloves. Manager coach employee.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touched soiled utensils and then proceeded to touch clean utensils without washing his hands. Manager coached employee.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee left the kitchen and then began working with clean equipments and utensils without first washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee moved trash can that was facing oven in the kitchen in the proceeded to remove food out of the oven.
Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed baking sheet pan soiled with black substance.
Basic13
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed a box of can goods stored on floor near handwash sink next to the triple sink.
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Observed on the left side above fryers.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wet wiping cloth not stored in sanitizing solution between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed stove near fish station soiled with food debris.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Observed clean glasses stored under paper towel dispenser near dry goods racks.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed above at sink near fryers. Also observed next to the dishwasher.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Floor tiles missing and/or in disrepair.
Observed some floor tiles in some areas in the kitchen in disrepair.
Floor area(s) covered with standing water.
Observed in the kitchen. Observed at ware washing area. Observed in front of walking freezer.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall at salad bar sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed blue fan interior heavily soiled with food residue and also mold like substance stored near clean metal pans.
Floor soiled/has accumulation of debris.
Observed floor behind cooking equipments soiled with heavy grease accumulation.
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.
- Stop sale
- An order that the food can’t be sold or served.