Golden Corral

8928 US Hwy 19, Port Richey, FL 34668 · Permanent Food Service · License 6114042

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 complaint inspection
2 basic
-2
Violations at the Aug 31 complaint check
1 intermediate (fixed on the spot), 5 basic (1 repeat); 1 also cited at the Oct 22 complaint check and counted there
-8
Violations at the Oct 22 complaint check
1 high priority, 2 intermediate, 2 basic; 1 also cited at the Aug 31 complaint check and counted there
-14
Safety score76

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

Inspection history

4 inspections · 5 visits

Latest inspection

Oct222026

Complaint check

6 violations found

First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dented can of ripe olives
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fry baskets
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Dented can of ripe olives, see stop sale
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  Oven on cook line
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In buffet area Floor In prep area by fryers and threshold of walk in freezer, tiles damaged Vents in buffet area soiled Vents on wall at front of dining room
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 3

Aug312026Complaint check7 violations No follow-up needed

First visitAug 31, 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.
7 violations found:
- 2 Intermediate
- 5 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  The can opener is soiled. The operator cleaned the can opener.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By the soda machine boxes. The operator placed paper towels.
  Fixed on the spot
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  The hood filters above the fryer basket machines/steamer machine are soiled.
- Code 32, Restrooms: Bathroom facility not clean.
  The woman's bathroom. The operator cleaned the bathroom.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  The vents immediately inside the entrance are soiled with dust. The vents and ceiling tiles above the buffet line are also soiled with dust and mold-like substance.
  Floor soiled/has accumulation of debris.
  The floor under the steamer machine is soiled.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  The operator placed the mop in the correct manner.
  Fixed on the spot
Official report, on the Florida DBPR website

Aug112026A98Complaint inspection2 violations No follow-up needed

First visitAug 11, 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.
2 violations found:
- 2 Basic
What the inspector cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 29, Plumbing and backflow prevention: Water leaking from faucet at dishwasher.
  Operator has someone coming to fix it today.
Official report, on the Florida DBPR website

Jul312026C78Routine inspection12 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Thermometer Ordered
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Operator moved to dish room
  More time givenFixed on the spot
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 32, Restrooms: Bathroom facility in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler - rice (51°F - Cold Holding);operator discarded
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  5 small flies under hand wash sink next to flat top grill.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade in salad buffet area
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  In dish room- pan and colander in hand wash sink, operator moved beef removed all
  Fixed on the spot
Basic7
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet towel on prep table in salad area, moved to bucket
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Bucket on floor in salad buffet area. Moved to shelf
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Door and door frame of walk in cooler, salad prep area
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Metal pans in dish room
  Repeat violation
- Code 32, Restrooms: Bathroom facility in disrepair.
  1 stall out of order, water on floor, yellow caution signs posted.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach in front of vertical cooler in bakery area, operator removed roach and sanitized floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  At front counter between hot and salad buffet
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.
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.