Golden Star
10805 102 Ave, Largo, FL 33778 · Permanent Food Service · License 6215870
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (no follow-up needed, 1 repeat), 1 intermediate (fixed on the spot), 10 basic (2 repeats)-19
- Safety score81
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 visitSep 8, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Plastic bucket lids in hand sinks missing paper, removed
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Plastic bins of rice stored directly in front of hand sink at rear of kitchen with no splash guard, discussed potential for cross contamination with staff
Food stored on floor.
Cooking oil containers on floor on cook line
Repeat violation
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 in flour bin
In-use knife/knives stored in cracks between pieces of equipment.
Between cooler and prep table on cook line soiled
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Soiled cardboard lined shelves between next to fryers on cook line
Ice buildup in reach-in freezer and/or walk-in freezer.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Freezer handles soiled
Code 25, Single-service items: Reuse of single-service or single-use articles.
Shell egg trays reused on cook line soiled
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.