Golden Corral Buffet and Grill Restaurant
5091 Okeechobee Rd, Fort Pierce, FL 34947 · Permanent Food Service · License 6602193
What drove the grade
Observed: Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 10 basic-23
- Violations at the Oct 23 complaint check1 intermediate (fixed on the spot), 1 basic-3
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 23, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container stored in sink
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Under ice cream machine tiles cracked and chipped large pooled water holding
Earlier inspections 1
C77Routine inspection15 violations, 2 high priority No follow-up needed
- First visitJul 29, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Observed: Dented/rusted cans present.
See stop sale. Large dent in number 10 can of cut green breans. Operator threw can away. Priority: High Priority
Fixed on the spot
Code 03, Food out of temperature: Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Mushrooms 120°F operator disposed of food item Priority: High Priority
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzle at server station Priority: Intermediate
Code 31, Handwash sinks and supplies: Observed: No soap provided at handwash sink.
Sink by frying station and sink by bakery filled soap Priority: Intermediate
Fixed on the spot
Code 41, Chemicals and toxic substances: Observed: Toxic substance/chemical on premise that is not required for the operation of establishment.
4 cans of spray paint on top of soda syrup operator removed cans Priority: Intermediate
Fixed on the spot
Basic10
Code 12, Handwashing and hygienic practices: Observed: Opened employee beverage container in a cold holding unit with food to be served to customers.
Walk in cooler removed Priority: Basic
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed: Equipment in poor repair.
Torn gasket on upright reach in freezer. Torn gasket on meat walk in coole. Dish machine not pulling trays through but does sanitize, operator sated work order as been placed. Priority: Basic
Fixed on the spot
Observed: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Small hot reach in cooler under steak grill broken not holding temp operator not using equipment. Priority: Basic
Code 24, Clean equipment storage and air drying: Observed: Equipment and utensils not properly air-dried - wet nesting.
Several areas of clean dish stations Priority: Basic
Code 31, Handwash sinks and supplies: Observed: No handwashing sign provided at a hand sink used by food employees.
Sink located closes to door to enter baking area Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor area(s) covered with standing water.
Several areas of back kitchen and dish room Priority: Basic
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents dirty in kitchen by in/out door. Priority: Basic
Observed: Ceiling tile missing.
Above in/out door to buffet area Priority: Basic
Observed: Light not functioning.
2. USB’s out under hood fan over desert freezer in bakery area. Priority: Basic
Code 50, Current license displayed: Observed: Current Hotel and Restaurant license not displayed.
Current posted new license Priority: Basic
Fixed on the spot
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.
- 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.