DirtyFLRestaurant Inspection Data

GOLDEN CORRAL

Food safety records indicate GOLDEN CORRAL in FORT PIERCE has 8 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 10 months ago · 8 reports on file

5091 Okeechobee Road
Fort Pierce, Florida, 34947
Saint Lucie County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

4/29/2025· 10mo ago

Visit ID: 10828173

Met Inspection Standards

1 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator states that the building was just purchased 2 weeks ago. - From follow-up inspection 2025-04-29: **Time Extended**

4/28/2025· 10mo ago

Visit ID: 10827750

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator states that the building was just purchased 2 weeks ago.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Email to operator and was posted. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Leftovers from yesterday 4-27-25. baked fish (44F - Cold Holding); cooked corn (46F - Cold Holding); candy yams (47F - Cold Holding); cooked White rice (46F - Cold Holding); string beans (48F - Cold Holding); meatloaf (46F - Cold Holding); meat sauce (44F - Cold Holding); beans (44F - Cold Holding); rice (44F - Cold Holding); collard greens (44F - Cold Holding); cooked corn (44F - Cold Holding); shredded beef (45F - Cold Holding); cooked white rice (47F - Cold Holding); turkey legs (48F - Cold Holding); pot roast (55F - Cold Holding); 2nd rack chili(46F - Cold Holding); cut beef (46F - Cold Holding); taco meat (45F - Cold Holding); cooked chicken breast (47F - Cold Holding); pot roast (45F - Cold Holding); candy yams (45F - Cold Holding); cooked ground beef (46F - Cold Holding); cooked potatoes (45F - Cold Holding); cooked chicken (46F - Cold Holding); cooked chicken (47F - Cold Holding); beans (46F - Cold Holding); pot roast (45F - Cold Holding); sausage links (45F - Cold Holding); cooked ground beef (45F - Cold Holding); pot roast (44F - Cold Holding); pot roast (44F - cold holding ); pot roast (45F - cold holding ); pot roast (45F - Cold Holding); pot roast (44F - Cold Holding); pot roast (44F - Cold Holding ) Operator disposed of all items Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chocolate milk. Operator disposed of it. Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Both ice machines by dessert station. Operator reached out to the vendor to confirm the installation date, 1/25. Operator wrote the dates on the water filters. Corrected On-Site

9/17/2024· 1y 5mo ago

Visit ID: 8888921

Met Inspection Standards

1 high, 3 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near entry way to reach in freezer/ dessert hall way
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys meat meat prep area Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Hot box in bakery area not working at this time.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the meat area. Make sure to wash rinse and sanitize area before use. Flys came in when back door opened. Next unannounced per supervisor on duty

7/31/2024· 1y 7mo ago

Visit ID: 8844383

Met Inspection Standards

2 high, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under main buffet line and salad buffet line.
  • 08B-12-5:Basic - Stored food not covered. Rack of chicken and ribs in walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad station at buffet line
  • 22-53-4:High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. First test 0 ppm. Manager changed solution in bucket; 400ppm second test. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burgers in cooks reach in cooler held at 54F. Manager stated it was placed in, 1 hour ago, cooler was not turned on. Moved to walk in cooler.

6/6/2024· 1y 9mo ago

Visit ID: 8687474

Met Inspection Standards

2 high, 1 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In chicken walk in cooler. Informed Manager.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dessert/Bread Walk in cooler build up on floor. Floor under buffet line equipment at main hot buffet. Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By dessert station.
  • 08B-12-5:Basic - Stored food not covered. Pans of fish and chicken thighs not covered in walk in cooler. Repeat Violation
  • 12A-13-4:High Priority - 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. Service staff drop off dirty dishes, but not wash hands after.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly in prep area and one fly by back door.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Two locations of hand wash sink had food debris, used to dump food.

5/24/2024· 1y 9mo ago

Visit ID: 8680148

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in meat walk in cooler. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing tiles back kitchen prep station. Few broken tiles in prep area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink in bakery station. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Multiple containers in chicken cooler. Pan of fish and chicken in meat cooler.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Informed Manager. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 3 pans of casserole in walk-in cooler.

1/30/2024· 2y 1mo ago

Visit ID: 8448087

Met Inspection Standards

6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle on cooler in dessert station, top of ice cream machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Inside walk-in meat cooler.
  • 33-10-4:Basic - Inside/outside of dumpster area not clean, trash and debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by dessert station.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rusted shelves.

7/18/2023· 2y 7mo ago

Visit ID: 8384171

Met Inspection Standards

1 high, 1 int, 6 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler behind cold/pizza buffet
  • 08B-52-4:Basic - Food stored under dripping water line. In walk in cooler. Condenser fan and drain lines are dripping onto multiple items. SEE STOP SALE
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Card board boxes being reused to store different items than originally packaged. Discarded Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Case of single service utensils stored on the floor behind cashier counter Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water.
  • 12A-13-4:High Priority - 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. Server brought dirty dishes to dish area then picked up clean wares to bring to front service areas
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of slushy machine has an accumulation of mold like substance. Operator cleaned Corrected On-Site