DirtyFLRestaurant Inspection Data

GOLDENS SPOON DINER

GOLDENS SPOON DINER maintains a 2.9/5 food safety rating based on 9 health department inspections in OCALA. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

5400 SW COLLEGE RD, 101

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13662635

Met Inspection Standards
  • N/A:No Violations Were Observed

3/30/2026· 2w ago

Visit ID: 13550748

Follow-up Inspection Required

4 high, 2 int, 6 basic

  • 14-74-7:Basic - 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. Reach-in cooler at the cook line (middle make table) ambient temperature 56F: cheese 60F, meatloaf 65F, raw pork 65F, boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep table, manager removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Near back door, oil jug on floor, manager moved off the floor. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line with food residue.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the dry storage area near office, tray not inverted, manager inverted. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, tuna salad date marked 3/20/26, grilled onions 3/20/26, cream 03/16/26.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line (middle make table) cheese 60F, meatloaf 65F, raw pork 65F, boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F all items kept in cooler overnight at 7:00am cooler was not working properly Operator adjusted temperature. All temperatures from 10:00am. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (middle make table) cheese 60Fm meatloaf 65F, raw pork 65Fm boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F all items kept in cooler overnight at 7:00am cooler was not working properly Operator adjusted temperature. All temperatures from 10:00am. Also at the server area, butter packets 50F, Manager discarded Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, o back flow preventer installed at the non chemical side of the splitter Repeat Violation Admin Complaint
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Lunch menu advertised Swai Catfish sandwich (fried swai catfish with lettuce, tomato, onions and tartar), and Swai catfish (two pieces of Swai catfish, fried, grilled, blackened or broiled). Establishment only have on site Pangasianodon hypophyhalmus. Admin Complaint
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee at the cook line. Repeat Violation Admin Complaint

11/3/2025· 5mo ago

Visit ID: 13553764

Met Inspection Standards
  • N/A:No Violations Were Observed

10/20/2025· 5mo ago

Visit ID: 13552577

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area soft serve machine: chocolate mix at 68, vanilla mix at 63. ALSO, crumble blue cheese 52 in the cook line make table. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-17: soft serve machine vanilla L 42 Chocolate R 54. After 10 minutes, the temperature of the chocolate mix Increased 1. These were just topped off at 10:10am. No blue cheese in the cook line make table, plant food in that section 40. Admin Complaint - From follow-up inspection 2025-10-20: Vanilla top hopper 56° Chocolate top hopper 60° 2 ice packs were in each side. Fresh from the walk-in cooler was brought out this morning. A 1.5 x 3" label is on the left side of the machine: Do Not Use. Strongly suggested a bigger sign. A bigger sign was added and the dispenser handles were tapped together. Admin Complaint **Corrective Action Taken**

10/17/2025· 6mo ago

Visit ID: 13550170

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area soft serve machine: chocolate mix at 68, vanilla mix at 63. ALSO, crumble blue cheese 52 in the cook line make table. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-17: soft serve machine vanilla L 42° Chocolate R 54°. After 10 minutes, the temperature of the chocolate mix Increased 1°. These were just topped off at 10:10am. No blue cheese in the cook line make table, plant food in that section 40°. Admin Complaint

10/15/2025· 6mo ago

Visit ID: 10919874

Follow-up Inspection Required

5 high, 6 int, 1 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed : multiple reach-in cooler door handles on the cook line with dried food debris.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : in the soft serve machine, right hopper green mold like substance and 68° soft serve mix. Left hopper 63° soft serve mix. ALSO, Blue cheese, 52° in the right end of the make table, under the heat lamp.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area soft serve machine: chocolate mix at 68°, vanilla mix at 63°. ALSO, crumble blue cheese 52° in the cook line make table. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : in the hot well in the cook line gravy 123°, potato 124°. These were placed on the flat top and stirred till 165°. The owner chose to discard. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed : Clorox spray bottle stored with the tomato slicer, lower shelf of the prep table. This and 2 other bottles were moved to cleaning. ALSO, silicone spray stored over by the clean disk table, as they come piper of the dish wash machine. This was moved to cleaning. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : a splitter on the mop sink, no vacuum breaker on either side. Staff was going to remove splitter and add the hose back. There is a vacuum breaker hub on the faucet. **Corrective Action Taken**
  • 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. Observed : heavy whipping cream in the walk-in cooler, no added use by date. This was opened 10-13-25.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener blade with dried food debris on the blade. This was moved to dish. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : the menus do not identify which items are covered under the consumer advisory. (One item has the asterisk.) The owner started adding an asterisk to the menus at the beef and egg locations. **Corrective Action Taken**
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : multiple food service staff over 60 days, no proof of training.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed : no Employee Reporting form for the employees lacking certificates. (At least 5)
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed : breaded chicken removed from the freezer, no refrigeration date tracking. An adjusted sticker was added for the next four days. Corrected On-Site

6/10/2025· 10mo ago

Visit ID: 10847057

Met Inspection Standards
  • N/A:No Violations Were Observed

5/27/2025· 10mo ago

Visit ID: 10845988

Follow-up Inspection Required

3 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small portion cup used to scoop sugar, operator discarded cup. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish fillets in walk in cooler, operator cut packaging. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen by chest reach in freezer, manager moved drink to the bottom shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gasket soiled under grill.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pitcher of white substance on server alley, operator labeled as sugar. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, inspector tried priming the line but the chemical sanitizer was not dispensing into the machine. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71F - Cold Holding) box of butter pats on the bottom shelf of table on the server alley, employee stated she had box of butters out restocking containers 30 minutes ago, box was placed back in cooler. blue cheese (60F - Cold Holding) item in top portion of reach in cooler on cooks line closest to heat pass through window, operator voluntarily discarded. cheese slices (54F - Cold Holding) item in the bottom portion of reach in cooler, employee stated item was brought from walk in cooler on cart restocking the cooks line and may have been out of cooler for a bit while putting away other food items. Retemped item at below 41F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical sanitizer bottle by large hot sauce jug on server alley. Medicine mouth wash by small hot sauce bottles on server alley. Employees moved all chemicals away from food. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At Handwash sink across from drink machine in server alley, operator placed soap at Handwash sink. Corrected On-Site Repeat Violation

2/17/2025· 1y 1mo ago

Visit ID: 10781034

Follow-up Inspection Required

2 high, 6 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near walk-in cooler entrance, employee purse above seasonings, Manager moved. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned containers and in use containers with old (double) stickers.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the prep area, raw fish (frozen) in standing water at room temperature, employee moved to walk-in cooler. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, muhroom spinach sauce and potato pancakes date marked 02/06/2025.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, huspuppies 118F per manager food fried around 3:00pm, Inspector provided time as a public health control form, Manager will discarded at 7:00pm. **Corrective Action Taken**
  • 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. Reach-in cooler at the cook line, hot dogs, turkey, cut tomatoes no datemaroed, per manager items were prepared 2-3 days ago.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertised catfish and served swai (Pangasianodon hypophtalmus). Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used for dumped drinks.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the server station (in front of kitchen door), no soap and no paper towel
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the front counter area, green solution not labeled