GOLDEN CORRAL
11731 East Colonial Drive
Orlando, Florida, 32826
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Dishmachine uses hot water for sanitizing. The booster is not operating and part has been ordered. Chlorine was set up by repair person for use until booster is repaired and tested at 0ppm chlorine. **Warning** - From follow-up inspection 2025-04-09: No change. **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/8/2025
High Priority
7
Intermediate
0
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle of warmer to right of the stove in kitchen has grease build up.
- 14-11-5:Basic - Equipment in poor repair. Handle for small reach in cooler by egg station is broken. Ice build up at door and back of walk in freezer.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles are missing at walk in freezer entrance. **Repeat Violation**
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor in small walk-in cooler is soiled. Wall in and around dishwasher is soiled. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on juice machine is soiled. Gasket on ice machine lid in service station by salad bar is soiled. Three blue containers at front prep with clean utensils have interior of containers soiled. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reaching cooler beside pizza area.
- 08B-12-5:Basic - Stored food not covered. Pizza dough on storage rack and pizza area has top pizza not covered. Employee added top cover. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on the ground in mop sink.
- 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. Dishmachine uses hot water for sanitizing. The booster is not operating and part has been ordered. Chlorine was set up by repair person for use until booster is repaired and tested at 0ppm chlorine. **Warning**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs into a bowl then used clean utensils and clean inserts without removing gloves and washing hands. Employee with gloved hands handling raw chicken, removed gloves, began to place on new gloves without washing hands. Manager spoke to employee and employee washed hands. **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer used for dishmachine when washing plates and food inserts.
- 35A-02-7:High Priority - Live, small flying insects found. One live flying insect at utensil holder in dessert area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cabbage (47F - Cold Holding); ham (45F - Cold Holding); cut tomato (45F/46F/45F - Cold Holding); ham (45F/46F/46F/47F - Cold Holding); cheese (46F/45F/45F/45F - Cold Holding); cut tomato (45F - Cold Holding); coleslaw (45F/46F - Cold Holding); seafood salad (46F/46F/45F/46F/45F/45F/45F/46F - Cold Holding); egg (44F - Cold Holding); raw beef (53F/52F/52F/49F - Cold Holding); hot dog (54F - Cold Holding); rice (45F - Cold Holding); soup (44F - Cold Holding); quiche (46F - Cold Holding); steak (45F - Cold Holding); cheese tomato omelette (45F - Cold Holding); steak (49F/48F/49F - Cold Holding) in large walk in cooler. Per manager, all items in same cooler overnight. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut cabbage (47F - Cold Holding); ham (45F - Cold Holding); cut tomato (45F/46F/45F - Cold Holding); ham (45F/46F/46F/47F - Cold Holding); cheese (46F/45F/45F/45F - Cold Holding); cut tomato (45F - Cold Holding); coleslaw (45F/46F - Cold Holding); seafood salad (46F/46F/45F/46F/45F/45F/45F/46F - Cold Holding); egg (44F - Cold Holding); raw beef (53F/52F/52F/49F - Cold Holding); hot dog (54F - Cold Holding); rice (45F - Cold Holding); soup (44F - Cold Holding); quiche (46F - Cold Holding); steak (45F - Cold Holding); cheese tomato omelette (45F - Cold Holding); steak (49F/48F/49F - Cold Holding) in large walk in cooler. Per manager, all items in same cooler overnight. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potato cubes on hot buffet line at 123F. Manager states potatoes prepared approximately 25 minutes prior. Potatoes heated to 182F. Breakfast pizza on buffet hot line at 70F and 72F. Manager states pizza made 2 hours prior and voluntarily discarded both pizzas. Scrambled egg on buffet hot line at 119F. Manager states eggs made 10 minutes prior and voluntarily discarded eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at entrance to meat room is in the recharge zone. **Repeat Violation**
Food safety inspection conducted on 4/8/2025 revealed 16 total violations (7 high priority, 0 intermediate, 8 basic).
Inspection on 2/24/2025
High Priority
2
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in small walk in cooler at walk in freezer door and in dish room under table are missing. **Repeat Violation**
- 36-73-4:Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor and walls at prep sink and heavy soiling around dishmachine. Floor under prep table in meat room is soiled. Right set of fan guards in large walk in cooler have debris. Multiple vents and ceiling tiles in kitchen, prep and ware washing areas are soiled. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at flat grill at 109F. Operator removed water. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on icee machine are soiled. Gasket on ice machine lid at service station by salad buffet is soiled. **Repeat Violation**
- 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer wiping solution in prep area (0ppm Ecolab Sink and Surface). Operator remade to 700ppm Ecolab Sink and Surface. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of opened raw bacon stored on top of open case of churros. Manager moved raw bacon to proper storage. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Cheese bread on buffet at 117F. Operator states prepared 20 minutes prior. Bread reheated to 171F. Diced ham in insert on grill at 105F. Operator states ham prepared approximately 40 minutes prior. Ham heated to 191F. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at salad prep area. Manager replenished towels. **Corrected On-Site**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back prep in recharge zone. **Repeat Violation**
Food safety inspection conducted on 2/24/2025 revealed 9 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-05: No change. **Admin Complaint**
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/4/2024
High Priority
5
Intermediate
3
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Four vents at meat room entrance have heavy dust. Fan guards in large walk in cooler are soiled. Wall below chemical system and under triple sink in the prep area and wall under dish area pre-rinse has heavy black mold-like substance. Floor under dish drop off area in dish room has slimey, pink mold-like substance. Floor around grease tanks is soiled. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in dish room are missing.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on piping to both cooling units in large walk in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at omlet station at 99F and at meat buffet area at 124F. Operator removed water from both areas. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on ice machine at far end service station is soiled. Area around nozzles on juice machine at salad buffet area has black mold-like substance.
- 29-08-4:Basic - Plumbing system in disrepair. Pipe along double utility sink in prep area has a leak. One hose from bottom of dishmachine drains onto the floor. Multiple leaks observed from pipes under pre-rinse area in dish room. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink in prep area, raw fish and raw chicken in sink with no running water. Employee moved both products to walk in freezer for quick chill. **Corrective Action Taken**
- 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. Observed employee load dirty dishes into dishmachine then stack and put away clean pans/dishes without washing hands before moving to the clean dishes.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects observed at mop sink.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large walk in cooler, macaroni and cheese (47F - Cold Holding); steak (45F/47F - Cold Holding); ground beef (47F - Cold Holding); cooked meatloaf (46F - Hot Holding); cheese sauce (50F - Cold Holding); beef (46F - Cold Holding); pasta (52F - Cold Holding); cooked ribs (48F - Cold Holding); cooked sweet potatoes (45F-46F - Cold Holding); beef (47F - Cold Holding); steak (47F/48F - Cold Holding); raw chicken (53F/52F/45F - Cold Holding); ice cream mix (47F - Cold Holding); butter pats (46F - Cold Holding); milk (45F - Cold Holding); seafood salad (44F - Cold Holding); potato salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); cut tomato (44F-46F - Cold Holding). Per employee all products have been in the cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Fish in triple sink at 52F. Employee states fish has been in the sink for approximately one hour. Fish moved to walk in freezer and temperature taken 30 minutes later at 40F. In large walk in cooler, macaroni and cheese (47F - Cold Holding); steak (45F/47F - Cold Holding); ground beef (47F - Cold Holding); cooked meatloaf (46F - Hot Holding); cheese sauce (50F - Cold Holding); beef (46F - Cold Holding); pasta (52F - Cold Holding); cooked ribs (48F - Cold Holding); cooked sweet potatoes (45F-46F - Cold Holding); beef (47F - Cold Holding); steak (47F/48F - Cold Holding); raw chicken (53F/52F/45F - Cold Holding); ice cream mix (47F - Cold Holding); butter pats (46F - Cold Holding); milk (45F - Cold Holding); seafood salad (44F - Cold Holding); potato salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); cut tomato (44F-46F - Cold Holding). Per employee all products have been in the cooler overnight. Operator called for service person during inspection. Raw chicken in pan at breading station at 48F. Employee added ice when inspector entered kitchen. Chicken placed in walk in freezer and approximately 30 minutes later chicken was at 37F. Hash browns at omelet station reach in cooler at 52F. Operator states employee left the hash browns on the counter for approximately 1.5 hours. Hash browns moved to walk in freezer to quickly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at dessert area has food debris on the blade.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at dessert buffet area handwash sink will not dispense towels.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on chemical rack at back exit area storage.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at meat room entrance in recharge zone.
Food safety inspection conducted on 11/4/2024 revealed 16 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2024
High Priority
4
Intermediate
0
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall at back prep area has dust/debris. Cooling unit in walk in cooler by back exit has black mold-like substance. Right side wall in walk in cooler next to salad area is soiled. Left wall and floor at utility sink near breading station are soiled. Wall and floor around dish machine has heavy black mold-like substance. Floor around cooking oil containers at far back prep area is soiled. Vent at buffet area interior corner near omelet station is soiled. **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in left corner at ice machine in service station by restrooms. Operator removed and discarded dead roach. **Corrected On-Site**
- 29-08-4:Basic - Plumbing system in disrepair. Plumbing pipe disconnected under hand wash sink in dish room.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at breading station has accumulation of soil residues. **Repeat Violation**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee drop wet wiping cloth on the floor, pick up the cloth and wiped prep table with same cloth.
- 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solutions at back prep area and in service station by restrooms tested at 0ppm Ecolab Sink and Surface. Operator remade solutions to 700ppm Ecolab Sink and Surface. **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Admin Complaint**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At omelette station buffet, cold bar holding cheese, cut tomatoes, cut vegetables and eggs has no sneeze guard or protection for customers when they go to buffet line to order an omelette. Operator states guard recently broke and is getting repaired. Operator moved all food products to another unit and may place a temporary large plastic lid in front of food products. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs at 62F in oven with no heat applied. Operator states ribs removed from walk in cooler approximately 10 minutes prior. Operator turned on oven to reheat ribs. Temperature approximately 30 minutes later at 172F. Observed rice (51F - Cold Holding); beef (49F - Cold Holding); ribs (52F - Cold Holding); collard greens (47F - Cold Holding); macaroni and cheese (52F - Cold Holding) on speed rack in walk in cooler. Operator states rack was removed from the walk in cooler at approximately 6:30am. Inspector took temperatures at approximately 9:30am. Operator had employees begin to reheat all products. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker absent from threaded faucet with attached hose in dish room.
Food safety inspection conducted on 8/14/2024 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).