DirtyFLRestaurant Inspection Data

GOLDEN CORRAL STEAK BUFFET BAK

Health inspection records show GOLDEN CORRAL STEAK BUFFET BAK in ORLANDO has 5 inspections with a food safety rating of 3.9/5. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 5 reports on file

8707 VINELAND AVE

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 5 health inspection reports

All Inspection Reports

12/2/2025· 3mo ago

Visit ID: 10899289

Met Inspection Standards

1 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer.

5/7/2025· 10mo ago

Visit ID: 8996126

Met Inspection Standards

1 int

  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At to go front counter

10/4/2024· 1y 5mo ago

Visit ID: 8740288

Met Inspection Standards

1 int

  • 31B-03-4:Intermediate - No soap provided at handwash sink. Dispenser knocked off wall At buffet next to pizza station Corrected On-Site

2/13/2024· 2y ago

Visit ID: 8470355

Met Inspection Standards

2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By walk in and dish area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of standing water. Reach in freezer where fries are stored Pizza make table.

8/11/2023· 2y 7mo ago

Visit ID: 8361769

Met Inspection Standards

2 high, 1 int, 1 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pot roast (45-50F - Cooling)in walkin freezer, operator states moved from walk-in cooler approximately 40 minutes prior where it had been cooling overnight.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pot roast and sweet potato casserole improperly cooled overnight Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items placed in pans not cooled, covered and stacked.