DirtyFLRestaurant Inspection Data

GOLDEN CORRAL

Food safety records indicate GOLDEN CORRAL in PANAMA CITY has 8 inspections with a 3.1/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 8 reports on file

105 East 23rd Street
Panama City, Florida, 32405
Harrison Place
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

11/17/2025· 3mo ago

Visit ID: 13568220

Met Inspection Standards

1 high, 5 basic

  • 12B-07-4:Basic - Employee beverage container on shelf in desert area ext to sprinkles and over chocolate powder. Employee removed drink from area at time of inspection. Corrected On-Site
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Ground beef thawing on speed rack outside walk-in cooler. Ground beef put in cooler at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled meat cooler shelves.
  • 36-64-5:Basic - Objectionable odor in meat cooler.
  • 08B-12-5:Basic - Stored food not covered. Prefilled coffee filters in wait station near bathrooms not protected. Manager put lid on coffee container during inspection. 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 Fahrenheit. Broccoli soup 122F, per manager soup was placed on buffet approximately 2 hours prior. Voluntarily discarded during inspection and new soup placed out at 158F, Corrected On-Site

11/3/2025· 4mo ago

Visit ID: 13556323

Met Inspection Standards

1 high

  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Tea ready for service in server area with no cover for protection. Employee placed lid on container during inspection. Corrected On-Site

5/2/2025· 10mo ago

Visit ID: 10808183

Follow-up Inspection Required

2 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in meat room. Employee removed cell phone during inspection. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Around walk-in freezer door. Floor area(s) covered with standing water. Around walk-in freezer door.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of sugar/residue inside cotton candy machine
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Per operator fried fish on buffet line is Basa. Observed catfish label over fish. Admin Complaint

11/15/2024· 1y 3mo ago

Visit ID: 10720718

Met Inspection Standards

1 int, 3 basic

  • 14-36-5:Basic - Interior of fry station reach in cooler in disrepair, has exposed insulation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on vent inside fry station upright cooler.
  • 14-17-4:Basic - Shelves with rust that has pitted the surface in meat walk-in cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By fry station. Restocked at time of inspection. Corrected On-Site

4/18/2024· 1y 10mo ago

Visit ID: 8656257

Met Inspection Standards

2 basic

  • 36-10-4:Basic - Floor dirty inside walk-in cooler. Employee began cleaning at time of inspection. **Corrective Action Taken**
  • 29-20-5:Basic - Very slow draining water in handwash sink. By door to kitchen near dish area.

1/25/2024· 2y 1mo ago

Visit ID: 8597832

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

1/24/2024· 2y 1mo ago

Visit ID: 8596368

Follow-up Inspection Required

4 high

  • 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. Mexican Rice in walk-in cooler 53F, per operator cooling over night. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped romaine lettuce 45F in walk-in overnight. Salad station: cut cantaloupe 49F, diced ham 52F, cooked chickpeas 46F, cole slaw 52F, All items in holding units overnight per operator. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped romaine lettuce 45F in walk-in overnight. Salad station: cut cantaloupe 49F, diced ham 52F, cooked chickpeas 46F, cole slaw 52F, All items in holding units overnight per operator. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mexican Rice in walk-in cooler 53F, per operator cooling over night. See stop sale 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. Buffet line: Fried chicken drum sticks 122F,

11/21/2023· 2y 3mo ago

Visit ID: 8360903

Met Inspection Standards

4 high, 1 int

  • 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. Tested at Chlorine 0ppm. Temperature tested at 145F. New chlorine connected to machine and primed, chlorine 50ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: boiled eggs 50F, potato salad 47F, per operator over 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: boiled eggs 50F, potato salad 47F, per operator over 4 hours. See stop sale. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding chili 118F, on buffet line. Per operator on steam table approximately 2 hours. Reheated at time of inspection. New hot hold temperature 158F. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta 62F at 10:20, per manager cooling since 10:00, still 62F at 11:00. Manager uncovered containers and placed pasta in freezer for rapid cooling. **Corrective Action Taken**
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by double doors to kitchen in recharge zone.