DirtyFLRestaurant Inspection Data

GOLDEN EAGLE COUNTRY CLUB INC

Food safety records indicate GOLDEN EAGLE COUNTRY CLUB INC in TALLAHASSEE has 5 inspections with a 1.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 5 reports on file

3700 Golden Eagle Drive East
Tallahassee, Florida, 32312
Leon County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

11/21/2025· 3mo ago

Visit ID: 10951149

Met Inspection Standards

3 high, 1 int, 3 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. Both reachins on line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on prep counters.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese. Properly stored during inspection Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 53° double door , beef 60° single door. Less than 4 hours per operator. Iced during inspection. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles on counters and dishwasher.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Gauge reading 112°.

10/25/2024· 1y 4mo ago

Visit ID: 10702382

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Bar glass chiller.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass in glass chiller.
  • 25-05-4:Basic - Single-service articles improperly stored. Cups on floor.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner on dishwasher.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

8/14/2024· 1y 7mo ago

Visit ID: 8858330

Met Inspection Standards

2 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line.
  • 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.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F, chicken 47°F, Less than 4 hours per operator, Iced during inspection. **Corrective Action Taken**

4/19/2024· 1y 10mo ago

Visit ID: 8603183

Met Inspection Standards

3 high, 1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Case of potatoes.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of 5 gallon bucket in walk-in cooler covered in mold like substance.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Unable to determine food type. Tray was discarded.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over tortilla shells.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream sauce at 106°. Reheated during inspection.
  • 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. Multiple Items in walk-in cooler and reach in cooler on end of cook line.

1/31/2024· 2y 1mo ago

Visit ID: 8351374

Met Inspection Standards

2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease under equipment on line.
  • 08B-38-4:Basic - Food stored on floor. Breading Properly stored during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse at 81°.
  • 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. Potato salad and cooked chicken.