DirtyFLRestaurant Inspection Data

GOLDEN CORRAL OF THE VILLAGES

GOLDEN CORRAL OF THE VILLAGES has 6 health inspections on file for its THE VILLAGES location, with an overall rating of 1.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 6 reports on file

3950 Wedgewood Lane
Florida, 32162
Sumter County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

10/13/2025· 5mo ago

Visit ID: 13547034

Met Inspection Standards

2 high, 1 int, 4 basic

  • 36-34-5:Basic - Ceiling tiles /vents soiled with accumulated dust/ mold like substance in dining room. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In mop sink area
  • 23-03-4:Basic - Nonfood-contact surface soiled. Meat cutting room fan guards on cooler unit
  • 22-16-4:Basic - Reach-in cooler shelves have accumulation of soil residues. Reach in cooler in chicken breading station
  • 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. Veggie casserole 48F in walk in cooler prepped at approximately 8pm on 10/12. See stop sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Veggie casserole
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in buffet area blocked with trash can. Operator removed. Corrected On-Site

8/20/2025· 6mo ago

Visit ID: 13491309

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-34-5:Basic - Ceiling soiled with accumulated dust, mold-like substance. Multiple tiles in dining room soiled Floors under storage rack in server station by the restrooms soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in grill area
  • 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side Hose Bibb at dumpster area
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in front counter area. Operator labeled bottle. Corrected On-Site

10/30/2024· 1y 4mo ago

Visit ID: 10698925

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup and bowl both in frying powder bag by fryers, touching actual powder, being used as a scoop. Manager moved.Corrected On-Site Corrected On-Site
  • 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Metal scooper used to scoop food from containers into buffet containers, stored on top of plastic lids for food containers. Manager moved to clean container. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled in walk in cooler with food debris. Manager stated she would have employees clean. Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining area closes off, not being used at time of inspection. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey butter on dessert buffet 53F placed in buffet from cooler at 11:00 am. Manager moved to walk-in. Discussed proper fill levels on pans holding that butter. 2nd temp at 1:28 pm 43F. Chocolate cream pie on dessert buffet 54F, placed there from walk in cooler at 11:00 am. Manager moved to walk in. 2nd temp at 1:28 pm 43F. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in kitchen by fryers was soiled with food residue on part where mixer piece attaches. Repeat Violation

8/19/2024· 1y 6mo ago

Visit ID: 8860977

Met Inspection Standards

7 high, 2 int, 10 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Discussed with manager importance of keeping dishwasher clean.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging in back area by coolers.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board behind buffet area prep table. Soiled cutting board on pizza make table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean food containers stored on drying rack, stacked before completely being dry. Plastic cups as well.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door broken, fallen off hinges. Reach in cooler door broken. One door must be opened to open the other door.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floors and walls soiled through it prep, cook and storage areas.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Plastic food storage lids stored in soiled storage shelf. Discussed with manager the importance of storing clean equipment on clean surfaces.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven by chicken frying station has a heavy build up of food and grease debris. Discussed with manager importance of keeping oven clean and safety concerns.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of slicing machine soiled. Reach in cooler door exterior soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth in cardboard box next to bananas. Removed by manager. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly dining room.
  • 22-42-4:High Priority - Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink and surface at 0ppm. Manager refilled sink second test at 272 ppm. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 102F stop sale 3 lbs oven in kitchen hot holding. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes sliced buffet 67F, 1st temp 11:30 am. 2nd temp at 1:52 pm 37F. Lettuce 69 F buffet line, 1st temp 11:30 am. 2nd temp at 1:52 pm 39F. 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. Turkey stuffing buffet line 117F hot holding 1st temp at 11:30 am, 2nd temp at 1:52 pm 155F. Pork102F stop sale 3 lbs oven in kitchen hot holding Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical substances stored above clean dished. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose bib by dumpster and mop sink. Manager located vacuum breakers and placed on both hose bibs. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of food placed in sink by white whipped cream like substance in sink and BBQ sauce like substance in sink.

2/1/2024· 2y 1mo ago

Visit ID: 8591727

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in buffet area wearing green bracelet
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees in buffet area
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler in front of grills Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine Walls in mop sink area Repeat Violation
  • 22-43-4:High Priority - DDBSA sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee was sanitizing dishes in 3 compartment sink at the time of the inspection. 3 compartment sink at 0ppm. Operator had employee make fresh sink. 700ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Employee loaded soiled dishes into dish machine, dipped hands in a bucket of sanitizer and touched clean pan to put on dry dish rack. Discussed with employee who washed hands and washed dish. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on ice machine by dish machine area last replaced 5/2022.

9/29/2023· 2y 5mo ago

Visit ID: 8373926

Met Inspection Standards

4 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on shelf with clean dishes. Operator discarded. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in grill area
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in dish machine area Ceiling tiles soiled in dining room
  • 22-43-4:High Priority - DDBSA sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0pm. Operator had employee fill sink with approved chlorine sanitizer 100ppm. Corrected On-Site
  • 12A-18-4:High Priority - Employee dried hands on clothes after washing. Discussed with manager
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in hand wash sink next to ice machine, rubbed hands for approximately 5 seconds. Discussed with manager.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47F - Cold Holding) in walk in cooler stored over hot rice. Operator moved to freezer. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Brush in hand wash sink in chicken cooler. Operator removed. Corrected On-Site