GOLDEN CORRAL OF PALM BAY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris. Employee cleaned Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee placing items into buffet. Employee put on hat Corrected On-Site

Basic - Floor area(s) covered with standing water. Near dish area and near mop sink. Near servers station Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Repeat Violation

Basic - Hole in Ceiling tile near ice machine

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen turkey sitting in prep sink. Manager turned on water Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza on time plan but no time marking, added mark when questioned. Corrected On-Site - From follow-up inspection 2025-10-14: Requires time plan in writing or iPad with power. Time Extended

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer not accurate. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind deflector plate. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in bakery not chained. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling near deep fat fryer solid with grease. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : 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. Walk in cooler for meat not operable. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bowls and pans wet nesting. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Hot holding unit center buffet, torn gasket bottom of lower door. Hot holding unit with red doors has rag used to keep doors closed, food still above 135f hot holding. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Floor in dish washing area has standing water throughout. Repeat Violation - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen, grout missing in between tiles. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in back hallway has broken covering. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under buffet line soiled throughout front serving line. Hood filter covers soiled with grease. - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Side door doesn't close without force. - From follow-up inspection 2025-10-14: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Floor area(s) covered with standing water. In kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's bathroom Sent operator signs Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. # 10 pizza sauce operator voluntarily discarded

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees without employee health reporting agreement

Basic - Cutting board has cut marks and is no longer cleanable. Veggie cutting board in salad area

Basic - Floor area(s) covered with standing water. On floor in front of mop sink in doorway

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken thawing in meat room at room temp. Mananager placed under running water Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in ice bath with raw fish.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In bakery, knife in standing water Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters not covered in server station Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Buildup of food debris residue on equipment door handles of reach-in cooler in bakery area

Basic - Standing water in bottom of walk-in-cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature; Raw chicken over raw pork in meat walk-in cooler Corrected On-Site

Intermediate - Spray bottle containing blue liquid not labeled. Corrected On-Site Repeat Violation

Basic - Ceiling tiles and vent soiled with accumulated dust in buffet area

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Raw chicken stored in undrained ice next to fry station. Operator stated that he has ordered a lid for station and will put ice under pans of chicken. Corrective Action Taken

Basic - Utensils stored upright with the food-contact surface up in the bakery area Corrected On-Site

Basic - Water leaking from broken handle on hand wash sink next to chicken station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (58F - Cold Holding); pool eggs for breading (72F - Cold Holding), found on back line placed out an hour ago, suggest rapid chill placed items in walk in freezer. Retemped items at raw chicken at 37F and pooled eggs at 43F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand sink in pantry area by bread rack

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with windex in it, operator added label. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone on prep table in pantry area Corrected On-Site

Basic - Hole in or other damage to wall. In dish pit area behind drying rack Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp water with utensils at 82F, operator dumped water and refilled bucket up placed on flat top to hot hold Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above from flat top accumulation of grease Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled cinnamon sugar in pantry area Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board meat room

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Bakery Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Dishwasher area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris floor walk in freezer Grease buildup behind ovens

Basic - Wiping cloth sanitizing solution stored on the floor. Large serving area Kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 115f hot holding

Intermediate - No soap provided at handwash sink. Sink in meat walk in cooler

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. By ice machine Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Bakery area

Basic - Cutting board has cut marks and is no longer cleanable. Green boards salad area

Basic - Floor area(s) covered with standing water. Dishwasher area Repeat Violation

Basic - Ice bucket/shovel stored not inverted Wait station by ice cream Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serve steaks med rare Inspector sent advisory Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Repeat Violation

Basic - Floor area(s) covered with standing water. Dishwasher area Repeat Violation

Basic - Ice bucket/shovel stored not inverted

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered. Pizza crust and cookie dough walk in freezer Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken legs 120f reheated 173f Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Dishwasher area Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered. Cheese walk in freezer. Operator discarded

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) ice machine Repeat Violation Warning - From follow-up inspection 2021-11-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-11-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Warning - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. 1) by mop sink and in walk in cooler 2) dish machine area 3) under equipment Repeat Violation Warning - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black like substance under dish machine Warning - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wood under roller oven on kitchen line Warning - From follow-up inspection 2021-11-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Green beans n pork ,Mac n cheese cooked overnight (46°F - 47°F Cooling)

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. Ran through tried to get it sani through MUST UTILIZE 3-COMPARTMENT SINK TO SANITIZE TILL SANI IS PROPERLY DISPENSING - manager got going ppm now 50 ppm chlorine Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1-fly by trash can prep area 1-fly pastry area Establishment on program with eco-lab

High Priority - TCS food not cooled from 135°f to 41°f within 6 hour process

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Pastry cooler

Basic - Carbon dioxide/helium tanks not adequately secured. C/o 2 tank outside back exterior of building and office

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Floor area(s) covered with standing water. Dish area Repeat Violation

Basic - Food storage container/container lid cracked or broken.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation