Gold Chef Catering
Last inspected: Apr 7, 2026
78
Score
The health department has logged 10 inspections at Gold Chef Catering, the earliest from 2022. Inspectors last stopped by on Apr 7, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to the broader Plantation restaurant scene, this is about average. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at 3 compartment sink. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substances buildup on can opener blade. Operator wash and sanitize. **Corrected On-Site**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
23-03-4
78
Dec 15, 2025
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Sep 4, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
58
Jun 27, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles chipped up in dry storage. **Warning** - From follow-up inspection 2025-06-27: Same **Time Extended**
36-17-5
95
Jun 26, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - 3 compartment sink quaternary sanitizer solution exceeds the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) Operator corrected to 400ppm quaternary sanitizer. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (48F - Cold Holding); butter (49F - Cold Holding) - rechecked 48F ; chocolate milk (49F - Cold Holding) - rechecked 48F Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to move products to another cooler or walk in freezer. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Hand soap stored over paper cups, portioned cups and paper plates in dry storage. Advised operator to move chemicals to a lower shelf not over single service items. **Warning**
41-10-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in contact with flour at flour bin. **Corrected On-Site** **Warning**
10-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. **Warning**
16-55-4
Basic - Floor tiles missing and/or in disrepair. Tiles chipped up in dry storage. **Warning**
36-17-5
55
Apr 30, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to stored drinking cup. Operator removed and stored properly. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor. Operator removed and stored on shelf. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled. Operator label bucket. **Corrected On-Site**
02D-01-5
78
Sep 10, 2024
Food-Licensing Inspection
No violations found.
100
Oct 7, 2023
Routine - Food
1 minor violation.
View 1 violation
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cut cabbage (57-58F); cut lettuce (45-46F); pumpkin ravioli (55F). Per operator items were placed in unit approximately 2 hours ago. No items portioned or prepped today. Observed lower doors not closing tightly. Operator moved items to walk in to quick chill. **Warning** - From follow-up inspection 2023-10-07: Cookline - middle flip top - no TCS items. Observed lower doors not closing tightly. **Time Extended**
14-74-7
95
Nov 29, 2022
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above Brussels sprouts in reach in cooler at cook line Operator reversed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. remoulade (45F - Cold Holding) in sandwich table across from grill As per operator food out of temperature for less than four hours; food not portioned or prepared today; Food moved on the bottom of cooler; shrimp (40-45F - Cold Holding) in sandwich table across from grill Food overstocked; food out of temperature for less than four hours; Food not portioned or prepared today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 - butter at servers area; Operator time marked; 3 pm - 7 pm **Corrected On-Site**
03F-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line;
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles- door handle to walk-in cooler Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.- gaskets to all cooler at cook line
23-24-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching stored in with the food / touching food; operator removed **Corrected On-Site**
10-06-5
Basic - Standing water in bottom of reach-in-cooler - 2 door cooler at cook line Operator cleaned; **Corrected On-Site**
29-49-6
52
Nov 21, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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...cut cabbage 45° , cut lettuce 46° in flip top reach in cooler across from grille ...shredded cheese 46°, creamy sauce 46°, cheese sauce 45°, shrimp 45°, feta cheese 45° in flip top reach in cooler across from burner at kitchen. Some food being held less than four hours,some are more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 45° , cut lettuce 46° in flip top reach in cooler across from grille ...shredded cheese 46°, creamy sauce 46°, cheese sauce 45°, shrimp 45°, feta cheese 45° in flip top reach in cooler across from burner at kitchen. Some food being held less than four hours,some are more than four hours. Stop sale issue .Manager discarded food and moved food to freezer . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served...two tag
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days....missing recent tag.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times...stored garbage can front of handwashing sink at kitchen. Employee moved **Corrected On-Site**
31A-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...quat 00 ppm. Manager corrected it at 200 ppm. **Corrected On-Site**
21-07-4
52
Frequently Asked Questions
When was Gold Chef Catering last inspected?
The most recent health inspection at Gold Chef Catering on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gold Chef Catering?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Gold Chef Catering.
How does Gold Chef Catering compare to other restaurants in Plantation?
Gold Chef Catering most recently scored 78 out of 100, which is about the same as the Plantation average of 77.
Has Gold Chef Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Gold Chef Catering have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gold Chef Catering means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Gold Chef Catering inspected?
Based on the inspection history on file, Gold Chef Catering is inspected around three times per year on average.
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