Golden Corral
Last inspected: Nov 17, 2025
67
Score
Going back to 2022, Golden Corral has 10 inspections in the public record. The newest entry in the record is dated Nov 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing four times across the record.
Compared to other Panama City restaurants (averaging 83), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 17, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
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**
03B-01-6
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**
12B-07-4
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**
06-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled meat cooler shelves.
23-03-4
Basic - Objectionable odor in meat cooler.
36-64-5
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**
08B-12-5
67
Nov 3, 2025
Complaint Full
1 critical violation.
View 1 violation
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**
08B-02-4
86
May 2, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of sugar/residue inside cotton candy machine
22-02-4
Intermediate - Identity of food or food product misrepresented. Per operator fried fish on buffet line is Basa. Observed catfish label over fish. **Admin Complaint**
52-01-4
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.
36-17-5
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**
40-06-5
74
Nov 15, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
78
Apr 18, 2024
Complaint Partial
2 minor violations.
View 2 violations
Basic - Floor dirty inside walk-in cooler. Employee began cleaning at time of inspection. **Corrective Action Taken**
36-10-4
Basic - Very slow draining water in handwash sink. By door to kitchen near dish area.
29-20-5
90
Jan 25, 2024
Complaint Full
No violations found.
100
Jan 24, 2024
Complaint Full
4 critical violations.
View 4 violations
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**
03A-02-5
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,
03B-01-6
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.
03D-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.
01B-02-5
55
Nov 21, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
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**
03B-01-6
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**
22-41-4
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.
01B-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**
03A-02-5
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**
03D-15-4
50
Feb 1, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. Can of chickpeas in dry storage with deep creases and sharp edges. See stop sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad 2 door: chickpeas 45F. Manager states door was open for extend time due to stocking, placed in freezer at time of inspection. Retemped at 40F, **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: mashed potatoes 127F, less than 1 hour. Sent to reheat at time of inspection. **Corrective Action Taken**
03B-01-6
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hush puppy scoop handle in product. Removed at time of inspection. **Corrected On-Site**
10-06-5
Basic - Mold looks substance inside Wet wiping cloth bucket. Placed in dish pit for washing at time of inspection. **Corrected On-Site**
21-12-4
Basic - Stored food not covered. Pulled Turkey in freezer. Covered at time of inspection. **Corrected On-Site**
08B-12-5
55
Oct 14, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Golden Corral last inspected?
The most recent health inspection at Golden Corral on file is from Nov 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Golden Corral?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Golden Corral.
How does Golden Corral compare to other restaurants in Panama City?
Golden Corral most recently scored 67 out of 100, which is lower than the Panama City average of 83.
Has Golden Corral's inspection record improved over time?
Results have been roughly steady. Inspections at Golden Corral have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Golden Corral means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Golden Corral inspected?
Based on the inspection history on file, Golden Corral is inspected around three times per year on average.
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