Gor-Doz Express
Last inspected: Jan 20, 2026
100
Score
Inspectors have visited Gor-Doz Express nine times, with records going back to 2022. The most recent report on file is from Jan 20, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That puts the facility ahead of the local pack: the average Belle Glade restaurant scores 79. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
No violations found.
100
Aug 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at flip top cooler soiled
23-03-4
95
Mar 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Nov 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Apr 17, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on table beside flat top grill: mozzarella cheese (57F - Cold Holding) As per operator, has been sitting on table for 10 mins. Not prepped or portioned today. Advised operator to quick chill or place on time as a public health control. **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 and the time removed from temperature control cannot be determined. Steak in written procedure not time marked. As per operator, item finished cooking at 11:45am. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on stove top: pinto beans (103F - Hot Holding) As per operator, cooked 40 mins prior. Advised operator to reheat to 165+F. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: Sour cream in bottle (53F at 12:45pm; 53F at 12:57pm- Cooling) As per operator, sour cream was portioned and has been cooling since approximately 45 minutes. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored over-stacked. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**
03D-15-4
58
Nov 17, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler: shredded mozzarella (56F - Cold Holding); sliced mozzarella (55F - Cold Holding) Not prepared or portioned today. As per operator stored for over 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Rice cooker: cooked rice (123F- Hot Holding) As per operator hot held in rice warmer for more than 4 hours. See stop sale. At steam table: cooked steak (119F- Hot Holding); cooked pork (130F- Hot Holding) As per operator items are being held in steam table for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top reach in cooler: diced tomatoes (46F at 2:25pm- ambient cooling); shredded lettuce (45F at 2:25pm- ambient cooling) As per operator cut at 10am. Items did not cool to 41F within 4hrs. See stop sale. **Warning**
03D-06-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from car to food truck and handled hot sauce; no hand wash. Advised employee to wash hands. Employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Rice cooker: cooked rice (123F- Hot Holding) As per operator hot held in rice warmer for more than 4 hours. See stop sale. At steam table: cooked steak (119F- Hot Holding); cooked pork (130F- Hot Holding) As per operator items are being held in steam table for more than 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top reach in cooler: diced tomatoes (46F at 2:25pm- ambient cooling); shredded lettuce (45F at 2:25pm- ambient cooling) As per operator cut at 10am. Items did not cool to 41F within 4hrs. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler: shredded mozzarella (56F - Cold Holding); sliced mozzarella (55F - Cold Holding) Not prepared or portioned today. See stop sale. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Single glass door reach in cooler: hot sauce in bottles (58F at 2:20pm; 50F at 3:20pm- Cooling) cooling since 9am. At current rate of cooling, hot sauce will not cool to 41F within a total of 6 hours. Advised operator to blast chill. **Warning**
03D-15-4
43
Feb 27, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Stainless steel fridge, cheese 54°F cold Holding Per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator moved to reach in freezer **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a pot with Cooked beans 98°F hot Holding stored on stovetop. Per operator product stored for approximately 20 minutes. Operator moved product to flat top grill to be reheated to 165°F+ **Corrective Action Taken**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken**
11-27-4
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. Form was posted on the wall empty. I advised operator to have form filled out by all employees **Corrective Action Taken**
11-26-1
Basic - A container with masa flour and a container with tortillas stored on floor Operator stored properly at least 6"from the floor **Corrected On-Site**
08B-38-4
58
Sep 15, 2022
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored above sodas inside reach in cooler Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided bleach **Corrected On-Site**
22-38-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator provided napkins until unit is fixed **Corrected On-Site**
31B-05-4
64
Frequently Asked Questions
When was Gor-Doz Express last inspected?
The most recent health inspection at Gor-Doz Express on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Gor-Doz Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Gor-Doz Express.
How does Gor-Doz Express compare to other restaurants in Belle Glade?
Gor-Doz Express most recently scored 100 out of 100, which is higher than the Belle Glade average of 79.
Has Gor-Doz Express' inspection record improved over time?
Results have been roughly steady. Inspections at Gor-Doz Express have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gor-Doz Express 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 Gor-Doz Express inspected?
Based on the inspection history on file, Gor-Doz Express is inspected around three times per year on average.
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