The Golden Pacco Restaurant and Bakery
Last inspected: Jan 27, 2026
70
Score
Public records show 11 inspections at The Golden Pacco Restaurant and Bakery stretching back to 2022. Inspectors last stopped by on Jan 27, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly two violations before.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
The Golden Pacco Restaurant and Bakery's latest score of 70 falls below the Belle Glade average of 79. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean pot; no sanitizing done. Employee set up sanitizer sink and sanitized pot. **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: brown stewed chicken (126F - Hot Holding) Stored approximately 1 hour. Advised operator to reheat to 165+F.
03B-01-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation**
21-07-4
70
Aug 26, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to margarine in 2 door glass reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in restroom. Operator refilled **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not within the intended measuring range of use. Hot foods probe thermometer provided, provided hand out thermometer to operator **Corrected On-Site**
05-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 50ppm chlorine **Corrected On-Site**
21-07-4
Basic - Interior of microwave has accumulation of grease/food debris. Operator started to clean at time of inspection **Corrective Action Taken**
22-08-4
Basic - Ice scoop handle in contact with ice. Operator properly stored **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table soiled
23-03-4
Basic - Hole in or other damage to wall. Wall at entrance to storage area in poor repair.
36-24-5
55
Jan 21, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: Box of raw fish stored over precooked vegetables in open bag. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then handled clean container of soup to serve; no hand wash. Employee washed hands. **Corrected On-Site**
12A-12-4
74
Sep 18, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In glass case: salt fish fritters (110F - Hot Holding) As per operator stored since 9:30am. Operator placed on TPHC. **Corrected On-Site**
03B-01-6
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. Various cooked food items on TPHC not time marked. As per operator cooked and stored since 9:00am. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door glass door reach in: cooked peas (50F - Cold holding) ; cooked curried goat (49F - Cold Holding); shredded cheese (48F - Cold Holding) As per operator, cooler door was left open for approximately 15 mins. Not prepped or portioned today. Food items left to quick chill; recheck, temperatures reduced by 2 degrees Fahrenheit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler: No date mark on cooked peas cooked from Saturday. Advised operator to date mark anything prepared and held more than 24 hours.
02C-02-5
58
May 31, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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: cooked yams (90F - Hot Holding) As per operator cooked approximately 30mins prior. Item stored over stacked. Operator placed item to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-31: At front counter,steam table: cooked fish(98F - Hot Holding); cooked broccoli (96F - Hot Holding) As per operator, broccoli and fish were cooked an hour prior. Item stored double panned and on top of steam table. Advised operator to reheat to 165F. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-31: Same. As per operator and purchase shown on statement, Food Manager purchased and ordered booklet to train employee. **Admin Complaint** **Corrective Action Taken**
53B-01-5
78
Apr 1, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
30
Jan 30, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings observed underneath front counter glass display case next to the steam table. Approximately 6 rodent droppings observed on the floor in the bathroom, in various corners. **Warning** - From follow-up inspection 2024-01-30: Approximately 8 rodent droppings observed on the floor in the bathroom, in various corners. Operator cleaned and sanitized area. **Admin Complaint** **Corrected On-Site**
35A-04-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-01-30: **Time Extended**
53B-01-5
78
Jan 29, 2024
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler: butter (50F - Cold Holding); milk (50F - Cold Holding) Not prepped or portioned today. Milk opened and stored since Thursday. See stop sale. **Warning**
03A-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. At double glass door reach in cooler: milk (50F - Cold Holding) Not prepped or portioned today. Milk opened and stored since Thursday. 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 double glass door reach in cooler: diced tomatoes (46F - Cooling) cooling for more than 4 hours(since 7am) Item did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At patty machine fried dumplings (124F - Hot Holding) As per operator cooked since more than 4 hours. See stop sale. **Warning**
01B-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: cooked pasta (93F - Hot Holding) As per operator cooked since 2.5 hours prior. Advised operator to reheat to 165F. At Patty machine: fried pork (125F - Hot Holding) As per operator cooked since 3.5 hours Advised operator to reheat. At patty machine fried dumplings (124F - Hot Holding) As per operator cooked since more than 4 hours. See stop sale. **Warning**
03B-01-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings observed underneath front counter glass display case next to the steam table. Approximately 6 rodent droppings observed on the floor in the bathroom, in various corners. **Warning**
35A-04-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Deep freezer#1 in storage area: Raw chicken stored over commercially packed box of fish. Deep freezer #3 near cookline: bag of raw chicken over bag of fish; neither items commercially packaged. Advised operator to store properly. **Corrective Action Taken** **Warning**
08A-20-5
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 double glass door reach in cooler: diced tomatoes (46F - Cooling) cooling for more than 4 hours(since 7am) Item did not cool to 41F within 4 hours. See stop sale. **Warning**
03D-06-5
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. At double glass door reach in cooler: milk opened for 5 days not date marked. Advised operator to date mark. **Corrective Action Taken** **Warning**
02C-03-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled. Advised operator to clean. **Warning**
22-08-4
Basic - Dead roaches on premises. 1 dead roach observed behind glass door standing juice cooler near bathroom. **Warning**
35A-03-4
30
Feb 21, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On 3 compartment sink Operator provided **Corrected On-Site**
31B-02-4
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 100 ppm chlorine **Corrected On-Site**
21-07-4
Basic - Equipment in poor repair. Reach in cooler doors not sealed properly
14-11-5
67
Sep 19, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was The Golden Pacco Restaurant and Bakery last inspected?
The most recent health inspection at The Golden Pacco Restaurant and Bakery on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Golden Pacco Restaurant and Bakery?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at The Golden Pacco Restaurant and Bakery.
How does The Golden Pacco Restaurant and Bakery compare to other restaurants in Belle Glade?
The Golden Pacco Restaurant and Bakery most recently scored 70 out of 100, which is lower than the Belle Glade average of 79.
Has The Golden Pacco Restaurant and Bakery's inspection record improved over time?
No. Recent inspections at The Golden Pacco Restaurant and Bakery have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Golden Pacco Restaurant and Bakery 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 The Golden Pacco Restaurant and Bakery inspected?
Based on the inspection history on file, The Golden Pacco Restaurant and Bakery is inspected around three times per year on average.
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