GOLD CHEF CATERING
8200 PETERS RD, Plantation FL 33324 · 9544721988
Last inspected Apr 7, 2026 · 9 visits since October 2023
APR 25
JUN 25
SEP 25
DEC 25
APR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo area - soup (105F - Hot Holding). Per operator holding for 2 hours. Operator voluntarily discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022057954 | Nov 29, 2022 | Dec 21, 2022 | $200 |
Inspection history
9 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
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.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at 3 compartment sink. Operator labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator purchased a measuring device.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over seaweed salad in walk in cooler. Operator relocate raw fish
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed acculturation of black mold like substance buildup inside ice machine. Operator protect ice, clean and sanitized machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open coffee cup stored on food preparation table next to clean utensils. Operator removed, clean and sanitized table.
Open dumpster lid.
Stored food not covered. -Observed an uncovered container with salt in kitchen area. Operator covered.
Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not labeled. Operator labeled container.
Jun 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Tiles chipped up in dry storage.
Jun 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
3 compartment sink quaternary sanitizer solution exceeds the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) Operator corrected to 400ppm quaternary sanitizer.
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.
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.
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.
Floor tiles missing and/or in disrepair. Tiles chipped up in dry storage.
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.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to stored drinking cup. Operator removed and stored properly.
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.
Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor. Operator removed and stored on shelf.
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.
Sep 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 6282 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Oct 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
Recorded at 6282 N FEDERAL HWY, Fort Lauderdale — this licence has since moved.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - right flip top - raw fish stored over ready to eat whipped cream and sauce. Operator stored all items properly.
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. Cookline - low boy - raw shrimp (55-64F); raw cod (61-63F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale.
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. Corrective action taken. Bar - blue cheese olives (66F). Per operator item was placed out appropriately an hour ago. Operator moved to reach in to quick chill. Corrective action taken. Cookline - low boy - raw shrimp (55-64F); raw cod (61-63F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo area - soup (105F - Hot Holding). Per operator holding for 2 hours. Operator voluntarily discarded.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by flip top lids. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Eco Lab sanitizer - operator switched to quat.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Expo butter. Provided Time as a Public Health Control form to operator and reviewed.
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.
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water in triple sink. Operator placed fish in container and continued to thaw under cold running water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.