GOLDEN BEAR RESTAURANT
12540 STARKEY RD, Largo FL 33773 · 727-586-5131
Last inspected Mar 25, 2026 · 7 visits since August 2023
APR 24
NOV 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 39 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets at front counter 69f No written procedures for time as a public health control.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler at counter - cut tomatoes (54F - Cold Holding); hard boiled eggs (52F - Cold Holding); blue cheese crumbles (56F - Cold Holding); cut lettuce (55F - Cold Holding). Cooler does not appear to be holding proper temp. Manager voluntarily discarded tomatoes, other items moved to coolers in kitchen. Manager called and scheduled service for cooler. Retemp - blue cheese 43F, hard boiled eggs 42
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Torn cooler gaskets Salad cooler at front counter ambient temp 54F, not holding proper temp.
Floor soiled/has accumulation of debris. Accumulation of food debris under cook line
Show the remaining 4 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Time/temperature control for safety food thawed in an improper manner. Whole turkeys thawing on prep table, moved to walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed drying plates and utensils immediately after removing from dish machine
Pesticide-emitting strip present in food prep area. Hanging over soda machine at wait station
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncovered bowl of raw chicken over ready to eat food in reach in freezer, chicken moved to bottom shelf
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce in walk in cooler, order corrected
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at trance to kitchen, restocked
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not filled out at time of inspection
Cutting board has cut marks and is no longer cleanable. Cook line coolers
Employee with no hair restraint while engaging in food preparation. One male employee on cook line with no hair restraint
Food stored on floor. Two buckets of onions on floor in prep area, relocated
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
In-use utensils stored on equipment door handle between uses. Mixing spoons hanging from side of stove on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in prep room soiled Accumulation of grease on gas lines behind cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs, then continued to handle equipment without changing gloves or washing hands. Discussed proper hand washing with staff
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed wiping plates dry immediately after removing from dish machine, discussed proper sanitizing with operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath on cook line - pancake batter (61F - Cold Holding); French toast batter (55F - Cold Holding), staff added ice. Discussed adding to time as a public health control
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents over cook line
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over bread on dry storage shelves
Employee with no hair restraint while engaging in food preparation. One employee on cook line with no hair restraint
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metals shelves in rear prep room soiled Hood filters soiled
Stored food not covered. Multiple items in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over cooked potatoes in walk in cooler, order corrected
Nov 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two raw shell eggs are cracked in walk-in cooler. Operator discarded cracked eggs. Stop sale not warranted.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine in wait station diffusers are soiled with debris.
Spray bottle containing degreaser not labeled. Employee labeled bottle by common name.
In-use knife/knives stored in cracks between reach-in coolers on cooks line.
No handwashing sign provided at a hand sink used by food employees. Will email DBPR Form 5030-211. Employees must wash hands.
Old labels stuck to food containers after cleaning.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Reuse of single-service sour cream buckets.
Screen in rear kitchen exit door is torn.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled under kitchen hand wash sink. Employee labeled spray bottle
Food stored on floor. - bag of onions on floor in food prep area - containers of cooked potatoes, buckets of pickles and peeled onions on floor in walk in cooler. Reviewed with manager.
Opened employee beverage container in a cold holding unit with food to be served to customers in front counter area. Operator discarded drink
Stored food( peeled onions, cut potatoes) not covered in walk in cooler
Unprotected ice machine in a customer/nonsecure area. Unlocked ice machine in outside back area. Reviewed with operator. Operator locked ice machine
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Non-pitting surface rust on food-contact equipment. Storage shelves in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In food preparation area, kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. In dry-storage area.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Floor tiles missing and/or in disrepair. Floor tile in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at front counter
Missing drain plug at dumpster. Dumpster missing drain plug.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line and at front counter. Gasket on walk-in cooler. Fan used in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler in dry-storage.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 6 high priority.
6 High priority5 Intermediate22 Basic
Show 33 findings ▾
Container of medicine improperly stored. Medication stored above reach-in cooler on cook line. Employee removed medication.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets at front counter 69f No written procedures for time as a public health control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets at front counter 69f Reach-in cooler at 11:22am sliced ham (45F - Cold Holding); ground beef (47F - Cold Holding) butter (49F - Cold Holding); sliced meat (47F - Cold Holding); cooked sausage (45F - Cold Holding) Wait station at 1200pm blue cheese dressing (48F - Cold Holding) Operator moved items to freezer, re temp at 1230pm Sliced ham 35f Ground beef 35f Blue cheese dressing 36f Cooked sausage 35f Sliced liver 34f
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Sliced tomatoes sliced at 6:30am temped at 11:22am 47f.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook stated he sliced tomatoes at 6:30am sliced tomatoes (47F - Cooling);
Time/temperature control for safety food re-served to customers. Observed 15 single serve butter packets being reserved at front counter. Temperature 69f Butter packets were discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 ago.
Handwash sink used for purposes other than handwashing. Scrub pad inside bowl of hand wash sink near dishwasher. Employee removed pad.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs stored on prep table for time as a public health control time marked but without written procedures. Operator placed eggs in reach-in cooler. Discussed with operator time as a public health control
Non-pitting surface rust on food-contact equipment. Storage shelves in kitchen.
Spray bottle containing toxic substance not labeled. Spray bottle located above hand wash sink in dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour, and sugar in dry-storage.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In food preparation area, kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. In dry-storage area.
Cleaned and sanitized equipment or utensils not properly stored. Cleaned utensils stored on electric box in dry-storage area.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle water stored on floor underneath prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and wallet stored above reach-in cooler on cook line. Employee removed items.
Employee with no hair restraint while engaging in food preparation. Employees on cook line engaging in food preparation without hair restraint.
Floor tiles missing and/or in disrepair. Floor tile in dish area.
Food stored on floor. Two 5 gallon of cooking oil near hot water heater in kitchen. 3 tubs of cooked potatoes stored on floor underneath shelf, three 5 gallons of pickle slices stored on floor in walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at front counter
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach-in cooler and steam table on cook line.
Missing drain plug at dumpster. Dumpster missing drain plug.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line and at front counter. Gasket on walk-in cooler. Fan used in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler in dry-storage.
Soiled dry wiping cloth in use. Soiled cloth stored on top of cutting board reach-in cooler on cook line,
Stored food not covered. Container of rice not covered. Operator covered rice. Cooked potatoes in walk-in cooler.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach-in freezer located outside is not secured.
Unprotected ice machine in a customer/nonsecure area. Ice machine located outside has a locked but not secured. Discussed with operator about protecting ice machine from public.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
Wiping cloth sanitizing solution stored on the floor. Stored on floor next to hand wash sink near rear exit in kitchen
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.