GOLDEN CORRAL
105 E 23 ST, Panama City FL 32405 · 765-413-6630
Last inspected Jul 21, 2026 · 10 visits since November 2023
NOV 24
MAY 25
NOV 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
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. In produce walk in cooler: cooked pasta 51F, hard boiled eggs 50F, raw shell eggs 50F, cut cantaloupe 52F. Per operator, all items in cooling unit for over 24 hours. In fry station reach in cooler: mashed potatoes 49F. Per operator, item in reach in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In produce walk in cooler: cooked pasta 51F, hard boiled eggs 50F, raw shell eggs 50F, cut cantaloupe 52F. Per operator, all items in cooling unit for over 24 hours. In fry station reach in cooler: mashed potatoes 49F. Per operator, item in reach in cooler overnight. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Left a copy.
Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in server station next to party room, and ice machine next to entrance to the kitchen.
Floor area(s) covered with standing water. Both walk in coolers.
Floors not maintained smooth and durable. Floor throughout the kitchen and walk in coolers and freezer.
Objectionable odors in the meat walk in cooler, prep area's three compartment sink, and ware washing area.
Several floor tiles missing and/or in disrepair throughout the kitchen.
Stored food not covered. Stored catfish in walk in freezer not covered.
Time/temperature control for safety food not maintained frozen solid in a freezer. French fries, okra and tater tots in reach in freezer on fry station no longer frozen solid. Operator moved items to walk in freezer at the time of inspection.
Water leaking from pipe in warewashing area.
Nov 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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,
Employee beverage container on shelf in desert area ext to sprinkles and over chocolate powder. Employee removed drink from area at time of inspection.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled meat cooler shelves.
Objectionable odor in meat cooler.
Stored food not covered. Prefilled coffee filters in wait station near bathrooms not protected. Manager put lid on coffee container during inspection.
Nov 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
May 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of sugar/residue inside cotton candy machine
Identity of food or food product misrepresented. Per operator fried fish on buffet line is Basa. Observed catfish label over fish.
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.
Floor tiles missing and/or in disrepair. Around walk-in freezer door. Floor area(s) covered with standing water. Around walk-in freezer door.
Nov 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. By fry station. Restocked at time of inspection.
Interior of fry station reach in cooler in disrepair, has exposed insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on vent inside fry station upright cooler.
Shelves with rust that has pitted the surface in meat walk-in cooler.
Apr 18, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor dirty inside walk-in cooler. Employee began cleaning at time of inspection.
Very slow draining water in handwash sink. By door to kitchen near dish area.
Jan 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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
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,
Nov 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 6 findings ▾
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
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.
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.
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.
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.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by double doors to kitchen in recharge zone.
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.