GOLDEN EAGLE COUNTRY CLUB INC
3700 GOLDEN EAGLE DR, Tallahassee FL 32312 · (850)893-7700
Last inspected Jun 29, 2026 · 9 visits since January 2024
APR 24
AUG 24
OCT 24
NOV 25
APR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. See stop sale. Unable to determine food type. Tray was 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 |
|---|---|---|---|
| 6--2018036444 | May 4, 2018 | Aug 6, 2018 | $200 |
Inspection history
9 visits, newest first
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Apr 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler eggs 63, cut tomatoes 55, cheese 57, Line cooler shredded cheese 64, feta 60. Single door cooler beef 48, chicken 45, mashed potatoes 45. All items in all coolers put out at 10:00 am Per manager. All foods transferred to walk-in to cool.
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.
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler eggs 63, cut tomatoes 55, cheese 57, Line cooler shredded cheese 64, feta 60. Single door cooler beef 48, chicken 45, mashed potatoes 45. All items in all coolers put out at 10:00 am Per manager. All foods transferred to walk-in to cool.
Toxic substance/chemical improperly stored. Spray cleaner on dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 159°.
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.
Spray bottle containing toxic substance not labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing process had just started, employee cut packages open and removed fish.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese. Properly stored during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 53° double door, beef 60° single door. Less than 4 hours per operator. Iced during inspection.
Toxic substance/chemical improperly stored. Spray bottles on counters and dishwasher.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Gauge reading 112°.
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. Both reachins on line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on prep counters.
Oct 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Cleaner on dishwasher.
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice buildup in reach-in freezer. Bar glass chiller.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass in glass chiller.
Single-service articles improperly stored. Cups on floor.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Aug 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F, chicken 47°F, Less than 4 hours per operator, Iced during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind cook line.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Food with mold-like growth. See stop sale. Unable to determine food type. Tray was discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over tortilla shells.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream sauce at 106°. Reheated during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple Items in walk-in cooler and reach in cooler on end of cook line.
Food stored on floor. Case of potatoes.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of 5 gallon bucket in walk-in cooler covered in mold like substance.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse at 81°.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad and cooked chicken.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Grease under equipment on line.
Food stored on floor. Breading Properly stored during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood.
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.