GOLDEN PACCO RESTAURANT AND BAKERY
401 SW DR MLK JR BLVD, Belle Glade FL 33430 · 561-983-8108
Last inspected Jan 27, 2026 · 10 visits since January 2024
APR 24
SEP 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024069854 | Sep 17, 2024 | Jan 14, 2025 | $600 |
| 2--2024024143 | Apr 1, 2024 | May 29, 2024 | $1,640 |
| 2--2024007095 | Jan 30, 2024 | Mar 4, 2024 | $800 |
| 2--2022053416 | Sep 19, 2022 | Dec 8, 2022 | $400 |
| 2--2019005749 | Jan 8, 2019 | Apr 3, 2019 | $480 |
| 2--2016021930 | Apr 30, 2016 | Jun 3, 2016 | $400 |
Inspection history
10 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
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.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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
No paper towels or mechanical hand drying device provided at handwash sink. Observed in restroom. Operator refilled
Probe thermometer not within the intended measuring range of use. Hot foods probe thermometer provided, provided hand out thermometer to operator
Hole in or other damage to wall. Wall at entrance to storage area in poor repair.
Ice scoop handle in contact with ice. Operator properly stored
Interior of microwave has accumulation of grease/food debris. Operator started to clean at time of inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table soiled
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 50ppm chlorine
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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.
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.
May 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double glass door reach in cooler: cooked peas (45F - Cooling) As per operator, item cooked yesterday and left to cool overnight. Item not cooled to 41F within 6 hours. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handling cellphone then handled utensil and prepared cooked pork; no hand wash. Advised operator to wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: Raw beef stored above cooked cow foot; none of these items were commercially packaged. Operator stored 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. At double glass door reach in cooler: butter (49F - Cold Holding); cheddar cheese (48F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double glass door reach in cooler: cooked peas (45F - Cooling) As per operator, item cooked yesterday and left to cool overnight. Item not cooled to 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler: butter (49F - Cold Holding); cheddar cheese (48F - Cold Holding) As per operator, held overnight. Not 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. 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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ As per operator, exam is scheduled for April 8, 2024.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at front counter, in glass display hot box: Fried dumplings held using TPHC as evidenced by time mark but not included in written procedure. Advised operator to include these items in the written procedures.
Jan 30, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.
Jan 30, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Jan 29, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
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.
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.
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.
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.
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 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.
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.
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.
Dead roaches on premises. 1 dead roach observed behind glass door standing juice cooler near bathroom.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled. Advised operator to clean.
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.