- Basic - Ceiling in disrepair. Missing ceiling tile above unused fire suppression system. Water damaged tiles in multiple spots. **Warning**
- Basic - Food stored in dry storage area not covered. Bag of rice open in dry storage. Washed broccoli in open bin in walk-in cooler. Egg rolls in walk-in freezer uncovered. **Repeat Violation** **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside. Used alcohol swab showed black debris. **Warning**
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10/29/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. On inside and outside of drawers next to line make table. **Warning**
- Basic - Ceiling in disrepair. Missing ceiling tile above unused fire suppression system. Water damaged tiles in multiple spots. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knife. Removed drawer and washed. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. In lobby restroom. **Warning**
- Basic - Food stored in dry storage area not covered. Bag of rice open in dry storage. Washed broccoli in open bin in walk-in cooler. Egg rolls in walk-in freezer uncovered. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Jug of oil. Two buckets of soy sauce. 4 liters of sprite. Moved to shelves. **Warning** **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. On ceiling. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two bulbs near dish machine. Four in front closet near far kitchen entrance/exit to lobby. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom in lobby. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. Placed under running water. **Corrected On-Site** **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Raw chicken box lids reused for cooked spring rolls. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- High Priority - Displayed food not properly protected from contamination. Crispy noodles beside soup without sneeze guard. Moved underneath sneeze guard. **Warning** **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoop. Water cloudy at 80°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 49°, 45°. Cut lettuce 47°. At buffet no time marked. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked bananas 125°. Cooked chicken 116°, 100°, 127° **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces in non separated make table. Raw shell eggs in upper compartment over krab meat. Moved items. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside. Used alcohol swab showed black debris. **Warning**
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10/28/2014 | Complaint Full | Warning Issued |
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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07/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Sugar, Flour, and Rice stored in dry storage area not covered. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Raw chicken stored over ready-to-eat lettuce. **Corrected On-Site**
- Intermediate - Hot water at handwash sinks, and triple sink not reaching 100 degrees Fahrenheit.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Required employee training provided by a person who is not a certified food manager.
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5/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/5/2013 | Complaint Full | Call Back - Complied |
- Basic - Soil residue build-up in mop sink.
- High Priority - Self-service ice cream lacking adequate sneezeguard or other proper protection from contamination.
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12/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Shortening stored on floor. **Corrected On-Site**
- Basic - Soil residue build-up in mop sink.
- Basic - Stored chicken not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Teriyaki Chicken 112-119°, Sweet and Sour Chicken 120-130°, Vegetable Egg Roll 121-124°, and Regular Egg Roll 127°. ALL ON HOT BUFFET.
- Intermediate - Hot holding buffet equipment for fried foods incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter.
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12/4/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense sugar. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice stored in ice bin not covered. **Corrected On-Site**
- Basic - In-use ice cream stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Open noodles provided for self-service not properly protected. **Corrected On-Site**
- Basic - Salad bar with block of ice, not able to maintain TCS FOODS at 41°F or below.
- Basic - Soil residue build-up in mop sink.
- Basic - Sugar stored in dry storage area not covered. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni Salad Lettuce, and Sliced Melons 48-49° on ice in salad bar.
- High Priority - Self-service ice cream lacking adequate sneezeguard or other proper protection from contamination.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/4/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/24/2013 | Food-Licensing Inspection | Admin. Complaint Callback Complied |
- Basic - Bathroom facility in disrepair. Employee women''s restroom.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair. Walkin cooler.
- Basic - Leaking pipe at plumbing fixture. In unused kitchen area.
- Basic - Raw animal food stored above unwashed produce. In walk in cooler.
- Basic - Urinal not flushing/functioning properly. Urinal in men''s room.
- Exit door locked. For reporting purposes only. Cooler door with unapproved locking mechanism.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Bulk flour containers.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Identity of food or food product misrepresented. Scallops.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/1/2013 | Food-Licensing Inspection | Emergency Order Callback Complied |
- Basic - Bathroom facility in disrepair. Employee women's restroom.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Paper towel dispenser and handwash sink in kitchen.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights on cook line not being used. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Walkin cooler.
- Basic - Food stored in holding unit not covered. Tea with no lid. **Corrected On-Site**
- Basic - Food stored on floor. Soy sauce.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Not in place, on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. In unused kitchen area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Stainless steel scrubber on cook line.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer frozen meats.
- Basic - Objectionable odors in bathroom. Women's room.
- Basic - Old food stuck to clean dishware/utensils. Dirty plate at buffet. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed produce. In walk in cooler.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Single-service articles not stored inverted or protected from contamination. Paper plates in office area. **Corrected On-Site**
- Basic - Urinal not flushing/functioning properly. Urinal in men's room.
- Basic - Utensils stored on top of soiled oven between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soapy water was being used not sanitizer.
- Basic - Wiping cloth/towel used under cutting board.
- Exit door locked. For reporting purposes only. Cooler door with unapproved locking mechanism.
- High Priority - Dented/rusted cans present. See stop sale. Ground bean sauce.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chopping onions. Used bowl with no designated handle to scoop rice.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bulk flour containers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 60?, 58?. Cornstarch in water.
- High Priority - Potentially hazardous (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. Shrimp
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 90? and 80?
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. On make table beef, chicken and shrimp over clean veggies.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. Meats over peas and carrots.
- High Priority - Roach activity present as evidenced by live roaches found. 18 small live in kitchen area. 9 around dish area. 6 near prep area. 3 on wall in kitchen.
- High Priority - Roach excrement and/or droppings present. Numerous roach like droppings in kitchen area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk flour containers soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Identity of food or food product misrepresented. Scallops.
- Intermediate - Meat grinder/saw soiled with old food debris. In storage area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Nonfood-grade utensil used in food. Cornstarch stirrer (wood with nails) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items.
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4/30/2013 | Food-Licensing Inspection | Emergency order recommended |
Restaurant representatives - add corrected or new information about Golden Coast Restaurant, 3916 W Silver Springs Blvd, Ocala, FL »