Latest state inspection: Oct. 29, 2026(Follow-up visit)
2 violations (2 high-priority). Warning issued: the inspector will come back to check that violations are fixed.
Previous inspection, Oct. 28, 2026: 25 violations (6 high-priority) (Warning).
What the inspector found on Oct. 29, 2026
High Priority- From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, pork ribs (45F - Cold Holding); chicken (49F - Cold Holding); pork (48F - Cold Holding); krab mix (47F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler. - From follow-up inspection 2026-10-29: At time of follow up inspection no stop sales issued. Fixed during the inspection.
High Priority- From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip-top cooler top reach in cooler of cook line, chicken (57F - Cold Holding); beef (59F - Cold Holding) stored in metal bowls on top of other products above cooling plane. Operator relocated to inside the reach in cooler. In the walk in cooler, pork ribs (45F - Cold Holding); chicken (49F - Cold Holding); pork (48F - Cold Holding); krab mix (47F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler. - From follow-up inspection 2026-10-29: At time of follow up inspection, all time/temperature control food for safety in walk in cooler in a cooling state. No cold holding food available. Ambient air of walk in cooler at 45F. Per person in charge maintenance scheduled for service later in the day. Fixed during the inspection.
From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.
How Golden Eggroll compares
The state has 2 inspections of Golden Eggroll on file, going back to October 2026. Its cleanest visit had 2 violations and its worst had 25 violations.
The latest inspection was better than the one before (25 violations).
Among 36 restaurants inspected in ZIP code 32208 in the past 15 months, the average latest inspection found 6 violations, and 7 had none. With 2 violations, Golden Eggroll ranks tied for No. 13 of 36 (fewest violations first).
Across Northeast Florida, the average is 4.6.
Violation counts include minor (basic) items, so a higher number doesn't always mean a serious problem.
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Inspection history
Date
Violations
Result
Oct. 29, 2026
2 Warning
Call Back - Extension given, pendingFollow-up visit · 2 violations (2 high-priority, 0 intermediate, 0 basic) · State report
High Priority- From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, pork ribs (45F - Cold Holding); chicken (49F - Cold Holding); pork (48F - Cold Holding); krab mix (47F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler. - From follow-up inspection 2026-10-29: At time of follow up inspection no stop sales issued. Fixed during the inspection.
High Priority- From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip-top cooler top reach in cooler of cook line, chicken (57F - Cold Holding); beef (59F - Cold Holding) stored in metal bowls on top of other products above cooling plane. Operator relocated to inside the reach in cooler. In the walk in cooler, pork ribs (45F - Cold Holding); chicken (49F - Cold Holding); pork (48F - Cold Holding); krab mix (47F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler. - From follow-up inspection 2026-10-29: At time of follow up inspection, all time/temperature control food for safety in walk in cooler in a cooling state. No cold holding food available. Ambient air of walk in cooler at 45F. Per person in charge maintenance scheduled for service later in the day. Fixed during the inspection.
High PriorityEmployee 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 raw shell eggs then handled ready to eat dumplings without changing gloves and washing hands. Operator talked to employee. Fixed during the inspection.
High PriorityFood-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing then rinsing plastic containers in three compartments sink not sanitized prior to placing on shelf.
High PriorityRaw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on metal shelf over open bulk flour container. Operator relocated the raw shell eggs. In the walk in freezer, raw chicken over ready to eat pork and raw chicken over ready to eat potstickers. Raw chicken not commercially packaged. Employee began rearranging. Fixed during the inspection.
High PriorityStop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, pork ribs (45F - Cold Holding); chicken (49F - Cold Holding); pork (48F - Cold Holding); krab mix (47F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler. Fixed during the inspection.
High PriorityTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip-top cooler top reach in cooler of cook line, chicken (57F - Cold Holding); beef (59F - Cold Holding) stored in metal bowls on top of other products above cooling plane. Operator relocated to inside the reach in cooler. In the walk in cooler, pork ribs (45F - Cold Holding); chicken (49F - Cold Holding); pork (48F - Cold Holding); krab mix (47F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler. Fixed during the inspection.
High PriorityTime/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. All items held utilizing time as public health control missing product time marking. Operator added time marker on chart. Fixed during the inspection.
IntermediateFood-contact surface soiled with food debris, mold-like substance or slime. Scoop in bulk flour container has encrusted on flour debris. Mold like substance staining on interior walls of bulk ice bin. Shelves of walk in cooler soiled with build up. Repeat violation.
IntermediateHandwash sink used for purposes other than handwashing. Hand wash sink used to store tongs at front counter hand wash sink.
IntermediateNo probe thermometer provided to measure temperature of food products. No probe thermometer available.
IntermediateReady-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, chicken, pork, krab and pork ribs all prepared on site previous day missing product date marking.
BasicAccumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance staining on interior walls of bulk ice bin. Repeat violation.
BasicCutting board has cut marks and is no longer cleanable. Cutting board in use to cut broccoli with deep cutting grooves no longer easily cleanable.
BasicEmployee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on back prep table. Repeat violation.
BasicEmployee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag and apron stored on shelf over uncovered bulk seasoning containers. Repeat violation.
BasicEmployee with no beard guard/restraint while engaging in food preparation. Employee on cook line preparing food with no beard guard when needed.
BasicEquipment and utensils not properly air-dried - wet nesting. On shelf over three compartments sink, clean plastic containers stacked while wet.
BasicEquipment in poor repair. Stand up glass door reach in cooler with torn door gasket.
BasicFloors, walls and ceiling soiled/has accumulation of debris. Ceiling vents over cook line and prep area with dust accumulation. Wall over pass through window with dust build up. Wall behind bulk ice bin with accumulation of mold like substance. Repeat violation.
BasicFood stored on floor. Containers of fryer oil stored on the floor. At the end of the cook line, bucket of sauce stored on the floor. Repeat violation.
BasicHood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping on walls on cook line hood system and.
BasicIn-use knife/knives stored in cracks between pieces of equipment. In use knife on cook line between reach in cooler and prep table.
BasicNonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with debris build up. Shelving j it over pass through window with grease and debris build up. Flip-top cooler top reach in cooler on cook line with food debris build up in door gasket. Repeat violation.
BasicRipped/worn tin foil used as shelf cover. Ripped tin foil used to cover fire suppression system equipment at the end of the cook line.
BasicStored food not covered. Uncovered bulk seasoning containers under metal shelf. Operator covered. Fixed during the inspection.
BasicWet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor by back door.
Inspection results are from Florida DBPR's public food service inspection data and are updated every morning. Diners' star rating and review count are from Google Maps. High-priority violations are those that could directly contribute to foodborne illness or injury. An inspection is a snapshot of one visit, and many problems are fixed on the spot. To see the official report, search this business on DBPR's license and inspection lookup (license 2612095). Search another restaurant.