Georgia › Tift County › Tifton
Golden Corral of Tifton #661
190 S VIRGINIA AVE , TIFTON, GA 31794 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 28, 2026): Inspectors recorded 2 violations, 2 of them critical, involving pest control and temperature control.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B82October 28, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving pest control and temperature control.
Observed ice with dead fly.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed Time/Temperature Control for Safety Food (boiled chopped eggs and ham) not cooled to 41°F or less within the required time frame (from yesterday). COS: Eggs and ham discarded by CFSM/PIC.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”A100June 16, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
C72April 29, 20266 violations
Inspectors recorded 6 violations, 5 of them critical, involving temperature control, handwashing & hygiene and pest control.
Observed spaghetti bake not reheated to 165 deg. F or above for hot holding in oven.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Observed meatloaf in warmer cabinet in main kitchen not hot held at temperatures 135 Fahrenheit or above. COS: Employee reheated meatloaf in oven to greater than 165 degrees Fahrenheit before placing back into functioning warmer cabinet (cooked within last 15 minutes to 165 prior to holding).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed hand wash sink in cash register area with no paper towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed hand wash sink in vegetable prep area and cash register area blocked by cleaning equipment.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed live roaches on buffet and at hand wash sink next to ice machine in dish area.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed walls and floors throughout entire kitchen area in disrepair with standing water and food/trash accumulations. Resolve damage during renovation but clean up spills and food/trash.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”B85December 3, 20254 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
Time/temperature control for food not held at 135 degrees Fahrenheit or above in upper warmer cabinet located in main kitchen (see temp log). COS: All foods under 135 degrees F found in warmer cabinet were discarded. Other foods that were just cooked and were 135 degrees F or above in same cabinet were moved to a different warmer.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed several food items on salad bar using time as a public health control without a time marking when placed out of cold holding. Items included cottage cheese, honeydew, shredded cheese, ranch, eggs, diced ham. COS: Item time sticker shall have name of product on sticker if not stuck to container. COS: Correct time stickers were placed on food products.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed time/temperature control food (deviled eggs) being placed out on salad bar using time as a public health control above 41 degrees F. COS: Eggs taken back to walk-in cooler before being placed out using time as a public health control.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed dish machine chlorine sanitizer not at proper minimum strength. COS: Will use three compartment sink to sanitize all dishes until dish machine is repaired with proper sanitizing solution. Service called during inspection.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”A96June 25, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving cleaning & sanitizing.
Observed mechanical dishwasher without minimum sanitizing concentration. COS: Ecolab serviced machine yesterday. PIC called. Ecolab repaired dishwasher during inspection and stated motor went out. Motor was replaced and sanitation concentration was at minimum max strength before leaving establishment.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed old food stuck to clean pans that were put up as clean in main kitchen. COS: Ensure pans are cleaned to site and touch before putting up as clean. Dirty dishes taken back to dish area to be rewashed.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”A91December 2, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed taco meat, tamales, okra and tomato soup placed in hot holding cabinet before products reached 135 degrees F as all were commercially packaged products. COS: All products were taken out of hot holding cabinets and finished reheating in steamer to 135 degrees F within 2 hours of starting the reheating process. (see temp log).
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”A96March 27, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed food being cooled by nonapproved method. Observed lettuce and cabbage being cooled after chopping in deep containers. COS: Lettuce and cabbage moved to walk-in freezer and spread in shallow containers to finish cooling process. Train food employees to follow this method each time prepping these items.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”B87March 6, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control.
Observed Time/Temperature Control for Safety Food (eggs) prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41F within 4 hours. COS: Eggs discarded.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed cut melon, lettuce on salad bar without a time stamp on product when using Time as a Public Health Control. Observed cottage cheese being held past the discard time. COS: Items discarded. Ensure PIC trains all salad bar staff to place proper time marking on all products when placed out on salad bar using Time as a Public Health Control.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed food (potato salad, eggs, cut melon) being cooled by nonapproved method (deep pans and covered) in walk-in cooler. COS: Items were placed in shallow containers and moved to walk-in freezer to finish cooling process (other than eggs, these were discarded). Ensure employees are trained in proper cooling methods by PIC.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”A93November 20, 20233 violations
Inspectors recorded 3 violations, 3 of them critical, involving cleaning & sanitizing and temperature control.
Observed old food stuck to clean pans. COS: Ensure pans are cleaned to site and touch before putting up as clean.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed can opener with encrusted food debris and metal shavings on blade. COS: Ensure can opener is washed, rinsed and sanitized daily to prevent build up.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed time-temperature control for safety food (pasta) being cooled by nonapproved method in walk-in cooler. COS: Ensure foods are separated into portions which are no more than 2" deep and left uncovered when cooling. Pasta was divided into two pans and placed in walk-in freezer to finish cooling process. Ensure product is stirred often as well during cooling process.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-137-000160. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.