THE GOLDEN PACCO RESTAURANT AND BAKERY

Name: THE GOLDEN PACCO RESTAURANT AND BAKERY
Address: 401 SW DR MLK JR BLVD, BELLE GLADE, FL, 33430, US
Rating: 35.8

401 SW DR MLK JR BLVD, BELLE GLADE, FL 33430

License #6021083

☕ Café/Breakfast ℹ️

35.8 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE GOLDEN PACCO RESTAURANT AND BAKERY in BELLE GLADE currently holds an InspectFL Health Score of 35.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 55 total violations — 24 critical, 11 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 18, 2024

The latest inspection on October 29, 2026 shows 14 observation rows: 2 critical, 0 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

THE GOLDEN PACCO RESTAURANT AND BAKERY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. 1. Observed plastic container with no handles stored in direct contact with rice in storage container in kitchen. 2. Observed styrofoam cup in direct contact with cornmeal in storage container in kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface at two door reach in cooler in kitchen.
[14-20-4] Ripped/worn tin foil used as shelf cover on storage shelves at food prep tables in kitchen.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
[36-12-4] Floors not constructed to be easily cleanable. Observed floors pitted in several areas throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket at mop sink.
[12A-29-4] 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 employee wiping floor with bare hands and then sweeping with broom and dust then handling bowl of rice immediately after without first handwashing. Advised employee to wash hands.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths stored on food prep table opposite cookline in kitchen. Operator removed.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes with bare hands at the triple sink in kitchen then handling a bowl of rice at the food prep table immediately after without first handwashing. Advised employee to wash hands.
[35A-03-4] Dead roaches on premises. 1. Observed 2 dead roaches on glue board traps in kitchen. 2. Observed two dead roaches on glue board trap at front counter.
[08B-38-4] Food stored on floor. Observed on squash stored directly on floor in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.

Disposition: Warning Issued
[03D-02-5] 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.
[12A-29-4] 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.
[08A-02-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[53A-03-7] 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.
[53B-01-5] 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.
[03F-10-5] 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.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 1 dead roach observed behind glass door standing juice cooler near bathroom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled. Advised operator to clean.
[08A-20-5] 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.
[35A-04-4] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03D-06-5] 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.
[03B-01-6] 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.
[02C-03-5] 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.
[53B-01-5] 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.