GOOD GOLLY'S FAMILY RESTAURANT

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Inspection history

1. Jan 13, 2026

   ✓
   1 violation

   • Improper use and storage of clean, sanitized equipment and utensils

2. Aug 14, 2025

   ✓

3. Apr 2, 2025

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Oct 8, 2024

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

5. Jun 20, 2024

   ✓

6. Dec 8, 2023

   ✓

7. Mar 22, 2023

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

8. Nov 14, 2022

   ✓
   2 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Wiping cloths dirty, not stored properly in sanitizing solutions

9. Apr 25, 2022

   ✓
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non food contact surfaces of equipment not clean

10. Nov 4, 2021

    ✓

11. Apr 20, 2021

    ✕
    6 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non food contact surfaces of equipment not clean

12. Feb 25, 2020

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

13. Nov 21, 2019

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

14. Oct 24, 2019

    ✕
    2 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Aug 15, 2019

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

16. Nov 30, 2018

    ✕
    3 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Feb 5, 2018

    ✕
    2 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

18. Sep 26, 2017

    ✓

19. Sep 6, 2017

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Pesticide application not supervised by a certified applicator
    • Critical: Food from unapproved source, spoiled, adulterated on premises.

20. Feb 21, 2017

    ✓

21. Sep 20, 2016

    ✓
    1 violation

    • Insects, rodents present

22. Sep 6, 2016

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

23. Aug 24, 2016

    ✕
    3 violations

    • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

24. Mar 8, 2016

    ✓

25. Feb 4, 2016

    ✕
    1 violation

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.