GOLDEN WOK

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no manager, manager came in. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Binjie started in december, provided paper to sign. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen above 3CS Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License was not posted, establishment open and operating, employee posted license. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door. - From follow-up inspection 2025-08-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen - From follow-up inspection 2025-08-25: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Screen back door not closing, operator has new door to go on. Corrective Action Taken - From follow-up inspection 2025-08-25: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over won ton wrappers in reach in freezer. Corrected On-Site Repeat Violation

High Priority - 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. Brown rice does not have time marked. Keep rice on specific time frame.

Intermediate - Handwash sink used for purposes other than handwashing. Using hand wash sink to rinse out towel, and fill sani bucket. Educated employee.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time plan, not at establishment. Need to have time plan available at all times.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, and pork items not date marked

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters have grease build up Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On prep table and table Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in upright freezer. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of microwave soiled.