GOLDEN WOK USA INC

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. observed egg rolls and cooked rice past its 4 hour limit on cooks line.Person in charge discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on reach in cooler cooks line cooked noodles (51F - Cold Holding); krab (62F - Cold Holding).Person in charge stated it had been filled above the fill line for approximately 1 hour and placed in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.observed egg rolls and cooked rice past its 4 hour limit on cooks line.Person in charge discarded.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in walk-in cooler pork from freezer not date marked. Person in charge stated it was pulled from the freezer on 4/14/26 and date mark accordingly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed in walk-in cooler cooked pork not date marked. Person in charge stated it was cooked on 4/11/26 and date marked accordingly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed: Bowl or other container with no handle used to dispense rice,corn starch and soy sauce. Person in charge removed all bowls.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed: Employee with no hair restraint while engaging in food preparation.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: Ice buildup in reach-in freezer across from 3 compartment sink.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed: Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense rice,corn starch and soy sauce. Person in charge removed all bowls. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.observed employee open beverage on food preparation table. Person in charge removed can soda. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed employee engaging in food preparation with wrist band. Employee removed and washed hands. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in reach-in freezer across from 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over woks and fryers hood filters soiled with grease. Observed throughout entire kitchen area, Reach in cooler,Walk in cooler and Reach in cooler gaskets soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted Corrected On-Site

High Priority - Container of medicine improperly stored above food Food prep table in main kitchen area. Person in charge removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw chicken above Raw shell egg. Person in charge removed raw chicken. Emailed Person in charge a copy of the safe refrigerator storage handout. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler garlic in oil (65F - Cold Holding)Person in charge stated it had been out on the food table for approximately 1.5 hours and placed it back in the reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times by rice bins and food cart. Person in charge moved rice bins and food cart. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.observed in walk-in cooler frozen cooked pork with no date mark. Person in charge stated it was prepared on 3/9/25 and pulled from freezer on 3/11/25 and date marked accordingly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed I walk-in cooler cooked pork not date marked.Person in charge stated it was prepared on 3/9/25 and date marked accordingly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while engaging in food preparation. 3 Employees with no hair restraint while engaging in food preparation on cooks line. Employees put on hat and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Garbage on pad around dumpster on south end of parking area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over woks and fryers hood filters soiled with grease. Observed throughout entire kitchen area, Reach in cooler,Walk in cooler and Reach in cooler gaskets soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Ojectionable odors in back kitchen area by dry storage and mop sink of the establishment.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered. Stored food not covered. Observed in reach in freezer stored pork and cheese Rangoons not covered. Person in charge covered food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. *

Basic - Employee with no hair restraint while engaging in food preparation. 3 Employees with no hair restraint while engaging in food preparation on cooks line. Employees put on hat and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Garbage on pad around dumpster.

Basic - In-use knife stored in cracks between pieces of equipment in main kitchen area. Person in charge removed knife. Person in charge washed knife. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over woks and fryers hood filters soiled with grease. Observed throughout entire kitchen area, Reach in cooler,Walk in cooler and Reach in cooler gaskets soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Objectionable odors in back kitchen area by dry storage and mop sink of the establishment.

Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination on cooks line and dry storage in main kitchen area. Educated Person in charge . Person in charge inverted single service items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered. Observed in Walk in cooler stored chicken and pork not covered. Person in charge covered food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in front Reach in cooler across from cash register raw Chicken over cut vegetables and single serving sauces. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Chicken. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee put on hat with gloves on and failed touch a single service container. Educated Person in charge on glove use and Handwashing. Employee discarded SS container,removed soiled gloves,washed hands and put on clean gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area Reach in cooler Garlic in Oil (47F - Cold Holding). Observed in Walk in cooler Cooked Chicken (46F - Cold Holding). Person in charge stated they had been out at room temperature for approximately 30 minutes when they placed them in the cooler. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine over 200ppm) Person in charge diluted and retested Sanitizer Bucket (Chlorine Retested 100ppm) Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed in main kitchen area over half of the hot holding unit well soiled cardboard. Educated Person in charge on Cardboard used to line food-contact shelves. Person in charge removed cardboard and washed and sanitized surfaces. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while engaging in food preparation on cooks line. Employee put on hat. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over woks and fryers hood filters soiled with grease. Observed throughout entire kitchen area, Reach in cooler,Walk in cooler and Reach in cooler gaskets soiled with mold like substance. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination on cooks line and dry storage in main kitchen area. Educated Person in charge . Person in charge inverted single service items. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed in Walk in cooler stored Chicken and Seafood not covered. Person in charge covered food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over woks and fryers hood filters soiled with grease. Observed throughout entire kitchen area, Reach in cooler,Walk in cooler and Reach in cooler gaskets soiled with mold like substance. Warning - From follow-up inspection 2023-09-27: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Chicken stored over raw shell Eggs and raw Beef. Educated Person in charge on cold food storage and emailed a copy of the handout for cold food storage. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee talking on cellphone with gloves on and started to prepare food and did not change gloves or wash hands. Stopped employee and explained proper protocol for glove use and hand washing procedures. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth bleach sanitizer over 200ppm. Educated Person in charge on proper levels for WC sanitizer Person in charge rechecked chlorine sanitizer at 100ppm Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge on clean up procedures and printed a copy Warning

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. Educated Person in charge on employee health agreement and printed a copy. Warning

Basic - Employee with no hair restraint while engaging in food preparation on cooks line. Employee put on hat and washed hands. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryers heavily soiled with grease. Observed soiled gaskets throughout kitchen area with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic - Raw shrimp stored on floor in Walk in cooler Educated Person in charge on food storage. Person in charge removed shrimp from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination on cooks line and dry storage in main kitchen area. Educated Person in charge . Person in charge inverted single service items. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-02-08: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-02-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Gaskets on all reach in coolers and the walk-in cooler soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-02-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat cooked shrimp and cooked rice noodles. Educated Person in charge on cold food storage. Person in charge removed raw chicken. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth bleach sanitizer over 200ppm. Educated Person in charge on proper levels for WC sanitizer Person in charge rechecked chlorine sanitizer at 100ppm Corrected On-Site

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed establishment non continuous cooking of raw chicken wings. Educated Person in charge on non continuous cooking procedures. A copy of non continuous cooking procedures were sent via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on entree make station across from wok line. Person in charge cleaned and sanitized cutting board. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwashing sink at the end of the wok station blocked by food card . Person in charge moved food card. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing sink at the end of the wok station no paper towel. Person in charge filled paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Chicken and pork in Walk in cooler in back area not date marked. Person in charge stated that the product was prepared on 09/18/2022. Educated Person in charge on date marking . Person in charge date marked the Chicken and Pork. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Observed food stored on floor in Walk in cooler and throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryers heavily soiled with grease.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at entree make station across from wok station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cooking utensils in hand washing sink by chest freezer in back part of kitchen.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink by chest freezer in back area of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on make station across from from wok station deep cut marks in cutting board no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Observed cook eating food in main kitchen area. Manager had cook leave the area. Corrected On-Site

Basic - Food stored on floor. Observed rice bin and fryer oil stored on floor in main kitchen area. Manager removed from floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer Observed in chest Reach in freezer buildup of ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in Reach in cooler,Reach in freezer and Walk in cooler in main kitchen area. Observed soiled food cart by chest freezer. Observed soiled hood vent over wok and fryer area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reach in cooler and Walk in cooler shelves rusted and pitted.