DirtyFLRestaurant Inspection Data

GOLDEN PAVILION

201 N US 1 STE E3

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8829198

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves- soiled cardboard on top of microwave where clean pan was stored on top of it; removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor- buckets of meats in walk-in cooler Advised to store properly Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook libe Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken under three compartment sink by dishwasher Placed under cold running water Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust- throughout the kitchen
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8725405

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food- fried rice at cook line and flour Removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor- buckets of sauces in walk-in cooler; frozen meats in walk-in freezer;
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm); operator ran machine a few times; fixed to 50 ppm
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tofu in reach in cooler at cook line Operator stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (52F - Cold Holding) in ice tub at expo line; food not prepared or portioned today; food out of temperature for less than four hours; not enough ice; operator added ice; sprouts (56F - Cold Holding); at cook line; as per operator food out of temperature for approximately 1 hour; food moved to reach in cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in three compartment sink without soap and started to plate soups after; educated; employee washed hands Repeat Violation

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8512177

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at all rice warners Operator removed Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above cooked wantons in walk-in cooler Advised to reverse
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (54F - Cold Holding); sprouts (54F - Cold Holding); in sandwich table at cook line; food containers stored on top of other containers; food out of temperature for approximately one hour; food not prepared or portioned today; Food moved inside the cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink with no soap; put gloves on and started chopping meat; educated; operator changed gloves and washed hands Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- blocked by pots and pans; removed Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk-in cooler ; cooked yesterday morning ; approximately 26 hours; advised operator to date

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8346938

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 08B-38-4:Basic - Food stored on floor- bucket sauces on the floor in walk-in cooler Advised to store properly
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork; raw chicken over open can of chestnuts in walk-in cooler; Advised to store raw below cooked and ready to eat foods. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork wantons (60F - Cold Holding) in ice bat at expo line ; ice bath not covering container food line; as per operator food not prepared or portioned today; foods out since 11:30; operator added ice and made smaller portions; fried chicken (49F - Cold Holding);in cold holding unit at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to walk-in cooler; **Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-05-5: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.