GOLDEN PAVILION
201 N US 1 STE E3
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
All Inspection Reports
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.