DirtyFLRestaurant Inspection Data

GOLDEN WOK

Health inspection records show GOLDEN WOK in LANTANA has 11 inspections with a food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Lantana Road
Florida, 33462
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13566544

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in the wall above triple sink. Warning - From follow-up inspection 2025-11-04: Hole in wall. **Time Extended**

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13495916

  • 12B-07-4:Basic - Employee coffee cups and water bottles on a food preparation table at cook line. Warning
  • 40-06-5:Basic - Employee personal cell phone stored in or above a food preparation area, on cook line. Warning
  • 36-24-5:Basic - Hole in the wall above triple sink. Warning
  • 35B-09-4:Basic - Screen in door torn/in poor repair - vermin present. Warning
  • 12A-16-4:High Priority - Cook entering kitchen from backdoor, began working with food, preparing food in the wok, without first washing hands. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 30+ rodent droppings on the floor under shelf across cook line. 10 rodent droppings on cover of flour container in dry storage area. 6 rodent droppings on food containers in dry storage area. 15+ rodent droppings under shelf in dry storage area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 50F, rice 62F, sprouts 61F, noodles 67F, on prep table at cook line. Operator stated items were removed from temperature control one hour ago and left out. Not cooked or prepped today. Operator placed foods in cold holding unit. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons (113F-125F - Hot Holding) in steam table cooked one hour ago. Operator turned steam table up. At the end of inspection wontons are 155F. **Corrective Action Taken** Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint
  • 27-11-4:Intermediate - No running water at mop sink in the back of building. Warning
  • 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. Cooked beef, cooked shrimp, cooked chicken not date marked, in walk in cooler Cooked more than 2 days ago. Repeat Violation Admin Complaint

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10890223

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal can used to dispense rice next to back door. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 14-05-4:Basic - Cardboard used to line food-contact top of chest freezer.
  • 14-69-4:Basic - Ice buildup in upright freezer on the right.
  • 08B-38-4:Basic - Sprouts and 3 containers of soy sauce stored on in walk in cooler.
  • 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name in dry storage next to restroom. Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade to go bags used in direct contact with cheese wontons in upright freezer. Operator removed from bags. Corrected On-Site
  • 08A-05-6:High Priority - Raw chicken stored over/not properly separated from ready-to-eat fried shrimp in cooler next to fryer. Operator reversed. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 73F on prep table next to cook line. Not cooked or portioned today. Operator stated removed from walk in cooler 2 hours ago. Operator placed rice in walk in cooler. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm + next to triple sink. Operator set up fresh solution at 75ppm. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint
  • 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 cooked noodles in walk in cooler, prepared yesterday morning, more than 24 hours ago. Repeat Violation Admin Complaint

Inspection Date: 6/30/2025

Inspection #: Visit ID: 10869127

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal can stored in rice bin used as scoop. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage racks in walk in cooler heavily soiled with dust and food debris.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working containers of flour, corn starch not labeled at dry storage area near back bathroom. Operator labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored above containers of ready to eat sauce in walk in cooler. Operator reorganized. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in flip top cooler. Operator reorganized. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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 including cooked chicken wings, cooked chicken, and cooked pork prepared onsite and held more than 24 hours not properly date marked in front reach in cooler and walk in cooler. Operator date marked. Corrected On-Site Repeat Violation

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10808177

  • N/A:No Violations Were Observed

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10808133

  • 08B-38-4:Basic - 2 boxes of raw chicken stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site Warning
  • 14-01-5:Basic - Bowl with no handle used to dispense cooked beef in walk in cooler. Operator removed bowl. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in a bucket under hand sink. Operator placed shrimp under running water. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under hand sink in kitchen. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken 2:10 cooked at 1:30 (106F-109F - Cooling); fried chicken 2:35 (100F-103F - Cooling) in a deep container, on a shelf in kitchen at room temperature. At this rate Chicken will not reach 70F by 3:30. Operator placed chicken in walk in cooler. **Corrective Action Taken** Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken wings cooked marked 12.27.24 in reach in cooler at cook line. Cook placed a new date mark 3.25.25. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 63F, noodles 52F, left out on cook line for lunch, for about 1.5 hours Not cooked or prepped today. Operator placed items in walk in cooler. Sprouts 57F, left out on prep table on cook line, for two hours.Not prepped or portioned today. Operator discarded. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times buckets stored in front of sink in kitchen. Operator removed. Corrected On-Site Warning
  • 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. Cooked beef and shrimp no date mark , operators stated cooked yesterday in walk in cooler. Operput dates on items. Corrected On-Site Repeat Violation Warning

Inspection Date: 12/27/2024

Inspection #: Visit ID: 10703788

  • 14-69-4:Basic - Ice buildup in reach-in freezer across steam table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust gaskets of chest freezer next to back door. Operator cleaned during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed cloth in sanitizer container. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine at triple sink. Operator set up fresh solution at 75ppm. Corrected On-Site
  • 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. Sweet and sour chicken and cooked chicken breast cooked yesterday in the morning not date marked in walk in cooler. Operator date marked. Corrected On-Site

Inspection Date: 10/25/2024

Inspection #: Visit ID: 10703409

  • N/A:No Violations Were Observed

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8778345

  • 40-06-5:Basic - Cook personal cell phone stored in or above a food preparation area on cook line. Operator removed cell phone. Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public chicken wings next to fryer. Operator discarded. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The entire out side of chest freezer soiled, vertical curtains in dining area, window sill in dining area. Warning
  • 08B-12-5:Basic - Stored cooked chicken not covered in walk in cooler. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86F 2:35 cooked 1 hour ago(-cooling ); rice 3:35 (80F). Rice was left out at room temperature. See stop sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86F 2:35 cooked 1 hour ago(-cooling ); rice 3:35 (80F). Rice was left out at room temperature. See stop sale Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 50+ rodent droppings on the floor under dry storage shelf on the right side of kitchen. No doors between dry storage and cook line. 10+ rodent droppings under coolers at cook line. 20+ rodent droppings on window sill in dining area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 71F in flip top cooler on cook line. Operator stated sprouts were left out during lunch, less than one hour. Sprouts were placed in chest freezer for quick cooling. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (118F-121F - Hot Holding) at steam table for less than one hour. Wontons were reheated to 170F, for further hot holding. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside smoker soiled with grease and food debris. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times pitcher stored in sink and soy containers stored in front of sink. Operator removed all items. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. Corrected On-Site Warning

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8506099

  • 14-11-5:Basic - Equipment in poor repair. Door to walk in cooler not closing
  • 08B-38-4:Basic - Food stored on floor. Buckets of food on floor in walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink contains food debris
  • 35B-05-4:Basic - Outer openings not protected during operation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Makeshift scoop out of used container
  • 08B-12-5:Basic - Stored food not covered. Food in walk in cooler
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed using Barehands to cut scallions and green peppers and placed items back in reach in cooler. Educated on site.
  • 03F-02-5: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. Marked Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8376982

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first - Walk in cooler.
  • 08B-37-4:Basic - Food stored in a prohibited area. Sheet pan of cooked wontons stored on top an in use garbage can - operator moved tray of wontons. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Tubs of sauces on floor next to triple sink. Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink does not drain.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt then handled serving bowl - instructed employee to wash hand - employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef over cooked rice operator moved raw beef. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (65F) not portioned or prepared today sitting out at room temperature operator stated removed from walk in 1 hour earlier for lunch service - operator moved to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed copy to operator. **Corrective Action Taken**
  • 11-27-4: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. Emailed copy to operator. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink covered with plastic due to drain blockage - operator removed plastic and temporarily fixed drain. **Corrective Action Taken**