GOLDEN DYNASTY CHINESE AND INDIAN RESTAURANT
11981 S APOPKA VINELAND RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
3
Intermediate
7
Basic
14
Total
24
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on the handles of all equipment on the cook line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed copy of license 4/1/2024 has expired not current.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sun glasses and coats, hat stored on the storage shelves on the cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed torn door gasket on the reach in cooler on the cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the bottom reach in cooler located on cook line. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed old dried food and dried blood spilled on the floor inside walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Bag of onions stored on the floor in the walk in cooler. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored side equipment on the cook line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored upright on counter near soups.
- 25-05-4:Basic - Single-service articles improperly stored. Observed containers stored on the floor in the kitchen.
- 08B-12-5:Basic - Stored food not covered. Observed cans and bowl of yogurt not covered inside reach in cooler, cut raw vegetables not covered inside walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on counters throughout kitchen no sanitizer solution used. Explained to employee working in the front area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths stored throughout the kitchen.
- 21-30-4:Basic - Wiping cloth used for food spills also used for other purposes. Observed cloths used for floor and the counters
- 41-07-4:High Priority - Container of medicine improperly stored. Observed medicine stored on shelve next to baskets used for guests. Employee removed all items at time of inspection. **Corrected On-Site**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place new gloves on without washing hands on the cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tofu 44°f stored on top panel reach in cooler less than 4 hours.
- 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. Server is PIC has no ideal Big 6 Food borne illness
- 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. Observed no copy of written procedures for employees.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white bulk containers very soiled old dried spices on the surface. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed oil containers stored in front of hand sink located on the cook line. **Corrected On-Site**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge not able to find copy of Food Manager certification. Employee found copy at end of inspection.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for checking sanitizer
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels provided at hand wash sink located on the cook line. **Repeat Violation**
Food safety inspection conducted on 3/4/2025 revealed 24 total violations (3 high priority, 7 intermediate, 14 basic).
Inspection on 11/7/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the bottom of reach in cooler on the cook line.
- 08B-38-4:Basic - Food stored on floor. Observed bag of onions stored on the floor in the walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the equipment on the cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored underneath black cutting board on the cook line.
- 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection owner email to employee at restaurant. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried blood on the bottom of reach in freezer
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket , must store properly.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed. Employee go outside in the back return to cook line without washing handwashing Starting preparing food for customers.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef stored inside walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 48°f stored inside reach in cooler over night.issued stop sale notice
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken 48°f stored overnight in the reach in cooler.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk not date marked store inside walk in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers very soiled has old dried spices on the surface.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed wrong test strips used ph test strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located near cook line. **Corrected On-Site**
Food safety inspection conducted on 11/7/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).