DirtyFLRestaurant Inspection Data

GOLDEN LOTUS CHINESE RESTAURANT

8365 S JOHN YOUNG PKWY

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10749943

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen over cookline
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at beverage station. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bag of onions stored on floor by rear exit door. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On walk-in freezer door In reach in freezer chest in front storage room Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on oven door on cookline. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Over expo station in kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at kitchen hand wash sink.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepared vegetables in walk-in cooler. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler Raw chicken stored next to prepared carrots. Raw pork ribs stored next to cooked duck. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Next to sanitizer bucket at bar area. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in kitchen heavily soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink locked with cart, containers on basin. Corrected On-Site Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Repeat Violation
  • 11-26-1: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. Provided operator DBPR Employee Health Agreement form.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 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. No items in walk-in cooler date marked

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8755817

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-38-4:Basic - Food stored on floor. A bag of onions/near exit door. Soy sauce container on kitchen floor/ Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Front storage room/two chest freezer. Walk in freezer door with ice build up. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Reach in chest freezer gasket soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner./raw duck thawed in standing water/ Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler and cook line reach in cooker shelves with rust that has pitted the surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over cooked duck in walk in cooler/ Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm, sanitizing bucket at front wait station.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./pans inside kitchen hand sink/ Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one current food manager certificate available but not on duty.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink/ Corrected On-Site Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing four employees training certificates.

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8530155

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -flour
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty in dining room -kitchen by hoods and walk in cooler
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -around walk in freezer door
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knives Table and wall
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled with grease
  • 25-05-4:Basic - Single-service articles improperly stored. -boxes of to go containers on floor in hallway
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -chicken in standing water. -scallops in standing water
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer raw beef over spring roll
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts 52f,mushrooms 46f less than 4 hours
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by warewashing -COS -by ice Machine
  • 11-26-1: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. -new hire
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -exit by bathrooms partially blocked by boxes , mop bucket and other items

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8366991

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cornstarch slurry on cooks line Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk In cooler
  • 08B-38-4:Basic - Food stored on floor. Couple pans on walk in cooler Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Behind small freezer in side room
  • 14-69-4:Basic - Ice buildup in walk-in freezer and 2 floor freezers in side storage area Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan cover soiled in walk in cooler 2) stove on the cooks line Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of the cooks line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Standing water for shrimp and calamari in three comp sink Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm on cooks line Remade then was 100ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chinese sausage over tofu in walk in cooler Corrected On-Site Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Single door white reach in freezers Raw beef over vegetables
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ on server side station Remade then was 100ppm 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. Several items in walk in cooler
  • 41-17-4:Intermediate - Spray bottle containing pink toxic substance not labeled by three compartment sink Corrected On-Site Repeat Violation