GOLDEN LOTUS CHINESE RESTAURANT
8365 S JOHN YOUNG PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/26/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 12/26/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 5/1/2024
High Priority
2
Intermediate
4
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 5/1/2024 revealed 19 total violations (2 high priority, 4 intermediate, 12 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 10/18/2023 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).