DirtyFLRestaurant Inspection Data

GOLDEN CHOPSTICKS

Health inspection records show GOLDEN CHOPSTICKS in PORT ST LUCIE has 6 inspections with a food safety rating of 3.3/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 6 reports on file

7159 S US HWY 1

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Inspection #: 3638204

Inspection Completed - No Further Action

9/15/2025· 5mo ago

Visit ID: 13519072

Met Inspection Standards

4 high, 4 int, 12 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for bulk food
  • 08B-38-4:Basic - Buckets of sauces stored on floor in the kitchen. Grapes stored on the floor in the walk in cooler. 14 watermelons on the floor in the storage area.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 2 door upright Pepsi cooler
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station areas
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 10 fly strips hanging from ceiling in the kitchen
  • 23-03-4:Basic - Hood filters heavily souled, shelf under prep table
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Toothpicks not individually wrapped
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken, fish and clams received at 1:00 found at 2:00 thawing at room temperature 40F
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several areas in the main kitchen.
  • 14-06-4:Basic - Wood non food-contact surface not properly sealed. Wooden pallets through out kitchen.
  • 35A-02-7:High Priority - Live, small flying insects found on gloves under prep table.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took a drink from open beverage and didn't remove gloves to wash hands when going to buffet
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 splitters on the mop sink
  • 22-02-4:Intermediate - Can opener blade heavily soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish washer
  • 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. 4 new employees in the kitchen. Printed and signed Corrected On-Site
  • 01C-01-4:Intermediate - No tag on original container of raw oysters in the walk in cooler **Corrective Action Taken**

5/7/2025· 10mo ago

Visit ID: 10830146

Met Inspection Standards

3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-05-07: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooks line and in coolers. Some were moved. **Corrective Action Taken** - From follow-up inspection 2025-05-07: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By hibachi grill water 71f Repeat Violation - From follow-up inspection 2025-05-07: **Time Extended**

4/29/2025· 10mo ago

Visit ID: 10824400

Follow-up Inspection Required

3 high, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine by kitchen
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk items
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooks line and in coolers. Some were moved. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. 1st walk in cooler ambient temperature 47f. Kitchen manager stated cooler was at 41f with in the last 2 hours, he stated that they were in and out of cooler. Advised to rapid chill products in cooler and monitor temperatures.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Near dish wash area
  • 08B-38-4:Basic - Food stored on floor. Bag in a box bulk sauces
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By hibachi grill water 71f Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. On cooks line and by hibachi grill Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. items in walk in cooler #1 Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. We-40 stored by honey Corrected On-Site

2/17/2025· 1y ago

Visit ID: 10781134

Met Inspection Standards
  • N/A:No Violations Were Observed

12/12/2024· 1y 3mo ago

Visit ID: 10737195

Met Inspection Standards

1 high, 1 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker