Golden Chopsticks
Last inspected: Feb 18, 2026
45
Score
Across the available record, Golden Chopsticks has seven inspections on file, the first dated 2024. The newest entry in the record is dated Feb 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
Restaurants in Port St. Lucie average 81, so Golden Chopsticks trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
45
Sep 15, 2025
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
20
May 7, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-05-07: **Time Extended**
14-09-4
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**
12B-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**
10-07-4
86
Apr 29, 2025
Complaint Full
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. items in walk in cooler #1 **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. We-40 stored by honey **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. On cooks line and by hibachi grill **Corrected On-Site**
41-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine by kitchen
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk items
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
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**
12B-07-4
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.
14-11-5
Basic - Floor area(s) covered with standing water. Near dish wash area
36-22-4
Basic - Food stored on floor. Bag in a box bulk sauces
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By hibachi grill water 71f **Repeat Violation**
10-07-4
41
Feb 17, 2025
Complaint Partial
No violations found.
100
Feb 13, 2025
Complaint Full
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - 35A-02-7 Observed: Live, small flying insects found 1 fly found on cooks line Priority: High Priority
35A-02-7
High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items **Warning** Priority: High Priority
03A-02-5
High Priority - 03B-01-6 Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Multiple items see below. **Warning** Priority: High Priority
03B-01-6
High Priority - 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over cooked crayfish Raw chicken over sauce Raw calamari over sauce Priority: High Priority
08A-05-6
Intermediate - 01C-03-4 Observed: Clam/mussel/oyster tags not marked with last date served. **Warning** Priority: Intermediate
01C-03-4
Intermediate - 01C-10-4 Observed: Clams/mussels/oysters tag removed from original container prior to container being emptied. Must keep raw shellfish tags with product until fully sold **Warning** Priority: Intermediate
01C-10-4
Intermediate - 11-26-1 Observed: 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. Sent email, make sure all employees fill out day one of hire and keep available for each inspection. Priority: Intermediate
11-26-1
Intermediate - 05-08-4 Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
05-08-4
Basic - 08B-38-4 Observed: Food stored on floor. Bulk oil, bulk sauces, multiple items in freezer Priority: Basic
08B-38-4
Basic - 10-07-4 Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on hibachi station 78f, water must maintain 135f or higher or place in an empty container no water. Priority: Basic
10-07-4
Basic - 12B-02-4 Observed: Employee eating in a food preparation or other restricted area. In multiple areas over kitchen, suggest to use cups with lids and straws and place in a container away from food prep areas Priority: Basic
12B-02-4
Basic - 14-01-5 Observed: Bowl or other container with no handle used to dispense food. Bulk items **Corrected On-Site** Priority: Basic
14-01-5
Basic - 14-06-4 Observed: Wood food-contact surface not properly sealed. Table used for mixing large bowls Priority: Basic
14-06-4
Basic - 33-16-4 Observed: Open dumpster lid.Priority: Basic
33-16-4
Basic - 33-29-4 Observed: Grease receptacle lid open, broken, or missing. Priority: Basic
33-29-4
Basic - 35B-08-4 Observed: Fly sticky tape hanging over food/food preparation area/food-contact equipment. Through out kitchen Priority: Basic
35B-08-4
Basic - 40-06-5 Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on prep table **Corrected On-Site** Priority: Basic
40-06-5
23
Dec 12, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker
29-42-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
82
Frequently Asked Questions
When was Golden Chopsticks last inspected?
The most recent health inspection at Golden Chopsticks on file is from Feb 18, 2026. The public record contains seven inspections in total.
What is the most common violation at Golden Chopsticks?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Golden Chopsticks.
How does Golden Chopsticks compare to other restaurants in Port St. Lucie?
Golden Chopsticks most recently scored 45 out of 100, which is lower than the Port St. Lucie average of 81.
Has Golden Chopsticks' inspection record improved over time?
Results have been roughly steady. Inspections at Golden Chopsticks have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Golden Chopsticks means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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