Golden Pavilion
Last inspected: Jan 5, 2026
64
Score
Golden Pavilion appears in inspection records eight times, starting in 2022. The most recent visit was on Jan 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Golden Pavilion's latest score of 64 falls below the Jupiter average of 79. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jul 24, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
74
Dec 9, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
47
Feb 13, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (54F - Cold Holding); sprouts (54F - Cold Holding); in sandwich table at cook line; food containers stored on top of other containers; food out of temperature for approximately one hour; food not prepared or portioned today; Food moved inside the cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink with no soap; put gloves on and started chopping meat; educated; operator changed gloves and washed hands **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- blocked by pots and pans; removed **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk-in cooler ; cooked yesterday morning ; approximately 26 hours; advised operator to date
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at all rice warners Operator removed **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above cooked wantons in walk-in cooler Advised to reverse
08B-17-4
52
Sep 28, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork; raw chicken over open can of chestnuts in walk-in cooler; Advised to store raw below cooked and ready to eat foods. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork wantons (60F - Cold Holding) in ice bat at expo line ; ice bath not covering container food line; as per operator food not prepared or portioned today; foods out since 11:30; operator added ice and made smaller portions; fried chicken (49F - Cold Holding);in cold holding unit at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to walk-in cooler; **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Food stored on floor- bucket sauces on the floor in walk-in cooler Advised to store properly
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all
22-16-4
Basic - Soiled dry wiping cloth in use at cook line
21-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
55
Apr 18, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over case of egg plant - operator moved chicken to different shelf with raw proteins. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo line - chopped cooked pork (42-47F - Cold Holding); chopped cabbage (43-48F - Cold Holding) not portioned or prepared today held under four hours in ice bath in overfilled containers - operator split and moved to walk in cooler. **Corrective Action Taken**
03A-02-5
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. Emailed copy to operator. **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and pork ribs prepared 2 days prior no date mark - operator date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Tubs of sauces on walk in floor. **Repeat Violation**
08B-47-4
58
Sep 23, 2022
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (106F - Hot Holding) sitting out at room temperature - operator moved to stove to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm Chlorine. Operator states technician contacted. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Instructed operator on proper hand washing procedures. **Corrective Action Taken**
12A-18-4
High Priority - Nonfood-grade bags used in direct contact with food. Use of to go bags for meat products and cut vegetables.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by back door covered with a rice cooker.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked - Cooked ribs.
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler and freezer - several tubs of vegetables and sauces stored on floor **Repeat Violation**
08B-47-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Water leaking from pipe and/or faucet/handle. At kitchen hand sink.
29-11-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in raw chicken - operator removed. **Corrected On-Site**
10-06-5
37
Frequently Asked Questions
When was Golden Pavilion last inspected?
The most recent health inspection at Golden Pavilion on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Golden Pavilion?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Golden Pavilion.
How does Golden Pavilion compare to other restaurants in Jupiter?
Golden Pavilion most recently scored 64 out of 100, which is lower than the Jupiter average of 79.
Has Golden Pavilion's inspection record improved over time?
Yes. Recent inspections at Golden Pavilion have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Golden Pavilion means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Golden Pavilion inspected?
Based on the inspection history on file, Golden Pavilion is inspected around two times per year on average.
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