Golden Phoenix Restaurant
Last inspected: Feb 4, 2026
95
Score
Going back to 2022, Golden Phoenix Restaurant has nine inspections in the public record. The newest entry in the record is dated Feb 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
“Raw chicken stored over/not properly separated” comes up most often, recorded five times in the inspection record.
Compared to the broader Boynton Beach restaurant scene, where the average is 79, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. **Warning** - From follow-up inspection 2026-02-04: **Time Extended**
35B-01-4
95
Feb 3, 2026
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken wings, sweet and sour chicken, general tso's chicken, egg roll, cooked noodles missing time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over vegetable egg rolls at white reach in freezer, both products not in commercial packaging. Raw shell egg whites over mushrooms at flip top cooler. Raw chicken over fully cooked pork at 2 door stainless freezer, both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Observed WD 40 and coil cleaner stored on top of tall reach in freezer. Operator stored chemicals properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steamer basket: pork dumplings (127F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.75 hours. ; on counter: honey garlic sauce (cooked garlic) (69F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator placed product back in cooler. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25 **Warning**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers in hand sink by fryer. **Corrected On-Site** **Warning**
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. **Warning**
35B-01-4
41
Oct 14, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 57F, on prep table at cook line. Not prepped or cooked today. Operator stated removed from temperature control 2.5 hours ago. Operator placed egg rolls in refrigerator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw chicken stored over/not properly separated from ready-to-eat fried chicken in walk in cooler. Operator removed chicken. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade to go bags used in direct contact with snow peas in walk in cooler. Operator removed bags. **Corrected On-Site**
14-31-5
High Priority - Non-food grade cardboard used as liner for food container. Egg carton used as a liner for fried chicken wings, on cook line. Operator removed egg carton**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Employee washed hands with no soap. Employee entering kitchen from dining room and putting away food containers, without washing her hands first. Employee went to wash hands without soap. **Repeat Violation** **Admin Complaint**
12A-20-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from dining room and putting away food containers, without washing her hands first. Employee went to wash hands without soap.
12A-16-4
Intermediate - No soap provided at handwash sink next to triple sink. Operator provided. **Corrected On-Site**
31B-03-4
37
Apr 22, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 40F-47F stacked to high on cook line. Cook removed top shrimp and placed in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade card board paper used as liner for fried chicken container. Operator removed paper. **Corrected On-Site**
14-86-1
High Priority - Employee washed hands with no soap. Cook went from prepping raw beef, taking his gloves off and washing his hands without soap. He then proceeded to handle sheets with cooked chicken. Cook went to wash his hands with soap. **Corrected On-Site**
12A-20-4
Intermediate - Handwash sink not accessible for employee use at all times. Breaded chicken stored on top of sink next to fryer, chicken to be cooked. Cook removed chicken and fried chicken. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl with no handle used to dispense onions in walk in cooler. Operator removed. **Corrected On-Site**
14-01-5
55
Oct 22, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw shrimp stored over soy sauce in walk in cooler. Operator removed raw shrimp. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 120F hot holding. Rice was removed from rice cooker Less than one hour ago and left at room temperature to be reheated for immediate service in cook line. Operator reheated rice to 175F for further hot holding in rice cooker. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200ppm + chlorine at triple sink. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-15-5
High Priority - Nonfood-grade bags used in direct contact with chicken wings in stand up freezer on back wall.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times towels in sink at back wall. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink at back wall.
31B-03-4
Basic - Cloth used as a food-contact surface. In wonton container. Operator removed. **Corrected On-Site**
21-05-5
Basic - Wiping cloth sanitizing solution stored on the floor at triple sink . Operator placed on a shelf. **Corrected On-Site**
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed cloth in container. **Corrected On-Site**
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public on cook line. Operator segregated. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table on cook line. Employee removed. **Corrected On-Site**
12B-07-4
35
Feb 22, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license - 12/01/23 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw egg whites over cut mushrooms- operator moved eggs to position over fresh eggs. Double door freezer - raw beef over cooked pork - operator moved raw beef to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (54F - Cold Holding) sitting out at room temperature under 1 hour - operator moved to cooler. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Dish area - kitchen utensils in hand sink - operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cut pork in freezer prepared 2 days prior not date marked.
02C-04-5
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 - Employee personal food not properly identified and segregated from food to be served to the public. Pan is raw shrimp operator stated belonged to them stored over customer foods - operator removed from cooler. **Corrected On-Site**
08B-49-4
39
Jul 12, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from restroom and started working with food without first washing hands. Reviewed proper procedures with employee, she then washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw chicken stored over cabbage in walk in cooler. Operator reversed. **Corrected On-Site**
08A-05-6
Basic - Chicken stored on floor in walk in cooler. Onions stored on the floor next to walk in cooler. All items were placed on shelf's. **Corrected On-Site**
08B-38-4
70
Apr 6, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup (119°F-130°F - Hot Holding), in steam table, cook stated for less than one hour. Cook reheated soup to 167°F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles 12:05 (85°F-90°F - Cooling); pasta 12:25 (85°F - Cooling) under running water in triple sink. Water temperature is 85°F, noodles can not further cool, because water temperature is to high. Operator stated noodles were cooked one hour ago. Reviewed cooling with operator, he then placed noodles in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 3.20.23
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed . **Corrected On-Site**
21-04-4
61
Sep 15, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw ground beef stored over/not properly separated from ready-to-eat clean cut onions, in walk in cooler. Cook removed ground beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (58°F-60°F - Cold Holding)on prep table for less than one hour. Operator placed in refrigerator. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushroom soup (102°F - Hot Holding), cook stated was cooked 2 hours ago. Cook reheated soup to 182°F. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spring rolls and fried chicken. Cook dated.
02C-02-5
Basic - Employee eating lunch in a food preparation area. Employee went outside. **Corrected On-Site**
12B-02-4
Basic - Employee coffee and water containers on a food preparation table next to rice cooker. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Chicken stored on floor under triple sink. Cook placed inside sink. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing under triple sink. Cook placed into sink and turned water on. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in cook area. Operator labeled and segregated. **Corrected On-Site**
08B-49-4
45
Frequently Asked Questions
When was Golden Phoenix Restaurant last inspected?
The most recent health inspection at Golden Phoenix Restaurant on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Golden Phoenix Restaurant?
Across the inspection record, “raw chicken stored over/not properly separated” has been cited five times, more than any other issue at Golden Phoenix Restaurant.
How does Golden Phoenix Restaurant compare to other restaurants in Boynton Beach?
Golden Phoenix Restaurant most recently scored 95 out of 100, which is higher than the Boynton Beach average of 79.
Has Golden Phoenix Restaurant's inspection record improved over time?
Yes. Recent inspections at Golden Phoenix Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Golden Phoenix Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Golden Phoenix Restaurant inspected?
Based on the inspection history on file, Golden Phoenix Restaurant is inspected around three times per year on average.
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