Golden Wok
Last inspected: Mar 3, 2026
45
Score
Across the available record, Golden Wok has 10 inspections on file, the first dated 2022. Golden Wok was last inspected on Mar 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 11 violations earlier in the record.
The most common issue across all inspections has been “employee began working with food”, showing up four times.
Restaurants in Palm Beach Gardens average 81, so Golden Wok trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 14, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Jan 23, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered from back door did not wash their hands and started preparing food for order- educated operator- employee washed hands. **Corrective Action Taken**
12A-16-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled raw food and washed their hands for 7 seconds- then proceeded to prepare food for an order- educated operator - employee washed hands. **Corrective Action Taken**
12A-17-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef skewers not commercially packaged stored over wontons- operator removed and stored properly.
08A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. At cookline - handwash sunk blocked by wonton tray and garbage can - operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At small reach in cooler cooked chicken prepared Saturday, frozen and thawed not date marked.
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler Krab rangoon filling prepared Tuesday not date marked.
02C-02-5
Basic - Dead roaches on premises. At dry storage area - under dry storage shelf- approximately 2 dead roaches on the floor- operator removed, cleaned and a tossed the area. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on plate over cooked rice in hot holding unit. **Repeat Violation**
40-06-5
Basic - Food stored in a prohibited area. At dry storage shelf - soiled It's stored over containers of flour and corn starch - operator removed. **Corrected On-Site**
08B-37-4
37
Jul 24, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Jul 23, 2024
Routine - Food
9 critical violations. 2 major violations. 6 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored- over single service articles near dry storage shelf near cookline- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At front counter station- employee began work and handled single service containers and food without washing their hands- educated operator- employee washed hands. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employees touched faced then proceeded to prepare food for an order- educated operator employee washed.
12A-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken and raw pork not commercially packaged stored over imitation krab- operator stored properly. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cut vegetables and sauce- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At chest freezer - raw chicken not commercially packaged stored over raw pork- operator stored properly. **Corrected On-Site**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. At cookline area near stove- approximately 1 live roach on Pipe connected to stove/ cookline.
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. At dry storage shelf across from cookline- approximately 15 rodent droppings on floor near container of sugar, flour and rice. At dry storage area across from prep counter - approximately 10 rodent droppings on floor underneath dry storage shelves with food. At dry storage cabinet near front prep area approximately 2 rodent droppings underneath single service plastic to/go bags.
35A-04-4
High Priority - Toxic substance/chemical improperly stored. Container of soap store3 over single service items by dry storage shelf near cookline.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwshink blocked by trash can near cookline.
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. At walk in cooler cooked egg rolls, cooked chicken and cooked pork- made 07/21/24 not date marked.
02C-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dry storage area across from prep counter- approximately 4 dead roaches in trap - operator removed. **Corrected On-Site**
35A-06-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Large pans and pots stored on floor under cookline.
24-26-4
Basic - Dead roaches on premises. At dry storage area across from prep counter- approximately 1dead roach on floor- operator removed. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage shelf across from cookline- employee keys stored over single service items - operator removed. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Ar cookline oil stored on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- throughout restaurant.
23-03-4
16
Feb 28, 2024
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen - returned and started to prepare food for an order without washing their hands- educated operator - employee washed hands. **Corrective Action Taken**
12A-16-4
High Priority - Container of medicine improperly stored- over cook line prep counter and reach in cooler- operator removed. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. At non food grade / to-go/ shopping bag used to stored wonton wrappers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw chicken not commercially packed over wontons- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cut cabbage- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter- Raw chicken 63F- 65F at 1:30 to 63- 65F at 2:15 ( cooling since 12:30)- food left out on counter - operator move to walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline- trash can blocking sink- operator removed.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by cookline- two buckets inside sink- operator removed
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Large white chest freezer with large amount of surface rust.
22-31-4
Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. At employee bathroom- boxes of single service to-go containers stored inside bathroom.
24-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys over prep counter at cookline- operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Floors not maintained smooth and durable.
36-11-4
23
Nov 29, 2023
Routine - Food
No violations found.
100
Nov 28, 2023
Routine - Food
10 critical violations. 3 major violations. 9 minor violations.
View 22 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. **Warning**
11-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep sink- cooked beef 81F at 12:50 to 80F at 1:25( cooling since 12:15)- food left to cool it in water at room temperature- at current rate of cooling food will not reach 70F within 2 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen area- then returned and started handling cooked chicken wings with tongs- without washing their hands first- educated operator employee washed hands. **Warning**
12A-16-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At fry station- non food grade paper towels used to, line container for fried chicken wings- operator removed paper towels. **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer - non food grade to-go/ thank you bags - used to store dumplings. **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over cooked chicken and dumplings. At reach in freezer raw beef not commercially packaged stored over egg rolls. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw beef over cut peppers. At walk in cooler raw chicken stored over noodles. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter by cookline- raw shell eggs 81F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter by cookline- Krab Rangoon filling 53F- cold holding, cut cabbage 59F, raw bean sprouts 48-55F- cold holding- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator over to walk in cooler to quick chill. At flip top cooler - Peas and carrots 47F- cold holding, sliced pork 49F- cold holding food not prepared or portioned today- food out of temperature for 1.5 hours operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by cookline- cooked diced pork 45F at 1:00 to 46F at 1:25 ( cooling since 11:30), cooked beef 48F- at 1:00 to 49F at 1:25 ( cooling since 11:30)- at current rate of cooling food will not reach 41F within 4 hours - operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
Intermediate - Nonfood-grade basting brush used in food. At fry station - observed non food grade brush used for basting- operator removed brush. **Corrective Action Taken** **Warning**
14-14-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
11-01-5
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline blocked by trash can. **Repeat Violation** **Warning**
31A-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At walk in cooler - non food grade wood paddles used to mix chicken and vegetables - operator removed. **Corrected On-Site** **Warning**
14-25-5
Basic - Food stored on floor. Containers of sauce and oil on floor. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler door handles soiled. **Warning**
23-03-4
Basic - Stored food not covered. Containers of sugar, flour and rice uncovered at dry storage area. At all reach in coolers all food items left uncovered. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At cookline cointer- frozen bag of precooked peas and carrots - defrosting on counter- operator moved to defrost on reach in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cutting board near prep area- wet/ damp wiping clothes stored on cutting board- operator removed. **Corrected On-Site** **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowls inside flour, sugar and rice containers- operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle and coffee on prep counter near cookline- operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
11
Jan 24, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
61
Aug 17, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle cooked pork with bare hands while cutting for prep. Item was not going to be heated immediately. Discussed with operator. Employee washed hands and put gloves on
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked chicken in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler and shelving in walk in cooler. Discussed with operator
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
64
Frequently Asked Questions
When was Golden Wok last inspected?
The most recent health inspection at Golden Wok on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Golden Wok?
Across the inspection record, “employee began working with food” has been cited four times, more than any other issue at Golden Wok.
How does Golden Wok compare to other restaurants in Palm Beach Gardens?
Golden Wok most recently scored 45 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Golden Wok's inspection record improved over time?
Yes. Recent inspections at Golden Wok have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Golden Wok 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.
How often is Golden Wok inspected?
Based on the inspection history on file, Golden Wok is inspected around three times per year on average.
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