Good Chef Restaurant
Last inspected: Feb 24, 2026
90
Score
Inspectors have visited Good Chef Restaurant 11 times, with records going back to 2022. Inspectors last stopped by on Feb 24, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Among Sweetwater restaurants, the typical score is 63; Good Chef Restaurant is comfortably above that bar. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed flip top handle broker across wok station. **Warning** - From follow-up inspection 2026-02-24: Observed flip top handle broken across wok station. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning** - From follow-up inspection 2026-02-24: Observed hood filters soiled. **Time Extended**
23-03-4
90
Feb 23, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler across wok station raw chicken (65F - Cold Holding); octopus balls (65F - Cold Holding); green beans (67F - Cold Holding); pork gyoza (63F - Cold Holding); chicken gyoza (64F - Cold Holding). As per operator since the day before. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler across wok station raw chicken (65F - Cold Holding); octopus balls (65F - Cold Holding); green beans (67F - Cold Holding); pork gyoza (63F - Cold Holding); chicken gyoza (64F - Cold Holding). As per operator since the day before. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 metal bowls stored inside hand sink by triple sink. Operator removed the bowls. **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee AirPods stored next to clean bowls next to walk on cooler door. Operator removed the item. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Observed flip top handle broker across wok station. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup under shelves inside walk in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed on top shelf across cook line. Operator inverted. **Corrected On-Site** **Repeat Violation** **Warning**
25-06-4
52
Aug 4, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed flour stored next to drain cleaner containers at dry storage. Operator rearranged properly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage (48F - Cold Holding); shrimp gyoza (49F - Cold Holding) inside reach in cooler across cook line. As per operator for less than4 hrs.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked breaded chicken inside walk in cooler. Observed raw beef stored over breaded chicken inside reach in cooler across cook line.
08A-05-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed inside flour bag at dry storage.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls not inverted next to walk in cooler door.
24-05-4
Basic - Food stored on floor. Observed bobba pearls stored on floor on storage across restrooms. Operator placed products 6 inches from floor. **Corrected On-Site**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted on top shelves across cook line. **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 cloths on prep station. Operator removed the cloths. **Corrected On-Site**
21-12-4
45
Jan 23, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw beef stored inside hand sink next to triple sink. Employee removed the beef. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood Filters soiled.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) thawing at room temperature on hallway to the kitchen. Operator placed inside walk in cooler for proper thawing. **Corrected On-Site**
06-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service plastic containers not inverted on shelve at cook line. Employee inverted containers. **Corrected On-Site**
25-06-4
67
Aug 9, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
32
Apr 29, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected without vacuum breaker at the back of the restaurant. **Warning** - From follow-up inspection 2024-04-29: Observed Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected without vacuum breaker at the back of the restaurant. **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler gaskets torn. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-29: Observed Equipment in poor repair. Observed walk in cooler gaskets torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning** - From follow-up inspection 2024-04-29: Observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Time Extended**
23-03-4
78
Apr 26, 2024
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Observed medicine bottle stored on shelve next to clean plates at cook line. Employee removed the medicine. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (53F - Cold Holding); cooked shrimp (52F - Cold Holding); shredded cabbage (52F - Cold Holding); raw chicken (54F - Cold Holding) inside reach in cooler across cook line. As per employee for two hours. **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected without vacuum breaker at the back of the restaurant. **Warning**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand food processor stored inside hand sink at front counter. Employee removed the item.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Employee provided the paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Ice machine soiled with black mold-like substance. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside flour bag at dry storage. Employee removed the bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag on top of rice bag at dry storage. Employee removed the bag. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Observed walk in cooler gaskets torn. **Repeat Violation** **Warning**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine. Employee placed scoop on triple sink for wash, rinse and sanitize. **Corrective Action Taken** **Warning**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on preparation table at cook line. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Employee provided the sign. **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed 4 boxer of pork belly (Frozen) thawing at room temperature on hall before kitchen. As per employee for 2 hours. Employee placed product inside walk in cooler for proper thawing. **Corrective Action Taken** **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across cook line **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed assorted flavored powders inside plastic containers without label on shelve over hand sink at front counter. **Warning**
02D-01-5
29
Feb 6, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table at kitchen across from wok cooked noodles 50 ( - Cold Holding); bean sprouts (48F - Cold Holding); cooked shrimp (48F - Cold Holding); cooked chicken (57F - Cold Holding) According to manager left open for about 39 minutes. **Warning** - From follow-up inspection 2024-02-06: Observed at prep table at kitchen across from wok cooked noodles 47( - Cold Holding); bean sprouts (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked chicken (45F - Cold Holding) **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing utensils at hand wash sink. **Warning** - From follow-up inspection 2024-02-06: Handwash sink used for purposes other than handwashing. Stored containers inside hand wash sink. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler door in disrepair **Warning** - From follow-up inspection 2024-02-06: Equipment in poor repair. Observed walk in cooler door in disrepair **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: In-use wet wiping cloth/towel used under cutting board. **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed on hand washing sink at front counter missing sign. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning** - From follow-up inspection 2024-02-06: Observed hood filters soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep table. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep table. **Time Extended**
21-12-4
55
Feb 5, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table at kitchen across from wok cooked noodles 50 ( - Cold Holding); bean sprouts (48F - Cold Holding); cooked shrimp (48F - Cold Holding); cooked chicken (57F - Cold Holding) According to manager left open for about 39 minutes. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels . **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing utensils at hand wash sink. **Warning**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls at kitchen not inverted. Manager inverted bowls. **Corrected On-Site** **Warning**
24-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep table. **Repeat Violation** **Warning**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed on hand washing sink at front counter missing sign. **Warning**
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
21-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Food stored on floor. Observed box with chicken stored on the floor inside walk in Freezer. Employee stored box six inches above the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Equipment in poor repair. Observed walk in cooler door in disrepair **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cans with drinks at prep table. Manager discarded drinks. **Corrected On-Site** **Warning**
12B-07-4
43
Jun 12, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
27
Nov 10, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Manager moved to cooler during inspection. **Warning** - From follow-up inspection 2022-10-03: Still observed. **Time Extended** - From follow-up inspection 2022-11-10: Still observed. **Time Extended**
03A-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed in kitchen hand wash sink. **Warning** - From follow-up inspection 2022-10-03: Still observed. **Time Extended** - From follow-up inspection 2022-11-10: Still observed. **Time Extended**
27-19-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Zhaokong W.,Ouyang J.,Yuquian C.,Baode C.,Kelvin L.,Jhoney W.,Zequan W. And Lorena R. have been working more than 5 months. **Warning** - From follow-up inspection 2022-10-03: Still observed no training for the following employee Zhaokong W.,Ouyang J.,Yuquian C.,Baode C.,Kelvin L.,Jhoney W.,Zequan W. And Lorena R. have been working more than 7 months. **Time Extended** - From follow-up inspection 2022-11-10: Still observed no training. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. **Warning** - From follow-up inspection 2022-10-03: Still observed. **Time Extended** - From follow-up inspection 2022-11-10: Still observed. **Time Extended**
21-12-4
67
Frequently Asked Questions
When was Good Chef Restaurant last inspected?
The most recent health inspection at Good Chef Restaurant on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Good Chef Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Good Chef Restaurant.
How does Good Chef Restaurant compare to other restaurants in Sweetwater?
Good Chef Restaurant most recently scored 90 out of 100, which is higher than the Sweetwater average of 63.
Has Good Chef Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Good Chef Restaurant have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Good Chef 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 Good Chef Restaurant inspected?
Based on the inspection history on file, Good Chef Restaurant is inspected around three times per year on average.
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