Golden Chopstix
Last inspected: Mar 12, 2026
74
Score
Inspectors have visited Golden Chopstix five times, with records going back to 2023. The newest entry in the record is dated Mar 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Compared to the prior visit, the count dropped from six violations to four.
Non-food contact surfaces clean accounts for the largest share of issues, appearing four times across the record.
Compared to other Westerly restaurants (averaging 88), there's room to close the gap. On the whole, the file is mixed but not concerning.
5
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 12, 2026
Re-Inspection
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (pork) were observed stored above ready-to-eat foods (garlic) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hoods have an accumulation of grease and soil residue.
4-602.13
74
Mar 2, 2026
Routine
1 critical violation. 3 major violations. 5 minor violations. 5 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (pork) were observed stored above ready-to-eat foods (tofu) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Noodles were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC changed sanitizer at time of inspection.
4-501.115
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. hoods 2. prep units 3. stove 4. fryers 5. warewashing shelving
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
50
Feb 19, 2025
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Sewage backflow not prevented
Inspector notes: The bar ice well is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
78
Feb 5, 2025
Routine
2 critical violations. 6 minor violations. 3 corrected on site.
View 8 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation and ice well are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-46 degrees Fahrenheit in the low boy unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food was transferred from the walk-in cooler to the low boy unit about an hour prior to inspection. Food was relocated to the walk-in cooler to rapidly cool. Low boy unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy unit must be repaired/replaced/adjusted.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of shelves in the dry storage area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the cold-hold units, shelves in the kitchen, and shelves in the dry storage area have an accumulation of dust, dirt, food residue, and other debris. Cold-hold units and all shelves must be cleaned.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
55
Nov 14, 2023
Routine
2 major violations. 4 minor violations. 3 corrected on site.
View 6 violations
Contamination prevented during food preparation, storage & display
(corrected on site)
Inspector notes: Onions were observed stored in an area susceptible to splash (under sink). Food must be stored in a location that prevents contamination from the premises.
3-305.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service articles (disposable lids and containers) were observed stored on the floor at the bar. Single-service articles must be stored at least 6 inches off the ground.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following items have an accumulation of dust, dirt, food residue, and other debris. 1) ice machine shield 2) cold-holding equipment 3) shelf under prep table
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The following items have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. 1) floor in the dry storage area and bar 2) walls behind the 3-bay sink and dishwasher 3) the grill hood Per person in charge, the hood is scheduled to be cleaned next week.
6-501.12
67
Frequently Asked Questions
When was Golden Chopstix last inspected?
The most recent health inspection at Golden Chopstix on file is from Mar 12, 2026. The public record contains five inspections in total.
What is the most common violation at Golden Chopstix?
Across the inspection record, non-food contact surfaces clean has been cited four times, more than any other issue at Golden Chopstix.
How does Golden Chopstix compare to other restaurants in Westerly?
Golden Chopstix most recently scored 74 out of 100, which is lower than the Westerly average of 88.
Has Golden Chopstix's inspection record improved over time?
Yes. Recent inspections at Golden Chopstix have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about six previously.
What does a medium risk rating mean?
A medium risk rating at Golden Chopstix 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 Chopstix inspected?
Based on the inspection history on file, Golden Chopstix is inspected around two times per year on average.
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