GOLDEN PAVILION
3755 MILITARY TRL #A11, Jupiter FL 33458 · (561) 575-4088
Last inspected Jun 9, 2026 · 7 visits since October 2023
JUL 24
OCT 24
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License was renewed during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025081596 | Sep 29, 2025 | Nov 24, 2025 | $1,200 |
| 2--2024071160 | Oct 11, 2024 | Jan 9, 2025 | $400 |
| 2--2023040438 | Jul 7, 2023 | Aug 16, 2023 | $200 |
Inspection history
7 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm+ next to triple sink. Operator set up fresh solution at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs 1:55 cooked 1:40 (94F-114F - Cooling); ribs 2:25 (91F-113F - Cooling) on prep table in kitchen. Ribs are stored in a deep bus bin. At this rate ribs will not reach 70F within 2. Hours. Operator placed ribs on a sheet pan in walk in cooler.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
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 prepared more than 24hours ago in walk in cooler not date marked. Operator date marked.
Show the remaining 2 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying on top of cornstarch and salt in dry storage area. Operator removed scoops.
Wiping cloth sanitizing solution stored on the floor next to triple sink. Operator placed on a shelf.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then went into walk in cooler to place shell eggs inside, without washing hands first. Employee went to wash his hands.
Wiping cloth sanitizer solution exceeds the maximum chlorine concentration allowed 200ppm+ in prep area. Operator set up fresh solution at 75ppm.
Employee coffee and tea cups on a food preparation table next to grinder. Operator removed.
Employee personal food not properly identified and segregated from food to be served to the public in cooler at front counter. Operator identified and segregated.
Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer bucket.
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Container of medicine improperly stored. Observed Rubbing alcohol and hydrogen peroxide stored over cooking oil at storage shelf at rear of restaurant. Operator stored all medications properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at low boy reach in cooler on cook line, raw fish over fully cooked pork at chest freezer. Both products not in commercial packaging. Operator stored all products properly.
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. Observed Ground pork over pork chops at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F - Hot Holding); chicken broth (132F - Hot Holding) Observed products sitting out on cook line. Per operator, products sit out of temperature control while busy for lunch. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3.5 hours.
Toxic substance/chemical improperly stored. Observed Cigarettes stored next to bamboo skewers at storage shelf at rear of restaurant. Operator stored cigarettes properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (87F - Cooling) at 12:24; cooling since 12:00 - 85F at 12:49 / cooked chicken (97F - Cooling) at 12:24; cooling since 12:00 - 94F at 12:49 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed products in walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. At left side and top of rear screen door.
Food stored on floor. Soy sauce stored on floor across from triple sink area.
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Container of medicine improperly stored. Prescription medication over flip top cooler on cook line. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage over fully cooked Krab not in commercial packaging at white reach in freezer, raw beef over cooked pork, both products not in commercial packaging. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shell eggs at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (71F - Cold holding) Observed sitting on counter by flip top cooler. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By wok station: cooked rice (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked noodles (77F - Cooling) at 1:45; cooling since 11:45. Observed in deep container wrapped with plastic. At current rate of cooling product did not reach 70F within 2 hours. Operator cut portion in half and placed in reach in freezer to quick chill.
No probe thermometer provided to measure temperature of food products. Operator unable to demonstrate proper functioning of thermometer due to dead batteries.
No soap provided at handwash sink. Hand wash sink by mop sink.
Exterior door has a gap at the threshold that opens to the outside. At bottom of rear door to kitchen.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored on shelf at cook line over flip top cooler. Operator removed.
Employee washed hands with no soap in triple sink after slicing raw beef and then handling clean equipment. Employee went to hand sink and washed hands with soap.
Employee washed hands in a sink other than an approved handwash sink. Employee washed his hands with his gloves on, in triple sink after slicing raw beef and then continued to handle clean equipment. Employee removed his gloves and washed his hands in hand sink.
Handwash sink not accessible for employee use at all times due to tray stored in sink next to entrance to kitchen. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked 2 days ago not date marked in walk in cooler. Operator date marked.
Ice buildup in Frigidaire stand up reach-in freezer in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour, sugar, salt and corn starch. Operator removed scoops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors of two stand up freezers in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in sanitizer container.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in dish area. Operator set up fresh solution at50ppm.
Working containers of flour and cornstarch removed from original container not identified by common name. Name no longer readable.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License was renewed during the inspection.
Raw chicken stored over/not properly separated from ready-to-eat soy sauce in walk in cooler. Operator removed chicken.
Bowl or other container with no handle used to dispense diced onions and bamboo on cook line. Operator removed.
Chicken broth stored on floor in kitchen. Operator moved broth on a shelf.
Working containers of flour removed from original container not identified by common name.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Cook washed hands with no soap in triple sink. Cook went to wash hands in hand sink with soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 47°F-48°F on prep table at cook line.left out for less than one hour. Cook placed in refrigerator.
Cook washed hands in a sink other than an approved handwash sink in triple sink. Cook went to wash hands in hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken and sauce prepared yesterday not date marked. Operator date marked.
Spray bottle containing degreaser not labeled under triple sink. Operator labled.
In-use wet wiping cloth/towel used under cutting board in prep area. Operator replaced with dry cloth.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.