GOLDEN PHOENIX RESTAURANT
1025 GATEWAY BLVD, Boynton Beach FL 33426 · 561-572-2368
Last inspected Aug 20, 2026 · 8 visits since July 2023
OCT 24
APR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license - 12/01/23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089518 | Oct 14, 2025 | Mar 3, 2026 | $900 |
| 2--2024015086 | Feb 22, 2024 | May 16, 2024 | $200 |
Inspection history
8 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Container of medicine improperly stored. Approximately 4-5 bottles of medication stored over prep table at cook line. Operator removed medication.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops over fully cooked krab sticks at white reach in freezer. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs at walk in cooler. Operator stored products properly.
Exterior door has a gap at the threshold that opens to the outside. On top portion of screen door at rear entrance to kitchen.
Show the remaining 2 findings ▾
Food stored on floor. Cooking oil stored on floor at cook line.
Walk-in cooler with rust that has pitted the surface.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25
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.
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.
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.
Toxic substance/chemical improperly stored. Observed WD 40 and coil cleaner stored on top of tall reach in freezer. Operator stored chemicals properly.
Handwash sink used for purposes other than handwashing. Plastic containers in hand sink by fryer.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
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.
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.
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
Nonfood-grade to go bags used in direct contact with snow peas in walk in cooler. Operator removed bags.
Raw chicken stored over/not properly separated from ready-to-eat fried chicken in walk in cooler. Operator removed chicken.
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.
No soap provided at handwash sink next to triple sink. Operator provided.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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.
Non-food grade card board paper used as liner for fried chicken container. Operator removed paper.
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.
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.
Bowl with no handle used to dispense onions in walk in cooler. Operator removed.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with chicken wings in stand up freezer on back wall.
Raw shrimp stored over soy sauce in walk in cooler. Operator removed raw shrimp.
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.
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.
Handwash sink not accessible for employee use at all times towels in sink at back wall. Operator removed.
No soap provided at handwash sink at back wall.
Cloth used as a food-contact surface. In wonton container. Operator removed.
Employee beverage container on a food preparation table on cook line. Employee removed.
Employee personal food not properly identified and segregated from food to be served to the public on cook line. Operator segregated.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed cloth in container.
Wiping cloth sanitizing solution stored on the floor at triple sink. Operator placed on a shelf.
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license - 12/01/23
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Dish area - kitchen utensils in hand sink - operator removed.
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.
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.
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.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
Raw chicken stored over cabbage in walk in cooler. Operator reversed.
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.
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.