GOLDEN WOK
1428 W LANTANA RD, Lantana FL 33462 · 561.533.6768
Last inspected Aug 24, 2026 · 15 visits since September 2023
AUG 25
NOV 25
JAN 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 50+ rodent droppings on the floor under dry storage shelf on the right side of kitchen. No doors between dry storage and cook line. 10+ rodent droppings under coolers at cook line. 20+ rodent droppings on window sill in dining area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $6,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025081315 | Nov 3, 2025 | Dec 10, 2025 | $800 |
| 2--2025068075 | Aug 18, 2025 | Oct 20, 2025 | $2,040 |
| 2--2024062719 | Oct 25, 2024 | Jan 15, 2025 | $800 |
| 2--2023056276 | Sep 21, 2023 | Nov 6, 2023 | $1,200 |
| 2--2023023644 | Apr 3, 2023 | May 30, 2023 | $1,400 |
| 2--2023001291 | Dec 12, 2022 | Feb 3, 2023 | $400 |
Inspection history
15 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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 for fried rice and bean sprouts. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork wonton (125F - Hot Holding) Observed in steamer basket at steam well. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on drying rack that has an accumulation of lime scale. Spider Strainer stored on shelf that has an accumulation of oil residue.
Exterior door has a gap at the threshold that opens to the outside. At top and bottom of rear screen door entrance to kitchen.
Show the remaining 2 findings ▾
Food stored on floor. Salt and sugar stored on floor by employee restroom.
Ice buildup in tall white reach-in freezer.
May 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored in same container as ready-to-eat food. Fully cooked pork sitting directly on tray of raw beef at chest freezer. Both products not in commercial packaging. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: shredded cabbage (71F - Cold Holding); bean sprouts (68F - Cold Holding); cooked rice (64F - Cold Holding); cooked chicken wings (53F - Cold Holding); crispy chicken (54F - Cold Holding); vegetable egg rolls (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 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. wonton soup (cooked celery) (131F - Hot Holding) Observed inside steam well. Per operator, out of temperature for approximately 15 minutes. Operator placed product back in wok to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinated beef (44F - Cooling) at 12:05; cooling since 11:05 - 44F 11:28 Beef filled to top rim of pan. At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to reach in freezer to quick chill.
Clean utensils or equipment stored in dirty drawer or rack. Clean mixing bowls and food storage containers stored on shelf soiled with dust and mildew.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. To go boxes stored in employee restroom.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler no date mark, cooked 1.1.26. Operator date marked
Nov 4, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in the wall above triple sink.
Nov 3, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Cook entering kitchen from backdoor, began working with food, preparing food in the wok, without first washing hands.
Rodent activity present as evidenced by rodent droppings found. 30+ rodent droppings on the floor under shelf across cook line. 10 rodent droppings on cover of flour container in dry storage area. 6 rodent droppings on food containers in dry storage area. 15+ rodent droppings under shelf in dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 50F, rice 62F, sprouts 61F, noodles 67F, on prep table at cook line. Operator stated items were removed from temperature control one hour ago and left out. Not cooked or prepped today. Operator placed foods in cold holding unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons (113F-125F - Hot Holding) in steam table cooked one hour ago. Operator turned steam table up. At the end of inspection wontons are 155F.
No probe thermometer provided to measure temperature of food products.
No running water at mop sink in the back of building.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked shrimp, cooked chicken not date marked, in walk in cooler Cooked more than 2 days ago.
Employee coffee cups and water bottles on a food preparation table at cook line.
Employee personal cell phone stored in or above a food preparation area, on cook line.
Hole in the wall above triple sink.
Screen in door torn/in poor repair - vermin present.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade to go bags used in direct contact with cheese wontons in upright freezer. Operator removed from bags.
Raw chicken stored over/not properly separated from ready-to-eat fried shrimp in cooler next to fryer. Operator reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 73F on prep table next to cook line. Not cooked or portioned today. Operator stated removed from walk in cooler 2 hours ago. Operator placed rice in walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm + next to triple sink. Operator set up fresh solution at 75ppm.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked cooked noodles in walk in cooler, prepared yesterday morning, more than 24 hours ago.
Bowl or other container with no handle used to dispense food. Metal can used to dispense rice next to back door. Operator removed.
Cardboard used to line food-contact top of chest freezer.
Ice buildup in upright freezer on the right.
Sprouts and 3 containers of soy sauce stored on in walk in cooler.
Working containers of flour removed from original container not identified by common name in dry storage next to restroom.
Jun 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored above containers of ready to eat sauce in walk in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in flip top cooler. Operator reorganized.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food including cooked chicken wings, cooked chicken, and cooked pork prepared onsite and held more than 24 hours not properly date marked in front reach in cooler and walk in cooler. Operator date marked.
Bowl or other container with no handle used to dispense food. Metal can stored in rice bin used as scoop. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage racks in walk in cooler heavily soiled with dust and food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Working containers of flour, corn starch not labeled at dry storage area near back bathroom. Operator labeled.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken 2:10 cooked at 1:30 (106F-109F - Cooling); fried chicken 2:35 (100F-103F - Cooling) in a deep container, on a shelf in kitchen at room temperature. At this rate Chicken will not reach 70F by 3:30. Operator placed chicken in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken wings cooked marked 12.27.24 in reach in cooler at cook line. Cook placed a new date mark 3.25.25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 63F, noodles 52F, left out on cook line for lunch, for about 1.5 hours Not cooked or prepped today. Operator placed items in walk in cooler. Sprouts 57F, left out on prep table on cook line, for two hours.Not prepped or portioned today. Operator discarded.
Handwash sink not accessible for employee use at all times buckets stored in front of sink in kitchen. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and shrimp no date mark, operators stated cooked yesterday in walk in cooler. Operput dates on items.
2 boxes of raw chicken stored on floor in walk in cooler. Operator placed on a shelf.
Bowl with no handle used to dispense cooked beef in walk in cooler. Operator removed bowl.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in a bucket under hand sink. Operator placed shrimp under running water.
Wall soiled with accumulated grease, food debris, and/or dust. Under hand sink in kitchen.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine at triple sink. Operator set up fresh solution at 75ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken and cooked chicken breast cooked yesterday in the morning not date marked in walk in cooler. Operator date marked.
Ice buildup in reach-in freezer across steam table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust gaskets of chest freezer next to back door. Operator cleaned during inspection.
Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed cloth in sanitizer container.
Oct 25, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86F 2:35 cooked 1 hour ago(-cooling ); rice 3:35 (80F). Rice was left out at room temperature. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86F 2:35 cooked 1 hour ago(-cooling ); rice 3:35 (80F). Rice was left out at room temperature. See stop sale
Rodent activity present as evidenced by rodent droppings found. 50+ rodent droppings on the floor under dry storage shelf on the right side of kitchen. No doors between dry storage and cook line. 10+ rodent droppings under coolers at cook line. 20+ rodent droppings on window sill in dining area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 71F in flip top cooler on cook line. Operator stated sprouts were left out during lunch, less than one hour. Sprouts were placed in chest freezer for quick cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (118F-121F - Hot Holding) at steam table for less than one hour. Wontons were reheated to 170F, for further hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside smoker soiled with grease and food debris.
Handwash sink not accessible for employee use at all times pitcher stored in sink and soy containers stored in front of sink. Operator removed all items.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided.
Cook personal cell phone stored in or above a food preparation area on cook line. Operator removed cell phone.
Employee personal food not properly identified and segregated from food to be served to the public chicken wings next to fryer. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The entire out side of chest freezer soiled, vertical curtains in dining area, window sill in dining area.
Stored cooked chicken not covered in walk in cooler.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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. Chef observed using Barehands to cut scallions and green peppers and placed items back in reach in cooler. Educated on site.
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. Marked
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
Equipment in poor repair. Door to walk in cooler not closing
Food stored on floor. Buckets of food on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink contains food debris
Outer openings not protected during operation
Reuse of single-service or single-use articles. Makeshift scoop out of used container
Stored food not covered. Food in walk in cooler
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt then handled serving bowl - instructed employee to wash hand - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef over cooked rice operator moved raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (65F) not portioned or prepared today sitting out at room temperature operator stated removed from walk in 1 hour earlier for lunch service - operator moved to walk-in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
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. Emailed copy to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
Handwash sink not accessible for employee use at all times. Hand wash sink covered with plastic due to drain blockage - operator removed plastic and temporarily fixed drain.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first - Walk in cooler.
Food stored in a prohibited area. Sheet pan of cooked wontons stored on top an in use garbage can - operator moved tray of wontons.
Food stored on floor. Tubs of sauces on floor next to triple sink.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink does not drain.
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.