GOLDEN WOK REST
859 NOB HILL RD, Plantation FL 33324 · 954-423-3838
Last inspected Aug 5, 2026 · 7 visits since December 2023
OCT 24
MAR 25
OCT 25
FEB 26
AUG 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wonton (109F - Hot Holding) in plastic bucket stored on top of steam table no water. Per operator held out of temperature less then 30 minutes. Operator placed in hot water. Rechecked 169F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 raw chicken stored over raw beef in the reach in freezer and neither item was in its commercial packaging. Operator stored properly.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in the bathroom. As per operator, chemical is sanitizer. Operator labeled properly.
Bowl or other container with no handle used to dispense food. Observed a take out container used to scoop cooked rice on the cook line. Operator removed the take out container.
Food stored on floor. Observed containers of soup stored on the floor. Operator stored 6 inches from the ground.
Show the remaining 1 finding ▾
Ice buildup in back reach-in freezer.
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (51F - Cold Holding); shrimp (52F - Cold Holding) in the kitchen flip top cooler. As per operator items were moved from the walk in cooler to the flip top cooler approximately 2 hours ago. Operator placed items into the walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed handwashing sink used to store utensils. Operator removed utensils from handwashing sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator properly using Time as a Public Health Control but didn't have the written plan. Inspector emailed operator a copy of the written plan.
Bowl or other container with no handle used to dispense food. Observed take out containers used to scoop rice in the back prep area. Operator removed take out containers.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food stored over food for customers in the front glass cooler. Operator stored properly.
Open dumpster lid. Operator closed lid.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored on top of a bucket of RTE sauce in walk-in cooler. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced pork (49F - Cold Holding) I flip top cooler per operator removed from walk-in cooler and placed into unit held out of temperature less than two hours not portion or prepared today. Operator placed ice pack on top
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wonton (115-120F - Hot Holding)stored in plastic container on top of the steam table. Held out of temperature less than 2 hours. Operator reheated.
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Operator replaced.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle to dispense cornstarch and sugar. Operator removed.
Food stored on floor. Observed multiple containers of raw chicken wings and raw chicken stored in contact with the floor in the walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp 36F and raw chicken 38F being thawed in standing water at three compartment sink. Operator turned on water.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line by hand washing sink. Observed Prep area walls grease food debris, and/or dust. Observed mold like substance on the wall by three compartment sink faucet.
Working containers of food,sugar,salt cornstarch removed from original container not identified by common name.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw shell eggs and raw shrimp stored behind raw vegetables. Operator more items to front
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wonton (109F - Hot Holding) in plastic bucket stored on top of steam table no water. Per operator held out of temperature less then 30 minutes. Operator placed in hot water. Rechecked 169F
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garage can in prep area. Operator removed.
Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle used to dispense corn starch and rice. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chest located by restroom entrance.
Single-service articles improperly stored. Observed boxes of to go pint containers stored on the floor in storage room.
Time/temperature control for safety food thawed in an improper manner. Observed frozen cooked pork 32F held on storage shelf at room temperature. Operator placed in walk in cooler and.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45F in reach in cooler
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked 2 days ago
Stored food not covered. Egg rolls in walk in cooler
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline flip top cooler, raw eggs and raw shrimp were stored behind the raw vegetables. The items were moved forward.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1/2 Bottle of drinking water in drinks cooler
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water
Wet wiping cloth not stored in sanitizing solution between uses.
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.