GOLDEN WOK

Name: GOLDEN WOK
Address: 7100 FAIRWAY DR #34, PALM BEACH GARDENS, FL, 33418, US
Rating: 18.2

7100 FAIRWAY DR #34, PALM BEACH GARDENS, FL 33418

License #6010323

🥡 Chinese ℹ️

18.2 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

GOLDEN WOK in PALM BEACH GARDENS currently holds an InspectFL Health Score of 18.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 91 total violations — 32 critical, 19 major, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 29, 2023

The latest inspection on September 15, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, cooked foods-Cooked.chicken, cooked egg rolls, cooked pork, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked chicken (52F - Cold Holding); cooked ribs (52F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of cold holding parameters. Operator moved items into walk in to quick chill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, top of reach in cooler soiled with dust, grease.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in cooler, interior soiled with an accumulation of food residue.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee purse stored on shelf with food items. Operator removed.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of chest freezer door in disrepair. Exposed insulation.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, buildup of food residue on refrigerator doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust, food debris.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverages stored on prep table. Operator removed.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At kitchen, no vacuum breaker at hose Bibb with hose attached.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At cook line, equipment door handles visibly soiled with food debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08B-38-4] Food stored on floor. At walk in freezer, food stored on floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave soiled with food debris.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer in disrepair with insulation exposed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, stove, steam table soiled with grease and food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach in cooler soiled with food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen prep sink, shrimp thawing in standing water. Operator removed shrimp.
[14-31-5] Nonfood-grade bags used in direct contact with food. At chest freezer, food stored in direct contact with non grade food bags. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, egg drop soup (98F - Hot Holding). Operator stated item out of temperature approximately 1 hour. Advised operator to reheat item to 165F.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several food items-Cooked chicken, cook egg rolls, rehydrated noodles, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.

Disposition: Met Inspection Standards
[35A-03-4] Dead roaches on premises. At dry storage area - under dry storage shelf- approximately 2 dead roaches on the floor- operator removed, cleaned and a tossed the area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on plate over cooked rice in hot holding unit.
[08B-37-4] Food stored in a prohibited area. At dry storage shelf - soiled Its stored over containers of flour and corn starch - operator removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered from back door did not wash their hands and started preparing food for order- educated operator- employee washed hands.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled raw food and washed their hands for 7 seconds- then proceeded to prepare food for an order- educated operator - employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef skewers not commercially packaged stored over wontons- operator removed and stored properly.
[11-07-5] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cookline - handwash sunk blocked by wonton tray and garbage can - operator removed.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At small reach in cooler cooked chicken prepared Saturday, frozen and thawed not date marked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler Krab rangoon filling prepared Tuesday not date marked.

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dry storage area across from prep counter- approximately 4 dead roaches in trap - operator removed.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Large pans and pots stored on floor under cookline.
[35A-03-4] Dead roaches on premises. At dry storage area across from prep counter- approximately 1dead roach on floor- operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage shelf across from cookline- employee keys stored over single service items - operator removed.
[08B-38-4] Food stored on floor. Ar cookline oil stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- throughout restaurant.
[41-07-4] Container of medicine improperly stored- over single service articles near dry storage shelf near cookline- operator removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At front counter station- employee began work and handled single service containers and food without washing their hands- educated operator- employee washed hands.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employees touched faced then proceeded to prepare food for an order- educated operator employee washed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken and raw pork not commercially packaged stored over imitation krab- operator stored properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cut vegetables and sauce- operator moved to lower shelf.
[08A-17-6] 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. At chest freezer - raw chicken not commercially packaged stored over raw pork- operator stored properly.
[35A-05-4] Roach activity present as evidenced by live roaches found. At cookline area near stove- approximately 1 live roach on Pipe connected to stove/ cookline.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. At dry storage shelf across from cookline- approximately 15 rodent droppings on floor near container of sugar, flour and rice. At dry storage area across from prep counter - approximately 10 rodent droppings on floor underneath dry storage shelves with food. At dry storage cabinet near front prep area approximately 2 rodent droppings underneath single service plastic to/go bags.
[41-10-4] Toxic substance/chemical improperly stored. Container of soap store3 over single service items by dry storage shelf near cookline.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwshink blocked by trash can near cookline.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked egg rolls, cooked chicken and cooked pork- made 07/21/24 not date marked.

Disposition: Warning Issued
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. At employee bathroom- boxes of single service to-go containers stored inside bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys over prep counter at cookline- operator removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-11-4] Floors not maintained smooth and durable.
[41-07-4] Container of medicine improperly stored- over cook line prep counter and reach in cooler- operator removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen - returned and started to prepare food for an order without washing their hands- educated operator - employee washed hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. At non food grade / to-go/ shopping bag used to stored wonton wrappers.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw chicken not commercially packed over wontons- operator moved to lower shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cut cabbage- operator moved to lower shelf.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter- Raw chicken 63F- 65F at 1:30 to 63- 65F at 2:15 ( cooling since 12:30)- food left out on counter - operator move to walk in freezer to quick chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. At handwash sink by cookline- trash can blocking sink- operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. At handwash sink by cookline- two buckets inside sink- operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink- by cookline.
[22-31-4] Non-pitting surface rust on food-contact equipment. Large white chest freezer with large amount of surface rust.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls inside flour, sugar and rice containers- operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle and coffee on prep counter near cookline- operator removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At walk in cooler - non food grade wood paddles used to mix chicken and vegetables - operator removed.
[08B-38-4] Food stored on floor. Containers of sauce and oil on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler door handles soiled.
[08B-12-5] Stored food not covered. Containers of sugar, flour and rice uncovered at dry storage area. At all reach in coolers all food items left uncovered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At cookline cointer- frozen bag of precooked peas and carrots - defrosting on counter- operator moved to defrost on reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cutting board near prep area- wet/ damp wiping clothes stored on cutting board- operator removed.
[11-04-5] Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep sink- cooked beef 81F at 12:50 to 80F at 1:25( cooling since 12:15)- food left to cool it in water at room temperature- at current rate of cooling food will not reach 70F within 2 hours- operator moved to walk in cooler to quick chill.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen area- then returned and started handling cooked chicken wings with tongs- without washing their hands first- educated operator employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At fry station- non food grade paper towels used to, line container for fried chicken wings- operator removed paper towels.
[14-31-5] Nonfood-grade bags used in direct contact with food. At walk in freezer - non food grade to-go/ thank you bags - used to store dumplings.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over cooked chicken and dumplings. At reach in freezer raw beef not commercially packaged stored over egg rolls.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw beef over cut peppers. At walk in cooler raw chicken stored over noodles.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter by cookline- raw shell eggs 81F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter by cookline- Krab Rangoon filling 53F- cold holding, cut cabbage 59F, raw bean sprouts 48-55F- cold holding- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator over to walk in cooler to quick chill. At flip top cooler - Peas and carrots 47F- cold holding, sliced pork 49F- cold holding food not prepared or portioned today- food out of temperature for 1.5 hours operator moved to walk in cooler to quick chill.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by cookline- cooked diced pork 45F at 1:00 to 46F at 1:25 ( cooling since 11:30), cooked beef 48F- at 1:00 to 49F at 1:25 ( cooling since 11:30)- at current rate of cooling food will not reach 41F within 4 hours - operator moved to walk in cooler to quick chill.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
[31A-09-4] Handwash sink not accessible for employee use at all times. At handwash sink by cookline blocked by trash can.
[14-14-4] Nonfood-grade basting brush used in food. At fry station - observed non food grade brush used for basting- operator removed brush.