Golden Wok Rest
859 Nob Hill Rd, Plantation, FL 33324 · Permanent Food Service · License 1619328
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle in the bathroom. As per operator, chemical is sanitizer. Operator labeled properly.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed containers of soup stored on the floor. Operator stored 6 inches from the ground.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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.
Fixed on the spot
Ice buildup in back reach-in freezer.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.