Golden Wok
4148 Mariner Blvd, Spring Hill, FL 34609 · Permanent Food Service · License 3700922
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 visitSep 11, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the walk in cooler. The operator moved the chicken.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
The operator added more water. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket recheck (Chlorine 100ppm).
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
The door frame on the reach in cooler and the fan guards in the walk in cooler soiled. The operator cleaned the door frame.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
4 utensil between the equipment and wall at the prep table by the walk in cooler.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
3 dead roaches, in the dry storage closet. The operator swept up the dead roaches and sanitized the area.
Fixed on the spot
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.
Terms in the inspectors’ reports
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.