Golden Pavilion
201 N US 1 Ste E3, Jupiter, FL 33477 · Permanent Food Service · License 6005738
What drove the grade
Sewage/wastewater backing up through floor drains.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection5 high priority (fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot)-35
- Administrative complaint on Jul 10Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitJul 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw chicken stored above chicken stock, discussed with operator who corrected storage of products.
Fixed on the spot
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.
In walk in freezer non commercially packaged raw chicken feet stored above boxes of shrimp, discussed with operator who corrected storage of products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and without washing hands handled container of fried rice and clean utensils, discussed with operator who educated employee and washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times Dishwasher (Chlorine 50ppm).
Fixed on the spotRepeat violationAdministrative complaint
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drains.
Water backing up from floor drain in middle of kitchen, discussed with operator who unclogged floor drain, ran water at all sinks water draining properly.
Fixed on the spot
Intermediate7
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In kitchen plastic wrapped tubs of cooked dumplings (80°F - Cooling) at 11:10 since 11:05 to 83°F at 11:30, at this current rate of cooling product will not reach 70°F within 2 hours, discussed with operator who removed plastic wrap and placed product in walk in cooler to chill.
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
Probe thermometer not functioning, discussed with operator to repair or replace.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Reviewed with operator and emailed copy of reporting agreement.
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 of big 6 poster 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 of clean up poster to operator.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink at cook line used to store ladles, discussed with operator who removed ladles.
Fixed on the spot
No soap provided at handwash sink.
At hand washing sink in back of kitchen, discussed with operator who provided soap.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.