Golden Chopsticks

7159 S US Hwy 1, Port St Lucie, FL 34952 · Permanent Food Service · License 6605273

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 complaint inspection
5 high priority (3 fixed by the Oct 30 follow-up, 1 fixed on the spot), 3 intermediate, 4 basic
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 5 visits

Latest inspection

Oct212026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
Official report, on the Florida DBPR website
First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 5 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  peas and carrots 46f cold holding , cabbage 47f cold holding ,shrimp 45f cold holding , advised to rapid chill 2nd temp shrimp 40f cold holding , cabbage shredded 40f cold holding ,
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw shrimp over vegetables raw fish and octopus over cooked salads and noodles
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over raw shrimp raw chicken over crab
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. 0ppm told to reset up 2 nd round 100ppm
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Dishmachine 200+++
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  Missing several days of tags last tag was from 10-9
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Multiple items all made with in the last three days
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Multiple
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk items
  Wood food-contact surface not properly sealed.
  Table in kitchen, shelf in freezer, shelf in storage area
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 dead under three compartment sink
Official report, on the Florida DBPR website

Earlier inspections 2

Jul212026Complaint checkNo violations No follow-up needed

First visitJul 21, 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.
No violations found.
Official report, on the Florida DBPR website

Jul92026F44Complaint inspection17 violations, 7 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority2
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
- Code 35, Insects, rodents, pests and animals: 2 Live, small flying insects found in kitchen area.
  1 in kitchen. Staff is actively trying to remove. No contact with food surfaces.
  More time givenFixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Pipe was cleaned. Hood filters still need cleaning.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 7 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority7
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish over Pasta in walk in cooler. Education.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over seafood in walk in cooler. Education and corrected.
  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. Found at 0 ppm. Unable to locate prime switch. Advised to set up 3 bay sink.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: 2 Live, small flying insects found in kitchen area.
  Employees actively trying to remove.
  Fixed on the spot
  3 Rodent activity present as evidenced by rodent droppings found.
  On top of main dish washer. Employee cleaned and sanitized area.
  Fixed on the spot
  Roach activity present as evidenced by live roaches found.
  1 live behind grill in kitchen on wall. Employee removed. 1 found on small table near exit door. 1 found by buffet near seafood counter.
  Fixed on the spotAdministrative complaint
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided for buffet.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Y.C 6/25. Ming Y. 6/22.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Chicken still frozen thawing in kitchen on a rack. Education/ reminded of thawing procedures.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Flour in storage room. Operator corrected.
  Fixed on the spot
  Food stored on floor.
  Bulk oil. Employee removed. Multiple items in walk in freezer not part of delivery.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  For a couple of kitchen employees.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters and pipe next to wok station on cook line has leftover food debris.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead on floor next at expo area. Employee Removed.
  Fixed on the spotAdministrative complaint
Official report, on the Florida DBPR website

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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.