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GOLDEN WONTON KING

154-01 NORTHERN BOULEVARD Queens NY 11354

Health Inspection: violations

Score: 18

Official health department data. Inspected 2026-10-07; refreshed 2026-10-11. May lag the official record. Check the official source

4 findings at the latest imported inspection (2026-10-07), including 1 critical violations. These dated findings do not mean the establishment failed overall or that issues remain unresolved.

Inspection history and recorded findings

2026-10-07: Cycle Inspection / Compliance Inspection

Score: 18. Violations were cited in the following area(s).

  • Critical: 04N — Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  • Not Critical: 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • Not Critical: 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
  • Not Critical: 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

2026-08-12: Cycle Inspection / Re-inspection

Score: 54.

  • Critical: 02A — Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
  • Critical: 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  • Critical: 03A — Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
  • Critical: 04M — Live roaches in facility's food or non-food area.
  • Critical: 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
  • Critical: 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • Not Critical: 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • Not Critical: 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
  • Not Critical: 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Inspection results are separate from diner opinions. Favorable overall ratings do not negate individual findings.

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