DirtyFLRestaurant Inspection Data

GOLDEN KRUST CARIBBEAN RESTAURANT

Based on 7 health inspections, GOLDEN KRUST CARIBBEAN RESTAURANT in COCONUT CREEK has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Coconut Creek Parkway
Florida, 33063
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/21/2025

Inspection #: Visit ID: 13498726

  • N/A:No Violations Were Observed

Inspection Date: 8/20/2025

Inspection #: Visit ID: 10917938

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice bin constrains mold like substance Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Bottom of walk in cooler door torn off exposing gap in bottom of walk in cooler Warning
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Stem of probe thermometer soiled with food debris. Operator cleaned Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ox tail in walk in cooler. Operator inverted Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 11:10am raw fish 47F ambient cooling 10 minutes to 47F at 11:40am. Cooked pasta 58F at 11:10am heated cooling for 30 minutes to 57F at 11:40am. at 11:15 butter 45F ambient cooling for 2 hours to 45F at 11:40am. At this rate proper cooling to 41F in 4 hours will not occur.observed damaged gaskets at bottom of walk in cooler. Operator began putting foods in freezers and on ice to quick chill **Corrective Action Taken** Warning

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10743136

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in kitchen contains mold like substance
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Food debris around cookline. Operator cleaned Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box ; jerk chicken (124F - Hot Holding), cooked goat (124F - Hot Holding). Per operator food in unit less than four hours. Operator placed item in oven to reheat **Corrective Action Taken**

Inspection Date: 12/13/2024

Inspection #: Visit ID: 10742159

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light mold like substance in ice bin. Operator began cleaning **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter- cheese sandwich (77F - Cold Holding). Observed items under no temperature control. Per operator items out of temperature less than four hours. Advised operator to use time as an unlicensed health control. Operator time marked items and filled out time as a public health control document **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 11:30am cheese 53F ambient cooling 30min to 53 F at 12:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Observed items covered cooling. Operator removed cover and placed in freezer to quick chill
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided paper towels Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer battery dead. Operator provided new thermometer. Thermometer calibrated Corrected On-Site

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8621380

  • 08A-17-6:High Priority - 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 right Atosa reach in freezer in kitchen, portioned bags of raw chicken above portioned bags of raw goat and open box of liver. Employee rearranged entire freezer for proper separation. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter under no time or temperature control, cheese sandwiches (78F - Cold Holding). Per manager on counter since 8:30am. Recommended using time as public health control. Manager added time mark and form for time control provided to be filled out. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box in kitchen, jerk chicken (1328-131F - Hot Holding). Per employee cooked and in box less than 1.5 hrs. Employee moved chicken back to oven to reheat for proper holding. Second temperature taken - 169F. Corrected On-Site

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8455501

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food in reach in cooler at customer floor not labeled correctly
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled . Manager labeled bottles Corrected On-Site

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8350417

  • 29-08-4:Basic - Plumbing system in disrepair. Observed at cook line hand wash sink. Faucet in disrepair. Hot water provided
  • 08A-17-6:High Priority - 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. Raw chicken stored above raw beef in 2 door stainless reach in. Operator reorganized Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112°F-125°F - Hot Holding) observed on front line steam table. Operator states item was cooked from raw and brought to front table. Item stacked over fill line. Item has been in unit less than 1 hour. Operator reheated to 165°F, and removed some product from pan Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer at triple sink tested at 200+ppm. Operator drained sanitizer and added water, retested at 100 ppm Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter Hand wash sink used to fill sanitizer bucket. Discussed with operator
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees engaged in food handling. CFM arrived at time of inspection Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for most employees. Provided employee reporting agreement to operator