GOLDEN KRUST CARIBBEAN BAKERY & GRILL
Concord Street
Florida, 32818
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler Repeat Violation
- 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. Cheese portioned and packaged on site for customer self service not properly labeled
- 32-16-5:Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Establishment has partially buried bathroom with only access through dry storage room
- 32-24-5:Basic - Operator does not permit customers to use bathroom. Sign on door stating no public restroom. Operator removed and discussed with operator. Observed establishment allowing bathroom use at time of inspection Corrected On-Site
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed on prep table shelf
Food safety inspection conducted on 4/4/2025 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 4/2/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked goat in walk in cooler. Operator removed chicken Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 10/22/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler door
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed on prep table, walk in cooler shelving
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (75F-90F - Cooling). Per operator beans were cooked last night and removed from heat and held covered at room temperature. Item was then portioned and put in walk in cooler 2 hours ago. See Stop Sale
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (75F-90F - Cooling). Per operator beans were cooked last night and removed from heat and held covered at room temperature. Item was then portioned and put in walk in cooler 2 hours ago. See stop sale.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by multiple items. Operator made accessible
Food safety inspection conducted on 10/22/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 4/24/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table across from reach in coolers. PIC removed. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from reach in coolers. PIC placed wiping cloth to be washed. **Corrective Action Taken**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0ppm. Corrected to 50ppm. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (50F - Cooling). Per operator, item was placed in reach in the night prior to inspection but did not make it to 41F with 4 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brown stew fish (64F - Cold Holding). Per operator item has been out of temperature for approximately 30mins. Employee placed fish to be reheated. Reheated to 187F. Corrected On-Site
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (50F - Cooling). Per operator, item was placed in reach in the night prior to inspection but did not make it to 41F with 4 hours. See stop sale.
Food safety inspection conducted on 4/24/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 9/7/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-10-4:Basic - Soiled dry wiping cloth in use on prep table in kitchen. Operator removed Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine in excess of 200 Ppm. Operator had water changed rechecked 100 Ppm 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. Observed fried fish (110F - Hot Holding) in hot holding unit per operator less than 1 hour . Operator reheated in fryer. **Corrective Action Taken**
- 11-27-4:Intermediate - 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. Email operator procedures Corrected On-Site
Food safety inspection conducted on 9/7/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).