DirtyFLRestaurant Inspection Data

GOLDEN KRUST CARIBBEAN BAKERY & GRILL

With 8 inspections documented, GOLDEN KRUST CARIBBEAN BAKERY & GRILL maintains a 2.2/5 food safety rating in HOLLYWOOD. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

Concord Street
Florida, 32818
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13615212

Met Inspection Standards
  • N/A:No Violations Were Observed

1/20/2026· 1mo ago

Visit ID: 13490244

Follow-up Inspection Required

3 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal pan in bulk container of rice. Employee removed. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on bottom of clean rack not inverted. Employee inverted all pots. Corrected On-Site Warning
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Styrofoam containers directly beside front counter hand sink exposed to splash. Employee rearranged containers away from sink. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling sanitized pots immediately after scrubbing and rinsing dirty ones. Reviewed with employee proper procedures and employee began washing hands. Corrected On-Site Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese sandwiches on front counter missing time mark. Employee added time mark from 7:00am. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In front counter hot line, stewed fish (118F - Hot Holding); fish fritters (109F - Hot Holding). Per employee both items prepared today and in line approximately 1.5 hours. Both moved to oven to reheat for proper hot holding. 2) In kitchen hot box, rice (131-136F - Hot Holding); jerk pork (118-128F - Hot Holding). Per employee, both prepared between 7:00-8:00am. Employee removed both to oven to reheat. **Corrective Action Taken** Warning

8/12/2025· 7mo ago

Visit ID: 10929031

Met Inspection Standards

3 int, 5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in Dining room above drink cooler.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on dry storage shelf above prepared table. Operator removed . Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. Observed on Walk in cooler shelves.
  • 29-08-4:Basic - Plumbing system in disrepair. Air conditioning unit located in ceiling of dining room leaking.
  • 25-05-4:Basic - Single-service articles improperly stored. Wrapped single service boxes stored under dripping water from air conditioning unit in dining room. Operator removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to fill water for steam table. Discussed with operator
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Packaged juices prepared on site states unpasteurized. Warning label not present
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler - Mac and cheese prepared on site and frozen not date marked. Discussed proper date marking of frozen items with operator. Operator date marked Corrected On-Site

4/4/2025· 11mo ago

Visit ID: 10813284

Met Inspection Standards

6 basic

  • 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

4/2/2025· 11mo ago

Visit ID: 10701521

Met Inspection Standards

2 high, 2 basic

  • 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

10/22/2024· 1y 4mo ago

2 high, 1 int, 3 basic

  • 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

4/24/2024· 1y 10mo ago

Visit ID: 8494545

Met Inspection Standards

4 high, 2 basic

  • 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.

9/7/2023· 2y 6mo ago

Visit ID: 8365290

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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