DirtyFLRestaurant Inspection Data

GOLDEN KRUST BAKERY

With 6 inspections documented, GOLDEN KRUST BAKERY maintains a 2.0/5 food safety rating in LAUDERHILL. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

9534 Southwest 160th Street
Miami, Florida, 33157
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13489017

Met Inspection Standards

2 high, 1 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in kitchen, cases of water stored on floor in cabinet storage.
  • 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 in Vulcan hot holding unit - stew chicken (122F - Hot Holding); curry chicken (116F - Hot Holding). Per operator items were held in unit less than three hours ago . Operator increased temperature of the hot box unit .**Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at front counter , wiping cloth chlorine sanitizer solution reading 200+ ppm . Operator remade solution to 100ppm chlorine Corrected On-Site

8/11/2025· 7mo ago

Visit ID: 10915013

Met Inspection Standards

1 high, 2 int, 1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed server with wristwatch on, advised on no jewelry procedures for kitchen staff, and removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter cheese sandwiches (67F - Cold Holding) - operator prepared approximately 1.5 hours ago. Per company rules establishment is using time control. Time stamp added to 12:15pm. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cheese sandwiches using time as a public health control, but no written procedures available. Time as a Public Health Control form was provided to operator and completed during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with all purpose cleaner without label at back area. Manager labeled. Corrected On-Site

2/13/2025· 1y ago

Visit ID: 8861215

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer
  • 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 over raw Jamaican beef patty's in walk in freezer. Operator properly separated. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator. Provided hand out.

8/15/2024· 1y 6mo ago

Visit ID: 8726038

Met Inspection Standards

1 high, 2 basic

  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping chlorine sanitizer 10 Ppm employee added more chlorine 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 porage (125F - Hot Holding) in hot holding unit per operator held out of temperature less than two hour. Operator placed in oven to reheat rechecked 170F Corrected On-Site

1/25/2024· 2y 1mo ago

Visit ID: 8508411

Follow-up Inspection Required

2 high, 2 int

  • 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed pepper shrimp in front reach in cooler observed invoice with no contact information provided. Admin Complaint
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed pepper shrimp Invoice does not provide any contact information.
  • 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. Emailed bulletin
  • 41-17-4:Intermediate - Spray bottle containing toxic bleach substance not labeled. Operator labeled. Corrected On-Site

9/25/2023· 2y 5mo ago

Visit ID: 8347645

Met Inspection Standards

3 high, 4 int, 3 basic

  • 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. One missing at front counter cooler.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in one door reaching cooler. Operator moved to employee cooler. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Salmon in freezer. Operator covered. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastry cooler: cheese 65°, in unit less than 4 hours. Observed unit off. Operator moved foods to walk in cooler to quick chill.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: plantains 124-130 (hot holding). Food in unit less than 4hrs. Observed food above rim line. Operator placed food correctly in unit. Now 145°. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary +400ppm); Operators remade. Now 200ppm Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster and reviewed. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at mop sink. Reviewed proper washing procedures.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Qac.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One bottle labeled degreaser. Corrected On-Site