DirtyFLRestaurant Inspection Data

GOLDEN KRUST CARIBBEAN RESTAURANT

Based on 9 health inspections, GOLDEN KRUST CARIBBEAN RESTAURANT in MIAMI has earned a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

9534 SW 160 ST

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13615573

Follow-up Inspection Required

1 high, 2 int, 5 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area. Warning - From follow-up inspection 2026-01-21: Observed cutting board has cut marks and is no longer cleanable. on top of preparation table at kitchen area. **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. Warning - From follow-up inspection 2026-01-21: Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. Warning - From follow-up inspection 2026-01-21: Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 75 Fat front counter. Also observed clean utensils stored inside container with standing water at 69 F at front counter. Warning - From follow-up inspection 2026-01-21: Observed clean utensils stored inside container with standing water at 71° F at front counter. **Time Extended**
  • 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2026-01-21: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Time Extended**
  • 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed Alcohol stored on top of establishment food at dry storage shelf at kitchen area. Warning - From follow-up inspection 2026-01-21: Container of medicine improperly stored. Observed Alcohol stored on top of establishment preparation table at kitchen area. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Employee cleaned it during inspection. Corrected On-Site Warning - From follow-up inspection 2026-01-21: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. Warning - From follow-up inspection 2026-01-21: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. **Time Extended**

1/20/2026· 1mo ago

Visit ID: 13501525

Follow-up Inspection Required

4 high, 2 int, 8 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and bottle of water stored on shelf above preparation table at kitchen area. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. Warning
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at kitchen area. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 75 Fat front counter. Also observed clean utensils stored inside container with standing water at 69 F at front counter. Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Alcohol stored on top of establishment food at dry storage shelf at kitchen area. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Oxtail (47F - Cold Holding); Curry Goat (54F - Cold Holding); Goat (46F - Cold Holding) at walk in cooler. As per operator for more than 4 hours. Operator discarded it during inspection. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Oxtail (47F - Cold Holding); Curry Goat (54F - Cold Holding); Goat (46F - Cold Holding) at walk in cooler. As per operator for more than 4 hours. Operator discarded it during inspection. 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. Observed Pasta (125F - Hot Holding); Jerk Pork (125F - Hot Holding) inside hot holding unit at kitchen area. As per operator for less than 4 hours. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Employee cleaned it during inspection. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. Warning

8/22/2025· 6mo ago

Visit ID: 10891839

Met Inspection Standards

2 int, 2 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ox tail being thawed at room temperature.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By food container.
  • 27-17-4:Intermediate - Water pressure lacking at hand sink located at dishwasher area.

5/21/2025· 9mo ago

Visit ID: 10803225

Met Inspection Standards

2 int, 1 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and metal trays at ware washing area wet nesting. Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of old grease on pots on shelf at ware washing area. Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusting at pitting. Warning - From follow-up inspection 2025-05-21: **Time Extended**

3/20/2025· 11mo ago

Visit ID: 10745504

Follow-up Inspection Required

3 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and metal trays at ware washing area wet nesting. Warning
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at rear of walk in cooler soiled with food debris. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of old grease on pots on shelf at ware washing area. Warning
  • 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/ Observed five employees without a certified food manager present. Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusting at pitting. Warning

12/17/2024· 1y 2mo ago

Visit ID: 8722309

Met Inspection Standards

3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer, located at front counter.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 doors reach in freezer interior soiled.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.

3/19/2024· 1y 11mo ago

Visit ID: 8527313

Met Inspection Standards

2 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the preparation table at cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with grease buildup at cook line.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over peppers at reach in freezer at storage area.
  • 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 the oven at cook line observed cooked cabbage (129 F - Hot Holding); fried sweet plantains (132F - Hot Holding), as per chef for less than 2 hours, employee reheating food.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soil.

10/30/2023· 2y 4mo ago

Visit ID: 8527013

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

10/16/2023· 2y 4mo ago

Visit ID: 8344546

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed a large plastic container with raw beef stored on the floor.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled,freezer located in the storage area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in the prep sink thawing in standing water.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed chocolate cake (74F - Cold Holding), as per chef for less than 2 hours, employee placed cake back in the cooler to rapidly cool down. **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 the upright hot holding unit observed cooked chicken (112F - Hot Holding); fried fish (120F - Hot Holding); cooked chicken (129F - Hot Holding), as per chef for less than 4 hours, employee reheating the food on site, observed cooked sweet plantains (112F - Hot Holding), inside the oven, as per manager for less than 4 hours employee reheating the food on site.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on the preparation table in the cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cassidy Mendez, Cereex, Aaron Alexander.