GOLDEN KRUST CARIBBEAN RESTAURANT
9534 SW 160 ST
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 3/19/2024
Inspection #: Visit ID: 8527313
- 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.
Inspection Date: 10/30/2023
Inspection #: Visit ID: 8527013
- N/A:No Violations Were Observed
Inspection Date: 10/16/2023
Inspection #: Visit ID: 8344546
- 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.