DirtyFLRestaurant Inspection Data

GOLDEN KRUST CARIBBEAN RESTAURANT

801 E COMMERCIAL BLVD

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/17/2024

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee start using the correct order for 3 Compartment sink
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee replaced utensils with no water Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and Beef thawed in standing water in prep sink. Employee turn on faucet with running water on product 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. Employee diluted to proper strength of 100ppm Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels Corrected On-Site

Inspection Date: 7/2/2024

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of Pure Life Drinking Water on prep table Employee removed drinking water from prep table Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice. Walk In Cooler Employee removed fish and placed on bottom shelf Corrected On-Site
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit used to test sanitizer.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand was sink next to 3 Compartment sink. Employee replaced paper towel Corrected On-Site
  • 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only.

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8497841

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags and Drinking water stored on dry goods shelf
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
  • 10-08-5:Basic - Flour scoop handle in contact with Flour
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer less than 50ppm Manager added chlorine which measured 50 ppm in strength Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8372524

  • 14-11-5:Basic - Equipment in poor repair. Observed walk in cooler inside door exposed styrofoam
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of bulgar rice the handle of the scoop in contact with bulgar rice
  • 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. Observed in walk-in cooler rice and peas (46F - Cooling). Per operator in cooler overnight . Operator voluntary discarded rice. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler oxtail (46F - Cold Holding). Per operator chef left on counter for extended period of time operator placed in walk-in cooler. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler rice and beans (46F - Cooling) in deep covered hotel pan.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime