GOLDEN KRUST CARIBBEAN BAKERY & GRILL
10101 West Oakland Park Boulevard
Sunrise, Florida, 33351
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter by front hot line.
- 14-11-5:Basic - Equipment in poor repair. Gasket around walk in freezer door torn and hanging loose. Repeat Violation
- 29-09-4:Basic - Faucet/handle missing/damaged at plumbing fixture. Hot water handle stripped at hand sink by triple sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in Walk in freezer.
- 08B-12-5:Basic - Stored food not covered. Bucket of stock in walk in cooler not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in prep sink. Employee turned on running cold water. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water faucet handle leaking at front counter hand sink.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink next to triple sink due to stripped faucet handle. Repeat Violation
Food safety inspection conducted on 3/25/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 10/17/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold - From follow-up inspection 2024-10-17: Observed same **Time Extended**
Food safety inspection conducted on 10/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/15/2024
High Priority
4
Intermediate
6
Basic
6
Total
17
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold
- 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 cell phone and glasses stored on top of soda machine boxes
- 14-11-5:Basic - Equipment in poor repair. Gaskets in walk in cooler in disrepair
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop container has accumulation of brown food debris like susbtance
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83F° water inside kitchen counter prep table
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in triple sink area under non slip mat soiled. Accumulation of food debris and black susbstance
- 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 cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for 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. 1) Microwave; mixed vegetables (124F - Hot Holding), food portioned and prepared today. Out of temperature less than 4hrs. Operator made to reheat in microwave to 164F for hot holding. Corrected On-Site Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In both handwashing sinks located in the kitchen and behind the front counter, sanitizer bucket inside sink Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In resteroom
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Ware washing shelves for utensil storage rusted
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat cooked pasta prepared yesterday not date marked.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap behind front counter unable to pump soap. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind front counter; 83F° water
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen
Food safety inspection conducted on 10/15/2024 revealed 17 total violations (4 high priority, 6 intermediate, 6 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Calaloo 124F, Cooked saltfish 124F Cooked cabbage 132F. All food items reheated to 170F or more Corrected On-Site Repeat Violation
- 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. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to prep table used to store plastic container Employee removed container Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink next to prep table
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to prep table
Food safety inspection conducted on 3/6/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).
Inspection on 11/13/2023
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Soiled cardboard on shelf holding spices and cooking utensils under small table opposite cook line. Repeat Violation
- 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 purse, jacket, and water bottle on shelf next to single service items by back door storage rack. Employee removed items.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch and bracelet. Employee removed both. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table opposite cook line. Employee dumped water. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters in walk in cooler next to foods for public.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen twice returned from outside of business and immediately put on gloves to begin working without washing hands first. Reviewed proper handwashing procedures and employee washed hands and put on gloves. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display, under no temperature control, cheese blocks (72F - Cold Holding); cheese sandwiches (73F - Cold Holding); potato pudding (73F - Cold Holding); bread pudding (72F - Cold Holding). Per manager items on counter 3 hrs. Recommended using time as public health control. Time stamp added to 12:00pm. TPHC form provided and completed. 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. In front counter steam well, callilou (112F - Hot Holding); salt fish (108F - Hot Holding); okra (99F - Hot Holding); white beans (119F - Hot Holding); curry chicken (124F - Hot Holding); jerk pork (109F - Hot Holding); jerk chicken (105F - Hot Holding). Per manager items in unit less than 4 hrs. Some items over filled above hot line. Manager and employee began to reheat items for proper hot holding. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cup of soap on front counter not labeled. Manager added label. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose under front counter steam table missing vacuum breaker.
- 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. Bulletin of Big 6 printed end provided. 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. Bulletin provided and posted. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by cook line. Employee replaced soap. Corrected On-Site Repeat Violation Admin Complaint
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned bread pudding and potato pudding not date labeled from when portioned.
Food safety inspection conducted on 11/13/2023 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).