DirtyFLRestaurant Inspection Data

GOLDEN KRUST CARIBBEAN RESTAURANT AND GRILL

West Sunrise Boulevard
Sunrise, Florida, 33323
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/15/2024

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored next to pans of cooked white rice in kitchen. Employee removed. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawed in standing water in prep sink. Employee turned on running water on fish. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed wet wiping cloth. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter, 0ppm corrected to 50ppm. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cabbage (48F - Cold Holding) in walk-in cooler. Per operator item has been in out of temperature for more than four hours. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on shelf across from reach in freezer, cooked peas (78F - Cold Holding), per operator, item has been out of temperature for approximately 1.5 hour. Peas placed in walk-in cooler to rapid cool. Observed shredded cabbage (48F - Cold Holding) in walk-in cooler. Per operator item has been in out of temperature for more than four hours. See stop sale **Corrective Action Taken** 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 fried plantains (111F - Hot Holding, reheated to 169F); jerked chicken (116F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Items placed in oven to be reheated. **Corrective Action Taken** Warning

Inspection Date: 8/20/2024

  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-08-20: Still observed . **Time Extended**

Inspection Date: 8/19/2024

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed and stored appropriately. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table in kitchen.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 10 ppm. Corrected to 100ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Observed pumpkin stored next to raw meat in reach in freezer across from back exit door. PIC removed and stored appropriately. - Observed raw chicken stored on top off raw pork in walk-in cooler. 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 fried chicken (122F - Hot Holding), fried fish (116F - Hot Holding), fried plantains (126F - Hot Holding). per operator, item has been out of temperature for approximately 1:00. Items placed in oven to be reheated. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for training for Barrington C.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8517472

  • 08B-38-4:Basic - Food stored on floor. Observed bucket of sorrel stored on floor in walk-in cooler. Employee removed. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - walk-in cooler Observed cut cabbage (50F - Cooling); seasoned pork (48F - Cooling). Per operator, items were placed in cooler the day prior to inspection but did not make it to 41F within 4 hours. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - walk-in cooler Observed cut cabbage (50F - Cooling); seasoned pork (48F - Cooling). Per operator, items were placed in cooler the day prior to inspection but did not make it to 41F within 4 hours. See stop sale.
  • 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 fried fish (120-130F - Hot Holding). Per operator item has been out off temperature for approximately 30mins. Operator placed fish to be reheated. Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8346663

  • 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 talk warmer box in the kitchen, fried fish (113F - Hot Holding). The item had been in the box for less than 4 hours. The item is being reheated to 165°F to hot hold. **Corrective Action Taken**