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
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All Inspection Reports
Inspection on 11/15/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Inspection Details:
- 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
Food safety inspection conducted on 11/15/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 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**
Food safety inspection conducted on 8/20/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/19/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 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.
Food safety inspection conducted on 8/19/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 2/21/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 2/21/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 10/4/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 10/4/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).