GOLDEN KRUST CARIBBEAN BAKERY & GRILL
Concord Street
Florida, 32818
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 3/11/2025
Inspection #: Visit ID: 8994040
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board- operator removed. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature at three compartment sink- operator placed under running water. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in cutting board- Operator stored properly. Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm)- corrected to 100ppm; Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)-corrected to 100ppm Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Inspection Date: 10/3/2024
Inspection #: Visit ID: 8993512
- 01B-02-5:High Priority - - From initial inspection : 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. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature for overnight- operator moved to walk in freezer to quick chill. Warning - From follow-up inspection 2024-10-03: At walk in cooler- Shredded cheese 55F- cold holding, milk 55F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight -operator moved to walk in freezer to quick chill. At walk in cooler - raw pork 47F- cold holding, raw chicken 49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. Corrected On-Site Warning - From follow-up inspection 2024-10-03: At walk in cooler- Shredded cheese 55F- cold holding, milk 55F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Admin Complaint
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Karen Bedford 08/02/2021-08/02/24- expired Warning - From follow-up inspection 2024-10-03: **Time Extended**
Inspection Date: 10/2/2024
Inspection #: Visit ID: 8738467
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over bags of flour- operator removed. Corrected On-Site Warning
- 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. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature for overnight- operator moved to walk in freezer to quick chill. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight -operator moved to walk in freezer to quick chill. At walk in cooler - raw pork 47F- cold holding, raw chicken 49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. Corrected On-Site Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Karen Bedford 08/02/2021-08/02/24- expired Warning
Inspection Date: 10/26/2023
Inspection #: Visit ID: 8536092
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle over bags of rice near dry storage area- operator removed. Corrected On-Site
- 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. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. Repeat Violation Admin Complaint
- 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. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. 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. At front counter-Cooked greens 112F- hot holding - food out of temperature for 30 minutes- operator moved to oven to be reheated to 165F. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near cookline- employee filled up sanitizer bucket with water from handwash sink- educated operator.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At kitchen area- spray bottle of bleach not labeled- operator labeled. Corrected On-Site
Inspection Date: 9/7/2023
Inspection #: Visit ID: 8493880
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe at 10ppm Operator correct to 100ppm.
- 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. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observe with Jamaican fruit cake not from approved source. Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale Due to being in deep containers and stacked on top of each other.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager.
- 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. Observe with employees less then 60 days