Coconut Creek33063
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Live, small flying insects found. 1 flying small insect in washing area in kitchen not landing. Operator removed.
High priorityGOLDEN KRUST CARIBBEAN RESTAURANT →Aug 26, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bagged raw cow feet stored in the same container of raw chicken. Operator stored properly.
High priorityGOLDEN KRUST CARIBBEAN RESTAURANT →Aug 26, 2026
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. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.
High priorityGOLDEN KRUST CARIBBEAN RESTAURANT →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.
High priorityGOLDEN KRUST CARIBBEAN RESTAURANT →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Oven : Jerk chicken 94F (HH), curry chicken 124F. 2) Steam table: plantains 139- 124F, cooked cabbage 130-150F, Oaxtail 144F-127F. In unit less than 4 hrs. Observed food stored above fill line. Instructed operator to reheat to. 165F.
High priorityGOLDEN KRUST CARIBBEAN RESTAURANT →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, raw shrimp container over open sour cream and cooked crab legs. Employee rearranged to separate correctly.
High priorityCRAFTY CRAB →Aug 24, 2026
Dented/rusted cans present. See stop sale. #10 can ketchup with creased metal dents on dry storage shelf.
High priorityPHO STEAK BOWL →Aug 21, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading greater than 500ppm quaternary. Employee remade to proper 200ppm.
High prioritySPANKYS CHEESESTEAK FACTORY →Aug 18, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, non commercially wrapped raw burgers above cases of french fries. Employee moved burgers to shelf within other raw beef items.
High prioritySPANKYS CHEESESTEAK FACTORY →Aug 18, 2026
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets reading greater than 500ppm quaternary. Employee remade to proper 200ppm.
High prioritySPANKYS CHEESESTEAK FACTORY →Aug 18, 2026
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizing step skip. Explained steps.
High priorityEMBRACE BRAZILIAN KITCHEN →Aug 17, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep table : Minced beef 84F cooling since 10am. now 2:20pm / rice 80 cooling over 4 hours. Observed cooling covered and in large container.- stop sale
High priorityEMBRACE BRAZILIAN KITCHEN →Aug 17, 2026