GOLDEN CRUST BAKERY & CARIBBEAN RESTAURANT
4703 N STATE ROAD 7, Coral Springs FL 33073
Last inspected Feb 9, 2026 · 9 visits since August 2023
JAN 25
MAR 25
JUN 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 59°f in walk in cooler for more than six hours
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on prep table in kitchen. Manager discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in kitchen. Manager discarded water.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items in self service reach in cooler at front counter have no label, for example cheese not labeled.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
Packaged food not labeled as specified by law. Tamarind ginger drink from third party has no ingredients and portions and no expiration date.
Carbon dioxide/helium tanks not adequately secured. Tanks by handwashing sink in kitchen not secured
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese has no labeling, red velvet cake has no address, banana has no address
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Box of chicken on the floor in the walk in freezer. Chef picked up and put on shelf
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Slices of cheese wrapped and cheese on a bun placed in self service cooler at front counter not labeled
Working containers of food removed from original container not identified by common name. Flour not labeled
Mar 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Form sent again
Carbon dioxide/helium tanks not adequately secured. Co tanks by handwashing sink in back prep area not secured. Cook secured tanks.
Working containers of food removed from original container not identified by common name. Containers with salt and flour not labeled
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at 59°f in walk in cooler for more than six hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice; (59F - Cold Holding); brown stew sauce (55F - Cold Holding) in walk in cooler. Stop sale
No probe thermometer provided to measure temperature of food products. No probe thermometer in walk in cooler. Wall thermometer is not working reading 40 below zero.
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. Form was emailed
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese slices and cheese with brown bread wrapped and being sold out of customer self serve cooler in store lobby, with no label
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Carbon dioxide/helium tanks not adequately secured.
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Walk in cooler: mackerel (48F - Cold Holding) as per operator item not prepared or portioned today. As per operator item out of temperature for approximately 3 hours. Advised operator to place item in walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot box in kitchen: Jerk chicken 128F hot holding; Plantains 125F hot holding. As per operator items held out of temperature for approximately 30 minutes. Operator placed in oven to reheat to 165F +.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm) at triple sink - operator corrected to 100ppm chlorine sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at kitchen On counter: liver @1015 since 9:30am (115F - Cooling) - 113F @11:02am At current rate of cooling item will not reach 70F within 2 hours. operator place item in ice bath to quick chill; walk in: brown stew sauce(cooked vegetables)(48F cooling ) at 10:50 since 8:30am 48F @11:17am At current rate of cooling item will not reach 41F within 4 hours. Advised operator to place item in walk in freezer to quick chill.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items in reach in cooler on sales floor has several foods not labeled
Working containers of food removed from original container not identified by common name. Flour not labeled Chef labeled flour
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves on without washing hands and proceeded to grab a clean spoon to serve food to a customer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) walk in cooler: butter (51F); fish (51F). Per operator delivery received. Foods out of temperature less than two hours. Moved foods to the freezer. 2. milk (51F - Cold Holding) inside reach in cooler in the kitchen. Held less than 3 hours. Operator moved to walk-in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk pork (113F - Hot Holding), holding less than four hours in heat box per operator. Hot box temperature set at coldest setting, operator raised temperature of the hot box.
Toxic substance/chemical improperly stored. Observed peroxide bottle stored with clean equipment in ware washing area. Operator removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached to the mop sink without a vacuum breaker.
Food-contact surface soiled with food debris. Observed on the can opener blade in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink in the kitchen. Operator installed paper towels.
Carbon dioxide/helium tanks not adequately secured. Observed by the hand sink in the kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored with drink mix. Operator removed jacket.
Equipment in poor repair.Torn gasket observed at walk in cooler door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle observed touching uncooked rice.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil observed touching cooked rice in the rice warmer.
Old labels stuck to food containers after cleaning. Observed on cleaned pan with old label attached on the clean utensil storage rack near ware wash sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator replaced sanitizer now 100ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.