GOLDEN KRUST
2525 E HILLSBOROUGH AVE #161, Tampa FL 33610 · 813.231.3113
Last inspected Apr 24, 2026 · 7 visits since September 2023
NOV 23
JUL 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015025679 | May 11, 2015 | Dec 29, 2015 | $320 |
Inspection history
7 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken 117 F on steam table. Employee placed in oven to begin reheating.
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/ Observed 4+ employees working with no certified food manager on site.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf.
Show the remaining 2 findings ▾
Food stored on floor. Fryer oil on floor.
Wet mop not stored in a manner to allow the mop to dry.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over unwashed tomatoes in walk in cooler. Employee removed Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (104F - Hot Holding), operating putting in oven for rapid reheating. Provided copy of Time as a public health control **Corrective Action Taken** Priority: High Priority
Observed: 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. Provided copy of employee written health agreement. Priority: Intermediate
Observed: No soap provided at handwash sink. Employee provided soap. Priority: Intermediate
Observed: Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food items stored on the same shelf with drinks to be served to the public. Priority: Basic
Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching rice and flour. Employee removed. Priority: Basic
Observed: No Heimlich maneuver/choking sign posted. Provided copy, employee posted. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Observed unlabeled spices on rack. Employee labeled. Priority: Basic
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on cutting boards while cutting vegetables.
Food stored on floor. Observed a bag of onions on floor in back kitchen area
Ice buildup in reach-in freezer walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Wet mop not stored in a manner to allow the mop to dry. Near back kitchen door
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Snapper at 91 F sitting at room temperature on cooks-line. Sending owner a Time as a Public Health Control Form as an option Curry Chicken at 97 F sitting at room temperature on cooks-line prep table. Operator reheating in oven
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwashing sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-In-Cooler
Spray bottle containing toxic substance not labeled. On rack near office
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Walk-In-Cooler top shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on pre table shelve.
No Heimlich maneuver/choking sign posted.
Raw fruits/vegetables not washed prior to preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. White container near Walk-In-Freezer
Nov 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk-in-cooler
Hood filter missing from automatic fire suppression/exhaust system.
In-use wet wiping cloth/towel used under cutting board.
Nov 13, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Natural juices made at establishment bottled and placed in glass reach-in-cooler in dining room for self service. Packaged juice not to be sold until warning is added to the label.
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. Natural juices made at establishment bottled and and desserts. Both placed in glass reach-in-cooler in dining room for self service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink on top shelf op kitchen prep table
Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk-in-cooler
Hood filter missing from automatic fire suppression/exhaust system.
In-use wet wiping cloth/towel used under cutting board.
Insect control device installed over food preparation area. Observed inset control devised hanging over microwave
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use wet wiping cloth/towel used under cutting board.
Insect control device installed over food preparation area. Installed over prep area and 3 compartment sink with clean pots.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. White containers near the walk-in-freezer
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.