GOLDEN KRUST BAKERY
4120 NW 12 ST, Lauderhill FL 33313 · 646-302-7384
Last inspected Jan 5, 2026 · 6 visits since September 2023
JAN 24
AUG 24
FEB 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
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. Emailed bulletin
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in Vulcan hot holding unit - stew chicken (122F - Hot Holding); curry chicken (116F - Hot Holding). Per operator items were held in unit less than three hours ago. Operator increased temperature of the hot box unit.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at front counter, wiping cloth chlorine sanitizer solution reading 200+ ppm. Operator remade solution to 100ppm chlorine
Food not stored at least 6 inches off of the floor. Observed in kitchen, cases of water stored on floor in cabinet storage.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter cheese sandwiches (67F - Cold Holding) - operator prepared approximately 1.5 hours ago. Per company rules establishment is using time control. Time stamp added to 12:15pm.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cheese sandwiches using time as a public health control, but no written procedures available. Time as a Public Health Control form was provided to operator and completed during inspection.
Spray bottle containing toxic substance not labeled. Observed spray bottle with all purpose cleaner without label at back area. Manager labeled.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed server with wristwatch on, advised on no jewelry procedures for kitchen staff, and removed.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw Jamaican beef patty's in walk in freezer. Operator properly separated.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator. Provided hand out.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed porage (125F - Hot Holding) in hot holding unit per operator held out of temperature less than two hour. Operator placed in oven to reheat rechecked 170F
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping chlorine sanitizer 10 Ppm employee added more chlorine rechecked 100 Ppm
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed pepper shrimp in front reach in cooler observed invoice with no contact information provided.
Stop Sale issued due to food originating from an unapproved source. Observed pepper shrimp Invoice does not provide any contact information.
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. Emailed bulletin
Spray bottle containing toxic bleach substance not labeled. Operator labeled.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastry cooler: cheese 65°, in unit less than 4 hours. Observed unit off. Operator moved foods to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: plantains 124-130 (hot holding). Food in unit less than 4hrs. Observed food above rim line. Operator placed food correctly in unit. Now 145°.
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 Bucket (Quaternary +400ppm); Operators remade. Now 200ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster and reviewed.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at mop sink. Reviewed proper washing procedures.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Qac.
Spray bottle containing toxic substance not labeled. One bottle labeled degreaser.
Ambient air thermometer not located in the coolest part of the hot holding unit. One missing at front counter cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in one door reaching cooler. Operator moved to employee cooler.
Stored food not covered. Salmon in freezer. Operator covered.
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.