GOLDEN KRUST CARIBBEAN BAKERY & GRILL
1905 N PINEISLAND RD, Sunrise FL 33322
Last inspected Feb 23, 2024 · 4 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
FEB 24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler observed eggs stored at 59F. Per operator eggs have been in cooler since the previous day. Item was not prepared or packaged today. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022000458 | Nov 18, 2021 | Mar 23, 2022 | $200 |
Inspection history
4 visits, newest first
Feb 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 22, 2024Administrative determination recommendedRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (54F - Cooling); chicken soup (53F - Cooling); steamed vegetables (56F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F. See stop sale. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (54F - Cooling); chicken soup (53F - Cooling); steamed vegetables (56F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (54F - Cooling) Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within four hours. See stop sale. **Repeat ViolationAdmin Complaint** Priority: High Priority
Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (54F - Cooling) Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within four hours. See stop sale. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot box; curried chicken (125-148F - Hot Holding); brown stew chicken (132-146F - Hot Holding, reheated to 180F). Per operator, item has been it of temperature for approximately 15 mins. Chef placed items to be reheated. Observed oven, fried chicken (119F - Hot Holding); jerk chicken (118F - Hot Holding). Per operator item has been it of temperature for approximately 30 mins. Chef placed items to be reheated. Priority: High Priority
Observed: Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach not identified by its common name. PIC labeled bottle. Priority: Intermediate
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on cabbage prep table. 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 scoop handle not stored above rice. PIC removed and stored appropriately. Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. PIC placed mop in a way to allow proper air drying. Priority: Basic
Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm corrected to 50ppm. Priority: Basic
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler Observed yellow rice (64F - Cooling); jerk chicken (64F - Cooling); Pattie's (58F - Cooling); steamed vegetable (58F - Cooling); curried goat (61F - Cooling); Esco sauce (60F - Cooling); oxtail (60F - Cold Holding); curried goat (60F - Cooling) Per operator, items were not prepared or packaged today. Items were placed in walk-in cooler from the previous night but did not make it to 42F with 6 hours. See stop sale.
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. Observed raw chicken stored next to raw fish. Observed raw chicken stored next to to roast bread fruit. Items were not in commercially packaged. Employee stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk-in cooler Observed yellow rice (64F - Cooling); jerk chicken (64F - Cooling); Pattie's (58F - Cooling); steamed vegetable (58F - Cooling); curried goat (61F - Cooling); Esco sauce (60F - Cooling); oxtail (60F - Cold Holding); curried goat (60F - Cooling) Per operator, items were not prepared or packaged today. Items were placed in walk-in cooler from the previous night but did not make it to 42F with 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler observed eggs stored at 59F. Per operator eggs have been in cooler since the previous day. Item was not prepared or packaged today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen Observed fried chicken (138-142F - Hot Holding); fish (121F - Hot Holding); jerked chicken (123F - Hot Holding) Steam table Observed brown stew chicken (130-146F - Hot Holding); Curried goat (129 -148F - Hot Holding) Items were out of temp for approximately 30 mins prior to inspection. Employee placed items to be reheated.
Dead roaches on premises. Dry storage area. Observed one dead roach under shelf. Employee removed and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Walk-in Freezer. Observed opened bottles of employee beverages stored next to food items. Employee discarded.
Food stored on floor. Walk-in cooler Observed bucket of juice stored on floor in walk in cooler. Employee removed and stored appropriately.
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.