GOLDEN KRUST CARIBBEAN BAKERY & GRILL
5711 N UNIVERSITY DR, Tamarac FL 33321
Last inspected Mar 9, 2026 · 9 visits since August 2023
JAN 24
OCT 24
MAR 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022339 | Feb 3, 2026 | Apr 23, 2026 | $600 |
| 2--2025033844 | Mar 17, 2025 | May 8, 2025 | $400 |
| 2--2020045046 | Sep 9, 2020 | Apr 7, 2021 | $800 |
| 2--2019046840 | Aug 22, 2019 | Feb 20, 2020 | $480 |
Inspection history
9 visits, newest first
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at 3 compartment sink.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored on shelf in walk in cooler next to various food items.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority1 Intermediate7 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025.
Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over bags with cabbages in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown stew chicken (48F - Cold Holding); ribs (48F - Cold Holding); fish sauce (48F - Cold Holding); cook corn (49F - Cold Holding); milk (46F - Cold holding. As per operator, all items placed in unit from over night also -None of these items portioned or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed brown stew chicken (48F - Cold Holding); ribs (48F - Cold Holding); fish sauce (48F - Cold Holding); cook corn (49F - Cold Holding); milk (46F - Cold holding. As per operator, all items placed in unit from over night also -None of these items portioned or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 9:00 a.m., salt fish fritters hot held at 111F. Per operator, fritters cooked at 8:00 a.m. Operator reheat item to 169F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. -Observed chlorine sanitizer exceeding 200 ppm. Operator correct solution to 100 ppm.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at 3 compartment sink.
Abrasives and detergents not removed during the rinse process. Observed soap on food containers during sanitizing.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored on shelf in walk in cooler next to various food items.
Food stored on floor. -Observed container with jerk sauce stored on dry storage floor. Operator removed and stored on shelf.
Time/temperature control for safety food thawed in an improper manner. -Observed fish thawing in standing water at 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Observed wiping cloth sanitizer solution at less than 50 PPM. Operator correct solution to 50 Ppm.
Oct 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. Walk in cooler; oxtail (47-51F - Cold Holding). As per operator foods not portioned or prepared today and In unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; oxtail (47-51F - Cold Holding). As per operator foods not portioned or prepared today and In unit more than 4 hours. See stop sale
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. Operator printed and posted next to choking poster
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no beard guard/restraint while engaging in food preparation. Operator placing food inside of to go container for customers, no beard guard Operator preparing fish in the back with no beard guard
Equipment in poor repair. Both food warmers in side kitchen, gaskets completely worn and disfigured
Food stored on floor. Boxes of oil stored directly on floor. Operator removed
Wiping cloth sanitizing solution stored on the floor. Next to office and triple sink area, sanitizer bucket in direct contact with floor. Operator removed
Mar 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler; pig tails (53F - Cold Holding). Per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler door left open, not completely shut. Operator placed in walk in freezer for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer; mixed veg (128F - Hot Holding). Operator made to reheat to 169F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned
Ceiling tile missing. In kitchen several ceiling tiles missing as establishment is undergoing renovations, as per store manager.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not inverted at wall shelf in kitchen. Operator inverted
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) salt fish (50F - Cold Holding). Per operator in unit less than 4hrs, not portioned or prepared today. Operator moved to walk in freezer for quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager clean and sanitize affected area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager replaced chlorine solution 100ppm
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beans in walk in cooler, rearranged for proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in cooler.
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. Observed shredded cabbage (52F - Cold Holding); cooked white rice (53F - Cold Holding); cooked rice and peas (51F - Cold Holding); in walk-in cooler. As per operator, items were in cooler for more than 24 hours, not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (52F - Cold Holding); cooked white rice (53F - Cold Holding); cooked rice and peas (51F - Cold Holding); in walk-in cooler. As per operator, items were in cooler for more than 24 hours, not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pasta (114F - Hot Holding) as per employee, item was hot holding approximately 1/2 hour. Employee reheated to 165F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
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 cornmeal, employee removed.
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.