GOLDEN KRUST CARIBBEAN BAKERY & GRILL
10101 W OAKLAND PARK BLVD, Sunrise FL 33351 · 954.530.9519
Last inspected Jan 29, 2026 · 7 visits since November 2023
MAR 24
OCT 24
MAR 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020550 | Jan 29, 2026 | Jun 25, 2026 | $480 |
| 2--2022041808 | Aug 19, 2022 | Oct 18, 2022 | $400 |
Inspection history
7 visits, newest first
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dented/rusted cans present. See stop sale. -Observed 1 dented can with Tomato Ketchup on storage shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 dented can with Tomato Ketchup on storage shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked oxtail and chicken hot held at 122-130F at front line. Advised operator to reheat to 165F.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed packages with unwashed peppers stored over cheese and butter in walk in cooler.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator exited kitchen through back door outside of establishment. Upon returning operator donned gloves, no handwash.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. greater than 41 degrees Fahrenheit. Walk in cooler; Red bean soup (51F - Cold Holding). As per operator food not portioned or prepared today. In unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; Red bean soup (51F - Cold Holding). As per operator food not portioned or prepared today. In unit overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. jerk chicken (110F - Hot Holding);. Operator removed from line and placed food item in oven to reheat to 165F. Operator adjusted temperature of line
Handwash sink used for purposes other than handwashing. Observed employees dump out liquids from a large cooking pot inside of hand wash sink
Ice buildup in reach-in freezer and/or walk-in freezer. Massive block of ice underneath shelf on floor in walk in freezer
Plumbing system in disrepair. Observed regular faucet levers not turning on handwash sink. Operator must turn valve at bottom of handwash sink to turn on the water
Single-service articles not stored inverted or protected from contamination. Inside kitchen next to back exit on top shelf, aluminum to go containers not inverted or protected.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink next to triple sink due to stripped faucet handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter by front hot line.
Equipment in poor repair. Gasket around walk in freezer door torn and hanging loose.
Faucet/handle missing/damaged at plumbing fixture. Hot water handle stripped at hand sink by triple sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in Walk in freezer.
Stored food not covered. Bucket of stock in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in prep sink. Employee turned on running cold water.
Water leaking from pipe and/or faucet/handle. Hot water faucet handle leaking at front counter hand sink.
Oct 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold
Oct 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 17 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. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to 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. 1) Microwave; mixed vegetables (124F - Hot Holding), food portioned and prepared today. Out of temperature less than 4hrs. Operator made to reheat in microwave to 164F for hot holding.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)
Handwash sink used for purposes other than handwashing. In both handwashing sinks located in the kitchen and behind the front counter, sanitizer bucket inside sink
No paper towels or mechanical hand drying device provided at handwash sink. In resteroom
Non-pitting surface rust on food-contact equipment. Ware washing shelves for utensil storage rusted
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat cooked pasta prepared yesterday not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap behind front counter unable to pump soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind front counter; 83F° water
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and glasses stored on top of soda machine boxes
Equipment in poor repair. Gaskets in walk in cooler in disrepair
In-use ice scoop stored on soiled surface between uses. Ice scoop container has accumulation of brown food debris like susbtance
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83F° water inside kitchen counter prep table
Worn, torn and/or soiled floors/carpeting. Floor in triple sink area under non slip mat soiled. Accumulation of food debris and black susbstance
Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Calaloo 124F, Cooked saltfish 124F Cooked cabbage 132F. All food items reheated to 170F or more
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.
Handwash sink used for purposes other than handwashing. Hand wash sink next to prep table used to store plastic container Employee removed container
No soap provided at handwash sink. Hand wash sink next to prep table
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to prep table
Carbon dioxide/helium tanks not adequately secured.
Ice buildup in walk-in freezer.
Nov 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen twice returned from outside of business and immediately put on gloves to begin working without washing hands first. Reviewed proper handwashing procedures and employee washed hands and put on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display, under no temperature control, cheese blocks (72F - Cold Holding); cheese sandwiches (73F - Cold Holding); potato pudding (73F - Cold Holding); bread pudding (72F - Cold Holding). Per manager items on counter 3 hrs. Recommended using time as public health control. Time stamp added to 12:00pm. TPHC form provided and completed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter steam well, callilou (112F - Hot Holding); salt fish (108F - Hot Holding); okra (99F - Hot Holding); white beans (119F - Hot Holding); curry chicken (124F - Hot Holding); jerk pork (109F - Hot Holding); jerk chicken (105F - Hot Holding). Per manager items in unit less than 4 hrs. Some items over filled above hot line. Manager and employee began to reheat items for proper hot holding.
Toxic substance/chemical improperly stored. Cup of soap on front counter not labeled. Manager added label.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose under front counter steam table missing vacuum breaker.
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. Bulletin of Big 6 printed end provided.
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. Bulletin provided and posted.
No soap provided at handwash sink. At hand sink by cook line. Employee replaced soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned bread pudding and potato pudding not date labeled from when portioned.
Cardboard used to line food-contact shelves. Soiled cardboard on shelf holding spices and cooking utensils under small table opposite cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, jacket, and water bottle on shelf next to single service items by back door storage rack. Employee removed items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch and bracelet. Employee removed both.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table opposite cook line. Employee dumped water.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters in walk in cooler next to foods for public.
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.