GOLDEN KRUST CARIBBEAN BAKERY & GRILL
958 S MILITARY TRL #23, West Palm Beach FL 33415 · 561.328.7347
Last inspected Mar 27, 2026 · 10 visits since July 2023
JUN 24
OCT 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 5 live, small flying insects found in kitchen dry storage area/dish area/mop sink area. Advised Operator to eliminate live, small flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083048 | Sep 30, 2025 | Dec 11, 2025 | $600 |
| 2--2025027119 | Feb 10, 2025 | Apr 15, 2025 | $400 |
| 2--2024070271 | Oct 2, 2024 | Jan 2, 2025 | $200 |
Inspection history
10 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Dented 16oz can of condensed milk present on shelf in dry storage area. See stop sale. Operator segregated can.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing dishes at triple sink then handled pans of food to be served/stored without washing hands. Operator discussed with employee who then washed hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At grab and go reach in cooler; cooked potato pudding date marked 4/8/26. Operator stated date is use by/expiration date, prepared onsite 3/25/26, placed new date mark (4/2/26) to reflect correct 7 days including day of preparation as day 1.
Employee eating in a food preparation or other restricted area. Employee eating from hand with fingers walking from kitchen/cook line/preparation area to front line food preparation/packaging/serving area, finished eating washed hands at front line hand washing sink Discussed area restrictions/requirements for employee eating and drinking with Operator.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (48F - Cooling)l Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked rice (48F - Cooling)l Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from cleaning soiled prep cart to handling clean lids and pans of food without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects found. Approximately 5 live, small flying insects found in kitchen dry storage area/dish area/mop sink area. Advised Operator to eliminate live, small flying insects.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Kitchen Hot holding cabinet; cooked chicken (130F - Hot Holding); cooked cabbage (120F - Hot Holding). Operator stated items cooked prior to being placed in hot holding cabinet, held less than 2 hours, moved to be reheated to 165F and held at 135F or above.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen speed rack; cooked goat sauce (125F - Cooling 9:30/110F 10:15); cooked beef sauce (121F - Cooling 9:30/112F 10:15). Operator stated cooling since 9am, at this rate will not reach 70F within 2 hours, removed lids, moved to walk-in to facilitate faster cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator removed to be washed, rinsed and sanitized.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. At Walk-in Freezer; Raw portioned chicken stored above raw beef Advised operator who fixed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen at Warm Box; cooked chicken (102F - Hot Holding); cooked macaroni and cheese (109F - Hot Holding) Per operator both items mentioned above held in warm box for approximately an hour Advised operator to reheat to 165+F Operator moved to oven to begin reheating process
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
At Triple Sink; Raw chicken (49F - Cold Holding) Per operator food held for less than an hour. Not prepared or portioned today Advised operator Operator moved to cooler
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; Cooked rice and beans(48F - Cooling); cooked rice (51F - Cooling) Pe operator food held overnight Food did not get to 41F within six hours See stop sale
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. At Walk-in Cooler; Cooked rice and beans(48F - Cooling); cooked rice (51F - Cooling) Pe operator food held overnight Food did not get to 41F within six hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Front Counter; fried plantains (118F - Hot Holding); cooked potatoes (118F - Hot Holding) Per operator held for less than an hour Advised operator to reheat to 165+F At Kitchen; cook pork (124F - Hot Holding) Per operator held for less than an hour Advised operator to reheat to 165+F Operator moved to stove Operator moved to reheat At Warm Boxin kitchen; cooked cabbage (128F - Hot Holding); jerk chicken (124F - Hot Holding); macaroni and cheese (124F - Hot Holding) Per operator food was held for less than an hour Advised operator to reheat to 165+F Operator started reheating process
Toxic substance/chemical improperly stored. At Front Counter; Large Bottle containing chemical stored beside bread Advised operator who removed
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. No written procedure Emailed poster
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed packaged shrimp in beverage case (St Elizabeth Style Peppered Shrimps - Larry's Meat and Seafood) found to be from an unapproved source.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer.
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 over raw beef at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures.
Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed packaged shrimp in beverage case (St Elizabeth Style Peppered Shrimps - Larry's Meat and Seafood) found to be from an unapproved source.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box in kitchen: cooked macaroni and cheese (134F - hot holding ) Per operator, out of temperature for approximately 5 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box in kitchen: cooked macaroni and cheese (134F - hot holding ) Per operator, out of temperature for approximately 5 hours. See stop sale. Front service rice cooker: cooked cabbage (113F - Hot Holding); on range at cook line: cooked vegetables (126F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to place products back in oven to reheat to 165+F.
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. Vomit clean up procedure not available at time of inspection. Vomit clean up procedure sent to operator.
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. Per operator, one new employee hired less than 60 days. No proof of employee health reporting form at time of inspection. Employee health reporting form sent to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Milk opened 6/23 no date, cooked salt fish made 6/23 no date. Advised operator to label products.
Spray bottle containing toxic substance not labeled. Observed Fabuloso cleaning chemical spray bottle not labeled under hand wash sink at front customer area. Advised operator to label all chemicals.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023. Operator renewed during inspection. Synced. License current now.
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 one.
Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle in back room on shelf. Employee labeled.
Cardboard used to line nonfood-contact shelves. On Dry food storage shelf. Explained.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with flour. Employee stored handle above flour.
In-use wet wiping cloth/towel used under cutting board.on prep table. Employee removed the cloth towel.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 64° in front line being held less than four hours. Employee time marked
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee cleaned
Handwash sink used for purposes other than handwashing...stored container in handwashing sink at kitchen. Employee moved container
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.