GOLDEN KRUST CARIBBEAN BAKERY & GRILL
6901 OKEECHOBEE BLVD STE B2, West Palm Beach FL 33411 · 561.670.5069
Last inspected Jul 30, 2026 · 9 visits since September 2023
OCT 24
MAR 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024070681 | Oct 3, 2024 | Jan 9, 2025 | $200 |
| 2--2019048363 | Sep 12, 2019 | Oct 17, 2019 | $400 |
Inspection history
9 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 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. At walk in cooler, cooked rice (49F - Cold Holding); fried chicken (50F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (49F - Cold Holding); fried chicken (50F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Wiping cloth chlorine sanitizer 200+ppm exceeding the maximum concentration allowed. Operator diluted chlorine solution 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands- educated operator- employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and then proceeded to handle - clean utensils without washing their hands- educated operator- employee washed their hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookout area - employee handled soiled towel and then engaged in food preparation without washing their hands- educated operator- employee washed their hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up item that fell on floor and touched their face and then proceeded to open walk in cooler door and touched clean utensils without washing their hands- educated operator- employees washed their hands.
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. At walki in cooler-cooked chickpeas 46F- cold holding,, cut cabbage 48F- cold holding, salted fish 46-47F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walking in cooler-cooked chickpeas 46F- cold holding,, cut cabbage 48F- cold holding, salted fish 46-47F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale. At prep counter by two compartment sink- Raw chicken 49F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator placed in walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter in kitchen- brown stew 130F-hot holding- food left out on counter- food out of temperature for 30 minutes- operator placed in hot box to reheat. At hot box- curry chicken 131F- hot holding, cooked pork 127F- hot holding- food out of temperature for 2 hours- operator placed in oven to be reheated. At front counter area- brown stew 118F- hot holding - food out of temperature for 3 hours- operator placed in oven to be reheated.
Handwash sink used for purposes other than handwashing. At cook line hand sink- wiping cloth in sink- operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager with four employees es handling food- manager arrived.
Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle not labeled - operator labeled.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food, wearing chains and other jewlery
In-use wet wiping cloth/towel used under cutting board.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm)- corrected to 100ppm;
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)-corrected to 100ppm
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
In-use wet wiping cloth/towel used under cutting board- operator removed.
Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature at three compartment sink- operator placed under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in cutting board- Operator stored properly.
Oct 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. At walk in cooler- Codfish 52F- cold holding, snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature for overnight- operator moved to walk in freezer to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding, snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight -operator moved to walk in freezer to quick chill. At walk in cooler - raw pork 47F- cold holding, raw chicken 49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill.
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. Karen Bedford 08/02/2021-08/02/24- expired
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. At walk in cooler- Codfish 52F- cold holding, snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature for overnight- operator moved to walk in freezer to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding, snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight -operator moved to walk in freezer to quick chill. At walk in cooler - raw pork 47F- cold holding, raw chicken 49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill.
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. Karen Bedford 08/02/2021-08/02/24- expired
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over bags of flour- operator removed.
Oct 26, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- 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. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter-Cooked greens 112F- hot holding - food out of temperature for 30 minutes- operator moved to oven to be reheated to 165F.
Handwash sink used for purposes other than handwashing. At handwash sink near cookline- employee filled up sanitizer bucket with water from handwash sink- educated operator.
Spray bottle containing toxic substance not labeled. At kitchen area- spray bottle of bleach not labeled- operator labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle over bags of rice near dry storage area- operator removed.
Sep 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 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. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale
Stop Sale issued due to food originating from an unapproved source. Observe with Jamaican fruit cake not from approved source.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale Due to being in deep containers and stacked on top of each other.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager.
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. Observe with employees less then 60 days
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe at 10ppm Operator correct to 100ppm.
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.