GOLDEN KRUST CARIBBEAN RESTAURANT
4861 COCONUT CREEK PKWY, Coconut Creek FL 33063 · 954.200.1988
Last inspected Aug 26, 2026 · 9 visits since July 2023
DEC 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 flying small insect in washing area in kitchen not landing. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
What the inspector wrote — 15 findingsThe state's own report →
Live, small flying insects found. 1 flying small insect in washing area in kitchen not landing. Operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bagged raw cow feet stored in the same container of raw chicken. Operator stored properly.
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. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.
Show the remaining 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Oven : Jerk chicken 94F (HH), curry chicken 124F. 2) Steam table: plantains 139- 124F, cooked cabbage 130-150F, Oaxtail 144F-127F. In unit less than 4 hrs. Observed food stored above fill line. Instructed operator to reheat to. 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: jerk pork 94F at 9:00 ( cooling since 9am) to 82F 11:15am. Observed cooling covered in a deep container. Operator uncovered and placed in freezer for quick chill.
Food-contact surface soiled with mold-like and debris substance inside ice machine. 2) can opener in kitchen - with debris 3) scoop inside spice container - with food debris
No probe thermometer provided to measure temperature of food products. Operator provided during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed: 1 bottle in kitchen 3 compartment sink. Operator labeled
1 Dead roach on floor in office away from Kitchen. Operator removed and clean /sanitized area.
Bowl or other container with no handle used to dispense beans. Operator removed.
Open dumpster lid.
Stored food not covered. Observed opened package of pasta on shelf by prep sink in kitchen.
Water draining onto floor surface. Observed at hand wash sink in kitchen: water leaking from pipe system.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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. Inside reach in freezer observed raw chicken not in original packaging over raw beef and oxtail, also not in original packaging. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer; salmon, cooked (107F - Hot Holding). Operator placed back in over to reheat. Salmon now at 172F
Spray bottle containing toxic substance not labeled. In triple sink area spray bottle with purple substance not labeled. Operator labeled degreaser
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside reach in freezer build up of food debris at base of freezer
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Metal stem-type thermometer soiled. Stem of probe thermometer soiled with food debris. Operator cleaned
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ox tail in walk in cooler. Operator inverted
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 11:10am raw fish 47F ambient cooling 10 minutes to 47F at 11:40am. Cooked pasta 58F at 11:10am heated cooling for 30 minutes to 57F at 11:40am. at 11:15 butter 45F ambient cooling for 2 hours to 45F at 11:40am. At this rate proper cooling to 41F in 4 hours will not occur.observed damaged gaskets at bottom of walk in cooler. Operator began putting foods in freezers and on ice to quick chill
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice bin constrains mold like substance
Equipment in poor repair. Bottom of walk in cooler door torn off exposing gap in bottom of walk in cooler
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; jerk chicken (124F - Hot Holding), cooked goat (124F - Hot Holding). Per operator food in unit less than four hours. Operator placed item in oven to reheat
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in kitchen contains mold like substance
Current Hotel and Restaurant license not displayed.
Floor not cleaned when the least amount of food is exposed. Food debris around cookline. Operator cleaned
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter- cheese sandwich (77F - Cold Holding). Observed items under no temperature control. Per operator items out of temperature less than four hours. Advised operator to use time as an unlicensed health control. Operator time marked items and filled out time as a public health control document
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 11:30am cheese 53F ambient cooling 30min to 53 F at 12:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Observed items covered cooling. Operator removed cover and placed in freezer to quick chill
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided paper towels
No probe thermometer provided to measure temperature of food products. Thermometer battery dead. Operator provided new thermometer. Thermometer calibrated
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light mold like substance in ice bin. Operator began cleaning
Feb 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 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. In right Atosa reach in freezer in kitchen, portioned bags of raw chicken above portioned bags of raw goat and open box of liver. Employee rearranged entire freezer for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter under no time or temperature control, cheese sandwiches (78F - Cold Holding). Per manager on counter since 8:30am. Recommended using time as public health control. Manager added time mark and form for time control provided to be filled out.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box in kitchen, jerk chicken (1328-131F - Hot Holding). Per employee cooked and in box less than 1.5 hrs. Employee moved chicken back to oven to reheat for proper holding. Second temperature taken - 169F.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled. Manager labeled bottles
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food in reach in cooler at customer floor not labeled correctly
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 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. Raw chicken stored above raw beef in 2 door stainless reach in. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112°F-125°F - Hot Holding) observed on front line steam table. Operator states item was cooked from raw and brought to front table. Item stacked over fill line. Item has been in unit less than 1 hour. Operator reheated to 165°F, and removed some product from pan
Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer at triple sink tested at 200+ppm. Operator drained sanitizer and added water, retested at 100 ppm
Handwash sink used for purposes other than handwashing. Front counter Hand wash sink used to fill sanitizer bucket. Discussed with operator
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/ 4 employees engaged in food handling. CFM arrived at time of inspection
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Not provided for most employees. Provided employee reporting agreement to operator
Plumbing system in disrepair. Observed at cook line hand wash sink. Faucet in disrepair. Hot water provided
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.