GOLDEN KRUST CARIBBEAN RESTAURANT
9534 SW 160 ST, Miami FL 33157
Last inspected May 21, 2025 · 6 visits since October 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections trending up, 22 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed chocolate cake (74F - Cold Holding), as per chef for less than 2 hours, employee placed cake back in the cooler to rapidly cool down.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of old grease on pots on shelf at ware washing area.
Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusting at pitting.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and metal trays at ware washing area wet nesting.
Violations found and a warning issued, with a return visit required. 5 recorded.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of old grease on pots on shelf at ware washing area.
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/ Observed five employees without a certified food manager present.
Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusting at pitting.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and metal trays at ware washing area wet nesting.
Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at rear of walk in cooler soiled with food debris.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ice buildup in reach-in freezer, located at front counter.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 doors reach in freezer interior soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over peppers at reach in freezer at storage area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the oven at cook line observed cooked cabbage (129 F - Hot Holding); fried sweet plantains (132F - Hot Holding), as per chef for less than 2 hours, employee reheating food.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soil.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the preparation table at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with grease buildup at cook line.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed chocolate cake (74F - Cold Holding), as per chef for less than 2 hours, employee placed cake back in the cooler to rapidly cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the upright hot holding unit observed cooked chicken (112F - Hot Holding); fried fish (120F - Hot Holding); cooked chicken (129F - Hot Holding), as per chef for less than 4 hours, employee reheating the food on site, observed cooked sweet plantains (112F - Hot Holding), inside the oven, as per manager for less than 4 hours employee reheating the food on site.
Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on the preparation table in the cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cassidy Mendez, Cereex, Aaron Alexander.
Food not stored at least 6 inches off of the floor. In the walk in cooler observed a large plastic container with raw beef stored on the floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled,freezer located in the storage area.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in the prep sink thawing in standing water.
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.