GOLDEN KRUST CARIBBEAN RESTAURANT AND GRILL
12518 W SUNRISE BLVD, Sunrise FL 33323 · 954.533.1041
Last inspected Nov 21, 2025 · 8 visits since October 2023
FEB 24
AUG 24
NOV 24
JUL 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cabbage (48F - Cold Holding) in walk-in cooler. Per operator item has been in out of temperature for more than four hours. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025059255 | Jul 17, 2025 | Aug 27, 2025 | $200 |
Inspection history
8 visits, newest first
Nov 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
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. At grab and go cooler near front door cut and portioned Cheddar cheese and cakes do not have proper labeling including common name, address and production date.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
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 handled phone and then handled clean cooking utensils as well as equipment without washing hands. Discussed with employee proper handwashing for future situations.
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 the front area in the reach in cooler, cut cheese (46F - cold holding). As per operator not prepared or portioned today and in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At the front area in the reach in cooler, cheese (46F - cold holding). As per operator not prepared or portioned today and in cooler overnight. See stop sale. 2) At the front counter table, cheese and bun sandwich at (73F- cold holding).As per operator prepared today at approximately 8:00am. Manager moved sandwiches to cooler to rechill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Near the front door, in grab and go cooler, cheese sandwiches 52F ( Cooling at 11:00 am from 8:00am) to 2nd temp 51F at 12:00pm. As per operator prepared today. At current rate did not cool down to 41F in 4 hours. Advised operator to place in reach in freezer to rapid chill. manager moved sandwiches.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At the front counter steam table, boiled plaintains (127F - Hot Holding); cooked liver (125F - Hot Holding); stew chicken (127F - Hot Holding). In the unit since 8:30am, temperatures checked at approximately 10:30am. Employee placed items to reheat in oven to 165F. 2) In the kitchen hot holding unit Acke (124F - Hot Holding); stew chicken (112F - Hot Holding); cooked liver (112F - Hot Holding); cooked rice (119F - Hot Holding). Per employee prepared today and In the unit since 8:30am, temperatures checked at approximately 10:30am. Employee placed items to reheat in oven to 165F. 3) In the kitchen on the dry storage shelf cut cooked cabbage (127F - Hot Holding). As per operator on shelf for 30 minutes. As per operator prepared and portioned today. Advised operator to reheat to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stove front area soiled with food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags stored over drinks in dry storage. Operator moved.
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. At grab and go cooler near front door cut and portioned Cheddar cheese and cakes do not have proper labeling including common name, address and production date.
Opened employee beverage container in a cold holding unit with food to be served to customers. Red Bull stored near raw fish in reach in freezer opposite back door.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed in dry storage area near kitchen a dented can of coconut milk. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in dishwashing area a container of fish at improper temperature raw fish (76F - Cold Holding). As per operator, fish was out of temperature for less than one hour. Educated operator and fish was cooked immediately. Food not prepared or portioned today.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near dishwashing area a hand sink missing paper towels. Educated operator and paper towels were made available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in reach in freezer in kitchen a can of Red Bull stored over frozen fish. Educated operator and items were stored properly.
Equipment and utensils not properly air-dried - wet nesting. Observed in dishwashing area several metal containers with evidence of wet nesting. Educated operator and metal containers were properly air dried.
Food stored on floor. Observed near walk in cooler a container of seasonings stored on the floor. Educated operator and item was stored properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on cook line a container of beans with a scoop stored on top of the beans. Educated operator and scoop was stored properly.
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. Observed Sorrel and Ginger juice in self-service reach in cooler at front of store without a label showing the date and time juice was made.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cabbage (48F - Cold Holding) in walk-in cooler. Per operator item has been in out of temperature for more than four hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on shelf across from reach in freezer, cooked peas (78F - Cold Holding), per operator, item has been out of temperature for approximately 1.5 hour. Peas placed in walk-in cooler to rapid cool. Observed shredded cabbage (48F - Cold Holding) in walk-in cooler. Per operator item has been in out of temperature for more than four hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried plantains (111F - Hot Holding, reheated to 169F); jerked chicken (116F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Items placed in oven to be reheated.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored next to pans of cooked white rice in kitchen. Employee removed.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawed in standing water in prep sink. Employee turned on running water on fish.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed wet wiping cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter, 0ppm corrected to 50ppm.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Observed pumpkin stored next to raw meat in reach in freezer across from back exit door. PIC removed and stored appropriately. - Observed raw chicken stored on top off raw pork in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (122F - Hot Holding), fried fish (116F - Hot Holding), fried plantains (126F - Hot Holding). per operator, item has been out of temperature for approximately 1:00. Items placed in oven to be reheated.
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. Observed no proof of training for training for Barrington C.
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.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed and stored appropriately.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 10 ppm. Corrected to 100ppm.
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 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. - walk-in cooler Observed cut cabbage (50F - Cooling); seasoned pork (48F - Cooling). Per operator, items were placed in cooler the day prior to inspection but did not make it to 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. - walk-in cooler Observed cut cabbage (50F - Cooling); seasoned pork (48F - Cooling). Per operator, items were placed in cooler the day prior to inspection but did not make it to 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. Observed fried fish (120-130F - Hot Holding). Per operator item has been out off temperature for approximately 30mins. Operator placed fish to be reheated.
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.
Food stored on floor. Observed bucket of sorrel stored on floor in walk-in cooler. Employee removed.
Wet mop not stored in a manner to allow the mop to dry.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the talk warmer box in the kitchen, fried fish (113F - Hot Holding). The item had been in the box for less than 4 hours. The item is being reheated to 165°F to hot hold.
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.