Golden Krust Bakery
Last inspected: Jan 14, 2026
67
Score
Inspectors have visited Golden Krust Bakery eight times, with records going back to 2022. Golden Krust Bakery was last inspected on Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
The most common issue across all inspections has been “sanitizer bucket stored with food”, showing up two times.
Restaurants in Miami Gardens average 80, so Golden Krust Bakery trails the local norm. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - 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. Observed wet wiping towels in chlorine sanitizer solution of 200 ppm. Operator redo the bucket, recheck chlorine 100 ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (109F - Hot Holding); macaroni and cheese (111F - Hot Holding) in hot holding box, for less than 4 hours as per operator. Operator reheated at 165°F or above. **Corrected On-Site**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table, operator properly stored it.
21-44-1
67
Oct 7, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit only, while establishment uses quartnary tablets.
16-37-1
Basic - Food storage container/container lid cracked or broken. Observed multiple cracked containers that are cracked by the back office.
14-38-4
Basic - Observed ripped/worn tin foil used as shelf cover in the kitchen. Operator placed new foil. **Corrected On-Site**
14-20-4
Basic - Reach-in freezer shelves with rust that has pitted the surface.
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking from the 3 compartment sink.
29-11-4
64
Dec 6, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
74
Jul 8, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Feb 22, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed saltfish (86F - Cold Holding) stored on top of the reach in cooler since yesterday, as per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed saltfish (86F - Cold Holding) stored on top of the reach in cooler since yesterday, as per operator.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red velvet cake at the front counter prepped on 2/20/24, as per operator with no date marking.
02C-02-5
Basic - Food stored on floor. Observed cooking oil stored on the floor. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in between the wall and 3 compartment sink. Operator removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves throughout the kitchen soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of the prep table around food in the kitchen, operator removed. **Corrected On-Site**
21-44-1
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl inside the bean container with no handle. Operator removed. **Corrected On-Site**
14-01-5
52
Aug 2, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
70
Mar 20, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Three compartment sink.
29-37-4
Intermediate - 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. Discussed with the operator and provided the form for the clean-up plan for vomit/diarrhea. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the prep table in front of the cookline. In front of the cook line: container with jerk seasoning soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. FRLA, employees Roseanne Patterson and Miguel Thompson, missing the trainer's CFPM certificate number.
53B-10-4
58
Oct 21, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Frequently Asked Questions
When was Golden Krust Bakery last inspected?
The most recent health inspection at Golden Krust Bakery on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Golden Krust Bakery?
Across the inspection record, “sanitizer bucket stored with food” has been cited two times, more than any other issue at Golden Krust Bakery.
How does Golden Krust Bakery compare to other restaurants in Miami Gardens?
Golden Krust Bakery most recently scored 67 out of 100, which is lower than the Miami Gardens average of 80.
Has Golden Krust Bakery's inspection record improved over time?
Yes. Recent inspections at Golden Krust Bakery have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Golden Krust Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Golden Krust Bakery inspected?
Based on the inspection history on file, Golden Krust Bakery is inspected around two times per year on average.
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