Golden Krust Caribbean Bakery & Grill
Last inspected: Oct 27, 2025
78
Score
Golden Krust Caribbean Bakery & Grill has been inspected eight times since 2022. Inspectors last stopped by on Oct 27, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Cardboard and tin foil used” comes up most often, recorded two times in the inspection record.
Compared to the broader Fort Lauderdale restaurant scene, this is about average. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 31, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Jan 8, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the front counter, the bread and cheese package was not time marked. The item was placed on the counter at 7:00am. A time mark was applied. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At the front counter handwashing sink, the sanitizer bucket is stored inside. The bucket was moved. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In the bags of corn meal and sugar, plastic cups with no handles were stored inside and being used to to dispense the product. The items were removed **Corrected On-Site**
14-01-5
Basic - Ceiling over the front serving line shows water damage.
36-32-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In the front counter hand sink. The solution was discarded and corrected **Corrected On-Site**
21-03-4
67
Aug 29, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At the front counter, Sanitizer Bucket (Chlorine 200+ppm). When tested the strip turned black then started bleaching back white again. The solution was corrected to 100ppm Chlorine **Corrected On-Site**
41-27-4
86
Jan 16, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drinking on top shelf in Walk In Cooler
40-06-5
Basic - Food stored on floor. Bag of onion stored on Walk In Cooler floor
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.Mens room
31B-04-4
Basic - Toilet/urinal not flushing/functioning properly. Lady's room
32-23-4
74
Jul 12, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cow foot stored above whole onions inside walk in cooler. Operator moved cow foot and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using 4 hour time mark for cheese sandwiches at front counter without written procedure. Printed TPHC form , manager filled out during inspection. **Corrected On-Site**
03F-10-5
Basic - #1 Storage shelf with rust that has pitted the surface under microwave in kitchen. #2 Walk in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Cardboard and tin foil used to line food-contact shelves inside walk in cooler, operator removed **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Floor soiled/has accumulation of food debris inside walk in cooler.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Oil containers on floor in kitchen. Operator elevated **Corrected On-Site**
08B-47-4
61
Feb 23, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow cheddar Cheese ; (65F - Cold Holding) cheese sandwich (60 cold holding )held less than 1 hrago on top front counter next to register under no temperature control for food safety. Suggested using TPHC on previous inspection or keep items under refrigeration. Operator moved to reach in cooler to quick chill. Owner started cheese will be stored in reach in cooler going forward. Will be reviewed at the next routine inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - 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. Kim and Briana needs employee training. Certification will be reviewed at the next routine inspection. **Repeat Violation**
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Time/temperature control for safety food not maintained frozen solid in walk in freezer. Raw chicken 41F , raw goat 40F. Per operator, equipment in defrost mode
03A-05-5
Basic - Tin foil used to line food-contact shelves inside walk in cooler.
14-05-4
Basic - Walk in cooler floor have accumulation of soil residues. Accumulation of Blood from raw chicken on floor inside walk in cooler.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. Shelf above microwave in kitchen with rust that pitted the surface. **Repeat Violation**
14-17-4
61
Sep 7, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy sauce ; (115F - Hot Holding on stove ) less than 4 hours ago. Equipment turned off, cook turned on stove to reheat gravy sauce to 165F or above. Educate cook on proper hot holding. **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow Cheese ; (60F - Cold Holding) held less than 2 hours ago on top front counter next to register under no temperature control for food safety. Operator stated cheese is discarded after 2 hours. Suggested using TPHC. Operator moved to reach in cooler to quick chill **Corrective Action Taken**
03A-02-5
Intermediate - 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. Christopher ( cook ) needs employee training. New crew of employees hired. **Repeat Violation**
53B-13-5
Intermediate - No soap provided at handwash sink next to 3 compartment sink in kitchen. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Hot water supply not maintained during peak periods. Hot water takes about 3- 5 minutes to get to 100F in front counter.
27-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in front counter.
36-34-5
Basic - Equipment in poor repair. Handle falling out from Rice warmer in front counter when opened.
14-11-5
Basic - Stored food not covered. Cut cabbage on top table in front counter next to hand washing sink. Operator covered **Corrected On-Site**
08B-12-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
43
Frequently Asked Questions
When was Golden Krust Caribbean Bakery & Grill last inspected?
The most recent health inspection at Golden Krust Caribbean Bakery & Grill on file is from Oct 27, 2025. The public record contains eight inspections in total.
What is the most common violation at Golden Krust Caribbean Bakery & Grill?
Across the inspection record, “cardboard and tin foil used” has been cited two times, more than any other issue at Golden Krust Caribbean Bakery & Grill.
How does Golden Krust Caribbean Bakery & Grill compare to other restaurants in Fort Lauderdale?
Golden Krust Caribbean Bakery & Grill most recently scored 78 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Golden Krust Caribbean Bakery & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Golden Krust Caribbean Bakery & Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Golden Krust Caribbean Bakery & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Golden Krust Caribbean Bakery & Grill inspected?
Based on the inspection history on file, Golden Krust Caribbean Bakery & Grill is inspected around three times per year on average.
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