Golden Krust Caribbean Bakery & Grill
Last inspected: Jan 28, 2026
78
Score
Public records show 10 inspections at Golden Krust Caribbean Bakery & Grill stretching back to 2022. The latest inspection on file is from Jan 28, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around four violations each.
“Stop sale issued on time/temperature control” comes up most often, recorded four times in the inspection record.
Golden Krust Caribbean Bakery & Grill's latest score is in line with the West Palm Beach average of 80. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 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. Wiping cloth chlorine sanitizer 200+ppm exceeding the maximum concentration allowed. Operator diluted chlorine solution 100ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. **Warning**
16-37-1
78
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walking in cooler-cooked chickpeas 46F- cold holding, , cut cabbage 48F- cold holding , salted fish 46-47F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale. At prep counter by two compartment sink- Raw chicken 49F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and then proceeded to handle - clean utensils without washing their hands- educated operator- employee washed their hands. **Warning**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookout area - employee handled soiled towel and then engaged in food preparation without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up item that fell on floor and touched their face and then proceeded to open walk in cooler door and touched clean utensils without washing their hands- educated operator- employees washed their hands. **Warning**
12A-29-4
High Priority - 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 walki in cooler-cooked chickpeas 46F- cold holding, , cut cabbage 48F- cold holding , salted fish 46-47F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter in kitchen- brown stew 130F-hot holding- food left out on counter- food out of temperature for 30 minutes- operator placed in hot box to reheat. At hot box- curry chicken 131F- hot holding, cooked pork 127F- hot holding- food out of temperature for 2 hours- operator placed in oven to be reheated. At front counter area- brown stew 118F- hot holding - food out of temperature for 3 hours- operator placed in oven to be reheated. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. At cook line hand sink- wiping cloth in sink- operator removed. **Warning**
31A-11-4
Intermediate - 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/ No certified food manager with four employees es handling food- manager arrived. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle not labeled - operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food , wearing chains and other jewlery **Corrected On-Site** **Warning**
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
23
Mar 11, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm)- corrected to 100ppm; **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)-corrected to 100ppm **Corrected On-Site**
41-27-4
Intermediate - 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/
53A-05-6
Basic - In-use wet wiping cloth/towel used under cutting board- operator removed. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature at three compartment sink- operator placed under running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in cutting board- Operator stored properly. **Corrected On-Site**
21-12-4
58
Oct 3, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight -operator moved to walk in freezer to quick chill. At walk in cooler - raw pork 47F- cold holding, raw chicken 49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-03: At walk in cooler- Shredded cheese 55F- cold holding, milk 55F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature for overnight- operator moved to walk in freezer to quick chill. **Warning** - From follow-up inspection 2024-10-03: At walk in cooler- Shredded cheese 55F- cold holding, milk 55F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Karen Bedford 08/02/2021-08/02/24- expired **Warning** - From follow-up inspection 2024-10-03: **Time Extended**
53B-14-5
67
Oct 2, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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 walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature for overnight- operator moved to walk in freezer to quick chill. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight -operator moved to walk in freezer to quick chill. At walk in cooler - raw pork 47F- cold holding, raw chicken 49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Karen Bedford 08/02/2021-08/02/24- expired **Warning**
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over bags of flour- operator removed. **Corrected On-Site** **Warning**
40-06-5
64
Oct 26, 2023
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - 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. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. **Corrected On-Site**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter-Cooked greens 112F- hot holding - food out of temperature for 30 minutes- operator moved to oven to be reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. At kitchen area- spray bottle of bleach not labeled- operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near cookline- employee filled up sanitizer bucket with water from handwash sink- educated operator.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle over bags of rice near dry storage area- operator removed. **Corrected On-Site**
12B-07-4
50
Sep 7, 2023
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
45
Jan 3, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jul 11, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup of ice on walk in freezer floor. Discussed with operator
14-69-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler
14-17-4
Basic - Equipment in poor repair. Walk in freezer floor in poor repair
14-11-5
86
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 Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Golden Krust Caribbean Bakery & Grill?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Golden Krust Caribbean Bakery & Grill.
How does Golden Krust Caribbean Bakery & Grill compare to other restaurants in West Palm Beach?
Golden Krust Caribbean Bakery & Grill most recently scored 78 out of 100, which is about the same as the West Palm Beach 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.
Nearby Restaurants