Golden Krust Caribbean Restaurant and Grill
Last inspected: Nov 21, 2025
95
Score
Golden Krust Caribbean Restaurant and Grill has been inspected 10 times since 2022. The most recent report on file is from Nov 21, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Sunrise restaurant scores 78. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-21: Observed at callback inspection same. **Time Extended**
02D-03-4
95
Nov 20, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
37
Jul 17, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Nov 15, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
52
Aug 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-08-20: Still observed . **Time Extended**
11-26-1
90
Aug 19, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - 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.
53B-02-5
Intermediate - 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.
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed and stored appropriately. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table in kitchen.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 10 ppm. Corrected to 100ppm. **Corrected On-Site**
21-07-4
52
Feb 21, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
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. - 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.
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. - 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.
03D-06-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - 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.
11-26-1
Basic - Food stored on floor. Observed bucket of sorrel stored on floor in walk-in cooler. Employee removed. **Corrected On-Site**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Oct 4, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - 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. **Corrective Action Taken**
03B-01-6
86
Jun 22, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 14, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stew chicken (112°F - Hot Holding) Observed in hot holding unit in kitchen. Chef reheated to 165°F and turned up temperature on unit. **Corrected On-Site**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Chef drained majority of solution and diluted by adding more water. Retesting at 50ppm. **Corrected On-Site**
41-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef provided. **Corrected On-Site**
31B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added a capful of bleach which retested at 50ppm. **Corrected On-Site**
21-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in single door reach-in freezer near back door. Chef removed. **Corrected On-Site**
12B-13-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout kitchen.
36-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on single door freezer door handle near back door.
23-24-4
55
Frequently Asked Questions
When was Golden Krust Caribbean Restaurant and Grill last inspected?
The most recent health inspection at Golden Krust Caribbean Restaurant and Grill on file is from Nov 21, 2025. The public record contains 10 inspections in total.
What is the most common violation at Golden Krust Caribbean Restaurant and Grill?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Golden Krust Caribbean Restaurant and Grill.
How does Golden Krust Caribbean Restaurant and Grill compare to other restaurants in Sunrise?
Golden Krust Caribbean Restaurant and Grill most recently scored 95 out of 100, which is higher than the Sunrise average of 78.
Has Golden Krust Caribbean Restaurant and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Golden Krust Caribbean Restaurant and 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 Restaurant and 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 Restaurant and Grill inspected?
Based on the inspection history on file, Golden Krust Caribbean Restaurant and Grill is inspected around three times per year on average.
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