Golden Krust Caribbean Restaurant
Last inspected: Jan 14, 2026
64
Score
Inspectors have visited Golden Krust Caribbean Restaurant 10 times, with records going back to 2022. The newest entry in the record is dated Jan 14, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Restaurants in Coconut Creek average 78, so Golden Krust Caribbean Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
Aug 21, 2025
Routine - Food
No violations found.
100
Aug 20, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
61
Feb 24, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
74
Dec 13, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter- cheese sandwich (77F - Cold Holding). Observed items under no temperature control. Per operator items out of temperature less than four hours. Advised operator to use time as an unlicensed health control. Operator time marked items and filled out time as a public health control document **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer battery dead. Operator provided new thermometer. Thermometer calibrated **Corrected On-Site**
05-08-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 11:30am cheese 53F ambient cooling 30min to 53 F at 12:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Observed items covered cooling. Operator removed cover and placed in freezer to quick chill
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided paper towels **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light mold like substance in ice bin. Operator began cleaning **Corrective Action Taken**
22-20-5
52
Feb 29, 2024
Complaint Full
3 critical violations.
View 3 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In right Atosa reach in freezer in kitchen, portioned bags of raw chicken above portioned bags of raw goat and open box of liver. Employee rearranged entire freezer for proper separation. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter under no time or temperature control, cheese sandwiches (78F - Cold Holding). Per manager on counter since 8:30am. Recommended using time as public health control. Manager added time mark and form for time control provided to be filled out. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box in kitchen, jerk chicken (1328-131F - Hot Holding). Per employee cooked and in box less than 1.5 hrs. Employee moved chicken back to oven to reheat for proper holding. Second temperature taken - 169F. **Corrected On-Site**
03B-01-6
64
Nov 6, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled . Manager labeled bottles **Corrected On-Site**
41-17-4
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. Food in reach in cooler at customer floor not labeled correctly
02D-03-4
86
Jul 26, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in 2 door stainless reach in. Operator reorganized **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112°F-125°F - Hot Holding) observed on front line steam table. Operator states item was cooked from raw and brought to front table. Item stacked over fill line. Item has been in unit less than 1 hour. Operator reheated to 165°F, and removed some product from pan **Corrected On-Site**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer at triple sink tested at 200+ppm. Operator drained sanitizer and added water, retested at 100 ppm **Corrected On-Site**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter Hand wash sink used to fill sanitizer bucket. Discussed with operator
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/ 4 employees engaged in food handling. CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
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.
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. Not provided for most employees. Provided employee reporting agreement to operator
11-26-1
Basic - Plumbing system in disrepair. Observed at cook line hand wash sink. Faucet in disrepair. Hot water provided
29-08-4
41
Mar 27, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef/fish in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat tested at 50ppm. Operator remade triple sink with chlorine. Tested at 100ppm **Corrected On-Site**
22-43-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test kit provided for quat sanitizer at triple sink.
16-32-5
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. Cheese in reach in coolers for customer self service not labeled. Discussed with operator
02D-03-4
64
Nov 18, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Golden Krust Caribbean Restaurant last inspected?
The most recent health inspection at Golden Krust Caribbean Restaurant on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Golden Krust Caribbean Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Golden Krust Caribbean Restaurant.
How does Golden Krust Caribbean Restaurant compare to other restaurants in Coconut Creek?
Golden Krust Caribbean Restaurant most recently scored 64 out of 100, which is lower than the Coconut Creek average of 78.
Has Golden Krust Caribbean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Golden Krust Caribbean Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Golden Krust Caribbean Restaurant 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 Caribbean Restaurant inspected?
Based on the inspection history on file, Golden Krust Caribbean Restaurant is inspected around three times per year on average.
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