Golden Krust Caribbean Restaurant
Last inspected: Mar 25, 2026
70
Score
Golden Krust Caribbean Restaurant appears in inspection records 11 times, starting in 2023. On Mar 25, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly four violations before.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Employee cleaned it during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-21: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. **Time Extended** - From follow-up inspection 2026-03-25: Observed can opener blade soiled at kitchen area. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area. **Warning** - From follow-up inspection 2026-01-21: Observed cutting board has cut marks and is no longer cleanable. on top of preparation table at kitchen area. **Time Extended** - From follow-up inspection 2026-03-25: Observed red cutting board has cut marks and is no longer cleanable. on top of preparation table at kitchen area. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. **Warning** - From follow-up inspection 2026-01-21: Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. **Time Extended** - From follow-up inspection 2026-03-25: Observed water nesting inside clean utensils in front of triple sink. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Warning** - From follow-up inspection 2026-01-21: Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Time Extended** - From follow-up inspection 2026-03-25: Observed floor tiles missing grout throughout the kitchen area. **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 75 Fat front counter. Also observed clean utensils stored inside container with standing water at 69 F at front counter. **Warning** - From follow-up inspection 2026-01-21: Observed clean utensils stored inside container with standing water at 71 F at front counter. **Time Extended** - From follow-up inspection 2026-03-25: Observed clean utensils stored inside container with standing water at 69 ° F at front counter. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning** - From follow-up inspection 2026-01-21: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Time Extended** - From follow-up inspection 2026-03-25: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Time Extended**
38-04-4
70
Jan 21, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed Alcohol stored on top of establishment food at dry storage shelf at kitchen area. **Warning** - From follow-up inspection 2026-01-21: Container of medicine improperly stored. Observed Alcohol stored on top of establishment preparation table at kitchen area. **Time Extended**
41-07-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Employee cleaned it during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-21: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. **Warning** - From follow-up inspection 2026-01-21: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area. **Warning** - From follow-up inspection 2026-01-21: Observed cutting board has cut marks and is no longer cleanable. on top of preparation table at kitchen area. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. **Warning** - From follow-up inspection 2026-01-21: Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Warning** - From follow-up inspection 2026-01-21: Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 75 Fat front counter. Also observed clean utensils stored inside container with standing water at 69 F at front counter. **Warning** - From follow-up inspection 2026-01-21: Observed clean utensils stored inside container with standing water at 71° F at front counter. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning** - From follow-up inspection 2026-01-21: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Time Extended**
38-04-4
55
Jan 20, 2026
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Oxtail (47F - Cold Holding); Curry Goat (54F - Cold Holding); Goat (46F - Cold Holding) at walk in cooler. As per operator for more than 4 hours. Operator discarded it during inspection. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Oxtail (47F - Cold Holding); Curry Goat (54F - Cold Holding); Goat (46F - Cold Holding) at walk in cooler. As per operator for more than 4 hours. Operator discarded it during inspection. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Container of medicine improperly stored. Observed Alcohol stored on top of establishment food at dry storage shelf at kitchen area. **Warning**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pasta (125F - Hot Holding); Jerk Pork (125F - Hot Holding) inside hot holding unit at kitchen area. As per operator for less than 4 hours. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Employee cleaned it during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and bottle of water stored on shelf above preparation table at kitchen area. **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at kitchen area. **Warning**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area. **Warning**
14-09-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
38-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 75 Fat front counter. Also observed clean utensils stored inside container with standing water at 69 F at front counter. **Warning**
10-07-4
Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Warning**
36-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. **Warning**
24-08-4
30
Aug 22, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. By food container.
31A-09-4
Intermediate - Water pressure lacking at hand sink located at dishwasher area.
27-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ox tail being thawed at room temperature.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
74
May 21, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of old grease on pots on shelf at ware washing area. **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusting at pitting. **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and metal trays at ware washing area wet nesting. **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
24-08-4
78
Mar 20, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of old grease on pots on shelf at ware washing area. **Warning**
22-02-4
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/ Observed five employees without a certified food manager present. **Warning**
53A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusting at pitting. **Warning**
22-31-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and metal trays at ware washing area wet nesting. **Warning**
24-08-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at rear of walk in cooler soiled with food debris. **Warning**
22-16-4
67
Dec 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ice buildup in reach-in freezer, located at front counter.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 doors reach in freezer interior soiled.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
86
Mar 19, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the oven at cook line observed cooked cabbage (129 F - Hot Holding); fried sweet plantains (132F - Hot Holding), as per chef for less than 2 hours, employee reheating food.
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over peppers at reach in freezer at storage area.
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soil.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the preparation table at cook line.
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with grease buildup at cook line.
22-08-4
61
Oct 30, 2023
Routine - Food
No violations found.
100
Oct 16, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on the preparation table in the cook line.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the upright hot holding unit observed cooked chicken (112F - Hot Holding); fried fish (120F - Hot Holding); cooked chicken (129F - Hot Holding), as per chef for less than 4 hours, employee reheating the food on site, observed cooked sweet plantains (112F - Hot Holding), inside the oven, as per manager for less than 4 hours employee reheating the food on site.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed chocolate cake (74F - Cold Holding), as per chef for less than 2 hours, employee placed cake back in the cooler to rapidly cool down. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cassidy Mendez, Cereex, Aaron Alexander.
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in the prep sink thawing in standing water.
06-01-5
Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed a large plastic container with raw beef stored on the floor.
08B-47-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled,freezer located in the storage area.
22-16-4
45
Mar 7, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided the big 6 poster to owner.
11-07-5
90
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 Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Golden Krust Caribbean Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Golden Krust Caribbean Restaurant.
How does Golden Krust Caribbean Restaurant compare to other restaurants in Miami?
Golden Krust Caribbean Restaurant most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Golden Krust Caribbean Restaurant's inspection record improved over time?
No. Recent inspections at Golden Krust Caribbean Restaurant have averaged around nine violations per visit, up from roughly four earlier in the 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 four times per year on average.
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