Golden Krust Caribbean Restaurant
Last inspected: Oct 14, 2025
78
Score
Going back to 2022, Golden Krust Caribbean Restaurant has 10 inspections in the public record. The newest entry in the record is dated Oct 14, 2025. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
The most common issue across all inspections has been “chlorine sanitizer not at proper minimum strength”, showing up three times.
By comparison, the average Oakland Park facility scores 85, putting Golden Krust Caribbean Restaurant on the weaker side. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 14, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
78
Sep 16, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
82
Jul 9, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
78
Oct 17, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee diluted to proper strength of 100ppm **Corrected On-Site**
22-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee start using the correct order for 3 Compartment sink
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee replaced utensils with no water **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and Beef thawed in standing water in prep sink. Employee turn on faucet with running water on product **Corrected On-Site**
06-01-5
67
Jul 2, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
52
Jan 3, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer less than 50ppm Manager added chlorine which measured 50 ppm in strength **Corrected On-Site**
22-42-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Flour scoop handle in contact with Flour
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
21-07-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags and Drinking water stored on dry goods shelf
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
52
Sep 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
55
May 24, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
70
Oct 14, 2022
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
58
Aug 18, 2022
Complaint Full
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Goat meat 66°f after 2 days, Oxtail 63°f after two days
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat meat 66°f, Oxtail 63°f
03A-02-5
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. **Corrected On-Site**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat meat, Oxtail
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked foods are covered during the cooling process.
03D-15-4
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/ Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
21-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
37
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 Oct 14, 2025. The public record contains 10 inspections in total.
What is the most common violation at Golden Krust Caribbean Restaurant?
Across the inspection record, “chlorine sanitizer not at proper minimum strength” 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 Oakland Park?
Golden Krust Caribbean Restaurant most recently scored 78 out of 100, which is lower than the Oakland Park average of 85.
Has Golden Krust Caribbean Restaurant's inspection record improved over time?
Yes. Recent inspections at Golden Krust Caribbean Restaurant have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Golden Krust Caribbean Restaurant 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 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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