Golden Krust
Last inspected: Dec 2, 2025
74
Score
Going back to 2024, Golden Krust has five inspections in the public record. On Dec 2, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “proper hot holding temperatures”, which has been cited two times.
That's lower than the typical Morrow restaurant, which scores around 80. On the whole, the file is mixed but not concerning.
5
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 2, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed container of cooked oxtail and collard greens hot-holding in warmer unit, that was turned off at time of inspection below 135F for less than 4 hours, observed one container of jerk chicken hot-holding for less than 4 hours below 135F at front-food service steam table #2. Advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: PIC turned on and increased heat on warmer unit to initiate reheating procedure, also advise to speed up reheat on stove top.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed no food allergy awareness training at time of inspection. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.
511-6-1.03(2)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Upon arrival, observed backpack stored on top of bulk-food item containers. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate employee backpack.
511-6-1.07(3)(h)
74
Jun 16, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed broom and dustpan obstructing handsink. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had PIC relocate broom and dustpan away from handsink.
511-6-1.06(2)(o)
15C - nonfood-contact surfaces clean
Inspector notes: Observed dust accumulation of fans in walk-in-cooler. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
18 - insects, rodents, and animals not present
Inspector notes: Upon Arrival, observed door propped open and visible light entry at back-door of facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.
511-6-1.07(2)(m)
82
Dec 11, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior of ice machine on food contact surface area with residue. Advised PIC at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
511-6-1.05(7)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed multiple metal pans stacked wet. Advised PIC Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining before contact with food. COS: Had PIC unstack metal pans for proper air drying.
511-6-1.05(10)(a)
86
Jun 6, 2024
Followup
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed 2 large metal containers of rice and peas stored in the walk in cooler previously prepared the day prior at a temperature of 49 degrees F. and 62 degrees F. PIC stated that after rice and peas were cooked, they were placed on the counter for cooling. Advised PIC cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC discarded 2 metal containers of rice and peas.
511-6-1.04(6)(d)
1-2B - certified food protection manager
Inspector notes: Upon arrival, observed current CFSM certificate not posted in public view. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. Advised to post CFSM certificate in public view.
511-6-1.03(3)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food contact surface of the ice machine panel stored as clean with severe pink mold-like substance. Advised PIC that equipment food-Contact surfaces and utensils at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of the ice machine panel.
511-6-1.05(7)(b)
70
May 7, 2024
Routine
1 critical violation. 2 major violations. 4 minor violations. 4 corrected on site.
View 7 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS Food items located in the warmer cabinet (main kitchen) (jerk chicken, cooked plantains) hot holding in the temperature danger zone. Also observed in the front-service steam table, TCS food (oxtails) hot holding in the temperature danger zone. Advised PIC that when hot holding all TCS foods shall range between 135 degrees F or above. COS: PIC reheated cooked plantains, jerk chicken, and oxtails to 165 degrees F. for proper hot holding.
511-6-1.04(6)(f)
1-2B - certified food protection manager
(corrected on site)
Inspector notes: Upon arrival, observed current CFSM certificate not posted in public view. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. Advised to post CFSM certificate in public view.
511-6-1.03(3)(c)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed inadequate materials used to respond to vomit/fecal response. Advised PIC food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Advised to obtain the proper sanitizer form EPA List G.
511-6-1.03(6)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed the most recent inspection report not properly displayed in public view. Advised PIC most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Advised to move the most recent inspection report in more public view.
511-6-1.02(1)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Upon arrival, observed the 2023 Food Service Establishment permit posted in public view. Advised PIC that a current Food Service Establishment inspection report shall be posted in public view at all times. Advised to obtain 2024 Food Service Establishment permit and post in public view.
511-6-1.02(1)(f)(1)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed, at the front service steam table, multiple food items stored uncovered. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC added covers to all food items at the front service steam table.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Upon arrival, observed 2 metal pans of red peas and rice cooling tightly covered in the WIC. Advised PIC on proper cooling methods. COS: PIC had food employee loosely cover 2 metal pans of red peas and rice.
511-6-1.04(6)(e)
58
Frequently Asked Questions
When was Golden Krust last inspected?
The most recent health inspection at Golden Krust on file is from Dec 2, 2025. The public record contains five inspections in total.
What is the most common violation at Golden Krust?
Across the inspection record, “proper hot holding temperatures” has been cited two times, more than any other issue at Golden Krust.
How does Golden Krust compare to other restaurants in Morrow?
Golden Krust most recently scored 74 out of 100, which is lower than the Morrow average of 80.
Has Golden Krust's inspection record improved over time?
Results have been roughly steady. Inspections at Golden Krust have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Golden Krust 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 inspected?
Based on the inspection history on file, Golden Krust is inspected around three times per year on average.
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