Golden Krust Caribbean Bakery and Grill
Last inspected: Sep 18, 2025
35
Score
The health department has logged 11 inspections at Golden Krust Caribbean Bakery and Grill, the earliest from 2022. The most recent visit was on Sep 18, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged four times.
That's lower than the typical Miramar restaurant, which scores around 78. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
5
Major latest
2
Minor latest
Inspection History
Sep 18, 2025
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm. **Corrected On-Site**
41-15-5
High Priority - Live, small flying insects found -Observed 3 live flying insects landing on garbage container at exit door. Operator place container outside. **Corrective Action Taken**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw oxtail in refrigerator. Operator relocate raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink block with garbage container and high chair.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on can opener blade. **Repeat Violation**
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/. Manager Natasha Hawthorne returned during inspection. **Corrected On-Site**
53A-05-6
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. Observed 2 new employees not informed of their health reporting responsibilities.
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
Basic - Floor tiles missing and/or in disrepair. -Observed floor tiles at dishwashing area and passage way in disrepair.
36-17-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored in on top shelf in reach in cooler not identified or segregated from restaurant foods.
08B-49-4
35
Jan 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on stove handles, warmer and refrigerators. **Warning** - From follow-up inspection 2025-01-28: **Time Extended**
23-24-4
95
Jan 27, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken, gravy , oxtail and curry goat cold held at 46-48F in Maxx cold air reach in cooler. Per operator, all items cooked and placed in unit on 01/25/2025. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken, gravy, oxtail and curry goat cold held at 46-48F in Maxx cold air reach in cooler. Per operator, all items cooked and placed in unit on 01/25/2025. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. **Repeat Violation** **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/ Manager returns during the inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked oxtails, chicken, gravy and curry goat meat stored in refrigerator. Per operator, all items were cooked on 01/25/2025. **Warning**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on stove handles, warmer and refrigerators. **Warning**
23-24-4
Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen area. **Warning**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piling before air drying. **Warning**
24-08-4
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. -Observed employee washing and rinsing dishes without sanitization. Advice operator to set up 3 compartment sink properly. **Warning**
16-13-5
Basic - Equipment in poor repair. -Observed Maxx Cold refrigerator ambient air temperature at 47F. **Warning**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of foods residue on kitchen floor. **Warning**
36-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. **Warning**
23-03-4
37
Sep 9, 2024
Routine - Food
1 critical violation. 2 major violations. 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. -Observed cooked bananas hot held at 126F in steam table. Per operator, item placed in unit 3 hours prior to the inspection. Operator reheat bananas to 170F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees training certification expired on 05/12/2024
53B-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside Panasonic microwave.
22-08-4
Basic - Ceiling tile missing in dishwashing area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling in dishwashing area in disrepairs.
36-32-5
Basic - Floor area(s) covered with standing water throughout dishwashing and passage areas.
36-22-4
58
Mar 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2024-03-11: **Time Extended**
36-37-5
95
Feb 1, 2024
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023. **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over oxtail and goat meat in refrigerator. Operator relocate chicken . **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed goat meat cold held at 45F in refrigerator. Per operator, goat meat transfer to unit 3.5 hours prior to the inspection. Operator placed meat in freezer for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 127F and pork at 128F in hot holding cabinet. Per operator, both items transfer to unit 3 hours prior to the inspection. Advice operator to reheat items to 165F. **Repeat Violation** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle with degreaser stored next to clean cutting boards at dishwashing area. Operator removed spray bottle. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in 3 compartment sink. Advice operator to wash his hands in the appropriate hand wash sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen block with garbage container. Operator relocate garbage container. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing station. **Warning**
41-17-4
Basic - Floor tiles missing and in disrepair at dishwashing area. **Warning**
36-17-5
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook. **Warning**
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth on prep table not stored in sanitizer solution between uses. **Warning**
21-12-4
Basic - Light shield damaged/in disrepair. -Observed light shield missing in kitchen. **Warning**
38-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on takeout plates in dry storage area. Operator removed bag. **Corrected On-Site** **Warning**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
22
Nov 14, 2023
Complaint Full
No violations found.
100
Sep 14, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-14: Observed same **Time Extended**
53B-02-5
90
Sep 13, 2023
Complaint Full
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -dry goods storage area, 7 flying insects , landing on bag of yellow onions, employee discarded onions, killed flying insects, cleaned and sanitized shelf. Storage area, located outside of kitchen. **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked wild caught fish (62F - Cooling); jerk chicken (62F - Cooling ) per employee food cooling overnight, observed food stored on clear plastic bags . Employee discarded. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked wild caught fish (62F - Cooling); jerk chicken (62F - Cooling ) per employee food cooling overnight, observed food stored on clear plastic bags . See stop sale. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried dumplings (112F - Hot Holding), per employee food hot held for one hour, manager refried dumplings. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -dry goods storage area, 7 flying insects , landing on bag of yellow onions, employee discarded onions. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two doors- reach in cooler, raw chicken on same shelf of frozen vegetables packed on clear bags. Operator removed chicken and placed on bottom shelf **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carrot cake pound cake, opened two days ago, not dated. Pound cake, carrot cake. Employee dated **Corrected On-Site** **Warning**
02C-03-5
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. **Warning**
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. Three employees without food handle training. Food employee reporting agreement form provided and explained. **Corrective Action Taken** **Warning**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Above triple sink, missing 3 tiles. -above corridor in back entrance area,, missing 3 tiles. **Warning**
36-32-5
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. 3 and 4 cheese portioned packaged, missing date product was packaged, name and address. Employee removed from self customer cooler unit. **Corrected On-Site** **Warning**
02D-03-4
27
Jun 29, 2023
Routine - Food
1 critical violation. 1 major violation. 3 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. fried dumplings (112F - Hot Holding), per employee food hot held less than one hour. Reheated to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Clean dishes storage rack- bottle containing yellow substance , employee labeled as bleach. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two water damAge tiles, above cook line.
36-32-5
Basic - Floor area(s) covered with standing water. Inside two broken tiles, in front of triple sink.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Two broken tiles, in front of triple sink .
36-17-5
67
Sep 17, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer **Warning** - From follow-up inspection 2022-09-17: Observed same **Time Extended**
16-37-1
90
Frequently Asked Questions
When was Golden Krust Caribbean Bakery and Grill last inspected?
The most recent health inspection at Golden Krust Caribbean Bakery and Grill on file is from Sep 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Golden Krust Caribbean Bakery 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 Bakery and Grill.
How does Golden Krust Caribbean Bakery and Grill compare to other restaurants in Miramar?
Golden Krust Caribbean Bakery and Grill most recently scored 35 out of 100, which is lower than the Miramar average of 78.
Has Golden Krust Caribbean Bakery and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Golden Krust Caribbean Bakery and Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Golden Krust Caribbean Bakery and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Golden Krust Caribbean Bakery and Grill inspected?
Based on the inspection history on file, Golden Krust Caribbean Bakery and Grill is inspected around four times per year on average.
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