Golden Krust Caribbean Bakery & Grill
Last inspected: Jan 21, 2026
100
Score
Golden Krust Caribbean Bakery & Grill appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Jan 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around five violations each.
The pattern that stands out is “buildup of food debris/soil residue on equipment door handles”, which has been cited three times.
Compared to the broader Hollywood restaurant scene, where the average is 75, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
No violations found.
100
Jan 20, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
55
Aug 12, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
58
Apr 4, 2025
Complaint Full
6 minor violations.
View 6 violations
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 portioned and packaged on site for customer self service not properly labeled
02D-03-4
Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Establishment has partially buried bathroom with only access through dry storage room
32-16-5
Basic - Operator does not permit customers to use bathroom. Sign on door stating no public restroom. Operator removed and discussed with operator. Observed establishment allowing bathroom use at time of inspection **Corrected On-Site**
32-24-5
Basic - Ripped/worn tin foil used as shelf cover. Observed on prep table shelf
14-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler **Repeat Violation**
36-73-4
74
Apr 2, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked goat in walk in cooler. Operator removed chicken **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine **Corrected On-Site**
41-27-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler
36-73-4
67
Oct 22, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (75F-90F - Cooling). Per operator beans were cooked last night and removed from heat and held covered at room temperature. Item was then portioned and put in walk in cooler 2 hours ago. See Stop Sale
03D-02-5
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (75F-90F - Cooling). Per operator beans were cooked last night and removed from heat and held covered at room temperature. Item was then portioned and put in walk in cooler 2 hours ago. See stop sale.
01B-36-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by multiple items. Operator made accessible
31A-09-4
Basic - Ripped/worn tin foil used as shelf cover. Observed on prep table, walk in cooler shelving
14-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler door
23-24-4
58
Apr 24, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0ppm. Corrected to 50ppm. **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (50F - Cooling). Per operator, item was placed in reach in the night prior to inspection but did not make it to 41F with 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brown stew fish (64F - Cold Holding). Per operator item has been out of temperature for approximately 30mins. Employee placed fish to be reheated. Reheated to 187F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (50F - Cooling). Per operator, item was placed in reach in the night prior to inspection but did not make it to 41F with 4 hours. See stop sale.
03D-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table across from reach in coolers. PIC removed. **Corrected On-Site**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from reach in coolers. PIC placed wiping cloth to be washed. **Corrective Action Taken**
21-12-4
50
Sep 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
64
Oct 17, 2022
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
90
Jul 13, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Steam table- jerk chicken 90 degrees F. Operator removed jerk chicken from steam table.
03B-15-5
Basic - Floor not cleaned when the least amount of food is exposed. Main kitchen- observed entire kitchen floor soiled.
36-01-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Front entrance area- observed reach in cooler cooler and freezer with cases of food unsecured.
08B-63-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at walk-in cooler-observed soiled wiping cloth on prep table.
21-09-4
74
Frequently Asked Questions
When was Golden Krust Caribbean Bakery & Grill last inspected?
The most recent health inspection at Golden Krust Caribbean Bakery & Grill on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Golden Krust Caribbean Bakery & Grill?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Golden Krust Caribbean Bakery & Grill.
How does Golden Krust Caribbean Bakery & Grill compare to other restaurants in Hollywood?
Golden Krust Caribbean Bakery & Grill most recently scored 100 out of 100, which is higher than the Hollywood average of 75.
Has Golden Krust Caribbean Bakery & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Golden Krust Caribbean Bakery & Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Golden Krust Caribbean Bakery & Grill 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 Bakery & Grill inspected?
Based on the inspection history on file, Golden Krust Caribbean Bakery & Grill is inspected around three times per year on average.
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