Golden Krust Caribbean Bakery & Grill
Last inspected: Apr 9, 2026
61
Score
The health department has logged nine inspections at Golden Krust Caribbean Bakery & Grill, the earliest from 2022. The most recent report on file is from Apr 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Time/temperature control for safety food” comes up most often, recorded five times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Golden Krust Caribbean Bakery & Grill on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 3 compartment sink sanitizer tested at 200ppm to strong for chlorine. Employee remade sink and retested at 100ppm.
41-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed single service container and utensils from hand sink in kitchen. **Corrected On-Site**
31A-11-4
Basic - Ceiling tile missing. Light shields missing on two lights in kitchen.
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Underneath triple sink.
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Tiles in chipped throughout kitchen.
36-17-5
Basic - Outer openings not protected with self-closing doors. Exit door of kitchen.
35B-03-4
61
Aug 14, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantain (120F - Hot Holding), in steam table for less than 4 hours. Manager placed in the oven to reheat to 165F. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink at entrance to kitchen **Warning**
31A-04-4
Basic - Ceiling tile missing. Back kitchen area
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Under triple sink
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
58
Jan 21, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice (51F - Cold Holding); rice and beans (51F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (51F - Cold Holding); rice and beans (51F - Cold Holding). In cooler fro yesterday
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry chicken (113F - Hot Holding) Less than 4 hours. Holding. Manager placed in oven to heat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Curtain thrown across sink located near entrance to kitchen. Staff removed curtain. **Corrected On-Site**
31A-09-4
Basic - Light not functioning. In back kitchen near back door.
36-62-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler. **Repeat Violation**
14-36-5
52
Jul 15, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
74
Jan 22, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red beans and rice (127F - Hot Holding); goat (127F - Hot Holding); stew chicken (127F - Hot Holding). In warmer less than 4 hours. Warmer didn't appear to be on. Manager plugged in cord . **Corrective Action Taken** - From follow-up inspection 2024-01-22: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Patties on front counter. Staff added time mark. **Corrective Action Taken** - From follow-up inspection 2024-01-22: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under prep table - From follow-up inspection 2024-01-22: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Near hot water heater - From follow-up inspection 2024-01-22: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter area - From follow-up inspection 2024-01-22: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of pan of food. Staff removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Employee removed watch. **Corrected On-Site** - From follow-up inspection 2024-01-22: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler - From follow-up inspection 2024-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. - From follow-up inspection 2024-01-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Table in kitchen **Repeat Violation** - From follow-up inspection 2024-01-22: **Time Extended**
14-33-4
50
Jan 17, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red beans and rice (127F - Hot Holding); goat (127F - Hot Holding); stew chicken (127F - Hot Holding). In warmer less than 4 hours. Warmer didn't appear to be on. Manager plugged in cord . **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Patties on front counter. Staff added time mark. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (55F - Cold Holding) ; cut cabbage (55F - Cold Holding). Reach in unit at 60F and ice is present on the top inside of unit. Product in cooler less than for hours. Moved to walk-in cooler. beans (57F - Cold Holding); stew chicken (57F - Cold Holding) in walk-in cooking from yesterday. Any future violations for cold holding will result in administrative action. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Basic - Cardboard used to line nonfood-contact shelves. Under prep table
14-45-4
Basic - Ceiling tile missing. Near hot water heater
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter area
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of pan of food. Staff removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Table in kitchen **Repeat Violation**
14-33-4
43
Aug 8, 2023
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in kitchen Next unannounced per Christal
35A-02-6
High Priority - Server handled soiled equipment and then served food without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salt fish (53F - Cold Holding) in reach cooler less than 4 hours. ; oxtails (51F - Cold Holding) from yesterday in walk-in cooler.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. oxtails (51F - Cold Holding) from yesterday in walk-in cooler. Other items in walk-in temp at 43F. Cook states oxtails we're placed in cooler on yesterday.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salt fish in reach in cooler
02C-02-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under prep table in kitchen
14-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign in kitchen state's purpose of sink.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95F in bucket next to stove . Discarded water **Corrective Action Taken**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook. Added hairnet **Corrected On-Site**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
13-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen next to triple sink
36-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom
32-04-4
Basic - Single-service articles improperly stored. Aluminum pans in storage. Cook turned over **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves next to stove
23-03-4
30
Mar 20, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser hanging on shelf with clean dishes **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp soup, fish soup, chicken wings, okra, salmon 119F-127F. All made at 10am per operator. Operator reheated to 165 On stove **Corrected On-Site**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms **Corrective Action Taken**
11-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of watermelon in reach in cooler on front counter. Employee moved to back fridge **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack hanging on shelf with clean dishes **Corrected On-Site**
40-06-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by entry way of kitchen
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over container of cooked chicken in reach in cooler by entry way of chicken **Corrected On-Site**
08B-17-4
47
Oct 19, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
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 Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Golden Krust Caribbean Bakery & Grill?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Golden Krust Caribbean Bakery & Grill.
How does Golden Krust Caribbean Bakery & Grill compare to other restaurants in Orlando?
Golden Krust Caribbean Bakery & Grill most recently scored 61 out of 100, which is lower than the Orlando average of 79.
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 eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Golden Krust Caribbean Bakery & Grill 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 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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