Golden Krust Caribbean Bakery & Grill
Last inspected: Jan 29, 2026
50
Score
Golden Krust Caribbean Bakery & Grill appears in inspection records nine times, starting in 2022. The most recent report on file is from Jan 29, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
The city-wide average sits at 78, which Golden Krust Caribbean Bakery & Grill's 50 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
50
Oct 10, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
43
Mar 25, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink next to triple sink due to stripped faucet handle. **Repeat Violation**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter by front hot line.
12B-07-4
Basic - Equipment in poor repair. Gasket around walk in freezer door torn and hanging loose. **Repeat Violation**
14-11-5
Basic - Faucet/handle missing/damaged at plumbing fixture. Hot water handle stripped at hand sink by triple sink.
29-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in Walk in freezer.
14-69-4
Basic - Stored food not covered. Bucket of stock in walk in cooler not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in prep sink. Employee turned on running cold water. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hot water faucet handle leaking at front counter hand sink.
29-11-4
64
Oct 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold - From follow-up inspection 2024-10-17: Observed same **Time Extended**
14-74-7
95
Oct 15, 2024
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Microwave; mixed vegetables (124F - Hot Holding), food portioned and prepared today. Out of temperature less than 4hrs. Operator made to reheat in microwave to 164F for hot holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.
01B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind front counter; 83F° water
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. In both handwashing sinks located in the kitchen and behind the front counter, sanitizer bucket inside sink **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In resteroom
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Ware washing shelves for utensil storage rusted
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat cooked pasta prepared yesterday not date marked.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap behind front counter unable to pump soap. **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and glasses stored on top of soda machine boxes
40-06-5
Basic - Equipment in poor repair. Gaskets in walk in cooler in disrepair
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop container has accumulation of brown food debris like susbtance
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83F° water inside kitchen counter prep table
10-07-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor in triple sink area under non slip mat soiled. Accumulation of food debris and black susbstance
36-10-4
22
Mar 6, 2024
Routine - Food
1 critical violation. 4 major violations. 2 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. Calaloo 124F, Cooked saltfish 124F Cooked cabbage 132F. All food items reheated to 170F or more **Corrected On-Site** **Repeat Violation**
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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to prep table used to store plastic container Employee removed container **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand wash sink next to prep table
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to prep table
31B-06-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
52
Nov 13, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen twice returned from outside of business and immediately put on gloves to begin working without washing hands first. Reviewed proper handwashing procedures and employee washed hands and put on gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display, under no temperature control, cheese blocks (72F - Cold Holding); cheese sandwiches (73F - Cold Holding); potato pudding (73F - Cold Holding); bread pudding (72F - Cold Holding). Per manager items on counter 3 hrs. Recommended using time as public health control. Time stamp added to 12:00pm. TPHC form provided and completed. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter steam well, callilou (112F - Hot Holding); salt fish (108F - Hot Holding); okra (99F - Hot Holding); white beans (119F - Hot Holding); curry chicken (124F - Hot Holding); jerk pork (109F - Hot Holding); jerk chicken (105F - Hot Holding). Per manager items in unit less than 4 hrs. Some items over filled above hot line. Manager and employee began to reheat items for proper hot holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cup of soap on front counter not labeled. Manager added label. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose under front counter steam table missing vacuum breaker.
29-34-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Bulletin of Big 6 printed end provided. **Corrected On-Site**
11-07-5
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. Bulletin provided and posted. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - No soap provided at handwash sink. At hand sink by cook line. Employee replaced soap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned bread pudding and potato pudding not date labeled from when portioned.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, jacket, and water bottle on shelf next to single service items by back door storage rack. Employee removed items.
40-06-5
Basic - Cardboard used to line food-contact shelves. Soiled cardboard on shelf holding spices and cooking utensils under small table opposite cook line. **Repeat Violation**
14-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters in walk in cooler next to foods for public.
12B-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table opposite cook line. Employee dumped water. **Corrected On-Site**
10-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch and bracelet. Employee removed both. **Corrected On-Site**
13-07-4
25
Jan 17, 2023
Routine - Food
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
18
Aug 19, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed walk in cooler with heavy rust build up on all shelves and mold like substance build up. **Warning** - From follow-up inspection 2022-08-19: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Observed Buildup of food debris/soil residue on equipment door handles and walk in gasket throughout kitchen area. **Warning** - From follow-up inspection 2022-08-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-08-19: **Time Extended**
35B-01-4
82
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 29, 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 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 Sunrise?
Golden Krust Caribbean Bakery & Grill most recently scored 50 out of 100, which is lower than the Sunrise average of 78.
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 seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Golden Krust Caribbean Bakery & 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 & 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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