Golden Krust Caribbean Bakery & Grill
2610 W Broward Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1624411
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 7 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. 1. Walk in cooler cooked peas (46°F - Cold Holding), item not prepared or portioned today per operator item cooked yesterday, over 4 hrs. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Walk in cooler cooked peas (46°F - Cold Holding), item not prepared or portioned today per operator item cooked yesterday, over 4 hrs. See Stop Sale.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
1. Employee working in walk in freezer handling raw frozen meats returned to kitchen area and put on gloves without washing hands and touched clean utensils. Without washing hands first. Instructed operator to wash hands and change gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Employee filled pitcher with water from hand washing sink in kitchen across from stove in kitchen.
Repeat violation
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Ripped tin foil used as shelf cover in walk in cooler.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
1. Food containers stored under prep table to dry observed wet nesting.
Code 29, Plumbing and backflow prevention: Water leaking from handwashing sink pipe in kitchen across from stove.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in bathroom used by food employees.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
1. Front line ceiling area, shows signs of damage, bulging down.
Ceiling vents soiled with accumulated dust in lobby area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.