Golden Krust Bakery
4120 NW 12 St, Lauderhill, FL 33313 · Permanent Food Service · License 1624645
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 complaint inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 1 basic-12
- Administrative complaint on Nov 4Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In hot box in prep area, curry chicken (125°F - Hot Holding); Brown stew chicken (130°F - Hot Holding). Operator stated held in hot box for less than two hours. Operator moved items to oven to reheat to 165°F.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator provided two thermometers, both has dead batteries.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee training expired 8/2026
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer.
Earlier inspections 1
D67Routine inspection5 violations, 2 high priority Administrative complaint
- First visitOct 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At kitchen warmer, curry chicken (111°F - Hot Holding); cooked oxtail (115°F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat items to 165°F. Operator placed items onto stove to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: 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.
At kitchen and front counter, wiping cloth Sanitizer Bucket (Chlorine 200+ppm), exceeding the maximum amount allowed. Operator diluted solution to 100ppm.
Fixed on the spotRepeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
At walk in freezer, heavy ice buildup on ceiling, floor.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At clean dish rack, clean pots stored, not inverted. Operator corrected.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
At clean dish rack, clean pots not properly air dried. Wet-nesting.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.