Golden Krust Caribbean Restaurant
801 E Commercial Blvd, Oakland Park, FL 33334 · Permanent Food Service · License 1623893
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 Sep 29 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-23
- Safety score77
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 visitSep 29, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler; cooked peas (46°F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line pan on shelf cooked fish (109°F - Hot Holding), Operator stated fish cooked prior to being held 1 hour, moved to be reheated to 165°F+ and held at 135°F+
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler; cooked peas (46°F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Plastic portioned bag of raw chicken stored over plastic portioned bags of raw oxtails. Operator moved raw chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drank then engaged in food preparation and handled clean equipment/utensils without washing hands.
Operator discussed with employee who then washed hands,
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler; cooked peas (46°F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41°F within 6 hours. See stop sale.
Code 41, Chemicals and toxic substances: Spray bottle containing degreaser not labeled.
Operator labeled it
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Label on a food item (cut cheeses) 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.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink container stored over seasoning under prep table. Employee moved drink
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket stored on prep table while food is being prepared. Operator moved bucket
Fixed on the spot
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.