Golden Krust Caribbean Restaurant and Grill
12518 W Sunrise Blvd, Sunrise, FL 33323 · Permanent Food Service · License 1623436
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 2 basic-22
- Administrative complaint on Aug 31Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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. Front counter Glass Reach in Coolers X3-; Cheese (50°F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter Glass Reach in Coolers X3-; Cheese (50°F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped face and then engaged in food preparation and handled clean containers without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths stored on prep table in kitchen. Chef stored in sanitizer solution during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance and grease.
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.