Golden Krust Caribbean Bakery & Grill
5711 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1622828
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 Sep 16 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate, 6 basic (2 repeats)-25
- Safety score75
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 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
Observed banana (113°F - Hot Holding); potatoes (115°F - Hot Holding); at front line. Per operator, items transfer to location less than 2 hours prior to the inspection. Operator reheat items to 171-177°F
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of old food residue buildup on can opener blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator replenished.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 4/24/2026
Basic6
Code 02, Labeling, date marking and consumer advisory: Label on a food item 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.
Observed various pastries stored on front counter not labeled. Operator removed items from self serving areas.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed container with cooking oil stored on kitchen floor. Operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food items stored in walk in cooler not segregated or identified from restaurant foods.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed quaternary sanitizer less than 50 ppm. Operator correct solution to 300 ppm.
Fixed on the spotRepeat violationAdministrative complaint
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on counter next to various food items. Operator removed and stored properly.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.