Golden Krust Carribean Bakery & Grill

1020 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4508383

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 9 basic (2 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

13 violations found

First visitNov 3, 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.
13 violations found:
- 3 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. -Jamaican Ackees can heavily dented
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -jerk pork (109-134°F - Hot Holding), front line, less than four hours per operator. Operator added to Time as a Public Health Control and marked time.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  -Triple Sink (Chlorine 200++ppm), operator drained solution and diluted, 100 ppm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in dish area.
  Operator provided.
  Fixed on the spot
Basic9
- Code 14, Food-contact surfaces designed and maintained: Walk-in freezer shelves and shelves by triple sink with rust that has pitted the surface.
  Repeat violation
  Ice buildup on the floor of walk-in freezer.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  -Sanitizer Bucket (Chlorine 10ppm), operator added chlorine, 100 ppm.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -dish shelves beside triple sink.
- Code 24, Clean equipment storage and air drying: Clean utensils stored next to handwash sink exposed to splash.
  -front line, operator moved away from sink.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -water is leaking onto the floor from the pipes under the triple sink, and from the faucet of the triple sink. Operator placed pan under pipes to catch water
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -hand sink by triple sink has a hand wash only sign, not a sign directing employees to wash hands.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water under triple sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  -under triple sink
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.