Golden Krust Restaurant
183-16 NW 7 Ave Ste C, Miami Gardens, FL 33169 · Permanent Food Service · License 2338878
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 31, 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.
9 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.
Observed cornmeal (121°F - Hot Holding) stored on top of stove, 2 hours ago, as per operator.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
Observed white rice bag# 2 (143°F - Reheating), in the microwave. Operator added more time to heat up item.
Fixed on the spot
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided form to operator.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar with no name label.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed floor soiled behind mixers and reach in coolers.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided forms
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.