Golden Krust Caribbean Restaurant & Bakery
5503 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5802505
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 intermediate (fixed on the spot), 8 basic-12
- Safety score88
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 27, 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
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cooked rinsed towel in kitchen hand sink. Corrected employee.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Fixed on the spot
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
shelves with rust that has pitted the surface.
Smallwares storage area.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
First too weak at 25 ppm corrected to 200 ppm
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Smallwares in warewash area.
Code 32, Restrooms: Covered waste receptacle not provided in unisex bathroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Moved away.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.