Golden Krust Caribbean Bakery and Grill
1009 W Vine St, Kissimmee, FL 34741 · Permanent Food Service · License 5911001
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic-14
- Safety score86
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 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken over unwashed peppers in walk-in cooler. Operator rearranged.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Stew peas and other items prepared on 08/29 without date marking in walk-in cooler.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked by bowl on cooks line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing purple substance identified as degreaser unlabeled at triple sink.
Fixed on the spot
Basic4
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
Ice-cream and drinks missing product package date in reach-in cooler in dining room.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as scoop in bag of flour.
Food storage container/container lid cracked or broken.
Several broken lids on drying rack above triple sink.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking faucet at handwashing sink on cooks line.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.