Golden Krust Caribbean Bakery & Grill
958 S Military Trl #23, West Palm Beach, FL 33415 · Permanent Food Service · License 6022010
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection7 high priority (3 fixed by the Oct 14 follow-up, 4 fixed on the spot, 1 repeat), 2 intermediate, 1 basic-30
- Administrative complaint on Oct 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk-in cooler; cooked rice (47°F - Cooling). Operator stated cooling overnight in full tightly closed bags, did not reach 41°F within 6 hours. At hot holding cabinet on front counter; cooked chicken (118°F - Hot Holding). Operator stated chicken cooked prior to being held over 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At hot holding cabinet on front counter; cooked chicken (118°F - Hot Holding). Operator stated chicken cooked prior to being held over 4 hours. See stop sale. At steam table; cooked akee (128°F - Hot Holding); cooked rice and beans (110°F - Hot Holding); cooked chicken (125°F - Hot Holding); cooked plantains (109°F - Hot Holding); cooked oxtail (125°F - Hot Holding). held in steam table less than 4 hours, moved to be reheated tom 165°F+ and held at 135°F or above. At kitchen hot holding cabinet; cooked oxtail (120°F - Hot Holding); cooked chicken (112°F - Hot Holding) cooked rice and beans (118°F - Hot Holding). At front line warmer; cooked rice (125°F - Hot Holding). Operator stated cooked prior to being held less than 4 hours, started reheating items to 165°F + to be held at 135°F or above.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk-in cooler; cooked rice (47°F - Cooling). Operator stated cooling overnight in full tightly closed bags, did not reach 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; portioned plastic bags of raw pork stored over case of ready to eat cooked plantains. Operator moved cooked plantains to upper shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee drinking from an unenclosed beverage container (plastic bottle with screw on lid) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee unscrewed beverage bottle lid with hand put to mouth, drank and then screwed the lid back on to lip contact area with hand then proceeded to prepare/package food for customers without washing hands. Advised Operator or proper procedures, employee then washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee handled soiled dishes while scraping, washing and rinsing, then walked into cooler and handle bags of raw meat without washing hands. Operator discussed with employee who then washed hands.
Repeat violationAdministrative complaint
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair/face while rubbing/readjusting with hands then handled clean utensils and prepared /packaged food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate2
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.
At walk-in cooler; cooked fish, cooked chicken and cooked oxtails no date mark. Operator stated prepared onsite and held for approximately 36 hours. Advised Operator to date mark items with date prepared.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk-in cooler; cooked rice (47°F - Cooling). Operator stated cooling overnight in full tightly closed bags, did not reach 41°F within 6 hours. See stop sale.
Basic1
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container (plastic bottle with screw on lid) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee unscrewed beverage bottle lid with hand put to mouth, drank and then screwed the lid back on to lip contact area with hand then proceeded to prepare/package food for customers. Advised Operator or proper procedures.
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.
- Stop sale
- An order that the food can’t be sold or served.