Golden Krust Caribbean Bakery & Grill
3010 54th Avenue S, St. Petersburg, FL 33712 · Permanent Food Service · License 6215758
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority (fixed on the spot), 6 basic-9
- Safety score91
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 12, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fried chicken located in front counter steam well (120°F - Hot Holding) Chicken was refried and Retemped at 165°F Curry Chicken held in oven in kitchen that was not currently turned on (115°F - Hot Holding) Curry was moved to working oven and Retemped at 165°F Oxtail curry held in oven in kitchen that was not currently turned on (119°F - Hot Holding) Curry was moved to working oven and Retemped at 166°F
Fixed on the spot
Basic6
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 food.
Crawfish for customer self service in customer facing fridge lacked proper labeling.
Code 08, Food protection and cross-contamination: Stored food not covered.
Frozen pumpkin in opening of walk-in freezerA uncovered and plastic opened to the open air.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard used to line shelf under preps table closest to the hand wash sink.
Ripped/worn tin foil used as shelf cover.
Tin Foil used to line bottom shelf of prep table nearest to the entrance of the kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign in customer bathroom.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.