GOLDEN KRUST CARIBBEAN RESTAURANT AND GRILL

Basic - - From initial inspection : Basic - 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. At grab and go cooler near front door cut and portioned Cheddar cheese and cakes do not have proper labeling including common name , address and production date. Repeat Violation Admin Complaint - From follow-up inspection 2025-11-21: Observed at callback inspection same. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed in dry storage area near kitchen a dented can of coconut milk. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in dishwashing area a container of fish at improper temperature raw fish (76F - Cold Holding). As per operator, fish was out of temperature for less than one hour. Educated operator and fish was cooked immediately. Food not prepared or portioned today. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near dishwashing area a hand sink missing paper towels. Educated operator and paper towels were made available. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in reach in freezer in kitchen a can of Red Bull stored over frozen fish. Educated operator and items were stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dishwashing area several metal containers with evidence of wet nesting. Educated operator and metal containers were properly air dried. Corrected On-Site

Basic - Food stored on floor. Observed near walk in cooler a container of seasonings stored on the floor. Educated operator and item was stored properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on cook line a container of beans with a scoop stored on top of the beans. Educated operator and scoop was stored properly. Corrected On-Site

Basic - 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. Observed Sorrel and Ginger juice in self-service reach in cooler at front of store without a label showing the date and time juice was made.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cabbage (48F - Cold Holding) in walk-in cooler. Per operator item has been in out of temperature for more than four hours. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on shelf across from reach in freezer, cooked peas (78F - Cold Holding), per operator, item has been out of temperature for approximately 1.5 hour. Peas placed in walk-in cooler to rapid cool. Observed shredded cabbage (48F - Cold Holding) in walk-in cooler. Per operator item has been in out of temperature for more than four hours. See stop sale Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried plantains (111F - Hot Holding, reheated to 169F); jerked chicken (116F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Items placed in oven to be reheated. Corrective Action Taken Warning

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored next to pans of cooked white rice in kitchen. Employee removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawed in standing water in prep sink. Employee turned on running water on fish. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed wet wiping cloth. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter, 0ppm corrected to 50ppm. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-08-20: Still observed . Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - walk-in cooler Observed cut cabbage (50F - Cooling); seasoned pork (48F - Cooling). Per operator, items were placed in cooler the day prior to inspection but did not make it to 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - walk-in cooler Observed cut cabbage (50F - Cooling); seasoned pork (48F - Cooling). Per operator, items were placed in cooler the day prior to inspection but did not make it to 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (120-130F - Hot Holding). Per operator item has been out off temperature for approximately 30mins. Operator placed fish to be reheated. Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Food stored on floor. Observed bucket of sorrel stored on floor in walk-in cooler. Employee removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the talk warmer box in the kitchen, fried fish (113F - Hot Holding). The item had been in the box for less than 4 hours. The item is being reheated to 165°F to hot hold. Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine, 50ppm. Corrected On-Site

High Priority - Employee washed hands with cold water. An employee washed their hands with cold water. Inspector educated the employee on proper hand washing procedures. Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation

Basic - Food stored on floor. On the floor by the back door there are bags of carrots, onions and sweet potatoes.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stew chicken (112°F - Hot Holding) Observed in hot holding unit in kitchen. Chef reheated to 165°F and turned up temperature on unit. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Chef drained majority of solution and diluted by adding more water. Retesting at 50ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef provided. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on single door freezer door handle near back door.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in single door reach-in freezer near back door. Chef removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added a capful of bleach which retested at 50ppm. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink chlorine at 10 ppm. Operator added chlorine and retested at 100 ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2021 and not renewed.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at back line unable to dispense paper towels. Operator provided paper towels. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor in kitchen. Operator removed and replaced with fresh cardboard. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen with heavy grooves and stands.

Basic - In-use wet wiping cloth/towel used under cutting board at rear prep line. Operator removed wiping cloth. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 can of butter beans (Wt. 14 ounces) dented along seams. Operator set aside for credit and marked as not for sale. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face mask while working with soups being prepared. Operator had employee wash hands and change gloves appropriately. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rear kitchen hot hold cabinet - jerk pork (121°F - Hot Holding); jerk chicken (121°F - Hot Holding); curry chicken (121°F - Hot Holding); plantains (117°F - Hot Holding), per employee cooked this morning at 8 am. Operator had employee reheat items to 191°F, 189°F, 196°F, 186°F respectively and turned up unit temperature. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee training expired 03/2020 for Ricardo. All other employees trained or hired less than 60 days prior. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while dispensing food from front hotline for service. Operator had employee remove watch. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed carrots stored on floor in walk-in cooler. Operator removed and stored appropriately off of floor. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed 2 mops in mop bucket by rear exit stored in mop bucket go dry. Operator hung up mops and stored to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping clothes on prep table in rear kitchen not stored in solution inbetween uses. Operator had employee store in solution. Corrected On-Site