GOLDEN KRUST CARIBBEAN RESTAURANT

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed Alcohol stored on top of establishment food at dry storage shelf at kitchen area. Warning - From follow-up inspection 2026-01-21: Container of medicine improperly stored. Observed Alcohol stored on top of establishment preparation table at kitchen area. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Employee cleaned it during inspection. Corrected On-Site Warning - From follow-up inspection 2026-01-21: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. Warning - From follow-up inspection 2026-01-21: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area. Warning - From follow-up inspection 2026-01-21: Observed cutting board has cut marks and is no longer cleanable. on top of preparation table at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. Warning - From follow-up inspection 2026-01-21: Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. Warning - From follow-up inspection 2026-01-21: Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 75 Fat front counter. Also observed clean utensils stored inside container with standing water at 69 F at front counter. Warning - From follow-up inspection 2026-01-21: Observed clean utensils stored inside container with standing water at 71° F at front counter. Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2026-01-21: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Time Extended

High Priority - Container of medicine improperly stored. Observed Alcohol stored on top of establishment food at dry storage shelf at kitchen area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Oxtail (47F - Cold Holding); Curry Goat (54F - Cold Holding); Goat (46F - Cold Holding) at walk in cooler. As per operator for more than 4 hours. Operator discarded it during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Oxtail (47F - Cold Holding); Curry Goat (54F - Cold Holding); Goat (46F - Cold Holding) at walk in cooler. As per operator for more than 4 hours. Operator discarded it during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pasta (125F - Hot Holding); Jerk Pork (125F - Hot Holding) inside hot holding unit at kitchen area. As per operator for less than 4 hours. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen area. Employee cleaned it during inspection. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Juanita B., Kyara D., Willy R., Latoria E., Nancy V., Dorian C., John C., Ed O., Mey O., Dona B., Winter W., Junior C., Lasazo E., Esther B., Elisha ,and Sony C. with not proof of any training. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of preparation table at kitchen area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and bottle of water stored on shelf above preparation table at kitchen area. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting inside clean utensils in front of triple sink. Warning

Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at kitchen area. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 75 Fat front counter. Also observed clean utensils stored inside container with standing water at 69 F at front counter. Warning

Basic - Open dumpster lid. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of old grease on pots on shelf at ware washing area. Warning

Intermediate - 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/ Observed five employees without a certified food manager present. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusting at pitting. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and metal trays at ware washing area wet nesting. Warning

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at rear of walk in cooler soiled with food debris. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed chocolate cake (74F - Cold Holding), as per chef for less than 2 hours, employee placed cake back in the cooler to rapidly cool down. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the upright hot holding unit observed cooked chicken (112F - Hot Holding); fried fish (120F - Hot Holding); cooked chicken (129F - Hot Holding), as per chef for less than 4 hours, employee reheating the food on site, observed cooked sweet plantains (112F - Hot Holding), inside the oven, as per manager for less than 4 hours employee reheating the food on site.

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on the preparation table in the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cassidy Mendez, Cereex, Aaron Alexander.

Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed a large plastic container with raw beef stored on the floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled,freezer located in the storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in the prep sink thawing in standing water.