🪰1,189,182 violations tracked across 67 Florida counties

GOLDEN KRUST CARIBBEAN RESTAURANT

801 E COMMERCIAL BLVD, OAKLAND PARK, FL 33334

License #1623893

🌴 Cuban/Caribbean ℹ️
38.4 Grade F / 100

Failing Health Score

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Latest inspection
September 29, 2026 · 10 findings · 5 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
8
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on September 29, 2026 shows 10 observation rows: 5 critical, 2 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
49
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

GOLDEN KRUST CARIBBEAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [41-17-4] Spray bottle containing degreaser not labeled. Operator labeled it
  • [21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table while food is being prepared. Operator moved bucket
  • [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. See stop sale.
  • [01B-02-5] 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. See stop sale.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line pan on shelf cooked fish (109F - Hot Holding), Operator stated fish cooked prior to being held 1 hour, moved to be reheated to 165F+ and held at 135F+
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container stored over seasoning under prep table. Employee moved drink
  • [08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic portioned bag of raw chicken stored over plastic portioned bags of raw oxtails. Operator moved raw chicken to bottom shelf.
  • [12A-05-4] Employee drank then engaged in food preparation and handled clean equipment/utensils without washing hands. Operator discussed with employee who then washed hands,
  • [02D-03-4] Label on a food item (cut cheeses) 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.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. See stop sale.
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