GOLDEN KRUST CARIBBEAN BAKERY & GRILL

Name: GOLDEN KRUST CARIBBEAN BAKERY & GRILL
Address: 5711 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 53.8

5711 N UNIVERSITY DR, TAMARAC, FL 33321

License #1622828

🌴 Cuban/Caribbean ℹ️

53.8 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 11 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GOLDEN KRUST CARIBBEAN BAKERY & GRILL in TAMARAC currently holds an InspectFL Health Score of 53.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 48 total violations — 15 critical, 10 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 9, 2026

The latest inspection on September 16, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

GOLDEN KRUST CARIBBEAN BAKERY & GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed banana (113F - Hot Holding); potatoes (115F - Hot Holding); at front line. Per operator, items transfer to location less than 2 hours prior to the inspection. Operator reheat items to 171-177F
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter next to various food items. Operator removed and stored properly.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer less than 50 ppm. Operator correct solution to 300 ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08B-38-4] Food stored on floor. -Observed container with cooking oil stored on kitchen floor. Operator removed and stored properly.
[02D-03-4] 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 various pastries stored on front counter not labeled. Operator removed items from self serving areas.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food items stored in walk in cooler not segregated or identified from restaurant foods.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 4/24/2026

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Observed fish thawing in standing water at 3 compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored on shelf in walk in cooler next to various food items.
[08B-38-4] Food stored on floor. -Observed container with jerk sauce stored on dry storage floor. Operator removed and stored on shelf.
[16-10-4] Abrasives and detergents not removed during the rinse process. Observed soap on food containers during sanitizing.
[50-09-4] Current Hotel and Restaurant license not displayed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Observed wiping cloth sanitizer solution at less than 50 PPM. Operator correct solution to 50 Ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025.
[08A-04-5] Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over bags with cabbages in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown stew chicken (48F - Cold Holding); ribs (48F - Cold Holding); fish sauce (48F - Cold Holding); cook corn (49F - Cold Holding); milk (46F - Cold holding. As per operator, all items placed in unit from over night also -None of these items portioned or prepared today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed brown stew chicken (48F - Cold Holding); ribs (48F - Cold Holding); fish sauce (48F - Cold Holding); cook corn (49F - Cold Holding); milk (46F - Cold holding. As per operator, all items placed in unit from over night also -None of these items portioned or prepared today. 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. -Observed at 9:00 a.m., salt fish fritters hot held at 111F. Per operator, fritters cooked at 8:00 a.m. Operator reheat item to 169F.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. -Observed chlorine sanitizer exceeding 200 ppm. Operator correct solution to 100 ppm.
[41-17-4] Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at 3 compartment sink.