GOLDEN KRUST CARIBBEAN BAKERY & GRILL
958 S MILITARY TRL #23 · WEST PALM BEACH · Palm Beach County · FL 33415
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
01A-05-4High Priority – Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed packaged shrimp in beverage case (St Elizabeth Style Peppered Shrimps – Larry's Meat and Seafood) found to be from an unapproved source. **Warning**
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer. **Corrected On-Site** **Warning**
08A-17-6High Priority – 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. Observed Raw chicken over raw beef at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures. **Warning**
01B-04-5High Priority – Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed packaged shrimp in beverage case (St Elizabeth Style Peppered Shrimps – Larry's Meat and Seafood) found to be from an unapproved source. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box in kitchen: cooked macaroni and cheese (134F – hot holding ) Per operator, out of temperature for approximately 5 hours. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box in kitchen: cooked macaroni and cheese (134F – hot holding ) Per operator, out of temperature for approximately 5 hours. See stop sale. Front service rice cooker: cooked cabbage (113F – Hot Holding); on range at cook line: cooked vegetables (126F – Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to place products back in oven to reheat to 165+F. **Warning**
Intermediate 4
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Vomit clean up procedure not available at time of inspection. Vomit clean up procedure sent to operator . **Repeat Violation** **Warning**
11-26-1Intermediate – 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. Per operator, one new employee hired less than 60 days. No proof of employee health reporting form at time of inspection. Employee health reporting form sent to operator. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Milk opened 6/23 no date, cooked salt fish made 6/23 no date. Advised operator to label products. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed Fabuloso cleaning chemical spray bottle not labeled under hand wash sink at front customer area. Advised operator to label all chemicals. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on October 3, 2026 12:15 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.