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GOLDEN KRUST CARIBBEAN RESTAURANT receives B in Cobb County health inspection

Inspected

501 ROBERTS CT NW STE 8 KENNESAW, GA 30144-4968

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GOLDEN KRUST CARIBBEAN RESTAURANT received a B, scoring 89 out of 100, in a Cobb County food-service inspection on Jun 15, 2026. The official report lists five findings. [1]

Inspection score

89/100Grade BOfficial inspection

Inspection summary

The inspector observed raw chicken stored in the walk in cooler in the main kitchen cold holding above 41F. [2]

The inspector also observed cut chicken, chicken wings, and pork hot holding below 135F on the small steam table in the front food service area. [3]

A separate finding described raw oxtails and raw curry goat cooling in the walk in cooler at a rate in which it would not reach 41F in the mandatory time frame. [4]

The report marks four findings as corrected on site. [5]

What inspectors found

Read the official report

Showing 5 of 5 findings

  1. Cold holding

    Item 6-1A
    Observed raw chicken stored in the walk in cooler in the main kitchen cold holding above 41F. CA: items that are cold holding shall be maintained at 41F or below.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed raw chicken stored in the walk in cooler in the main kitchen cold holding above 41F. CA: items that are cold holding shall be maintained at 41F or below. COS: Food was discarded by PIC. Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  2. Hot holding temperatures

    Item 6-1B
    Observed cut chicken, chicken wings, and pork hot holding below 135F on the small steam table in the front food service area. Per PIC, items were placed on the steam table at 10:30 AM.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed cut chicken, chicken wings, and pork hot holding below 135F on the small steam table in the front food service area. Per PIC, items were placed on the steam table at 10:30 AM. CA: TCS foods that are hot holding shall be maintained at 135F or higher COS: Items were reheated in the oven in the main kitchen to 165F or higher. Corrected On-Site. New Violation.
    Official report · Item 6-1B ↗
    Corrected on siteNew violation

  3. Cooling time and temperature

    Item 6-1C
    Observed raw oxtails and raw curry goat cooling in the walk in cooler at a rate in which it would not reach 41F in the mandatory time frame. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.
    Inspector’s full note

    Code 511-6-1.04(6)(d)

    Observed raw oxtails and raw curry goat cooling in the walk in cooler at a rate in which it would not reach 41F in the mandatory time frame. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: PIC and food employee placed food items in ice buckets to quickly cool food down. Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  4. Utensil storage

    Item 14A
    Observed utensil stored in soup with the handle completely submerged in the food in the reach in cooler in the grill prep area. Observed utensils stored in sugar and flour containers with the handle completely submerged in the food in the main kitchen next to the oven.
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    Observed utensil stored in soup with the handle completely submerged in the food in the reach in cooler in the grill prep area. Observed utensils stored in sugar and flour containers with the handle completely submerged in the food in the main kitchen next to the oven. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored, except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. COS: Utensils were removed and placed in ware washing. Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  5. Equipment design and condition

    Item 15A
    Observed the walk in cooler in the main kitchen with an ambient temperature of 44F. Observed a broken latch on the walk in cooler allowing for air to leak out of the walk in cooler.
    Inspector’s full note

    Code 511-6-1.05(6)(a)

    Observed the walk in cooler in the main kitchen with an ambient temperature of 44F. Observed a broken latch on the walk in cooler allowing for air to leak out of the walk in cooler. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 06/18/2026
    Official report · Item 15A ↗
    New violation

    Correct by

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    89/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Jun 15, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57535653
Facility ID
12996803
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Cobb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked