Trinidad Golden Place: health inspection history

Jan 23, 2026 Cycle Inspection / Initial Inspection

• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Oct 2, 2025 Cycle Inspection / Reopening Inspection

No violations listed in this record.

Oct 1, 2025 Cycle Inspection / Reopening Inspection

• 05HCritical No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Sep 25, 2025 Cycle Inspection / Re-inspection

• 28-06Not critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• 03ICritical Juice packaged on premises with no or incomplete label, no warning statement
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• 04MCritical Live roaches in facility's food or non-food area.
• 10HNot critical Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

Sep 25, 2025 Administrative Miscellaneous / Re-inspection

• 20-06Not critical Current letter grade or Grade Pending card not posted

Feb 24, 2025 Cycle Inspection / Initial Inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 09ENot critical Wash hands sign not posted near or above hand washing sink.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.

Feb 24, 2025 Administrative Miscellaneous / Initial Inspection

• 20-06Not critical Current letter grade or Grade Pending card not posted

May 10, 2024 Cycle Inspection / Reopening Inspection

• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 09ENot critical Wash hands sign not posted near or above hand washing sink.

May 8, 2024 Cycle Inspection / Compliance Inspection

• 04MCritical Live roaches in facility's food or non-food area.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Apr 30, 2024 Cycle Inspection / Re-inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Mar 26, 2024 Cycle Inspection / Initial Inspection

• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.