DirtyFLRestaurant Inspection Data

BIG KAHUNA BAR

18015 SUMMER ISLE CIR

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10745518

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar and cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers at bar and walk in cooler -interior of fryer cabinets -top back and exterior sides and front of fryers -shelf under grill Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at bar.
  • 14-33-4:Basic - Storage rack shelves with rust that has pitted the surface.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose -ice bin in kitchen
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Tim

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8726113

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the ice machine. Repeat Violation
  • 14-17-4:Basic - Dry storage shelves with rust that has pitted the surface.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill is encrusted. Gaskets are soiled in beer and food storage walk in cooler
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Lids at the bar.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.Bar area.
  • 29-11-4:Basic - Water leaking from pipe at three comp sink area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,45 f,ham,45 f held less than four hours transferred to walk in freezer for a quick chill.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Interior of island oasis nozzles.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Bar area.

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8553603

  • 22-20-5:Basic - Accumulation of lime scale in the interior of the ice machine/bin. Repeat Violation
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license states 0 seats, actually has 20+.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door by ice machine
  • 08B-32-4:Basic - Food being prepared outside. -serving window propped open leading to kitchen where food is being prepared and cooked. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -in bar area. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler -tray and rack on soda machine in kitchen -exterior of ice machine
  • 29-49-6:Basic - Standing water in bottom of walk in beer cooler.
  • 08B-12-5:Basic - Stored food not covered. -cooked chicken wings in walk in cooler.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes next to prepped tomatoes in walk in cooler. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee at bar garnished drink with cherry with no gloves.
  • 22-35-5:High Priority - Food preparation sink has soil/old food residue. -in kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon next to cooked chicken wings in walk in cooler. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -white cutting board in bar area
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in bar area Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -in bar area
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8347727

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 29-18-4:Basic - Drain cover(s) missing. -At mop sink.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse on soda syrup boxes. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife between coffee machine and prep table. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored by paper plates. Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Spoons on prep cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over chicken wings.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 49f, Cheese 52f. Less than 4 hours. Advised to rapid chill.