DirtyFLRestaurant Inspection Data

KAFE KALIK

KAFE KALIK in FORT LAUDERDALE has 7 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

100 Terminal Drive
Fort Lauderdale, Florida, 33315
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13522073

Met Inspection Standards
  • N/A:No Violations Were Observed

9/16/2025· 5mo ago

Visit ID: 10910862

Met Inspection Standards

2 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line cooler interior soiled with food debris.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (46F - Cold Holding) inside 6 drawer cooler at make table. Per operator, food not prepped or portioned today; operator unsure how long food was out of temperature. Operator discarded. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (46F - Cold Holding) inside 6 drawer cooler at make table. Per operator, food not prepped or portioned today; operator unsure how long food was out of temperature. Operator discarded. See stop sale.

2/6/2025· 1y 1mo ago

Visit ID: 8866189

Met Inspection Standards
  • N/A:No Violations Were Observed

8/20/2024· 1y 6mo ago

Visit ID: 8751103

Follow-up Inspection Required

2 high, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry sauce (53F - Cooling) in walk in cooler, as per manager, item was cooked previous day and not properly cooled overnight. See stop sale. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry sauce (53F - Cooling) in walk in cooler, as per manager, item was cooked previous day and not properly cooled overnight. See stop sale. Repeat Violation Admin Complaint

4/18/2024· 1y 10mo ago

Visit ID: 8652463

Met Inspection Standards

3 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice chute on soda machine at cook line. Operator cleaned and sanitized during inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed gasket in disrepair on drawer cooler door at cook line.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice (45-51F - Cooling) overnight. Per operator, food prepared last night and stored in front counter drawer cooler, covered overnight. Food never reached 41F for cold holding. Stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice (45-51F - Cooling) overnight. Per operator, food prepared last night and stored in front counter drawer cooler, covered overnight. Food never reached 41F for cold holding. Stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 1) Observed cooked white rice (61F - Reheating)since 7:30am, at 9:30am. Operator put rice in oven to reheat to 165F for hot holding. 2) Observed cooked rice and peas (74F - Reheating) since 7:30am, at 9:30am. Operator put rice and peas in oven to reheat to 165F for hot holding. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice (45-51F - Cooling) overnight. Per operator, food prepared last night and stored in front counter drawer cooler, covered overnight. Food never reached 41F for cold holding. Stop sale.

3/28/2024· 1y 11mo ago

Visit ID: 8465783

Met Inspection Standards

1 high, 1 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken quarters (125F - Hot Holding) at cook line. Per operator, food held out of temperature for approximately 20 mins. Operator put chicken in oven to reheat to 165F for hot holding. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed accumulation of black mold like substance inside ice chute at soda machine. 2) Observed accumulation of food debris on soda nozzle at bar.

8/7/2023· 2y 7mo ago

Visit ID: 8365317

Met Inspection Standards
  • N/A:No Violations Were Observed