KALUZ RESTAURANT
3300 East Commercial Boulevard
Fort Lauderdale, Florida, 33308
The Landlings
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
0
Basic
0
Total
0
Inspection Details:
Food safety inspection conducted on 3/27/2025 revealed 0 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2025
High Priority
2
Intermediate
0
Basic
6
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup with no handle stored in mango salsa at flip top cooler opposite cookline in the kitchen. Warning
- 35A-03-4:Basic - Dead roaches on premises. 1. Approximately six dead roaches on floor under wood cart and in front of reach in cooler in kitchen. Operator removed dead roaches, cleaned, and sanitized area. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee person bag on food prep table next to cooked artichoke in kitchen. Operator removed. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at the grill in kitchen in utensil water 109F. Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed stored at the expo line and at food prep table in kitchen. Operator removed. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of single door reach-in-cooler opposite cook line in kitchen. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1. Approximately eight live roaches observed crawling on fire wood on cart at the grill in the kitchen. 2. Approximately two live roaches crawling on floor and wall next to fire wood cart in kitchen. Operator killed live roaches and moved fire wood cart outside. Warning
- 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 cooked onion (105F - Hot Holding), cooked mushroom (110F - Hot Holding), cooked bell pepper (110F - Hot Holding), cooked artichoke (80F - Hot Holding), and cooked artichoke (65F - Hot Holding) stored on food prep tables under no temperature control. Operator moved foods to oven to reheat. **Corrective Action Taken** Warning
Food safety inspection conducted on 3/26/2025 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 3/20/2025
High Priority
2
Intermediate
1
Basic
0
Total
3
Inspection Details:
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Servers put on gloves without washing hands to grab food orders to bring to customers. Reviewed hand washing and glove usage with operator. **Corrective Action Taken**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Employee scratched chin then grabbed food order to be served without washing his hands and putting on gloves. Reviewed hand washing and glove usage with operator. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior Bar soda gun nozzle
Food safety inspection conducted on 3/20/2025 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 10/14/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Spice rack next to oven; soufflé cup in containers of Cajun spice, black pepper, salt. Operator removed. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Employee drank from open container, operator removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Outdoor Bar, operator provided sign. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Flatbread station;Raw shrimp over ready to eat octopus in reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in drawer next to grill; raw beef patty over raw shrimp and raw salmon. Operator stored properly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Prep area; can opener blade soiled with food debris. Operator washed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Indoor Bar; Bottles of alcohol stored in sink, Operator removed. Corrected On-Site
Food safety inspection conducted on 10/14/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 4/30/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked octopus on speed rack in walk in cooler. Chef removed shrimp. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce hot holding 118°F on cook line, for less than one hour. Cook reheated sauce to 170°F for further hot holding. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac sauce 10:20 (130°F - Cooling); Mac sauce 11:05 (127°F - Cooling) in a deep container , in walk in cooler cooked one hour ago. At this rate sauce will not reach 70°F within 2 hours. Chef placed ice stick into sauce. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing soap not labeled at outside bar. Bar tender labeled. Corrected On-Site
Food safety inspection conducted on 4/30/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 11/28/2023
High Priority
3
Intermediate
4
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Walk in cooler - bins of vegetables stored on floor. Operator stored properly. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spatulas in water 125F. Operator moved to heat source. **Corrective Action Taken** Repeat Violation
- 12A-02-4:High Priority - Dish employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - outside bar left (Chlorine 0ppm); Dishwasher - outside bar right (Chlorine 0ppm). Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - sour cream (52-55F); pico (50-51F). Per operator items were removed from walk in and placed in this unit less than an hour ago. No items prepped or portioned today. Cookline - countertop - uncooked ribs (68-69F). Per operator items are to be cooked in evening service. Operator moved items back to walk in to quick chill. **Corrective Action Taken** **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun - inside bar. 2 bar soda guns - outside bar. Operator cleaned during inspection. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare. Reviewed menu updating. Operator updated menus during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink by dish machine - water 80F. Operator turned on hot water. Water 100F Corrected On-Site
Food safety inspection conducted on 11/28/2023 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).