DirtyFLRestaurant Inspection Data

LOS KAUSITAS INC

With 10 documented inspections, LOS KAUSITAS INC in HOLLYWOOD has achieved a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

112 N 46 AVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13615492

Met Inspection Standards

3 basic

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch. - From follow-up inspection 2026-01-21: Observed at callback inspection same. Employee wearing watch. **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture at entrance to kitchen not properly shielded. Repeat Violation - From follow-up inspection 2026-01-21: Observed at callback inspection same. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryers heavily soiled. - From follow-up inspection 2026-01-21: Observed at callback inspection same. **Time Extended**

1/20/2026· 1mo ago

Visit ID: 13479258

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on shelf beside triple sink not inverted.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top water bottle on fliptop cutting board. Employee moved beverage to shelf under prep table. 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 open top water bottle on fliptop cutting board. Employee placed straw in bottle.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in middle compartment of triple sink instead of first compartment. Advised operator to have dishwasher drain and correctly set up when employee arrives to work.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture at entrance to kitchen not properly shielded. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Levella reach in cooler at front counter. Manager added spare probe thermometer to unit. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryers heavily soiled.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles at front counter on cart and on shelf by triple sink. Advised employee to label when able.

10/2/2025· 5mo ago

Visit ID: 13479891

Met Inspection Standards

1 int, 1 basic

  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area Warning - From follow-up inspection 2025-08-01: **Time Extended** - From follow-up inspection 2025-10-02: Next unannounced inspection **Time Extended**
  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment taking over 112 unit and adding bar, bar construction already in progress. Increase in seats Warning - From follow-up inspection 2025-08-01: Discussed with operator, 59 days **Time Extended** - From follow-up inspection 2025-10-02: Plans submitted and application for remodel plan review, operator in communication with plan review. Next unannounced inspection **Time Extended** **Corrective Action Taken**

8/1/2025· 7mo ago

Visit ID: 13479142

Follow-up Inspection Required

1 int, 2 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler. Observed at cook line flip top Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment taking over 112 unit and adding bar, bar construction already in progress. Increase in seats Warning - From follow-up inspection 2025-08-01: Discussed with operator, 59 days **Time Extended**

7/31/2025· 7mo ago

Visit ID: 10907311

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in cooler. Observed at cook line flip top Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloved hands then proceed to handle food. Discussed with operator and instructed employee to remove gloves, wash hands and put on new gloves Corrected On-Site Warning
  • 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. cut tomatoes (61F); raw chicken (67F); raw beef (58F); cooked yukka (54F); cooked mussel (57F); cooked clams (57F); cooked shrimp (55F); cooked calamari (56F); raw swai (54F); diced tomatoes (54F); cooked squid (56F); raw shell egg ambient (52F). Operator states items have been in unit for more than 4 hours. Monitored unit for 1 hour with no changes in temperature. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (61F); raw chicken (67F); raw beef (58F); cooked yukka (54F); cooked mussel (57F); cooked clams (57F); cooked shrimp (55F); cooked calamari (56F); raw swai (54F); diced tomatoes (54F); cooked squid (56F); raw shell egg ambient (52F). Operator states items have been in unit for more than 4 hours. Monitored unit for 1 hour with no changes in temperature. See Stop Sale Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment taking over 112 unit and adding bar, bar construction already in progress. Increase in seats Warning

4/15/2025· 11mo ago

Visit ID: 10759633

Met Inspection Standards

2 high, 1 int, 4 basic

  • 38-01-4:Basic - 1 Light Shield missing in kitchen.
  • 08B-38-4:Basic - Cases of oil stored on floor in dry storage area. Manager elevated. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of small oven and microwave soiled. Employee cleaned during inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of corn starch removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee after cleaning soiled oven washed hands with gloves on and proceeded to work with ready to eat food. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Raw Mussels (50-52F - Cold Holding); Raw Shrimps (50F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit Repeat Violation

1/14/2025· 1y 1mo ago

1 high, 1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout
  • 08B-38-4:Basic - Food stored on floor. Bin of corn stored in floor. Operator moved to shelf Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at chest freezers
  • 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. Observed employee peeling hard boiled eggs with bare hands. Eggs will be served cold. Discussed with operator. Operator instructed employee to put on gloves **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided

6/4/2024· 1y 9mo ago

Visit ID: 8646468

Met Inspection Standards

2 high, 4 basic

  • 08B-38-4:Basic - Case of oil and bag of rice stored on floor in kitchen. Manager elevated. Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hat during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Email sign to operator during inspection. Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee gets key from bag, put on apron and failed to washed hands before reaching out for a to go plate to serve customer's meal. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened container of raw fish stored above bag of fries in small chest freezer next to flip top in cook line. Employee removed. Corrected On-Site

4/4/2024· 1y 11mo ago

Visit ID: 8646414

Met Inspection Standards

1 int, 2 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-04-04: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. - From follow-up inspection 2024-04-04: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-04-04: **Time Extended**

4/3/2024· 1y 11mo ago

Visit ID: 8352298

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open bottle with drinking water stored on food preparation table in kitchen. Operator removed and stored properly. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed flip top cooler ambient temperature at 50F. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (45F - Cold Holding); chicken (48F - Cold Holding); calamari (50F - Cold Holding); shrimp (50F - Cold Holding).Per operator, all items transfer to flip top cooler 3 hours before the inspection. Operator transfer all TCS food items in chest freezer for quick chill. **Corrective Action Taken** Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.