DirtyFLRestaurant Inspection Data

CALUSA RESTAURANT - BAKER'S CAY RESORT KEY LARGO

97000 S OVERSEAS HWY

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10739667

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna packages still on ROP on shelves at walk in cooler, Chef cut packages during inspection. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee on preparation table at kitchen area. Operator removed during inspection. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed inside hot holding unit at kitchen area, operator removed during inspection l Corrected On-Site
  • 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 personal phone on preparation table at kitchen area, operator removed during inspection. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under shelves at expo area.
  • 10-23-4:Basic - In-use utensil not used with moist food stored in running water. Observed at cook line, operator turned on water. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line, operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Canadian bacon (49F - Cold Holding); cut tomatoes 48 ( - Cold Holding) on unit at cook line, as per employee less than 1 hour, employee add ice to container during inspection. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on clams and oyster tags. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved can opener to dishwasher area. **Corrective Action Taken** Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cook line, employee restocked during inspection. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked brisket not date marked, as per chef brisket was cooked 04/14. Chef dated during inspection. Repeat Violation

Inspection Date: 12/10/2024

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted next to ice machine.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on ROP packages in walk in cooler. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on cutting board by toaster at kitchen area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed food cases stored on walk in freezer floor, as per Manager shipment was received this morning.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder interior.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board at cook line. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on unit at cook line.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by waffle station at kitchen area.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked mushroom not date inside walk in cooler, as per Manager from previous day. Corrected On-Site

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8545836

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled interior ice scoop holder. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked farro dated on the 04/27/2024 inside walk in cooler, Manager discarded. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked farro dated on the 04/27/2024 inside walk in cooler, Manager discarded.

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8343694

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna packages at walk in cooler. Manager removed during inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table, Manager moved during inspection. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at pantry area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at the bar area.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at pantry area, also at the cook line.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm); Triple Sink (Quaternary 300ppm) Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic base dated on 10/26 inside walk in cooler. Manager discarded during inspection. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed in same container all tag labels.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed detergent bottle and sponge inside HWS next to 3 containers sink. Employee removed during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next t0 slicer machine near walk cooler door entrance, Manager restocked during inspection. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.