KALALOU CARAIBBEAN BAR AND GRILL LLC
5160 S JOHN YOUNG PKWYY
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over prep table and on meat slicer. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-04-07: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave Can opener - From follow-up inspection 2025-04-07: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under Microwave and exterior door - From follow-up inspection 2025-04-07: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water - From follow-up inspection 2025-04-07: **Time Extended**
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes without sanitizing. And storing in rack. Advised to rehash and sanitize all didhes - From follow-up inspection 2025-04-07: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar had sanibucket inside. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-04-07: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-04-07: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-04-07: **Time Extended**
- 22-38-5:Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator got food contact surface bleach **Corrected On-Site** - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 3/28/2025
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over prep table and on meat slicer. Operator immediately removed **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave Can opener
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under Microwave and exterior door
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. There is no sanitizer hooked up to dishwasher machine **Warning**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes without sanitizing. And storing in rack. Advised to rehash and sanitize all didhes
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Pork in use dated to expire 3/19. Pumpkin soup date with an expiration date from 3/28
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar had sanibucket inside. Operator immediately removed **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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/
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator got food contact surface bleach **Corrected On-Site**
Food safety inspection conducted on 3/28/2025 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Coke area next to office. **Repeat Violation**
- 36-36-4:Basic - Ceiling tile missing. Back storage area where fire happened 6 tiles missing.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on metal storage racks. **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. Wall burned with large hole in wall , in storage area where fir happened.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 2 dish machines not being used per operator. 1 in bar area and 1 in kitchen.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Both sinks in kitchen area. **Corrected On-Site**
- 47-02-4:Observed scorch marks around electrical outlet. For reporting purposes only. Dry storage area where fire happened.
Food safety inspection conducted on 8/28/2024 revealed 10 total violations (0 high priority, 3 intermediate, 6 basic).