DirtyFLRestaurant Inspection Data

KALUA BEACH BAR

181 S JOANNA

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10824754

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - glass door reach in cooler. - From follow-up inspection 2025-04-23: -Operator is replacing with cold holding unit. **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under cooking equipment on cooks line - From follow-up inspection 2025-04-23: **Time Extended**
  • 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2025-04-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - lime build up in heat well. - gasket on cold holding units - From follow-up inspection 2025-04-23: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door reach in cooler in kitchen area. - From follow-up inspection 2025-04-23: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen area. - From follow-up inspection 2025-04-23: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station . - white cutting board on make table. - can opener Repeat Violation - From follow-up inspection 2025-04-23: **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 2025-04-23: -Operator is currently working on with kitchen manager getting food manager certification.**Time Extended** **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-04-23: **Time Extended**

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10823305

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - person preparing food
  • 14-11-5:Basic - Equipment in poor repair. - glass door reach in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under cooking equipment on cooks line
  • 08B-38-4:Basic - Food stored on floor. - bag in box soda - several food items stored on floor in walk-in freezer.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. - ice bin at front bar.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - lime build up in heat well. - gasket on cold holding units
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door reach in cooler in kitchen area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen area.
  • 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. -taco meat (62F - Cold Holding); -cooked chicken (62F - Cold Holding); -buffalo dip (54F- Cold Holding); -queso (54F - Cold Holding); -beef gravy (48F - Cold Holding); -coleslaw (48F - Cold Holding -Per operator all food items as prepared the day prior. - Operator discarded.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw beef steaks stored over raw fish stored in reach in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 53° - raw fish 53° - cooked chicken wings 53° - Held over night in glass door reach in cooler. - Operator discarded
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station . - white cutting board on make table. - can opener Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand sink used as dump sink.
  • 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/
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10714104

  • 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 in kitchen. - From follow-up inspection 2024-11-13: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door reaching cooler in kitchen - From follow-up inspection 2024-11-13: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and baskets - can opener - All soda nozzles on soda guns Repeat Violation - From follow-up inspection 2024-11-13: **Time Extended**

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8774482

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. - bottle of water stored on prep table in kitchen Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. - makeline door
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. - missing handle on hand sink in kitchen
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under all cooking equipment Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - light fixture in kitchen.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - glass door reachin cooler in kitchen Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment. - exterior of cold holding equipment. - hand filters -exterior of ice Machine -Gasket on all cold holding units - lime build up in heat well Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. - exterior door to kitchen
  • 29-08-4:Basic - Plumbing system in disrepair. - hand sink in kitchen Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - glass door reaching cooler in kitchen
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -silverware stored handle end down in kitchen area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all walls in kitchen
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - chlorine stored next to clean pans on bottom shelf Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and baskets - can opener - All soda nozzles on soda guns Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Miscellaneous items stored in kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand sink use to make sour drink in bar area.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in kitchen
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 2 employees working
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - no soap hand sink in kitchen

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8476134

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - red cutting board stored in kitchen area.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. -salad station cold holding gasket
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. -Hand sink in kitchen area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under all cooking equipment in kitchen area.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - kitchen area Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Walk-in freezer
  • 08B-38-4:Basic - Food stored on floor. - Raw chicken in walk-in cooler. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - glass door cold holding unit in kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters - exterior of all cooking equipment. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-08-4:Basic - Plumbing system in disrepair. -Hand sink in kitchen area
  • 24-18-4:Basic - Utensils stored upright with the food-contact surface up stored in kitchen area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - Spray bottle of cleaner stored at expo window.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - cook used 3 compartment sink to wash hands
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and baskets - white cutting board in kitchen area. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink located next to expo window used as dump sink.

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8514653

  • N/A:No Violations Were Observed

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8373553

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. -Kitchen area Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -Food in walk-in in cooler -Food in Walk-in freezer Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of all cooking equipment in kitchen area. - hood filters. - gaskets at salad station
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink store store in coke cola glass door cooler
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -All reach in cooler in kitchen area.
  • 33-34-4:Basic - Storage area not maintained clean and organized. -Outside walk-in cooler
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Drink nozzles and holster at bar area. -can opener - white cutting board in kitchen area.
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -Baby powder stored with bottled beverages. Corrected On-Site