KALUA BEACH BAR
181 S JOANNA
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
Intermediate
Basic
Total
Disposition: Call Back - Complied
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 4/22/2025
High Priority
4
Intermediate
5
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 4/22/2025 revealed 20 total violations (4 high priority, 5 intermediate, 11 basic).
Inspection on 11/13/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 11/13/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 11/6/2024
High Priority
1
Intermediate
8
Basic
20
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 11/6/2024 revealed 29 total violations (1 high priority, 8 intermediate, 20 basic).