KALUA BEACH BAR
With 10 inspections documented, KALUA BEACH BAR maintains a 2.2/5 food safety rating in TAVARES. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 10 reports on file
181 S JOANNA
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 10 health inspection reports
All Inspection Reports
3/4/2026· 1mo ago
Visit ID: 13483650
Met Inspection Standards2 high, 3 int, 11 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler across from cook line.
- 08B-38-4:Basic - Food stored on floor. Case of water. Operator removed. Corrected On-Site Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at the bar. Operator removed. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen.
- 36-62-4:Basic - Light not functioning. One bulb at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets across from cook line. Upright white freezer gaskets. Fan guard in walk in cooler. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line. Upright white freezer interior. Interior drinks cooler soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from cook line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water faucet is leaking.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Chicken (49F - Cold Holding) Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Chicken (49F - Cold Holding) Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cuttings boards in the kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with cleaning pan and rag. Operator removed. Corrected On-Site Repeat Violation
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing some date of birth.
8/6/2025· 8mo ago
Visit ID: 13483260
Met Inspection Standards- N/A:No Violations Were Observed
8/5/2025· 8mo ago
Visit ID: 10878746
Follow-up Inspection Required2 high, 3 int, 5 basic
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler Warning
- 08B-38-4:Basic - Food stored on floor. Bottle of cooking oil I the kitchen Romaine lettuce in walk in cooler. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in vooler Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from week prior. Raw Chicken (50F - Cold Holding); Raw Steak (56F - Cold Holding); Raw burger patty (56F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from week prior Raw Chicken (50F - Cold Holding); Raw Steak (56F - Cold Holding); Raw burger patty (56F - Cold Holding) Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan in hand washing sink. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
4/23/2025· 11mo ago
Visit ID: 10824754
Met Inspection Standards3 int, 6 basic
- 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**
4/22/2025· 11mo ago
Visit ID: 10823305
Follow-up Inspection Required4 high, 5 int, 11 basic
- 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.
11/13/2024· 1y 5mo ago
Visit ID: 10714104
Met Inspection Standards1 int, 2 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. - 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**
11/6/2024· 1y 5mo ago
Visit ID: 8774482
Follow-up Inspection Required1 high, 8 int, 20 basic
- 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
2/14/2024· 2y 2mo ago
Visit ID: 8476134
Met Inspection Standards1 high, 3 int, 15 basic
- 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.
10/25/2023· 2y 5mo ago
Visit ID: 8514653
Met Inspection Standards- N/A:No Violations Were Observed
8/17/2023· 2y 8mo ago
Visit ID: 8373553
Met Inspection Standards2 high, 2 int, 13 basic
- 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