DirtyFLRestaurant Inspection Data

KALUZ RESTAURANT

Health inspection records show KALUZ RESTAURANT in WELLINGTON has 8 inspections with a food safety rating of 2.3/5. Recent inspections show improving food safety practices.

2025 Wellington Green Drive
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13461893

  • N/A:No Violations Were Observed

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10922447

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At employee restrooms on the kitchen area Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. A can of artichokes dry storage Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher grabbed dirty dishes than grabbed clean dishes Employee washed hands Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal ( raw tuna) food stored over/not properly separated from ready-to-eat food.( fresh mozzarella ) Inside small reach in cooler by pantry station. Operator stored properly Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Inside refrigerator truck on back of restaurant, used as storage . Ranch dressing 7/7 blue cheese dressing 7/7,coleslaw with sour cream 7/7 cream sauce 7/8 See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tub of ice cream full of ice build up from compressor inside walk in freezer. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach in cooler, raw shrimp 45F cold holding, raw chicken 45F cold holding, raw calamari 47F cold holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach in cooler, raw shrimp 45F cold holding, raw chicken 45F cold holding, raw calamari 47F cold holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale Pantry , overstocked containers with cooked chicken 52F cold holding , ceviche with raw grouper and seabass (54F cold holding), Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator moved to walk in cooler Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For cooked peppers, cooked mushrooms, cut Brussels sprouts, hollandaise, bernaise sauce. Employee timed marked . Stored for approximately 40 minutes Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table prep area. Mashed potatoes 129F hot holding Per operator product stored for approximately 30 minutes. Operator reheated to 165F+ Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles at 400ppm+ Operator corrected to 200 ppm quaternary . Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler in front of fryers. Cooked quinoa salad at 12:09pm( 56F cooling ) since 10am at 12:52pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in cooler **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to pantry station Operator provided Corrected On-Site Warning

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10715958

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented can of tomato sauce.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses on face then handled clean pan of aioli; no hand wash. Dishwasher touched EarPod in ear then handled clean cutting board; no hand wash. Employees washed hands. Corrected On-Site
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touched cut lettuce stored in reach in cooler drawer with bare hands. Chef put gloves on. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cooked chicken (48F - Cold Holding) As per operator, stored since 45 mins in make table. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kyle Robles expired 04/08/2024 Repeat Violation

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8778471

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch broom then touched clean cutting board; no glove change; no hand wash Employee washed hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touched sliced cheese with bare hand. Chef discarded. 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. Plum with veal sauce date marked 10/27/24. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Plum with veal sauce date marked 10/27/24. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Drawer of flip top cooler at salad station: fresh mozzarella (51F at 2:35pm; 50F at 3:22pm- Cooling) As per chef, cooling since 2:00pm. At current rate of cooling, item will not cool to 41F in 4 hours. Stored over stacked. Chef moved to quick chill. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Danny Beisner. Expired 01/30/24
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8641415

  • N/A:No Violations Were Observed

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8377126

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling light shields over cook line Vents in kitchen Walk in cooler vents Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dish machine area on drying rack Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind hand sink Warning
  • 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. prime rib (45F - Cooling); aujus (44F - Cooling); chicken aujus (44F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over bread not commercially packaged in walk in freezer Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw grouper reach in cooler end of cook line Removed Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. prime rib (45F - Cooling); aujus(44F - Cooling); chicken aujus (44F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice Scoops in dish wash hand sink Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At end of On cook line near liquor Warning

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8575055

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler key lime pie (49F - Cold Holding); Walk in cooler whipped compound butter (61F - Cold Holding); whipped compound butter (46F - Cold Holding); cooked linguini (48F - Cold Holding); cooked ribs (44F - Cold Holding) Per operator products stored for longer than 4 hours Per operator products not prepared or portioned today. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-12-15: At make table #2: shredded lettuce (47F-cold holding); sliced tomatoes (46F-cold holding) As per operator Taken from walk in cooler an hour and 20mins ago. Operator moved back to walk in cooler to quick chill. Admin Complaint **Corrective Action Taken**

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8573430

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of sweet relish and pure pumpkin Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food runner grabbing parsley with bare hand for garnish Advised operator to wear gloves **Corrective Action Taken** Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck above raw calamari and raw shrimp walk in cooler Operator stored properly Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler key lime pie (49F - Cold Holding); Walk in cooler whipped compound butter (61F - Cold Holding); whipped compound butter (46F - Cold Holding); cooked linguini (48F - Cold Holding); cooked ribs (44F - Cold Holding) Per operator products stored for longer than 4 hours Per operator products not prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. bread pudding batter (50F at 3:10- Cooling) at 9:00; whipped cream (50F at 3:10- ambient Cooling) whipped at 10am Swiss cheese slices (52F at 3:25 - ambient Cooling)sliced at 11am cut lettuce (49F at 3:05- ambient Cooling) cut at 11:00; See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler key lime pie (49F - Cold Holding); Walk in cooler whipped compound butter (61F - Cold Holding); whipped compound butter (46F - Cold Holding); cooked linguini (48F - Cold Holding); cooked ribs (44F - Cold Holding) Per operator products stored for longer than 4 hours Per operator products not prepared or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. bread pudding batter (50F at 3:10- Cooling) at 9:00; whipped cream (50F at 3:10- ambient Cooling) whipped at 10am Swiss cheese slices (52F at 3:25 - ambient Cooling)sliced at 11am cut lettuce (49F at 3:05- ambient Cooling) cut at 11:00; See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (121F - Hot Holding) Per operator product stored for approximately 3 hours Operator discarded Corrected On-Site Warning