KALUZ RESTAURANT
2025 WELLINGTON GREEN DRIVE, WELLINGTON 33414
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/28/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
4
Intermediate
5
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/27/2024 revealed 12 total violations (4 high priority, 5 intermediate, 3 basic).
Inspection on 12/15/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 12/15/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/14/2023
High Priority
7
Intermediate
0
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 12/14/2023 revealed 7 total violations (7 high priority, 0 intermediate, 0 basic).