KALUZ RESTAURANT
3300 E COMMERCIAL BLVD, Fort Lauderdale FL 33308 · 954-772-2209
Last inspected Jul 17, 2026 · 12 visits since November 2023
MAR 25
MAY 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1. Approximately eight live roaches observed crawling on fire wood on cart at the grill in the kitchen. 2. Approximately two live roaches crawling on floor and wall next to fire wood cart in kitchen. Operator killed live roaches and moved fire wood cart outside.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025027771 | Mar 28, 2025 | Apr 8, 2025 | $800 |
| 2--2024072004 | Oct 14, 2024 | Jan 14, 2025 | $400 |
| 2--2023069736 | Nov 28, 2023 | Jan 23, 2024 | $200 |
Inspection history
12 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sea bass in ceviche tower.
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
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. Employee picked up item from floor and threw in trash. Then went in walk in cooler and retrieved a container of ready to eat lettuce without first washing hands. Employee washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sea bass in ceviche tower.
Raw animal food stored over/not properly separated from ready-to-eat food. Small grill flip top - raw fish stored over ready to eat cooked ribs. Operator stored all items properly.
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. Shelf in back kitchen - chimichurri (74F). Per operator prepared 2 days ago and held on shelf. Product contains fresh garlic and oil. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Shelf in back kitchen - chimichurri (74F). Per operator prepared 2 days ago and held on shelf. Product contains fresh garlic and oil. See stop sale. 2. Left open top - crab (50-52F); burrata (50-52F). Per operator items placed in unit approximately 2 hours ago. Operator placed items in ice bath. 1 hour later - crab (41F); burrata (41-42F).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Holding unit - chicken (118-126F - Hot Holding). Per operator holding 45 minutes. Operator immediately moved item to oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 indoor bar soda guns. Operator cleaned during inspection.
Handwash sink not accessible for employee use at all times. Dessert area hand sink blocked with soda gun. Operator removed.
Objectionable odor at outside bar.
Jan 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns.
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. Some employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
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.
Standing water in bottom of reach-in-cooler. Low boy across from fryers.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. At prep area
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Front line reach in cooler container of raw tuna stored over cooked crab cakes. Operator stored properly.
Handwash sink used for purposes other than handwashing. - Prep line hand washing sink used to fill container with water. Reviewed proper hand washing sink usage, operator filled container in prep sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit stored by grill utensils in water 110F. Operator replaced water, Water 150F.
Mar 27, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 1. Approximately eight live roaches observed crawling on fire wood on cart at the grill in the kitchen. 2. Approximately two live roaches crawling on floor and wall next to fire wood cart in kitchen. Operator killed live roaches and moved fire wood cart outside.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onion (105F - Hot Holding), cooked mushroom (110F - Hot Holding), cooked bell pepper (110F - Hot Holding), cooked artichoke (80F - Hot Holding), and cooked artichoke (65F - Hot Holding) stored on food prep tables under no temperature control. Operator moved foods to oven to reheat.
Bowl or other container with no handle used to dispense food. Observed soufflé cup with no handle stored in mango salsa at flip top cooler opposite cookline in the kitchen.
Dead roaches on premises. 1. Approximately six dead roaches on floor under wood cart and in front of reach in cooler in kitchen. Operator removed dead roaches, cleaned, and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee person bag on food prep table next to cooked artichoke in kitchen. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at the grill in kitchen in utensil water 109F.
Soiled dry wiping cloth in use. Observed stored at the expo line and at food prep table in kitchen. Operator removed.
Standing water in bottom of single door reach-in-cooler opposite cook line in kitchen.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Servers put on gloves without washing hands to grab food orders to bring to customers. Reviewed hand washing and glove usage with operator.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Employee scratched chin then grabbed food order to be served without washing his hands and putting on gloves. Reviewed hand washing and glove usage with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -Interior Bar soda gun nozzle
Oct 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Flatbread station;Raw shrimp over ready to eat octopus in reach in cooler. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in drawer next to grill; raw beef patty over raw shrimp and raw salmon. Operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. - Prep area; can opener blade soiled with food debris. Operator washed.
Handwash sink used for purposes other than handwashing. -Indoor Bar; Bottles of alcohol stored in sink, Operator removed.
Bowl or other container with no handle used to dispense food. -Spice rack next to oven; soufflé cup in containers of Cajun spice, black pepper, salt. Operator removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Employee drank from open container, operator removed.
No handwashing sign provided at a hand sink used by food employees. -Outdoor Bar, operator provided sign.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked octopus on speed rack in walk in cooler. Chef removed shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce hot holding 118°F on cook line, for less than one hour. Cook reheated sauce to 170°F for further hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac sauce 10:20 (130°F - Cooling); Mac sauce 11:05 (127°F - Cooling) in a deep container, in walk in cooler cooked one hour ago. At this rate sauce will not reach 70°F within 2 hours. Chef placed ice stick into sauce.
Spray bottle containing soap not labeled at outside bar. Bar tender labeled.
Nov 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Dish employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - outside bar left (Chlorine 0ppm); Dishwasher - outside bar right (Chlorine 0ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - sour cream (52-55F); pico (50-51F). Per operator items were removed from walk in and placed in this unit less than an hour ago. No items prepped or portioned today. Cookline - countertop - uncooked ribs (68-69F). Per operator items are to be cooked in evening service. Operator moved items back to walk in to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun - inside bar. 2 bar soda guns - outside bar. Operator cleaned during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare. Reviewed menu updating. Operator updated menus during inspection.
No soap provided at handwash sink. By dish machine. Operator replaced.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink by dish machine - water 80F. Operator turned on hot water. Water 100F
Food stored on floor. Walk in cooler - bins of vegetables stored on floor. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spatulas in water 125F. Operator moved to heat source.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.