KALUZ RESTAURANT
2025 WELLINGTON GREEN DRIVE, Wellington FL 33414 · 561-319-7742
Last inspected Apr 2, 2026 · 10 visits since December 2023
MAR 24
NOV 24
FEB 25
JUL 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 28 points off where it started.
Live, small flying insects found. Approximately 2 live flies flying around in kitchen; 1 landing on clean wiping cloth. Approximately 4 flies flying around at dish wash area: 2 landing on table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039564 | Apr 1, 2026 | Jun 24, 2026 | $800 |
| 2--2025057540 | Jul 15, 2025 | Oct 6, 2025 | $200 |
| 2--2023005991 | Jan 24, 2023 | Feb 23, 2023 | $400 |
| 2--2020050892 | Sep 3, 2020 | Nov 30, 2020 | $400 |
Inspection history
10 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority2 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: Sauced cooked with ginger (47F - Cooked Cooling);Chicken stock (48F - Cooked Cooling) As per operator, items cooling overnight in unit. Items did not cool to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle cellphone to remove from prep counter and wiped face then began to handle clean pans; no hand wash. Employee washed hands.
Live, small flying insects found. Approximately 2 live flies flying around in kitchen; 1 landing on clean wiping cloth. Approximately 4 flies flying around at dish wash area: 2 landing on table.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw ground beef stored over whole muscle New York strips. Operator stored properly.
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. At walk in cooler: Sauced cooked with ginger (47F - Cooked Cooling);Chicken stock (48F - Cooked Cooling) As per operator, items cooling overnight in unit. Items did not cool to 41F in a total of 6 hours. Stored in large quantities. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Autoshaam: cooked ribs (52F at 11:58am; 115F at 2:05pm- Reheating) As per operator, reheating since 30 mins. Product did not reheat to 165F witching 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers of stove top: cooked pasta (50F - Cold Holding) At make table: cooked chicken (48F - Cold Holding); At flip top cooler beside stove top: heavy whipping cream (44F - Cold Holding); stored over stacked. As per operator, all items removed from walk in cooler and stored appropriately 1 hour. Not prepped or portioned today. Operator moved to quick chill.
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. Potato salad, béarnaise sauce, cut Brussels sprouts not time marked. Operator time marked with 11:25am.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Autoshaam: cooked ribs (52F at 11:58am; 115F at 2:05pm- Reheating) As per operator, reheating since 30 mins. Product did not reheat to 165F witching 2 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler beside stove top: cut butter (48F at 12:38pm; 50F at 2:00pm- Cooling- Cooling) As per operator, cooling since 1 hour. Stored over stacked. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to: Sanitizer Bucket (Quaternary 200ppm)
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 11 high priority.
11 High priority2 Intermediate2 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. A can of artichokes dry storage
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
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
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.
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.
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
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
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
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+
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
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.
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
No soap provided at handwash sink. Next to pantry station Operator provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. At employee restrooms on the kitchen area
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 2 dented can of tomato sauce.
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.
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.
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.
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
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 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. Observed employee touch broom then touched clean cutting board; no glove change; no hand wash Employee washed hands.
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.
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.
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.
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.
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
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.
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
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.
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
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
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Ice Scoops in dish wash hand sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. At end of On cook line near liquor
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
Equipment and utensils not properly air-dried - wet nesting. Dish machine area on drying rack
Wet wiping cloth not stored in sanitizing solution between uses. Behind hand sink
Dec 15, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of sweet relish and pure pumpkin
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
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
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.
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.
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
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.