LOS KAUSITAS INC
112 N 46 AVE, Hollywood FL 33021 · 954-213-3935
Last inspected Jan 21, 2026 · 10 visits since April 2024
JUN 24
JAN 25
APR 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Raw Mussels (50-52F - Cold Holding); Raw Shrimps (50F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018018261 | Mar 7, 2018 | Jun 28, 2018 | $160 |
Inspection history
10 visits, newest first
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture at entrance to kitchen not properly shielded.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryers heavily soiled.
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles at front counter on cart and on shelf by triple sink. Advised employee to label when able.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on shelf beside triple sink not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top water bottle on fliptop cutting board. Employee moved beverage to shelf under prep table.
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 open top water bottle on fliptop cutting board. Employee placed straw in bottle.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in middle compartment of triple sink instead of first compartment. Advised operator to have dishwasher drain and correctly set up when employee arrives to work.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture at entrance to kitchen not properly shielded.
No conspicuously located ambient air temperature thermometer in holding unit. In Levella reach in cooler at front counter. Manager added spare probe thermometer to unit.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryers heavily soiled.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment taking over 112 unit and adding bar, bar construction already in progress. Increase in seats
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area
Aug 1, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment taking over 112 unit and adding bar, bar construction already in progress. Increase in seats
Ice buildup in reach-in cooler. Observed at cook line flip top
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloved hands then proceed to handle food. Discussed with operator and instructed employee to remove gloves, wash hands and put on new gloves
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. cut tomatoes (61F); raw chicken (67F); raw beef (58F); cooked yukka (54F); cooked mussel (57F); cooked clams (57F); cooked shrimp (55F); cooked calamari (56F); raw swai (54F); diced tomatoes (54F); cooked squid (56F); raw shell egg ambient (52F). Operator states items have been in unit for more than 4 hours. Monitored unit for 1 hour with no changes in temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (61F); raw chicken (67F); raw beef (58F); cooked yukka (54F); cooked mussel (57F); cooked clams (57F); cooked shrimp (55F); cooked calamari (56F); raw swai (54F); diced tomatoes (54F); cooked squid (56F); raw shell egg ambient (52F). Operator states items have been in unit for more than 4 hours. Monitored unit for 1 hour with no changes in temperature. See Stop Sale
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment taking over 112 unit and adding bar, bar construction already in progress. Increase in seats
Ice buildup in reach-in cooler. Observed at cook line flip top
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee after cleaning soiled oven washed hands with gloves on and proceeded to work with ready to eat food. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Raw Mussels (50-52F - Cold Holding); Raw Shrimps (50F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit
1 Light Shield missing in kitchen.
Cases of oil stored on floor in dry storage area. Manager elevated.
Interior of small oven and microwave soiled. Employee cleaned during inspection.
Working containers of corn starch removed from original container not identified by common name. Manager labeled during inspection.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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 employee peeling hard boiled eggs with bare hands. Eggs will be served cold. Discussed with operator. Operator instructed employee to put on gloves
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided
Cutting board has cut marks and is no longer cleanable. Observed throughout
Food stored on floor. Bin of corn stored in floor. Operator moved to shelf
Ice buildup in reach-in freezer. Observed at chest freezers
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 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 gets key from bag, put on apron and failed to washed hands before reaching out for a to go plate to serve customer's meal. Reviewed proper hands washing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened container of raw fish stored above bag of fries in small chest freezer next to flip top in cook line. Employee removed.
Case of oil and bag of rice stored on floor in kitchen. Manager elevated.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee with no hair restraint while engaging in food preparation. Employees put on hat during inspection.
No handwashing sign provided at a hand sink used by food employees in kitchen. Email sign to operator during inspection.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (45F - Cold Holding); chicken (48F - Cold Holding); calamari (50F - Cold Holding); shrimp (50F - Cold Holding).Per operator, all items transfer to flip top cooler 3 hours before the inspection. Operator transfer all TCS food items in chest freezer for quick chill.
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open bottle with drinking water stored on food preparation table in kitchen. Operator removed and stored properly.
Equipment in poor repair. Observed flip top cooler ambient temperature at 50F.
No handwashing sign provided at a hand sink used by food employees in kitchen.
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.