Kaluz Restaurant
Last inspected: Jan 14, 2026
70
Score
Kaluz Restaurant has been inspected 11 times since 2022. Kaluz Restaurant was last inspected on Jan 14, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 14, 2026
Complaint Full
3 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
70
Sep 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
May 27, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - 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. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit stored by grill utensils in water 110F. Operator replaced water, Water 150F. **Corrected On-Site** **Repeat Violation**
10-07-4
74
Mar 27, 2025
Complaint Full
No violations found.
100
Mar 26, 2025
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - 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. **Warning**
35A-05-4
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - 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. **Warning**
10-07-4
Basic - Soiled dry wiping cloth in use. Observed stored at the expo line and at food prep table in kitchen. Operator removed. **Corrected On-Site** **Warning**
21-10-4
Basic - Standing water in bottom of single door reach-in-cooler opposite cook line in kitchen. **Warning**
29-49-6
Basic - 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. **Warning**
14-01-5
Basic - 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. **Corrected On-Site** **Warning**
35A-03-4
55
Mar 20, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - 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. **Corrective Action Taken**
12A-07-5
High Priority - 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. **Corrective Action Taken**
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior Bar soda gun nozzle
22-02-4
67
Oct 14, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Prep area; can opener blade soiled with food debris. Operator washed. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Indoor Bar; Bottles of alcohol stored in sink, Operator removed. **Corrected On-Site**
31A-11-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. -Outdoor Bar, operator provided sign. **Corrected On-Site**
31B-04-4
Basic - 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. **Corrected On-Site**
12B-12-5
52
Apr 30, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - 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. **Corrected On-Site**
03B-01-6
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing soap not labeled at outside bar. Bar tender labeled. **Corrected On-Site**
41-17-4
61
Nov 28, 2023
Complaint Full
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
12A-02-4
High Priority - 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). **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - 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. **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
22-02-4
Intermediate - 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. **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - 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 **Corrected On-Site**
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spatulas in water 125F. Operator moved to heat source. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Food stored on floor. Walk in cooler - bins of vegetables stored on floor. Operator stored properly. **Corrected On-Site**
08B-38-4
39
Jun 20, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Insects, Rodents, and Animals Not Present
FL-38
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
47
Nov 14, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quinoa (58F - Cold Holding) in reach in drawers at cook line / salad station As per operator food out of temperature for 2 hours; food not prepared or portioned today. Food moved to walk-in **Corrective Action Taken** **Repeat Violation**
03A-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 - lemon butter sauce at cook and butter at server's station As per operator food on time since 12:00 pm Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) operator switched to three compartment sink and placed and work order. **Corrective Action Taken** **Repeat Violation**
22-49-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Operator discarded water **Corrected On-Site**
10-05-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ribs (62-63F - Cooling)at 2:52 to 62-61 F at 3:20 since 12:00 in walk-in cooler Food covered while in cooling process. operator removed lid and moved to walk-in freezer. **Corrective Action Taken**
03D-15-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- in walk-in cooler Operator removed packages during inspection **Corrected On-Site**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment- at cook line Operator removed **Corrected On-Site** **Repeat Violation**
10-17-4
45
Frequently Asked Questions
When was Kaluz Restaurant last inspected?
The most recent health inspection at Kaluz Restaurant on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kaluz Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Kaluz Restaurant.
How does Kaluz Restaurant compare to other restaurants in Fort Lauderdale?
Kaluz Restaurant most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Kaluz Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Kaluz Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kaluz Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kaluz Restaurant inspected?
Based on the inspection history on file, Kaluz Restaurant is inspected around three times per year on average.
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