Kaluz Restaurant
Last inspected: Feb 3, 2026
45
Score
Going back to 2022, Kaluz Restaurant has eight inspections in the public record. The newest entry in the record is dated Feb 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around zero violations to closer to eight violations.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
By comparison, the average Plantation facility scores 77, putting Kaluz Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 16, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
61
Jan 22, 2025
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
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 operator touch plated ready to eat foods with bare hands. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed whole milk cold held at 46F in front line reach in cooler. Per operator, milk transfer to front line cooler 1.5 hours prior to the inspection. Operator placed milk on ice bath for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink at dishwashing area. Operator refilled soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in walk in cooler more than 24 hours. Operator correctly date marked. **Corrected On-Site**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line reach in cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. Operator clean and sanitized. **Corrected On-Site**
23-03-4
Basic - Single-service articles improperly stored. -Observed takeout containers stored on dry storage floor.
25-05-4
Basic - Stored food not covered. -Observed an uncover container with cooked chicken in walk in cooler. Operator covered container. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor in bar. Operator placed solution in double bucket. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -Observed no label on flour containers in prep station. Operator labeled containers. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of mold like substances buildup in ice machine. Operator clean and sanitized. **Corrected On-Site**
22-20-5
39
Jul 15, 2024
Complaint Full
No violations found.
100
Apr 24, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - No soap provided at handwash sink. At service bar hand sink. Soap suppliedduring inspection. **Corrected On-Site**
31B-03-4
90
Feb 13, 2024
Routine - Food
No violations found.
100
Feb 20, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler, macaroni and cheese sauce (111F - Cooling). Per cooling log, cooling started at 10:45. Item discarded. See Stop Sale
03D-01-5
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 70 degrees Fahrenheit within 2 hours. At walk in cooler, macaroni and cheese sauce (111F - Cooling). Per cooling log, cooling started at 10:45. Item discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar, cut melon (66F - Cold Holding); cheese olives (66F - Cold Holding). Items stored in bar caddy. Items moved to refrigerator to chill and cold hold. **Corrective Action Taken**
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front cookline. Water moved to flat top cooler to heat to a minimum 135°F
10-07-4
55
Oct 12, 2022
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
67
Frequently Asked Questions
When was Kaluz Restaurant last inspected?
The most recent health inspection at Kaluz Restaurant on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Kaluz Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Kaluz Restaurant.
How does Kaluz Restaurant compare to other restaurants in Plantation?
Kaluz Restaurant most recently scored 45 out of 100, which is lower than the Plantation average of 77.
Has Kaluz Restaurant's inspection record improved over time?
No. Recent inspections at Kaluz Restaurant have averaged around eight violations per visit, up from roughly zero earlier in the record.
What does a high risk rating mean?
A high risk rating at Kaluz Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kaluz Restaurant inspected?
Based on the inspection history on file, Kaluz Restaurant is inspected around two times per year on average.
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