Kaluz Restaurant
Last inspected: Apr 2, 2026
90
Score
Going back to 2022, Kaluz Restaurant has 12 inspections in the public record. The latest inspection on file is from Apr 2, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
Among Wellington restaurants, the typical score is 71; Kaluz Restaurant is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-04-02: Same. **Time Extended**
53B-14-5
90
Apr 1, 2026
Routine - Food
8 critical violations. 2 major violations. 1 minor violation.
View 11 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-20-5
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 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. **Warning**
01B-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - 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. **Warning**
03E-02-5
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - 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. **Admin Complaint**
35A-02-7
Intermediate - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - 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. **Warning**
53B-14-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
21-08-4
23
Jul 16, 2025
Routine - Food
No violations found.
100
Jul 15, 2025
Routine - Food
11 critical violations. 2 major violations. 2 minor violations.
View 15 violations
High Priority - 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+ **Corrected On-Site** **Warning**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. A can of artichokes dry storage **Warning**
01B-01-4
High Priority - 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 **Corrected On-Site** **Warning**
12A-13-4
High Priority - 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 **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Warning**
01B-24-5
High Priority - 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. **Warning**
01B-13-4
High Priority - 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 **Warning**
01B-02-5
High Priority - 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 **Repeat Violation** **Admin Complaint**
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 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 **Corrected On-Site** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink **Warning**
29-34-4
High Priority - 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 . **Corrected On-Site** **Warning**
41-15-5
Intermediate - 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 **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No soap provided at handwash sink. Next to pantry station Operator provided **Corrected On-Site** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. At employee restrooms on the kitchen area **Warning**
31B-04-4
14
Feb 3, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - 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. **Corrected On-Site**
12A-29-4
High Priority - 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. **Corrected On-Site**
09-19-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 2 dented can of tomato sauce.
01B-01-4
Intermediate - 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 **Repeat Violation**
53A-03-7
50
Nov 7, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
41
Mar 28, 2024
Routine - Food
No violations found.
100
Mar 27, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
29
Dec 15, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-15: At make table #2: shredded lettuce (47F-cold holding); sliced tomatoes (46F-cold holding) As per operator Taken from walk in cooler an hour and 20mins ago. Operator moved back to walk in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Dec 14, 2023
Complaint Full
7 critical violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Dented cans of sweet relish and pure pumpkin **Warning**
01B-01-4
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 food runner grabbing parsley with bare hand for garnish Advised operator to wear gloves **Corrective Action Taken** **Warning**
09-01-4
High Priority - 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 **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Warning**
03D-06-5
High Priority - 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 **Corrected On-Site** **Warning**
03B-01-6
35
Jan 25, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
82
Aug 9, 2022
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Provided for Seabass sold raw on ceviche .
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a deep container inside reach in cooler on grill station with raw burgers at 3:20pm (52°F ambient cooling) per operator product ambient cooling since 11am . Product did not ambient cool to41°F within 4 hours. Operator discarded. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler on sauted station butter, cheese, , (48F - Cold Holding). Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler on sauted station butter, cheese, , (48F - Cold Holding). Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale Observed a deep container with Cooked ribs 48°F cold Holding ,inside walk-in cooler. Per operator product stored for approximately 2 hours. Per operator product not prepared or portioned today. Operator moved to walk-in freezer **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a deep container inside reach in cooler on grill station with raw burgers at 3:20pm (52°F ambient cooling) per operator product ambient cooling since 11am . Product did not ambient cool to41°F within 4 hours. Operator discarded. See Stop Sale **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items Meatballs 113°F hot Holding , veal Demi, Aujus 113°F hot Holding on cook line. Per operator products stored for approximately 3 hours. Operator transferred products to stove top for reheating **Corrective Action Taken**
03B-01-6
Intermediate - mussels tag removed from original container prior to container being emptied. Operator provided tag
01C-10-4
Basic - Utensils in poor condition. Several plastic cambros stored broken or burn on clean dish rack. Operator discarded **Corrected On-Site**
14-12-4
41
Frequently Asked Questions
When was Kaluz Restaurant last inspected?
The most recent health inspection at Kaluz Restaurant on file is from Apr 2, 2026. The public record contains 12 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 six times, more than any other issue at Kaluz Restaurant.
How does Kaluz Restaurant compare to other restaurants in Wellington?
Kaluz Restaurant most recently scored 90 out of 100, which is higher than the Wellington average of 71.
Has Kaluz Restaurant's inspection record improved over time?
Yes. Recent inspections at Kaluz Restaurant have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Kaluz Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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