Kaluz Restaurant

3300 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1623220

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 17 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
6 high priority (3 fixed by the Jul 17 follow-up, 3 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 1 basic
-24
Extension granted on Jul 16, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul152026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitJul 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Observed same. Reviewed with OPQ JQ and SD.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 6 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: 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°F. Shelf in back kitchen - chimichurri (74°F). Per operator prepared 2 days ago and held on shelf. Product contains fresh garlic and oil. See stop sale.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Sea bass in ceviche tower.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Shelf in back kitchen - chimichurri (74°F). Per operator prepared 2 days ago and held on shelf. Product contains fresh garlic and oil. See stop sale. 2. Left open top - crab (50-52°F); burrata (50-52°F). Per operator items placed in unit approximately 2 hours ago. Operator placed items in ice bath. 1 hour later - crab (41°F); burrata (41-42°F).
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Holding unit - chicken (118-126°F - Hot Holding). Per operator holding 45 minutes. Operator immediately moved item to oven to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Small grill flip top - raw fish stored over ready to eat cooked ribs. Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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 picked up item from floor and threw in trash. Then went in walk in cooler and retrieved a container of ready to eat lettuce without first washing hands. Employee washed hands.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  2 indoor bar soda guns. Operator cleaned during inspection.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dessert area hand sink blocked with soda gun. Operator removed.
  Fixed on the spot
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odor at outside bar.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.