Kalalou Bar & Grill Fort Lauderdale LLC

7041 W Commercial Blvd, Tamarac, FL 33319 · Permanent Food Service · License 1625428

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 complaint inspection
3 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot), 10 basic
-33
Administrative complaint on Sep 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 1 visit

Sep162026

Complaint inspection

16 violations found

First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 3 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  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. See stop sale. Raw salmon thawing in Reduced Oxygen Packaging, bearing labels to remove packaging before thawing in walk in cooler. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top cooler on cook line, Picklez (52°F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 1.5 hours. Food was moved back to walk in cooler to quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Stew Okra (116°F - Hot Holding), per operator, food prepared approximately 1.5 hours ago and held in steam table. Food was taken out of steam table to be reheated.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot water available at handwashing sink in kitchen, next to stove. Hot water available at other handwashing sink in kitchen.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels provided at handwashing sink in kit next to stove. Paper towels were provided at handwashing sink.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap provided at handwashing sink near to equipment shelves. Soap was provided at handwashing sink.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw chicken thawing in standing water in 3 compartment sink in kitchen. Chicken thawing for approximately 1 hour. Chicken was removed from sink.
  Fixed on the spot
  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.
  See stop sale. Raw salmon thawing in Reduced Oxygen Packaging, bearing labels to remove packaging before thawing in walk in cooler. Food was discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of raw chicken stored in floor in walk in freezer.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board on flip top cooler with deep grooves.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup on floor walk in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf on prep table soiled with grease and food debris buildup.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Floor on cook line soiled with food debris. Employee started cleaning floor.
  Fixed on the spot
  Floor tiles missing and/or in disrepair.
  Floor tiles broken and cracked at dish washing area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Paint/ material peeling from ceiling tiles throughout kitchen and on cook line.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee's cellphone stored sitting atop stack of clean dishes in on rack in kitchen. Cellphone was removed from dish and top dish was placed in 3 compartment sink.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.