Big Kahuna Bar
18015 Summer Isle Cir, Clermont, FL 34714 · Permanent Food Service · License 4508343
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 repeat), 4 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-portioned partially cooked chicken wings (46°F - Cold Holding), less than four hours per operator. Recheck raw chicken 49°F, chicken wings 46°F. Operator moved to walk in cooler for quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-shredded beef (116°F - Hot Holding), cook line, less than four hours per operator. Moved to microwave for rapid reheat, 171°F
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-5 bees landing on reach in cooler and glass rimming container containing juice at outside bar.
Intermediate3
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
-per operator, raw chicken wings are cooked to an internal temperature approximately 125°F, cools them down using the proper cooling parameters 135-70 in two hours, down to 41°F in total of six hours, portioned in bags, then fully cooked to a minimum of 165°F to order.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-grill grates -fryer baskets
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-bartender was rinsing out blender in hand sink at bar, educated bartender.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-make table
Equipment in poor repair.
-gaskets on upright reach in cooler by cook line -fryer baskets are heavily warped
Ice buildup in reach-in freezer near cooking equipment line and at bar
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-filters on hood suppression system -gaskets on upright reach in cooler on cook line
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.