Kalalou Caraibbean Bar and Grill LLC

5160 S John Young Pkwyy, Orlando, FL 32839 · Permanent Food Service · License 5814377

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Oct 29, 2026 (10 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
1 high priority, 4 intermediate (1 fixed on the spot, 1 repeat), 16 basic (3 repeats); basic violations cost 12 at most
-30
Administrative complaint on Jul 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score50

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

Inspection history

1 inspection · 3 visits

Jul292026

Routine inspection

21 violations found · Inspector came back 2 times

2nd follow-up visitOct 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
21 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 16 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Chez Lui Cafe added to restaurant Added sink for raw meats by walk in cooler and soda machine . Added location is licensed by department of agriculture; however they share the kitchen and dry storage areas with the KALALOU restaurant.
  Administrative complaint
Basic16
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
  In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
  Dishmachine not washing/rinsing properly.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
  Backflow device not located for convenient service or maintenance access.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- 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.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 28, 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.
21 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 16 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  30 day extension to submit plans.
  More time given
Basic16
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
  In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
  Dishmachine not washing/rinsing properly.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
  Backflow device not located for convenient service or maintenance access.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- 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.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 1 High priority
- 4 Intermediate
- 16 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over cooked chicken
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda guns in front bar area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee dumping ice in hand sink at front service counter Employee filling pot with water at hand sink by dish machine
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand sink by ice machine, front counter, and throughout facility. Operator placed towels at every hand sink
  Administrative complaintFixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Chez Lui Cafe added to restaurant Added sink for raw meats by walk in cooler and soda machine
Basic16
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Reach in at entrance to cook line
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In ice machine operator removed
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Hanging from rolling cart.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in flour. Employee removed
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Colored cutting boards on cleaned dry racks.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Walk in cooler
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In walk in freezer
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across walk in cooler
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  In clean storage area. Employee removed during inspection
  Fixed on the spot
  Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not in use. Facility using 3 compartment sink.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand sink next to ice machine at entrance to back of the house.
  Backflow device not located for convenient service or maintenance access.
  On mop sink
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Back of the house by soda machine.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout 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.
  Back pack and cellphones on dry storage. Employees removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Tank by storage closet & dishwasher and by raw meat sink.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.