Kalalou Caribbean Bar and Grill of Silver Star Road
6115 Silver Star Rd, Orlando, FL 32808 · Permanent Food Service · License 5809973
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
No ongoing cooling at this time.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. 5 lbs goat 50f, bean puree 8 lbs 62f, cooked rice 10 lbs 58f - 71f, oxtail 6 lbs 54f.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
5 lbs goat 50f, bean puree 8 lbs 62f, cooked rice 10 lbs 58f - 71f, oxtail 6 lbs 54f.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
3 compartment sink.
Basic4
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Shelf of microwave abd oven
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Ice maker condensation line
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Warewashing areas
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.
- Stop sale
- An order that the food can’t be sold or served.