KALALOU CARIBBEAN BAR AND GRILL OF FORT LAUDERDALE

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 50+ rodent droppings in dry storage, along wall of back kitchen. - From follow-up inspection 2025-07-31: Same. 4 Rodent droppings located at dish area on pipes and floor. 5 rodent droppings at rear door on floor 2 rodent droppings at expo table on floor Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 100+ dead flies throughout establishment on clean dishes, on shelves, floors. - From follow-up inspection 2025-07-31: Same. Approximately 5 dead flies on counter at rear of kitchen by 3 compartment sink 3-5 dead flies on floor near storage rack. Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-07-31: Same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen floor tiles missing. Repeat Violation - From follow-up inspection 2025-07-31: Same Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside and began to prepare food without washing hands. Advised operator of proper hand washing. Establishment had no running water for employees to wash hands properly.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee began to prepare food and failed to wash hands prior to putting on gloves after using cell phone. Advised operator of proper handwashing. Employee could not wash hands because establishment has no running water.

High Priority - 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 handled soiled dishes and pots then engaged in food preparation without washing hands. Advised operator of proper handwashing. Establishment has no running water for employees to wash hands properly.

High Priority - Establishment operating with no potable running water. Water was turned on during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At kitchen, use of Thank you bags used in direct contact with cooked rice. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shrimp stored over cooked chicken. Advised operator of proper storage. Repeat Violation

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 50+ rodent droppings in dry storage, along wall of back kitchen.

High Priority - 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. At walk in cooler, vacuum sealed salmon thawed. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, cooked spinach (64F - Cold Holding);; Cooked oxtails (73F - Cold Holding), not prepared or portioned today. Operator placed items on stove to reheat to 165F. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked plantains (77F - Hot Holding); cooked turkey (124F - Hot Holding). Operator stated items held for approximately 1 hour. Advised operator to reheat items to 165F

Intermediate - Handwash sink in warewashing or food preparation area had no running water.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several foods-Cooked chicken, cooked pasta, per operator, stored over 24 hours without proper date marking. Advised operator of proper date marking for food prepared onsite and held over 24 hours.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 100+ dead flies throughout establishment on clean dishes, on shelves, floors.

Basic - 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. At walk in cooler, vacuum sealed fish thawed. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings stored over food prep area. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. In back kitchen area.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen floor tiles missing. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen, no handwashing sign at designated handwashing sink at cook line.

Basic - Stored food not covered. At kitchen, bags of flour, sugar, dry pasta stored uncovered.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-03-05: Still observed. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, cooked pork (42-47F - Cold Holding); cooked chicken (42-47F - Cold Holding); cooked turkey (42-48F - Cold Holding). Per operator item have been out of temperature for approximately 30mins. Item placed in walk-in cooler to rapid cool. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-03-05: Observed in flip top cooler across from cook line, cooked pork (43-59F - Cold Holding); cooked chicken (41-60F - Cold Holding); cooked turkey (56F - Cold Holding) Admin Complaint

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at hand wash sink in kitchen. Warning - From follow-up inspection 2025-03-05: Still observed.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at cook line and preparation sink. Warning - From follow-up inspection 2025-03-05: Still observed, Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw meat stored in non food grade bag in walk-in cooler. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ribs stored over ready to eat fries in walk-in freezer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, cooked pork (42-47F - Cold Holding); cooked chicken (42-47F - Cold Holding); cooked turkey (42-48F - Cold Holding). Per operator item have been out of temperature for approximately 30mins. Item placed in walk-in cooler to rapid cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed apron stored in handwash sink next to dish area. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to dish washing area. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. Observed at hand wash sink in kitchen. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pickle in flip top cooler in kitchen. Warning

Basic - Floor tiles missing and/or in disrepair. Observed at cook line and preparation sink. Warning

Basic - Ice scoop handle in contact with ice. Observed in kitchen. PIC removed handle from ice. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sebastien Dumond Nov 4 2019 - From follow-up inspection 2024-11-14: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in the bottom right corner of closed back door - From follow-up inspection 2024-11-14: Observed same Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)

High Priority - Roach activity present as evidenced by live roaches found. 1 large roach on wall directly above clean equipment rack. 4 large roaches in paper towel dispenser at kitchen hand wash sink 1 small roach inside hand wash sink in kitchen. 1 small roach on right side of kitchen hand wash sink, crawling underneath kitchen rack on floor. 1 small roach in front of white single door fridge next to ice machine 1 small roach on clean dish rack next to kitchen flip top 2 small roaches at triple sink area on wall and faucet.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; cooked chicken (45F - Cold Holding); cooked pork (45F - Cold Holding); cooked beef (53F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 3 hours. Operator moved to reach in cooler for quick chill. Observed kitchen flip top not working as intended Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sebastien Dumond Nov 4 2019

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine Test Strips Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to triple sink area, no paper towels Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. 1)Inside ice machine, broken ice scoop with no handle, used to scoop ice 2) bowl found in 4 inch pan on hotline for black rice and peas. Operator removed Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in the bottom right corner of closed back door

Basic - Food stored on floor. In walk in freezer, box of raw meet stored in direct contact with floor. Operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023 Admin Complaint

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over bottled water in walk-in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over RTE sauce in walk-in cooler Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink Warning

Intermediate - Handwash sink used for purposes other than handwashing observed plastic water bottle in hand washing sink on cook line. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or mechanical hand drying device in employee bathroom. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. by dishwasher area Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in walk-in cooler. Warning

Intermediate - Spray bottle containing toxic disinfectant substance not labeled on shelf next to office. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup to dispense pikliz Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door Warning

Basic - Floor tiles missing and/or in disrepair in dishwasher area. Warning

Basic - Food stored on floor. Observed box of cabbage plantain and container of cooked chicken on floor in walk-in cooler Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container handle of scoop in contact with rice. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed cadco oven on cook line accumulation of black substance/grease/food debris. Warning

Basic - Open dumpster lid. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside Kenmore reach in refrigerator interior/shelves have accumulation of soil residues Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket Warning

Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of sugar removed from original container not identified by common name Warning