KALUA BEACH BAR
181 S JOANNA · TAVARES · Lake County · FL 32778
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -taco meat (62F – Cold Holding); -cooked chicken (62F – Cold Holding); -buffalo dip (54F- Cold Holding); -queso (54F – Cold Holding); -beef gravy (48F – Cold Holding); -coleslaw (48F – Cold Holding -Per operator all food items as prepared the day prior. – Operator discarded.
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. – raw beef steaks stored over raw fish stored in reach in freezer.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – raw chicken 53° – raw fish 53° – cooked chicken wings 53° – Held over night in glass door reach in cooler. – Operator discarded
Intermediate 5
11-01-5Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – white cutting board at salad station . – white cutting board on make table. – can opener **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. – hand sink used as dump sink.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. **Repeat Violation**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. – person preparing food
14-11-5Basic – Equipment in poor repair. – glass door reach in cooler.
36-73-4Basic – Floor soiled/has accumulation of debris. – under cooking equipment on cooks line
08B-38-4Basic – Food stored on floor. – bag in box soda – several food items stored on floor in walk-in freezer.
14-69-4Basic – Ice buildup in walk-in freezer.
10-08-5Basic – Ice scoop handle in contact with ice. – ice bin at front bar.
51-18-6Basic – No copy of latest inspection report available.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – lime build up in heat well. – gasket on cold holding units
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. – glass door reach in cooler in kitchen area.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. – walls throughout kitchen area.
Inspector observations synchronized from DBPR on September 10, 2026 12:54 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.