DirtyFLRestaurant Inspection Data

THE KEBAB SHOP

With 5 documented inspections, THE KEBAB SHOP in BOYNTON BEACH has achieved a 2.1/5 food safety rating. Food safety practices have remained consistent.

1780 N CONGRESS AVE STE 600

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/23/2025

Inspection #: Visit ID: 13526588

  • 03C-98-1:High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Lamb gyro cone leftover from yesterday about 3 inches back on spit. Not shaved and fully cooked yesterday, prior to cooling. Cook in the process of reheating meat shaved from same cone. See stop sale Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm, sanitizer container empty. Operator replaced empty container 200ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Lamb gyro cone leftover from yesterday about 3 inches back on spit. Not shaved and fully cooked yesterday, prior to cooling. Cook in the process of reheating meat shaved from same cone.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10941814

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in salt and sugar containers across walk in cooler.
  • 03C-06-5:High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Lamb shaved from the cone at 90F-112F and placed into hot holding. Reviewed to reheat lamb to 155F for 17seconds on grill ( secondary cook step) and placed into hot back into hot holding.
  • 03C-98-1:High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Left over cone from yesterday about 2 inches on spit being cooked a second time. Left over cone has to be shaved all the way the same day, fully cooked, then cooled and can be reheated and sold the next day.
  • 03C-15-5:High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro of Lamb cooked to 90F-112F no secondary cook step and placed in steam table.Establishment has no consumer advisory. Operator finished cooking comminuted lamb to 165F. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Left over cone from yesterday about 2 inches thick on spit being cooked a second time. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes 46F, in walk in cooler. Diced yesterday in a deep covered container.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes 46F, in walk in cooler. Diced yesterday in a deep covered container.

Inspection Date: 3/10/2025

Inspection #: Visit ID: 10748698

  • 12A-29-4:High Priority - Employee touched soiled surface of personal cell phone and then engaged in food preparation, taking meat out of the drawers under grill ,without washing hands. Employee washed her hands. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Floor sanitizer connected to dispenser. Operator swapped container to quaternary 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato cucumber mix 52F in a double container for less than 1 hour. Operator removed second container. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (115F - Hot Holding) operator stated as per company policy left over Chicken is discarded after 30 minutes. However there is no time mark on chicken. Employee will time mark .
  • 53A-05-6:Intermediate - 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/
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked beef. Printed consumer advisory for operator . Operator placed in wall. Corrected On-Site

Inspection Date: 12/20/2024

Inspection #: Visit ID: 10702335

  • N/A:No Violations Were Observed

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8521209

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at all hand sinks.
  • 27-10-4:Basic - No hot running water at mop sink.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink all hand washing sinks.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at all hand sinks.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.