DirtyFLRestaurant Inspection Data

THE KEBAB SHOP

With 7 documented inspections, THE KEBAB SHOP in CORAL SPRINGS has achieved a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

1289 North University Drive
Coral Springs, Florida, 33071
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2025

Inspection #: Visit ID: 13480246

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed cabbage stored over hummus. The items were reorganized Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In the dining room, self service knives stored handle down. The knives were corrected. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in freezer, raw shrimp, not commercially packaged, stored over boxes of bread. The shrimp was moved down Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, tzatziki (47F - Cold Holding); hummus (50F - Cold Holding). The items were stored in the cooler overnight. The items were discarded. The items were not prepped or portioned today. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, cilantro hummus (47F - Cold Holding); traditional hummus (45F - Cold Holding); spicy hummus (45F - Cold Holding). The items are on the unit less than 4 hours. The items were not prepped or portioned today. The items were stored in an over stacked manner. The over stacked portion was removed. In the walk in cooler, tzatziki (47F - Cold Holding); hummus (50F - Cold Holding). The items were stored in the cooler overnight. The items were discarded. The items were not prepped or portioned today. See Stop Sale. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 8/1/2025

Inspection #: Visit ID: 10926180

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook wearing Apple Watch while cutting/slicing different ingredients
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to 100ppm Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad w/ Diced Tomatoes (45F - Cold Holding), as per operator food not portioned or prepared today, in unit less than 4hrs. Observed openness cold table, some foods exposed to hot ambient heat and open grill heat. Operator made to place ice bags on food item **Corrective Action Taken**

Inspection Date: 3/25/2025

Inspection #: Visit ID: 8846320

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Black grooves on cutting board behind front counter
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans not properly stored to dry at rack next to triple sink area
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink slow to drain inside kitchen.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung to dry
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to 100ppm Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink in kitchen. Operator removed Corrected On-Site
  • 11-26-1:Intermediate - 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. New employee undergoing training with no Food Employee Agreement form signed. Emailed and discussed the Food Employee Agreement for requirements **Corrective Action Taken**

Inspection Date: 1/23/2025

Inspection #: Visit ID: 10762861

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board with excessive cut marks in back kitchen area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelf directly above grill soiled with accumulation of ash
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water in hand washing sink next to grill slow to drain
  • 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. Gyro meat broiler off at time of arrival Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro Machines; gyro (91-121F - Hot Holding). Observed Gyro machine heat turned off, and under no temperature or time control. Operator turned on to reheat to 165F for hot holding. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Greece salad (51F at 11 am to 53F at 1155am - Ambient Cooling since 1030am). Cold table not adequately cooling food item. Operator placed in lowboy cooler for quick chill **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. White Spray bottle located in back storage area, left unlabeled.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature for hand washing sink next to grill 73F

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8845913

  • 14-74-7:Basic - - From initial inspection : Basic - 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. Observed front counter cold table left side, 2 door low boy cooler not keeping foods cold due to ice build up. Warning - From follow-up inspection 2024-08-02: Observed same **Time Extended**

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8776079

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust build up over prep counter Warning
  • 14-74-7:Basic - 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. Observed front counter cold table left side, 2 door low boy cooler not keeping foods cold due to ice build up. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal bottle stored next to spices on shelving Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored of dry storage shelf Warning
  • 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. Scoop for rice in rice cooker, handle in direct contact with rice. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket (Quat - 0ppm) operator remade to 100ppm Warning
  • 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. Gyro line; chicken (99F - Cooking); gyro (129F - Cooking). Per operator turned off for one hour. Operator turned back on. Operator remade to chicken to 165F and gyro to 155 Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold table; cut lettuce (45F - Cold Holding); diced tomatoes (46F - Cold Holding); yogurt (46F); assorted hummus (45-47F - Cold Holding); spring mix lettuce (57F - Cold Holding). Per operator food in unit less than 4hrs. Not portioned or prepared today. Operator moved all items to walk in cooler for quick chill. Observed ice buildup in unit. **Corrective Action Taken** Warning

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8468464

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs posted in any handwashing sink