KABAB HOUSE
2022 Southwest 34th Street
Gainesville, Florida, 32608
Daysville
Alachua County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/2/2024
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: ceiling tile in the kitchen, side corner, is knocked out of place.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: unsealed water bottle stored over the flip to0 reach-in cooler, in the cooking kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed bulk oil stored on the floor in the kitchen.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed: a hand towel used to load dough into the tandoori oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the soda nozzles has build up of debris. ALSO, the drain under the front line hand wash sink has an accumulation of debris.
- 08B-12-5:Basic - Stored food not covered. Observed: food cooked yesterday in the walk-in cooler, 42° and below, not covered. staff was asked to cover with plastic wrap. **Corrective Action Taken**
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed: the wash and rinse water was not clean, and no sanitation step was used in the process.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed wood under front line back counter, not sealed.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: areas along the wall and on the kitchen floor have an accumulation of soil/grease/debris.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: make cook staff rub nose with back of hand, no hand wash, continue plating in the kitchen. ALSO, left kitchen to serve tray of food, came back touching door handle, picked up just cooked bread, no handwashing was done. Discussed handwashing with owner, who translated to staff. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed: printed T-shirts used to package raw chicken in the reach-in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat in the cook line e flip top reach-in cooler, 44°, ice was to be added. Other items in unit, 40,42,43.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: rice in the kitchen, in a bowl 129°.
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed: chicken cooked in a tandoori oven, partially to 138-152, then removed for further cutting, cooling and cooking, no application approved.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: kitchen hand wash sink lacked paper towels. Napkins were then stacked next to the sink on the cabinet. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: sauces in the walk-in cooler made yesterday, no dates. Dates were to be added by staff per owners request. **Corrective Action Taken**
- 03C-92-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed: non continuous cooking oF chicken in the tandoori oven, not reaching 165° on the first cook. No procedures, no monitoring being done, per the owner. Application and written procedures were printed out.
Food safety inspection conducted on 12/2/2024 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 7/10/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks by the back door, not secured.
- 25-05-4:Basic - Single-service articles improperly stored. Observed multiple cases of single serve items on the floor on the front line. These were all placed on counters. **Corrected On-Site** **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed q dented can of garbonzo beans on the dry goods shelf by the back door.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed plant food in the reach-in freezer by the back door, in non food grade to go bags.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: toasted plant food on the cook line prep table, 108°. This was placed in the walk-in cooler and reached 97° in 10 minutes. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: chunks of food in the cook line/prep hand wash sink. This was then cleaned. **Corrected On-Site**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of trainers number on multiple certificates. The number was added to some of the certificates during the inspection. **Corrective Action Taken**
Food safety inspection conducted on 7/10/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).