DirtyFLRestaurant Inspection Data

KABAB HOUSE

With 7 inspections documented, KABAB HOUSE maintains a 1.8/5 food safety rating in GAINESVILLE. Recent inspections show improving food safety practices.

2022 Southwest 34th Street
Gainesville, Florida, 32608
Daysville
Alachua County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13565522

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2025

Inspection #: Visit ID: 13457172

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : unsealed employee water bottles: over the food make table, in the front kitchen reach-in cooler and on the back kitchen prep table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front side of both microwaves have an accumulation of dried food debris.
  • 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : a used apron stored over clean fry pans in the kitchen. The apron was placed in laundry. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed : multiple pans of food in the walk-in cooler, 42,41°, not covered. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed : the lower part of the walk-in cooler, the wall and the back door are soiled. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed : the wet mop was bunched in the mop wringer. This was then fanned out to dry. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cooked chicken on the counter at 58°. Heavy whipping cream on the counter at 56°. This had been left on the make table for about 25 minutes. This was placed in the walk-in cooler, no lid. Rice in a wrapped bowl 116°. This was cooked after 1:30. This was unwrapped and placed in the walk-in cooler. Chicken wrapped on a plate 122°. This was cooked around 12:30. This was unwrapped and placed in the walk-in cooler. House sauce 46°. All sauces were made just before opening(11:00am) these were placed in the front line reach-in cooler (holds at 37-38°)Warning **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener has an accumulation of dried food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed : shredded chicken in the cook line hand wash sink. This was cleaned out . **Corrected On-Site* ALSO, the back kitchen hand wash sink has a Pur water conditioner added to it.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed : the mid kitchen hand wash sink Caked drying device. Paper towels were added. Corrected On-Site

Inspection Date: 7/9/2025

Inspection #: Visit ID: 10928658

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets on the cook line reach-in cooler with dried food in the grooves.
  • 08B-12-5:Basic - Stored food not covered. Observed: 41° chicken in the walk-in cooler not covered. Plastic wrap was added. Corrected On-Site Repeat Violation
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor by the mop sink has a build up of dried grease. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: multiple spray chemicals stored next to the to go containers under the expo table. The sprays were moved away. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee drink the can opener blade with dried debris on it.

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8825702

  • 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.

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8729407

  • 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**

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8445510

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed: reach-in cooler and flip top coolers with build up of dried food.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handles. These were moved to a clean surface. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the hood filters have an accumulation of grease.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed: on the front line single serve stored on the floor.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: quaternary amonia tablets stored over clean dishes. These tablets were moved below. Corrected On-Site
  • 12B-08-4:Intermediate - Food employee handling animals/service animals. Observed an employee water bottle stored on the back shelf over guest food. The drink was discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both cutting boards are stained.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a mop in the mid kitchen hand wash sink. The mop was removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the mid kitchen hand wash sink. Napkins were added. Corrected On-Site

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8348670

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a back pack stored on the bulk flour by the back door.
  • 33-16-4:Basic - Open dumpster lid. Observed: the lid was open.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed: pepto-bismol stored over guest food in the glass door reach-in cooler. This was moved to the bottom shelf. 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. Observed: 0 ppm at the 3 compartment sink. The solution was dumped and changed.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: hummus stored on a prep area by the expo window, 80F. This had been out since open.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: hummus 80F by the expo window. ALSO, sauce in the walk-in cooler 44F. The sauce had been out earlier for service.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 1 expired certificate.