SHISHKABOB MEDITERRANEAN CUISINE
251 East Flagler Street
Miami, Florida, 33131
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/18/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of food on walk in cooler floor.
- 36-24-5:Basic - Hole in or other damage to wall. around 2 Compartment sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken be thawed in room temperature. Kitchen area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed none food grade in contact with Frozen food, Walking freezer
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **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.
Food safety inspection conducted on 2/18/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **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.
Food safety inspection conducted on 11/15/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/19/2024
High Priority
1
Intermediate
6
Basic
6
Total
13
Inspection Details:
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef thawed in room temperature.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 11-01-5:Intermediate - 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).
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/19/2024 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).