DirtyFLRestaurant Inspection Data

SHISHKABOB MEDITERRANEAN CUISINE

With 8 documented inspections, SHISHKABOB MEDITERRANEAN CUISINE in MIAMI has achieved a 1.9/5 food safety rating. Food safety practices have remained consistent.

251 East Flagler Street
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/24/2025

Inspection #: Visit ID: 13455835

  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 35 seating outside, and indoor hotel and restaurant says 20. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food Debris to top kitchen shelves.
  • 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.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2025
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dice onions at 47 f in make service line. manage place the onions inside walk in cooler. **Corrective Action Taken**
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 7/8/2025

Inspection #: Visit ID: 10893602

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Food preparation area.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 35 seating, hotel and restaurant license say 20 seats.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Clean floor behind the grill from accumulation of old food debris.
  • 08B-38-4:Basic - Food stored on floor. Observed bag of onions on kitchen floor. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to Food preparation table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of food Preparation, work table.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen reach in cooler soil throughout.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed most clean Pots and pan, not stored in a protective manner, Dry storage rack.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Next to Fresh foods cooler. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In food preparation station. Repeat Violation
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.observed kitchen employee touching soiled cutting board, With bare hands and then engaging in food preparation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cucumber inside walk in cooler at 49 f as per Manager it was cut less then 1 hr. Cooling process. **Corrective Action Taken**
  • 51-04-4:No child labor law poster. For reporting purposes only.

Inspection Date: 2/18/2025

  • 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.

Inspection Date: 11/15/2024

  • 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.

Inspection Date: 9/19/2024

  • 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.

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8503912

  • 08B-38-4:Basic - Food stored on floor. Observed buckets of food on floor inside walk in cooling.
  • 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.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with nonfood grade bags.
  • 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.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8503497

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cooking areas. Repeat Violation Warning - From follow-up inspection 2023-10-18: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-10-18: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-10-18: **Time Extended**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8362874

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cooking areas. Repeat Violation Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 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. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site Repeat Violation Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site Repeat Violation Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees hired over 60 days Warning

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(343 reviews)

Price Level

$

Opening Hours

Monday:11:00 AM – 9:00 PM
Tuesday:11:00 AM – 9:00 PM
Wednesday:11:00 AM – 9:00 PM
Thursday:11:00 AM – 9:00 PM
Friday:11:00 AM – 9:00 PM
Saturday:11:00 AM – 9:00 PM
Sunday:11:00 AM – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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