DirtyFLRestaurant Inspection Data

KABAB 2 GO

KABAB 2 GO maintains a 2.5/5 food safety rating based on 6 health department inspections in ORLANDO. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

2105 N ORANGE BLOSSOM TRL UNIT J

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13463648

Follow-up Inspection Required

4 high, 4 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line.
  • 08B-38-4:Basic - Food stored on floor. Pickles and onions stored on the floor in walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all cooking equipment on cooks line
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Facility has soap on top of walk in cooler shelf per employee she is unable to reach to refill soap dispenser. Employee changing gloves no hand wash.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over strawberries in reach in freezer.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (115F - Hot Holding) in steam well. Employee raised temperature on steamer for temperature recovery. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler white cutting board by cooks line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by 3 compartment sink block by garbage bin and slicer stored inside hand sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. by 3 compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Throughout facility.

7/16/2025· 7mo ago

Visit ID: 10958555

Follow-up Inspection Required

5 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Repeat Violation
  • 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. Reach in cooler on cooks line ambient thermometer temperature 47. Operator reset cooler thermostat during inspection cooler temperature thermostat went down to 41. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler white cutting board. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case of oil on the floor. Employee removed and placed on shelf. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by walk in cooler. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries and strawberries in reach in freezer by walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over hummus in reach in cooler by cooks line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hummus (47F - Cold Holding); diced tomatoes (47F - Cold Holding); chicken (48F - Cold Holding) per employee all items in cooler overnight. Operator removed all TCS foods from reach in cooler switched cooler to reach in cooler on cooks line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (47F - Cold Holding); diced tomatoes (47F - Cold Holding); chicken (48F - Cold Holding) per employee all items in cooler overnight. Operator removed all TCS foods from reach in cooler switched cooler to reach in cooler on cooks line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hws station at facility.

11/13/2024· 1y 3mo ago

Visit ID: 10710255

Met Inspection Standards

3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Operator removed bowl. Corrected On-Site Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At prep reach in cooler. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By 3 compartment sink. Operator hung mop to dry. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket and towel in hand sink by 3 compartment sink. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At handwashing sink by 3 compartment sink.

9/13/2024· 1y 6mo ago

Visit ID: 8828854

Met Inspection Standards

3 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-09-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At prep reach in cooler. - From follow-up inspection 2024-09-13: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. By walk in cooler. - From follow-up inspection 2024-09-13: **Time Extended**

7/15/2024· 1y 8mo ago

Visit ID: 8744386

Follow-up Inspection Required

5 high, 3 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Operator replaced with scoop with handle. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At prep reach in cooler.
  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink at entrance to unit.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By walk in cooler.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Baboonish dated 7/6.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef over veggies.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Baboonish dated 7/6. Operator discarded. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 86- 91 in rice cooker less than 4 hours. Operator placed in pot on grill to heat to 165 for temperature recovery. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple spray bottles next to container of rice.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  • 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.
  • 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.

5/22/2024· 1y 9mo ago

Visit ID: 8677243

Met Inspection Standards
  • N/A:No Violations Were Observed