DirtyFLRestaurant Inspection Data

SHAHS OF KABOB

Health inspection records show SHAHS OF KABOB in PALMETTO BAY has 2 inspections with a food safety rating of 1.0/5. Food safety practices have remained consistent.

14487 S DIXIE HWY, PALMETTO BAY 33176

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 11/10/2025

Inspection #: Visit ID: 13465096

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor underneath dish machine. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed box of raw lamb stored on floor inside walk in cooler. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled in back area.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer for final concentration Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef inside walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (48F - Cold Holding) at front counter, as per operator for over 4 hours. Operator discarded product.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (48F - Cold Holding) at front counter, as per operator for over 4 hours. Operator discarded product.
  • 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 butter (100F - Hot Holding) at cook line, as per operator for 30 mins. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine. Repeat Violation
  • 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. Observed employees Ken and Rafiu hired less than 60 days.

Inspection Date: 7/17/2025

Inspection #: Visit ID: 10939567

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn at grill drawers.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water in front of reach in freezer in back prep area. Operator cleaned up water. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of raw chicken stored on floor inside walk in cooler. Operator picked up boxes. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on floor at front counter.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (56F - Cold Holding) at front counter, as per operator for one hour. Operator lowered temperature of cooler for rapid cooling.
  • 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 (80F - Hot Holding) on top of flat top grill, as per operator has been there for 3 hours.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator took can opener to be cleaned. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to cook line. Operator provided paper towels. Corrected On-Site