Inspection Report

Florida DBPR Inspection Report
Enforcement

KHAN BABBA

1755 N UNIVERSITY DR · PLANTATION · Broward County · FL 33322

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Inspection Summary

Inspection dateSeptember 17, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3602614
Visit number1
Inspection Visit ID10886944
DBPR license1619450

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority4 Intermediate11 Basic0 Critical0 Non-Critical19 Total
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All DBPR Inspector Observations

19 full violation description(s) documented by the inspector during this visit.

High Priority 4

#12High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored next to boiled ready to eat eggs and over open container of milk.Operator place in proper position. **Corrected On-Site**

Corrected On-Site
#13High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (68F – Cold Holding) left to ambient temperature less than 4 hours.placed in walk in cooler to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint
#14High Priority01B-38-5

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.In the walk in cooler per operator food marinated and keep it overnight. chicken (46F – Cooling from ambient ) see stop sale.

Stop Sale
#15High Priority03D-07-5

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.In the walk in cooler per operator food marinated and held overnight.chicken(46F- cooling from ambient.)See stop sale.

Stop Sale

Intermediate 4

#16Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. American cheese not opened by operator 2 days ago but not dated.

#17Intermediate11-27-4

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. Not available on site. Emailed poster.

#18Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage lid for salt and flour solid with food debris.

#19Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink blocked by chair.. employee removed. **Corrected On-Site**

Corrected On-Site

Basic 11

#1Basic24-06-4

Basic – Clean utensils or equipment stored in dirty drawer or rack. Food handling device stored in soiled area under oven.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Located at flip top near cook line.

#3Basic14-11-5

Basic – Equipment in poor repair. Shelf storage in dry storage are had an accumulation of rust.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floors were soiled with food debris through out the kitchen area.

#5Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. In the walk in cooler dough and produce stored on the floor.

#6Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. A total of 13 knives stored between sink and wall as well as 5 at the cook line.

#7Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. 3 tongs stored on stove handle.

#8Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl left in bag of rice without handle.Asked operator to remove.

#9Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking filter at cook line had substantial debris and soiled.

#10Basic25-05-4

Basic – Single-service articles improperly stored. Ketchup packages under prep table floor. Employee removed to shelf. **Corrected On-Site**

Corrected On-Site
#11Basic29-19-4

Basic – Standing water in floor drain/floor drain draining very slowly. Women's bathroom slow draining hand wash sink.

Inspector observations synchronized from DBPR on August 21, 2026 7:58 AM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
2 observation(s)
Category 11 · Employee health knowledge / ill employees
3 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 15 · No longer used
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 26 · No longer used
1 observation(s)
Category 30 · No longer used
1 observation(s)
Category 32 · Bathrooms
1 observation(s)
Category 37 · No longer used
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.