SHISHKABOB MEDITERRANEAN CUISINE Inspection – October 24, 2025

High Priority 2

#6High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2025

#7High Priority03A-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**

Corrective Action Taken

Intermediate 2

#8Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

#9Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 5

#1Basic51-09-4

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**

Repeat Violation

#2Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food Debris to top kitchen shelves.

#4Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch