SHAHS OF KABOB Inspection – April 28, 2026

High Priority 1

#6High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee received merchandise changed tasks going to the cook line without washing hands and changing gloves.

Intermediate 3

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler kabobs prepared from previous day not labeled.

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled.

#9Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink located at cook line.

Basic 5

#1Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#2Basic29-08-4

Basic – Plumbing system in disrepair. Faucet at prep sink in disrepair. **Repeat Violation**

Repeat Violation

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Lamb at room temperature.

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwashing area.

Florida Food Watch

SHAHS OF KABOB

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 3

Basic 5

Inspection Report

SHAHS OF KABOB

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 3

Basic 5