KABOB CAFE AND GRILL Inspection – June 11, 2025

High Priority 1

#5High Priority03C-44-5

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit Poultry (125F – Cooking) operator finished cooking in microwave.

Intermediate 2

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Multiple items stored in hand wash sink behind front counter. Operator removed all items from sink

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Operator replenished paper towels **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic21-05-5

Basic – Cloth used as a food-contact surface. Used as food contact for making bread, suggested a cloth approved for food contact like a cheese cloth to be used

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Discussed the need to maintain the water to 135F it will be used for storing utensils between uses.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water, beef ground thawing at room temp. Operator placed put food in container and ran cool running water over the top **Corrective Action Taken**

Corrective Action Taken

Florida Food Watch