Lor Kebab
12 SW 1 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1102545
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed : cooked saffron rice no time mark. Cooked 2 hours ago. ALSO, melted butter, no time mark. Melted 1 hour ago. Dry erase marker put an adjusted time on each one.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed the license expired on 6-1-2026.
Administrative complaint
Intermediate2
Code 08, Food protection and cross-contamination: No monitoring of buffet/salad bar by employee trained in safe operating procedures.
Observed : cookies and dates for employee eating, no label and on a prep table. These were moved to the bottom shelf.
Fixed on the spot
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed : the Certified Food Manager was not able to answer Big six. Posters were emailed to him.
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed : bulk salt in a clear food pan, no label.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.