Shahs of Kabob Cooper City

8616 Griffin Rd, Cooper City, FL 33328 · Permanent Food Service · License 1621846

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Rusted cans present.High priority · fixed by the Oct 1 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
5 high priority (fixed by the Oct 1 follow-up), 7 intermediate (1 repeat), 7 basic; intermediate violations cost 18 at most
-40
Safety score60

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep222026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 5 High priority
- 7 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Rusted cans present.
  Observed several cans rusted. See stop sale.
  Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Observed 21 cooked eggplant, 7 cooked split pea, 15chicken stew, 15 beef stew all cooked 9/15/26.
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee wearing gloves drinking from water then changed gloves without washing hands then engaged in food preparation.
  Employee switched from working with raw food to ready-to-eat food without washing hands.
  Observed employee touch raw beef then touched raw ready to eat onions with washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 0PPM.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed tzatziki sauce with no date marking, as per employee, was prepared 2 days prior to inspection.
  Repeat violation
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Observed probe thermometer not functioning.
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  Manager had no knowledge of food Bourne illnesses.
  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.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed soap and cleaning products stored in the hand washing sink. Employee removed. Observed water purifier added to hand washing sink by entrance to kitchen.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed lettuce and avocado stored over cut tomatoes.
  Food stored on floor.
  Observed bottles of water and onions stored on the floor.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed slice of watermelon with bite mark on top of cutting board in kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed pint container used as scoop. Employee removed.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed men's restroom without self closing doors.
  Covered waste receptacle not provided in women's bathroom.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cell phone next to food preparation area.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.