Bangalore Dhaba Kabab & Karahi

1768 N University Dr, Pembroke Pines, FL 33024 · Permanent Food Service · License 1624275

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
5 high priority (3 fixed on the spot, 1 repeat), 3 intermediate, 5 basic
-37
Administrative complaint on Oct 20
Counts in full until a follow-up finds the problems fixed
-20
Safety score43

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

13 violations found

First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Yogurt Sauce (61°F - Heated Cooling), stored in reach in cooler in kitchen. Per operator, food prepared approximately 4.5 hours ago. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Yogurt Sauce (61°F - Heated Cooling), stored in reach in cooler in kitchen. Per operator, food prepared approximately 4.5 hours ago. Food was discarded. See Stop Sale.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee went outside, returned to kitchen, started cooking food for customers, without first washing hands. Educated employee in proper handwashing procedures. Employee washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Fudge mixture stored in non food grade bag in reach in cooler in kitchen. Food was removed from non food grade bags and placed in food grade bag.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Can of paint stored on dry storage shelf in back room next to canned tomatoes. Employee removed paint from shelf.
  Fixed on the spot
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: 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.
  Emailed poster to operator.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap provided at handwashing sink in kitchen. Soap was provided at handwashing sink.
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under prep table in kitchen soiled.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Walls throughout kitchen soiled with oil, grease and food debris.
  Floor soiled/has accumulation of debris.
  Floor throughout kitchen soiled with food debris.
- 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.
  Employee's clothing stored on shelf next to canned tomatoes in back room. Employee removed clothing from shelf.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed poster to operator.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.