Khan Babba
1755 N University Dr, Plantation, FL 33322 · Permanent Food Service · License 1619450
What drove the grade
Food prepared in a private home.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection8 high priority (5 fixed on the spot), 1 intermediate, 11 basic-47
- Extension granted on Oct 29Counts in full until a follow-up finds the problems fixed-3
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
Same-
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Same-
More time given
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Food prepared in a private home.
See stop sale. Operator obtained cooked foods from an unlicensed provider. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Cooked Rice (48°F - Cold Holding); Cooked Chicken (47°F - Cold Holding); Cooked Goat (47°F - Cold Holding); Sliced Cheese (45°F - Cold Holding); Heavy Whipping Cream (56°F - Cold Holding); Cooked Brown Rice (52°F - Cold Holding) Milk (46°F- Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in Cooler- Cooked Rice (48°F - Cold Holding); Cooked Chicken (47°F - Cold Holding); Cooked Goat (47°F - Cold Holding); Sliced Cheese (45°F - Cold Holding); Heavy Whipping Cream (56°F - Cold Holding); Cooked Brown Rice (52°F - Cold Holding); Milk (46°F - Cold Holding). Per manager food items in unit overnight. Items not prepared or portioned today. See stop sale 2) Flip top- Heavy Cream (55°F - Cold Holding); Sliced White Cheese (50°F - Cold Holding); Sliced Yellow Cheese (49°F - Cold Holding)/ Lower Reach in Cooler-; Raw Chicken (48°F - Cold Holding). Per Manager food items in unit less than 4 hours. Manager moved to dessert reach in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Container of raw chicken stored above opened bag of peas in single door reach in freezer.
Inverted during inspection.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Case of raw Chicken stored above Sauces and bags of Tortillas in Walk in cooler. Inverted during inspection.
Fixed on the spot
Food placed in soiled containers
Sugar, Flour and salt stored in dirty containers.
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee used personal phone and proceeded to engaged in food preparation without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer solution 225Ppm. Manager remade to 100ppm.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process. Establishment making yogurt onsite. Homemade Yogurt. Paperwork provided to operator.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working container of flour and salt removed from original container not identified by common name.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen raw Pork stored in standing water in triple sink. Manager removed water during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: 1) Bag of onions stored on floor next to exit door in kitchen .
2) Cases of tomatoes stored on floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
In use tongs stored on oven door. Removed during inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing dangling bracelet
Code 22, Food-contact surfaces clean and sanitized: Interior of oven soiled has accumulation of black substance grease and food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters solued
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates on table at front counter not inverted.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler under dessert flip top
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.wall across from Fryer soiled with accumulated food debris.
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.
- 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.