Shawarma Xpress

9581 NW 41 St, Doral, FL 33178 · Permanent Food Service · License 2334814

Official report

out of 100

Grade F

Safety score 32 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 33 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
7 high priority (2 fixed on the spot, 1 repeat), 9 intermediate (2 fixed on the spot, 1 repeat), 18 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-68
Safety score32

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

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

34 violations found

First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
34 violations found:
- 7 High priority
- 9 Intermediate
- 18 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed at prep area a heavily rusted can of food. Employee discarded item.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed CUT TOMATOES (46°F - Cold Holding); CUT LETTUCE (49°F - Cold Holding) at cook line fliptop,employee placed items in reach in freezer for rapid cooling.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored cut tomatoes at reach in cooler, employee place eggs in separate cooler.
  Repeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed at glass door reach in cooler raw chicken stored over raw meat. Operator had employee properly store item in correct manner.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employees not washing hand prior to using clean equipment.
  Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
  Observed utensils at cook line and rice cooker spoiled with food debris not cleaned ever four hours. Observed soiled spatulas at cook line.
Intermediate9
- 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 hummus and babaganoush as per employee made two days prior missing production date.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed the hummus meat on site covered with plastic wrap, improper method of cooling. Employee removed all plastic wrap from container so that the product can cool properly.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed buildup of food debris inside blender at kitchen area on top of ice machine.. Observed rice maker at cook line soiled with food debris. Observed at prep area, plastic storage containers, soiled with debris.
  Non-pitting surface rust on food-contact equipment.
  Observed shelves and interior of reach in cooler at prep area with surface rust.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed HWS at prep area blocked by boxes and containers, employee removed items in front of handwashing sink.
  Handwash sink used for purposes other than handwashing.
  Observed and washing sink at cook line, cleaning supplies stored in it.
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  I'm served at handwashing sink and cook line. No paper towels operator provided paper towels during inspection. Observed no appear towels at handwashing sink at prep area.
  Fixed on the spot
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed employee at cook line unable to answer proper hot holding temperature and was also unable to answer minimum cook temperature for chicken. Coached employee on proper cook temperature.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed at grab and go cooler at dining area baklava, hummus, and baba ghanoush accesible to guests sold onsite not labeled.
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
  Observed no ambient thermometer in glass door reach in cooler at Cook line.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed fry oil stored on floor at dry storage area.
  Repeat violation
  Food not stored at least 6 inches off of the floor.
  Observed and dry storage multiple food products not stored 6 inches off the ground.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knives stored behind shelf on wall over prep table.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed that cook line small bowl with no handle used to scoop dry herb
  Cutting board has cut marks and is no longer cleanable.
  Observed white cutting board at cook li e with deep marks and not easily cleaned.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed that fat table soiled, wet, whipping cloth in use.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on prep table at cook line, not stored in sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled with food debris.
  Reach-in cooler /Reach-in Freezer interior/shelves have accumulation of soil residues.
  Observed interior region freezer and cook line soiled with food debris. Observed shelves at standing reach in cooler at cook line soiled with food debris. Observed interior of reach in cooler at cook line soiled with food debris.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine, soiled with mold like substance..
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed HWS at kitchen area soiled with food debris. Observed gaskets and reach in freezer located at kitchen area soiled. Observed shelf under microwave soiled with debris. Observed bottom shelf of prep table, soiled with food debris, and rust.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic single used to go containers stored on the floor at kitchen area next to ice machine and under hand washing sink.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed floor at dry storage area soiled with food debris.
  Objectionable odors in bathroom or other areas of the establishment.
  Observed a foul Oder emanating from mop sink area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop at mop sink not hung properly to dry.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.