Stacked Doner Kebab & Shawarma
1261 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2337977
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
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 visitNov 2, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed at reach in cooler at prep raw marinated chicken stored over unwashed lettuce.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at prep area HWS with a green bucket in it. Operator removed bucket.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at front counter, ice, scoop handle, touching ice, and ice machine employee removed ice scoop and placed to wash at warewashing area.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed multiple knives, stored between station and the wall at prep area operator removed all knives stored in between station.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers on shelf over three compartment sink, wet nesting.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at reach in cooler at front counter, standing water.
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.