Shahs of Kabob
14487 S Dixie Hwy, Palmetto Bay, FL 33176 · Permanent Food Service · License 2330520
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (no follow-up needed, 1 repeat), 1 intermediate (fixed on the spot), 3 basic-13
- Safety score87
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 visitAug 19, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed butter (81°F - Hot Holding); yellow rice (80°F - Hot Holding) at cook line, as per operator for one hour.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wipe hands on apron then put on pair of gloves to begin preparing customer order without first washing hands.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed access to hand sink blocked by pots next to cook line. Operator removed pots.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw lamb thawing inside prep sink. Operator turned on water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup with no handle stored inside container of marinade inside walk in cooler.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed to go boxes stored not inverted at front counter.
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.