Kabab 2 GO
2105 N Orange Blossom Trl Unit J, Orlando, FL 32804 · Permanent Food Service · License 5816042
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot, 2 repeats), 3 basic (1 repeat)-17
- Safety score83
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 7, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Brown paper towels used to line cut tomatoes and cut cilantro
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Container with spoon in standing water inside hand sink and trash in front of hand sink by walk in cooler. Operator removed
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At second hand sink by front service counter
No soap provided at handwash sink.
At both hand sinks.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of oil stored on the floor at entrance to facility Onions and peppers stored on the floor at entrance to facility
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters and sides of all cooking equipment on cooks line
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Cooks line underneath all equipment
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.