Kabab King of Atl
11352 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5812560
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 6 basic (4 repeats)-33
- Safety score67
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 visitOct 14, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cooked chicken biryani and sauces in walk-in cooler. Operator rearranged.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Meat directly in shopping bags in chest freezer.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Aloe vera gel stored on make-table cooler.
Fixed on the spot
Intermediate4
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.
-Several containers of cooked sauced and other items in two door cooler next to chest freezers not date marked. - All food in walk-in cooler per operator items were cooked on 10/11.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee washing onions in handwashing sink near cooks line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several spray bottles containing soap and sanitizer at front counter and at the back of kitchen.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls and pans used in sauce buckets in walk-in cooler.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk-in cooler.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine none operational.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In both restrooms.
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Three reach in coolers, walk-in freezer and ice machine not functioning. All used as storage.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cellphone on top of make-table on cooks line.
Fixed on the spotRepeat violation
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.