Shahs of Kabob Persian Eatery
2433 N Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6023046
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection5 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-21
- Administrative complaint on Sep 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
flip top ; taziki (60°F - Cold Holding); cut tomatoes (60°F - Cold Holding); feta (60°F - Cold Holding); cut lettuce (58°F - Cold Holding) operator states items out of temperature for 2.5 hours. Operator moved to ice bath and cooler to quick chill. All items not prepared or portioned today
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw beef skewers stored over unwashed cucumbers. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground beef stored over garlic and sauces. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Operator grab skewers stored horizontally that had raw meat on them, put the skewers on grill then grabbed cooked skewers and continued preparing food with no handwash. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spot
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.
Employee loaded dishwasher with dirty dishes, then removed dishes without washing hands. Informed operator of proper handwashing washing. Employee then washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink used to wash food. Informed operator of hand sinks usage. Operator removed items.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
All hand sinks had no paper towels. Operator provided paper towels
Fixed on the spot
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.