Shawarma Station

10233 Okeechobee Blvd Unit B11, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6020912

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 16 follow-up · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
4 high priority (fixed by the Oct 16 follow-up), 1 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct152026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitOct 16, 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 visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 4 High priority
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At front line cooler, hummus (54°F - Cold Holding); lettuce (57°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At front line steam table, cooked rice (130°F - Hot Holding); cooked potatoes (122°F - Hot Holding); spinach pie (84°F - Cold Holding). Operator stated items held out of temperature over 4 hours. See stop.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At front line cooler, hummus (54°F - Cold Holding); lettuce (57°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At front line steam table, cooked rice (130°F - Hot Holding); cooked potatoes (122°F - Hot Holding); spinach pie (84°F - Cold Holding). Operator stated items held out of temperature over 4 hours. See stop.
  Gyro meat in a broiler that is turned off.
  Upon entry to establishment, gyro meat broiler was turned off. Operator turned broiler on during inspection.
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine with mold like substance.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug252026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 25, 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

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.
Stop sale: An order that the food can’t be sold or served.